Quantifying culinary diversity across countries.

Compare countries

Peruvian vs Albanian food & cuisine

Compare
Flag
Flag
Peru

VS

Albania

Peru

Albania

The average Peruvian daily plate size is

The average Albanian daily plate size is

1881 g.
3297 g.
Icon

Grains

Icon

Fish and seafood

Icon

Produce

Icon

Eggs and dairy

Icon

meats

Icon

Sugar, fats and nuts

Peruvian cuisine’s distinctiveness comes from several foundational ingredients that make it immediately recognizable: ají amarillo bright orange peppers, potatoes and large-kerneled corn choclo. Fresh, acid-based preparations are one major focus, starch-centered dishes form another focus, but its uniquely combined with intense flavors.  Multiple-texture combinations are fundamental to how dishes are constructed. A typical Peruvian plate often combines smooth, crunchy, and tender elements all in one dish. For example, ceviche is served with smooth sweet potato, crunchy corn, and tender fish, while lomo saltado combines crispy french fries with stir-fried meat and vegetables.

Read more
Icon

Grains 419 G

WHEAT

155 G

RICE

201 G

CORN

44 G

BARLEY

11 G

RYE

0 G

OATS

4 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

4 G

Icon

Grains 404 G

WHEAT

360 G

RICE

32 G

CORN

7 G

BARLEY

1 G

RYE

2 G

OATS

1 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

1 G

Peru’s grains are uniquely distinctive. Quinoa (classified under ‘other cereals’) stands out as Peru’s most famous grain contribution to the world, though technically it’s a pseudocereal, grown in 3000 varieties in various altitudes. Quinoa on Peruvian cuisine appears in light broths and thick stews, where it’s combined with vegetables, meats, and local herbs.

Read more
Icon

Produce 900 G

PULSES

24 G

VEGETABLES

164 G

STARCHY ROOTS

359 G

FRUITS

353 G

SEA PLANTS

0 G

Icon

Produce 1637 G

PULSES

15 G

VEGETABLES

955 G

STARCHY ROOTS

132 G

FRUITS

442 G

SEA PLANTS

0 G

Root vegetables in Peruvian cooking appear in unusually diverse ways: beyond the famous 4000 potato varieties, Peruvians like oca, olluco, and mashua tubers. Unlike cuisines where starches are merely sides, Peruvian dishes like causa (a cold yellow potato dish), papa a la huancaína, or ocopa (both boiled potato dishes with different sauces) make complex potato preparations the star, layered with sophisticated sauces and toppings.

Read more
Icon

Meats 157 G

POULTRY

118 G

PORK

13 G

BEEF

12 G

MUTTON AND GOAT

2 G

OTHER MEAT

3 G

OFFALS

9 G

Icon

Meats 136 G

POULTRY

44 G

PORK

18 G

BEEF

36 G

MUTTON AND GOAT

23 G

OTHER MEAT

1 G

OFFALS

14 G

Poultry is the most popular meat choice in Peru, with three times more poultry consumed than all other meats combined. Varying altitude geography makes the large-scale cattle or pork industry challenging, therefore efficient poultry production systems were developed in 1950s-60s, leading to widespread availability and lower prices. Government policies actively promoted poultry as a solution to protein deficiency, establishing lasting dietary preferences. Chicken features in many iconic Peruvian dishes like ají de gallina (chicken stew), pollo a la brasa (rotisserie chicken), arroz con pollo and many chifa dishes.

Read more
Icon

Fish and seafood 74 G

FISH

60 G

SEAFOOD

14 G

Icon

Fish and seafood 23 G

FISH

16 G

SEAFOOD

7 G

Peruvian ceviche is one of Peru’s most iconic dishes and is considered the country’s national heritage. At its core, it’s fresh raw fish “cooked” in lime juice, through a process called denaturation. Traditionally corvina (sea bass) or other white-fleshed fish is cut into bite-sized cubes and marinated with leche de tigre (tiger’s milk). It is a citrus-based marinade containing fresh lime juice, aji, red onions, garlic, salt, and fish juices that are released during marination. Leche de tigre is sometimes drunk straight. Dish is accompanied by large-kernel corns choclo, toasted corn kernels, sweet potatoes, red onions and fresh cilantro.

Read more
Icon

Eggs and dairy 231 G

EGGS

30 G

MILK AND DAIRY

199 G

ANIMAL FATS

2 G

Icon

Eggs and dairy 899 G

EGGS

44 G

MILK AND DAIRY

845 G

ANIMAL FATS

10 G

Before Spanish colonization, there was no dairy in Peru. The Spanish introduced cattle, sheep, and goats to the Andes. Indigenous communities created unique hybrid dishes that combined European dairy with native ingredients like aji and herbs. Most egg and dairy dishes in Peruvian cuisine are either post-colonial developments or modern interpretations of traditional dishes.

Read more
Icon

SUGARS, FATS AND NUTS 100 G

NUTS

1 G

SWEETENERS

59 G

SUGAR CROPS

0 G

VEG OILS

26 G

OILCROPS

14 G

Icon

SUGARS, FATS AND NUTS 198 G

NUTS

19 G

SWEETENERS

121 G

SUGAR CROPS

0 G

VEG OILS

27 G

OILCROPS

31 G

Traditional Peruvian desserts tend to be quite sweet, often featuring concentrated sweetness through ingredients like manjar blanco (dulce de leche), chancaca (raw sugar cane syrup), and heavy use of condensed milk. Many desserts combine European colonial influence, like custards, pastries and meringues with local ingredients like lúcuma, aguaymanto, maracuyá. The combination of sweet and starchy sweet potato or squash is common, also the purple corn and rice.

Read more
Icon

Herbs

ANDEAN MINT

BLACK MINT

BOLDO

CILANTRO

CULANTRO

EPAZOTE

MARIGOLD

BAY LEAVES

OREGANO

BASIL

DILL

MINT

PARSLEY

ROSEMARY

SAGE

THYME

Peru
Common
Albania

ANDEAN MINT

BLACK MINT

BOLDO

CILANTRO

CULANTRO

EPAZOTE

MARIGOLD

BAY LEAVES

OREGANO

BASIL

DILL

MINT

PARSLEY

ROSEMARY

SAGE

THYME

Icon

Spices

ANNATTO/ACHIOTE

CLOVES

STAR ANISE

VANILLA

BLACK PEPPER

CINNAMON

CUMIN

DRY CHILI

ALLSPICE

CORIANDER

PAPRIKA

Peru
Common
Albania

ANNATTO/ACHIOTE

CLOVES

STAR ANISE

VANILLA

BLACK PEPPER

CINNAMON

CUMIN

DRY CHILI

ALLSPICE

CORIANDER

PAPRIKA

Icon

Aromatics

CHILI PEPPERS

GINGER

LIME

ORANGE

TOMATO

GARLIC

ONION

CARROT

LEMON

Peru
Common
Albania

CHILI PEPPERS

GINGER

LIME

ORANGE

TOMATO

GARLIC

ONION

CARROT

LEMON

Icon

Condiments

ACHIOTE PASTE

CORN BEER

PEPPER PASTE

PISCO

TAMARIND

WINE VINEGAR

FRUIT VINEGAR

HONEY

OLIVE OIL

TOMATO PASTE

YOGURT

Peru
Common
Albania

ACHIOTE PASTE

CORN BEER

PEPPER PASTE

PISCO

TAMARIND

WINE VINEGAR

FRUIT VINEGAR

HONEY

OLIVE OIL

TOMATO PASTE

YOGURT

Peru

SEASONINGS

Peruvian seasoning and spice combinations are quite distinctive, with several key elements that make them unique:

AJÍ PEPPERS are the most defining element – particularly ají amarillo — yellow pepper, ají panca — dark red, smoky pepper, ají rocoto — spicy red pepper, and ají limo — very hot pepper. These give Peruvian food its characteristic heat and depth that’s different from other Latin American cuisines. While some dishes can be spicy, Peruvian food generally has a balance of flavors, including sweet, sour, salty, and spicy.

Unique herb varieties from coasts, mountains, jungles:
HUACATAY – black mint, an Andean herb that’s neither quite like mint nor basil, but has its own complex, slightly anise-like quality.
EPAZOTE – Used in the Andes for soups and stews
MUÑA – Andean mint used for altitude sickness and cooking
CHINCO – a native herb essential for pachamanca preparation, it has aromatic, anise-like flavor

Peruvian cuisine has less emphasis on dry spice blends compared to other Latin American cuisines and a strong focus on fresh paste-based seasonings rather than dried spices, extensive use of lime in coastal cuisine, and integration of fermented ingredients like chicha de jora — corn beer, or pisco — grape brandy, in marinades and sauces. Many of these seasonings, especially the native peppers and herbs, are difficult to substitute.

Interestingly, garlic and onions, while not native to Peru, are used in such large quantities that they’ve become fundamental to the cuisine’s flavor profile. They often form the base of dishes along with ají peppers.

Cumin, oregano, and black pepper were introduced by Europeans but are now used in distinctly Peruvian ways – in marinades for anticuchos and in meat dishes. These spices are used more subtly than in other Latin American cuisines.

Unique seasoning combinations emerged from cultural fusion. For instance, the use of soy sauce was introduced by Chinese immigrants and created new flavor profiles.

SAUCES

LECHE DE TIGRE – Though technically the marinade for ceviche, it’s often served as a sauce or even drunk on its own. Contains lime juice, fish juice, chilies, garlic, cilantro, and other seasonings.

HUANCAÍNA SAUCE – A creamy, spicy yellow sauce made with ají amarillo, queso fresco — fresh cheese, milk, saltine crackers, and garlic. It’s famous as the sauce for Papa a la Huancaína but is used widely.

OCOPA SAUCE – A sauce from Arequipa similar to huancaína but distinctly flavored with huacatay — black mint, and ground peanuts, often including evaporated milk and crackers.

AJÍ VERDE – A fresh, spicy green sauce made with cilantro, jalapeños or ají amarillo, lime juice, and garlic. It’s commonly served as a table condiment and used particularly with grilled meats.

SALSA CRIOLLA – A fresh sauce/relish made with sliced red onions, lime juice, chilies, and cilantro. It’s served with many dishes, particularly grilled meats and anticuchos.

CHALACA – A fresh condiment of diced onions, chilies, corn, and lime juice.

Back to Top