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Peruvian vs British food & cuisine

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Peru

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United Kingdom

Peru

United Kingdom

The average Peruvian daily plate size is

The average British daily plate size is

1881 g.
2307 g.
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Grains

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Fish and seafood

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Produce

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Eggs and dairy

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meats

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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.

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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

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Grains 393 G

WHEAT

315 G

RICE

33 G

CORN

17 G

BARLEY

8 G

RYE

2 G

OATS

16 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

2 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.

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Produce 900 G

PULSES

24 G

VEGETABLES

164 G

STARCHY ROOTS

359 G

FRUITS

353 G

SEA PLANTS

0 G

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Produce 832 G

PULSES

4 G

VEGETABLES

355 G

STARCHY ROOTS

192 G

FRUITS

216 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.

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Meats 157 G

POULTRY

118 G

PORK

13 G

BEEF

12 G

MUTTON AND GOAT

2 G

OTHER MEAT

3 G

OFFALS

9 G

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Meats 227 G

POULTRY

92 G

PORK

68 G

BEEF

48 G

MUTTON AND GOAT

11 G

OTHER MEAT

3 G

OFFALS

5 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.

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Fish and seafood 74 G

FISH

60 G

SEAFOOD

14 G

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Fish and seafood 49 G

FISH

38 G

SEAFOOD

11 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.

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Eggs and dairy 231 G

EGGS

30 G

MILK AND DAIRY

199 G

ANIMAL FATS

2 G

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Eggs and dairy 613 G

EGGS

31 G

MILK AND DAIRY

568 G

ANIMAL FATS

14 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.

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SUGARS, FATS AND NUTS 100 G

NUTS

1 G

SWEETENERS

59 G

SUGAR CROPS

0 G

VEG OILS

26 G

OILCROPS

14 G

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SUGARS, FATS AND NUTS 193 G

NUTS

21 G

SWEETENERS

105 G

SUGAR CROPS

0 G

VEG OILS

51 G

OILCROPS

16 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.

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Herbs

ANDEAN MINT

BLACK MINT

BOLDO

CILANTRO

CULANTRO

EPAZOTE

MARIGOLD

OREGANO

BAY LEAVES

CHIVES

MINT

PARSLEY

ROSEMARY

SAGE

THYME

Peru
Common
United Kingdom

ANDEAN MINT

BLACK MINT

BOLDO

CILANTRO

CULANTRO

EPAZOTE

MARIGOLD

OREGANO

BAY LEAVES

CHIVES

MINT

PARSLEY

ROSEMARY

SAGE

THYME

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Spices

ANNATTO/ACHIOTE

CUMIN

DRY CHILI

STAR ANISE

VANILLA

BLACK PEPPER

CINNAMON

CLOVES

ALLSPICE

CORIANDER

GINGER

MACE

NUTMEG

WHITE PEPPER

Peru
Common
United Kingdom

ANNATTO/ACHIOTE

CUMIN

DRY CHILI

STAR ANISE

VANILLA

BLACK PEPPER

CINNAMON

CLOVES

ALLSPICE

CORIANDER

GINGER

MACE

NUTMEG

WHITE PEPPER

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Aromatics

CHILI PEPPERS

GINGER

LIME

ORANGE

TOMATO

GARLIC

ONION

CARROT

CELERY STALKS

LEEK

PARSLEY ROOT

Peru
Common
United Kingdom

CHILI PEPPERS

GINGER

LIME

ORANGE

TOMATO

GARLIC

ONION

CARROT

CELERY STALKS

LEEK

PARSLEY ROOT

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Condiments

ACHIOTE PASTE

CORN BEER

PEPPER PASTE

PISCO

TAMARIND

WINE VINEGAR

BEEF FAT

BEER

BUTTER

CRÈME FRAÎCHE 

GRAIN VINEGAR

HORSERADISH

HP SAUCE

LAMB FAT

MUSTARD

WORCESTERSHIRE SAUCE

Peru
Common
United Kingdom

ACHIOTE PASTE

CORN BEER

PEPPER PASTE

PISCO

TAMARIND

WINE VINEGAR

BEEF FAT

BEER

BUTTER

CRÈME FRAÎCHE 

GRAIN VINEGAR

HORSERADISH

HP SAUCE

LAMB FAT

MUSTARD

WORCESTERSHIRE SAUCE

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.

United Kingdom

SEASONINGS

British flavor identity emerges from a paradox: a culinary tradition built on restraint yet profoundly shaped by global empire. This restraint reflects a philosophy of enhancing ingredients rather than masking them and relies on the use of fewer spices compared to many cuisines.

British seasoning practices underwent a dramatic transformation across centuries. Medieval British cooking was heavily spiced: research reveals that 90% of 13th-15th century recipes contained imported pepper, cinnamon, ginger, and nutmeg (source). Later, New World discoveries introduced tomatoes, potatoes, and chili peppers; spices became more accessible to the middle classes. The 1600 founding of the East India Company enhanced British seasoning through organized spice importation and allowed specific spice applications to rise, like CURRY POWDER (made of turmeric, coriander seed, cumin seed, fennel seed, fenugreek, paprika, and mustard), which is a British interpretation of Indian masalas, standardized for British palates. Unlike Indian spice blends, British curry powder provides consistent, mild heat suitable for leftover meat preparations. World War II rationing severely disrupted this heavy spicing trajectory, creating a generation with conservative seasoning habits.

Traditional British herbs that form the foundation are sage, rosemary, thyme, and parsley. These hardy, climate-appropriate plants have been local since medieval times and continue dominating now.  Sage is perhaps the most characteristically British herb, essential in stuffings, sausages, and the sage-and-onion combination for roasted meats.

Spice-wise, white pepper is distinctly British—it’s preferred over black pepper. Nutmeg and mace are important in baking, essential for milk-based dishes, custards, and the MIXED SPICE BLEND of cinnamon, allspice, nutmeg, cloves, ginger, and coriander. This British spice blend is common for Christmas puddings, mince pies, and hot cross buns.

SAUCES

British people have a notable affinity for tanginess, which is very visible in sauces:

WORCESTERSHIRE SAUCE, accidentally created by Lea & Perrins chemists in the 1830s, undergoes 18-month fermentation to produce its umami profile from anchovies, vinegar, molasses, tamarind, onions, and garlic. This ‘happy accident’ now appears in everything from cheese on toast to cocktails.

HP SAUCE represents the British brown sauce tradition with its blend of tomatoes, malt vinegar, molasses, dates, and tamarind. Served with bacon sandwiches and full English breakfasts, HP sauce shows British preferences for sweet-tangy accompaniments to rich foods.

ENGLISH MUSTARD, though not technically a sauce, but rather a condiment, delivers fierce heat unlike any other variety. It’s significantly hotter and more pungent than French Dijon or American yellow mustard because it’s made without vinegar or with very little acid, relying on water or beer instead. This allows the mustard seeds’ natural heat compounds to remain at full strength, creating that distinctive nasal-clearing bite.

Also not a sauce, but a relish PICCALILLI is made from pickled chunky vegetables like cauliflower and onions in spiced turmeric vinegar. Its traditionally served with cold meats and cheese to add sharp, tangy contrast to rich foods.

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