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3 Staple Spices from 36 Cuisines Around the World [Infographic]

Spices-World-Infograph-Pete

When it comes down to it, what makes an exotic dish stand out is a signature set of ingredients. Thanks to this beautifully designed infographic by DataDail, we now have the huge advantage of creating 36 unique cuisines from around the world at our fingertips browser histories. Breaking down each country’s main cuisines to three staple items, the chart is definitely more than just a novelty. Especially for aspiring foodies.

I sure didn’t know that Northern India uses tons of cumin, ginger and lemon. Or that West Africa incorporates chili peppers, tomatoes and peanuts. This awesome graphic not only educates, but also makes me want to get out there and try more cuisines from around the world.

Looking at you, Lebanon.

Spices-World-Full-Pete

Picthx Kit Stone

By Peter Pham

Pete's favorite foods include pizza, tacos and pretty much any kind of breakfast. He'll usually snap a photo or two while his food cools down.

6 replies on “3 Staple Spices from 36 Cuisines Around the World [Infographic]”

Pretty design but not sure how informative it is. I couldn’t find my favourite combination of garlic, ginger and coriander which I consider to be Chinese (well more accurately, Cantonese/Southern Chinese/South East Asian). Then I skimmed again to look for garlic, ginger and chilli which is also not listed there! Are these flavours too generic, perhaps?! Also, why does Italy have Southern and Northern distinctions yet China, the third largest country in the world, only get one?

Also why does smoked paprika not feature in Spain’s collection? It is by far the most prominent spice in Spanish cuisine…. Pretty by design, nice execution but ultimately useless….

Having spent my whole life in Louisiana, at least 20 years of which have been spent exploring and cooking Cajun and Creole dishes, I’ve got to protest the 3 ingredients pegged for our cuisine. I rarely use paprika in anything but dishes from other regions (making Tex/Mex for example), and while I’ll occasionally see mustard seed in a few recipes, it’s nowhere near a ubiquitous ingredient. The “holy trinity” of Louisiana cuisine is a sort-of-mirepoix that substitutes bell pepper for carrots–that is onion, celery and bell pepper. That’s not just my opinion; it’s hard to find Louisiana dishes that don’t include it. http://en.wikipedia.org/wiki/Holy_trinity_(cuisine)

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