flavour profiles & classic ingredients from around the world

One of the easiest ways to make a particular dish feel new and different is to change the flavour profile in terms of its nationality or ethnicity.

To help you get more confident with experimenting with different flavour profiles, here’s a list of the major cuisines from around the world with the classic ingredients used to characterise each.

It’s not meant to be a complete exhaustive list. Nor is it intended to be 100% authentic. Although I have eaten in all of the countries listed except for India and China, so there is some real experience behind each list.

I’m just sharing my personal interpretation of these different cuisines. It’s about giving you a starting point to go off and explore the world of flavours for yourself.

So please feel free to add to or subtract from this list depending on what works for you.

Italian

Truly one of the worlds greatest and best loved cuisines. It’s hard to go past a good pizza or a comforting bowl of pasta. And don’t forget the gelato!

:: parmesan cheese
:: basil
:: oregano
:: garlic
:: tomato fresh, canned, pureed & paste
:: olive oil
:: balsamic vinegar
:: pasta
:: risotto

Instant ‘Italian’: throw in some garlic, drizzle generously with olive oil and grate over some parmesan.

Chinese

Another or the worlds best travelled cuisines. I love the fact that Chinese food tastes different wherever you go. The Australian Chinese is very different from Chinese in Cuba or Ireland or even Spain.

It’s also a very large country with many diverse regional cuisines. I’m not even beginning to do it justice with this list.

:: szechuan peppercorns
:: hoisin sauce
:: soy sauce
:: sesame oil
:: Chinese 5 spice powder
:: garlic
:: ginger
:: green (spring) onions
:: dried mushrooms
:: steamed rice
:: fried rice
:: wheat and egg noodles

Instant ‘Chinese’ – Toss in some ginger, chilli and or garlic while cooking. Drizzle with sesame oil before serving.

French

The inventors of fancy ‘Haute Cuisine’ but also home to wonderfully rustic country cooking. Tends to focus on fancy time, consuming techniques and sauces rather than simplicity.

:: garlic
:: butter
:: anchovies
:: foie gras
:: tarragon
:: red & white wine
:: mushrooms
:: baguettes, crusty bread
:: croissants

Instant ‘French’ – Toss in some garlic, loads of sweet butter and a splash or two of wine.

Lebanese / Middle Eastern

Slightly exotic, yet still similar enough to the cuisines on the other side of the Mediterranean to feel homely. Love their use of vegetables and pulses.

:: hummus
:: tahini (sesame seed paste)
:: mint
:: flat leaf parsley
:: za’atar (spice blend of sumac, thyme and sesame seeds)
:: dried mint
:: ground cumin
:: allspice
:: babaganoush
:: pomegranate seeds & molasses
:: lebanese bread / pita

Instant ‘Lebanese’ – Add a touch of allspice or za’atar and serve with loads of fresh parsley and lashings of hummus.

Moroccan

If someone was mean enough to force me to nominate my favourite cuisine, I think I’d have to choose Moroccan. From the zestiness of their preserved lemons to the heat of harissa, it’s hard not to get addicted.

:: preserved lemons
:: green olives
:: coriander seeds
:: chilli
:: harissa
:: ground ginger
:: cinnamon in savoury dishes
:: saffron
:: ras el hanout (spice blend)
:: sumac (lemony spice)
:: coriander leaves (cilantro)
:: honey
:: mint
:: couscous
:: flat bread

Instant ‘Moroccan’ – Add in some preserved lemons and serve with harissa and couscous.

Indian

The other country I haven’t yet visited. While it’s hard to go past a good curry, Indian cuisine is far more diverse than that. Aromatic with the perfume of spices.

:: fresh & dried chilli
:: curry powder
:: garam marsala (spice blend)
:: curry leaves
:: cumin
:: turmeric
:: ground coriander
:: ghee (clarified butter)
:: natural yoghurt
:: basmati rice
:: naan bread

Instant ‘Indian’ – toss in some garam marsala or curry powder and a handful of curry leaves. Serve with a generous dollup of natural yoghurt.

Thai

The first country I ever left home to visit, Thailand is a special place for me. I adore the warm friendliness of the Thai people but it’s their amazingly fresh & delicious food which keeps bringing me back.

:: lemon grass
:: mint
:: kaffir lime leaves
:: fresh coriander (cilantro) roots, shoots and leaves
:: thai basil (or regular basil)
:: curry pastes (red & green)
:: coconut esp coconut milk
:: palm sugar (or brown sugar) in savoury dishes
:: dried shrimp paste
:: chilli
:: fish sauce
:: oyster sauce
:: jasmine rice
:: rice noodles

Instant ‘Thai’ – get yourself some curry paste and coconut milk. Be sure to season for ‘sweet, salty, sour and bitter’.

Vietnamese

Similar to Thai but with an interesting French heritage which means they have decent bread and coffee! For me Vietnamese is all about smelly fish sauce, fragrant mint and fiery chilli.

:: chilli – fresh red
:: fish sauce
:: rice vinegar
:: Vietnamese mint
:: coriander (cilantro) leaves
:: jasmine rice
:: rice paper rolls

Instant ‘Vietnamese’ – Be aggressive with the chilli and serve with loads of fresh (preferably Vietnamese) mint.

Japanese

The one country that no matter how long I stay there, I never feel ‘at home’. A super diverse cuisine based on a country of perfectionists. So much more than sushi rolls and miso soup.

:: miso paste
:: sesame oil
:: sesame seeds
:: soy sauce
:: rice vinegar
:: dashi
:: nanami togarashi (mixed chilli pepper)
:: mirin (rice wine similar to dry sherry)
:: raw fish & seafood
:: pickled ginger and other vegetables
:: wasabi
:: seaweed (nori sheets)
:: soy beans (edamame)
:: steamed rice

Instant ‘Japanese’ – splash in some mirin (or dry sherry) & soy sauce.

Mexican

It’s practically impossible to get authentic Mexican in Australia so I was completely blown away by the complexity and down-right deliciousness of real Mexican when I travelled there. So much more than beans, cheese and sour cream.

:: chilli – esp jalapenos & habanero (scotch bonnet)
:: fresh cheeses
:: mexican oregano (epazote)
:: coriander leaves (cilantro)
:: limes & lime juice
:: refried beans
:: fresh tomato
:: fresh salsas – green & red
:: avocado
:: tortillas
:: tortilla or corn chips
:: beans
:: rice

Instant ‘Mexican’ – Serve with super fresh salsa and loads of chilli and lime.

Spanish

After spending 6 weeks renting an apartment in the beautiful city of Barcelona, I felt half Spanish. If only the language had rubbed off on me! After Moroccan, one of my favourite cuisines. Tricky for vegetarians with their devotion to pork products.

:: smoked paprika
:: saffron
:: olives
:: olive oil
:: sherry vinegar
:: Marcona almonds
:: jamon
:: chorizo
:: machego cheese
:: membrillo (quince paste)
:: roasted red peppers (piquillo or bell peppers)
:: chickpeas
:: paella rice

Instant ‘Spanish’ – Toss in some smoked paprika and chorizo on a splash of sherry vinegar.

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