Off the top of my head:

India:
Sugar
Pepper
Basil
Mangoes
Bananas
Ginger
(Ceylon) Cinnamon

SEA:
(Cassia) Cinnamon
Mace
Nutmeg
Oranges
Lemons
Limes

Central Asia:
Apples
Carrots (Afghanistan, could be considered MENA or India but the MENA category is too OP)

East Asia:
Peaches
Soy Sauce
Ketchup
Soy sauce
Sesame oil

Africa:
Coffee
Coca-Cola
Palm oil

Americas:
Chocolate
Vanilla
Blueberries
Potatoes
Tomatoes
Corn
Pineapple
Strawberries

  • Egon
    ·
    4 months ago

    deleted by creator

    • EmmaGoldman [she/her, comrade/them]
      ·
      10 months ago

      It's all the same fucking spices on all dishes

      Hear me out: garlic improves basically everything but sweet stuff. it should be in everything.

      Your hot sauces suck ass too.

      Okay, what are your recommendations, I'd love to compare with my spice cabinet full of only flavorful hot sauces that aren't chemical bullshit and see if there's anything new I should be adding to the collection.

      • Egon
        ·
        4 months ago

        deleted by creator

        • EmmaGoldman [she/her, comrade/them]
          ·
          10 months ago

          god damn i'm jealous. i have a handful of supermarket ones, but mostly it's stuff I've had to import from latin america or asia. hot sauce availability in canada is mid.

          • Egon
            ·
            4 months ago

            deleted by creator

            • EmmaGoldman [she/her, comrade/them]
              ·
              10 months ago

              I'm pretty sure it's fucking all tapatio lmao. On the better side of store bought, but I live in the tiniest province so availability of basically anything interesting is low and there are like 3 Latin American restaurants I don't have to take a ferry to another province to visit.

              • Egon
                ·
                4 months ago

                deleted by creator

              • Lemmygradwontallowme [he/him, comrade/them]
                ·
                10 months ago

                but I live in the tiniest province so availability of basically anything interesting is low

                Ok, may I play the World's Smallest Violin for ye, on the isle you call the most wee of all provinces...

                What brocht ye there, exile, ... cheap property rent? Why do you live there lmao....

                • EmmaGoldman [she/her, comrade/them]
                  ·
                  10 months ago

                  Cyclable-ness and needing the ocean. Much like a 19th century sick person in a cosmic horror story, I was told the sea air would do me good, and it has. The only weird thing I've discovered in the Maritimes has been Newfies, unfortunately.

                  • Lemmygradwontallowme [he/him, comrade/them]
                    ·
                    10 months ago

                    The only weird thing I've discovered in the Maritimes has been Newfies, unfortunately.

                    Why so, don't you have Nova Scotians, langoustines and the like, in your proximity?

          • TraschcanOfIdeology [they/them, comrade/them]
            ·
            10 months ago

            If you have the time/space and fresh chilies available to you, lacto fermenting chilies with some spices and garlic, then blending them makes for amazing hot sauces that you can tailor to your tastes. It's remarkably easy and safe to do.

            • JuryNullification [he/him]
              ·
              10 months ago

              I did this with habaneros, onion, and garlic and it turned out amazing. Only thing I would change would be stopping the fermentation at like 7-10 days instead of letting it go for two and a half weeks. Too fermented for me, but my friends love it.

      • TraschcanOfIdeology [they/them, comrade/them]
        ·
        10 months ago

        Hear me out: garlic improves basically everything but sweet stuff. it should be in everything.

        Nearly all of Central Europe, Turkey and the Levant agree with you there. I do, too. Garlic is flavor town central.

    • Xx_Aru_xX [she/her, they/them]
      ·
      10 months ago

      As an Algerian, I see this bullshit way too much between us and Moroccans, Motherfuckers really believe that on the Oujda Tlemcen border people stop eating Harrira and Baghrir on the other side, sometimes it's funny everytime it's fucking annoying.

      • Lemmygradwontallowme [he/him, comrade/them]
        ·
        10 months ago

        How's Maroc as your neighbor... I assume pretty annoying, even without conflict (Maroc's a comprador nation, right?)....

        At least you guys share shakshouka, right?

        • Xx_Aru_xX [she/her, they/them]
          ·
          10 months ago

          Comprador? no, The Moroccan regime doesn't even try to hide on which side it is, It refuses to cut relations with the zionist entity hell it still wants to buy the Merkava tanks, yet it didn't think twice about bombing Yemen. not even going to mention colonizing the Western Sahara or the Sand War.

              • Lemmygradwontallowme [he/him, comrade/them]
                ·
                10 months ago

                Anyways, technically, if we're following the list of this food, Shakshouka is technically an Americano-Maghrebi dish, because you know, one of its ingredients, tomatoes come from South America, along with the some of its spices, cayenne and paprika, in Central and South Americas...

                Tomatoes and peppers are New World ingredients that only became common ingredients in later centuries after the Columbian exchange.

                So um technically, Shakshouka is an Americano dish, sweaty

                smuglord nerd

                Just like how Pizza is Americano-Italian-American invention...

    • TraschcanOfIdeology [they/them, comrade/them]
      ·
      10 months ago

      I'm a food scholar by training (and I'm working to be a full-time food scholar, too) and you have largely summarized a bunch of conversations I've been in and books written on the whole "food is born out of migration, exchange, and local culture and biodiversity"

      • Egon
        ·
        4 months ago

        deleted by creator

    • Egon
      ·
      4 months ago

      deleted by creator

      • Egon
        ·
        4 months ago

        deleted by creator

        • HonestMistake_@lemmy.ml
          ·
          10 months ago

          Still very much present in the EU as well, especially when it comes to French and Italian cooking (not necessarily from the French and Italians mind you)

        • ped_xing [he/him]
          ·
          10 months ago

          You definitely need "there are no rules" at first, but when your protege starts belting out Wonderwall in his best Bob Dylan impression, you have to switch to "there are some rules."

          Where I live, if you order a random taco off of a delivery service (I know, I know, I've pretty much stopped), you have a decent chance of your "taco" being on a fajita shell and containing iceberg lettuce, with a packet of mass-produced hot sauce on the side if you're feeling adventurous. I think the weird absolutist positions well-meaning americans take is in response to this sort of disrespect for the history, the person making the food, the person delivering the food and the person eating the food.

          • Egon
            ·
            4 months ago

            deleted by creator

    • Mardoniush [she/her]
      ·
      10 months ago

      Even the shitty spices are mostly a hard on for (much better) French 19th century food. Early US and European food is 80% horseradish and peppercorn and whatever local spices were available.