Indigenous, Portuguese and African food in one.
What Brazil drinks
Caipirinha, cachaça, coffee
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Home / World Cuisines / World Cuisines
विश्व के व्यंजनWorld Cuisines↳ from Brazil
Indigenous, Portuguese and African food in one.
Caipirinha, cachaça, coffee
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Brazil's national spirit, distilled from fermented sugarcane juice. Unaged cachaça is grassy; aged versions are rested in native Brazilian woods.
Brazil's national cocktail. Spec: 60 ml cachaça, half a lime in wedges, 2 tsp white sugar.
A Caipirinha made with vodka instead of cachaça.
Black bean and pork stew.
Chewy cheese bread balls.
Not one cuisine but dozens: wheat and dairy in the north, rice, coconut and curry leaves in the south, mustard oil and fish in the east, and sweet-sour vegetarian food in the west. Ayurveda's six tastes and religious traditions (Jain, vegetarian) shape it.
China's eight regional cuisines range from fiery numbing Sichuan to delicate, fresh Cantonese. Rice dominates the south, wheat noodles and dumplings the north.
Washoku is UNESCO heritage: seasonality, umami from dashi, and the 'one soup, three sides' meal structure. Presentation matters as much as taste.
Rice, soup and many small side dishes (banchan) with fermentation at the core: kimchi, soy and chilli pastes.
Every dish balances sweet, sour, salty and spicy. Isan in the northeast loves sticky rice and grilled meats; the south uses turmeric and coconut.
Fresh, herb-heavy and light, with French colonial touches like baguettes and coffee.