Afghan Cuisine - Characteristics

Characteristics

The varied climate of Afghanistan allows for an abundance of crops throughout the seasons. Fresh yogurt, coriander, garlic, onions, spring onion, tomatoes, potatoes, and fruit are widely available in all parts of Afghanistan and are used in preparing foods. Fruits and vegetables, fresh and dried, form an important part of the Afghan diet, especially in the rural areas. Afghanistan produces a variety of exceptional fruits, notably grapes, pomegranates, apricots, berries, and plums. These fruits have traditionally been Afghanistan's main food exports. Dried nuts and seeds, such as walnuts, pistachios, almonds, peanuts, and pine nuts are both very popular and plentiful in Afghanistan. An excellent variety of oranges, known locally as "malta" is grown in the warm climate of Nangarhar province. Also in the temperate climate of Nangarhar, olive groves once stood for the nation’s consumption of olive oil. Wardak Province is well known for its delicious apples and apricots, as is Kandahar for its fabled pomegranates. Herbs and spices used in Afghan cuisine include mint, saffron, coriander, cilantro, cardamom, and black pepper. Lamb and chicken are the preferred meats. Afghan cuisine emphasizes well-balanced, contrasting tastes and food is neither spicy nor bland.