People from Bahia, São Paulo and Rio de Janeiro have very different tastes when it comes to shopping. via the app
Do you know which seasoning is most used in Brazil? In the shopping cart who orders grocery purchases on the iFood app, garlic, the king of sautéing, is the champion. Rio de Janeiro is the absolute leader, but in Bahia people prefer coriander, in Amazonas the favorite is green scent, and ginger is at the top of the list for people from São Paulo and Santa Catarina.
However, none of these seasonings originate from Brazil. Find out where they come from below.
Garlic
This spicy seasoning is native to Central Asia, especially China, where since ancient times it has also been used as a medicine because it has stimulating effects and increases body temperature.
Therefore, today, it is a fundamental ingredient in many cuisines, such as Brazilian cuisine, and is present in our daily rice and beans.
Ginger
It has been used in India and China since ancient times, and became popular around the world for being used in Indian curry. After being taken by traders to the Mediterranean Sea region, it became known to Europeans. It was the Spanish who brought ginger to Latin America.
Coriander
The star of Bahian moqueca came from the Mediterranean Sea region and the Middle East, where even the seeds are used to flavor foods such as sausages, curries and liqueurs. Furthermore, here in Latin America, as in China and India, its leaves are most often used to give that special touch to stews.
Parsley
Affectionately called parsley, it has been cultivated for more than 2,000 years and originates from the Mediterranean Sea region and southern Europe. In this way, the Greeks and Romans used to use parsley to decorate their dishes. However, today, Europeans usually sprinkle the herb over dishes to finish soups and stews.
Scallion
The onion's milder sister (and parsley's partner in green smell) became popular in Asia, but some say that it was used by the Egyptians long before that. Thus, it is one of the oldest spices in the world: it is estimated that it has been cultivated for more than 3,500 years.
