I wrote about cuisine in other cultures before so I hope this isn’t too repetitive. Here is additional information.
African…lemon, cinnamon, orange – South African…fennel
Armenian…cinnamon, cloves, lemon, citrus
Bulgarian…mint, dill, tarragon
French…tarragon, rosemary, sage, thyme, fennel, marjoram, basil
Greek…cinnamon, ginger, clove, lemon, orange, celery, dill, mint, oregano, marjoram, chamomile (tea), sage (tea), basil, pine
Iranian…cinnamon, cloves, cardamom, marjoram, nutmeg, dill, tangerine, lemon, jasmine, chamomile, ginger
Irish…caraway, cinnamon, nutmeg, ginger
Maltese…mint, marjoram, basil, rosemary
Moroccan…black pepper, caraway, ginger, cinnamon, cloves, thyme, oregano, basil, orange, lemon, mint, spearmint
Portuguese…lemon, mint, coriander, orange
ARMENIAN (lamb and chicken; some beef, game birds and seafood) Citrus fruits.
AUSTRALIAN (citrus fruits)
AUSTRIAN (pork, chicken, beef, and lamb—w/ gravy) Citrus fruits.
BALTIC (pork and poultry)
BELARUSIAN (pork, beef, and chicken)
BELGIAN (pork, fish, seafood, beef, lamb and game meats) Mayonnaise, Creme fraiche—French thick cream.
BULGARIAN (mostly vegetarian) MIlk—yogurt.
CZECHOSLOVAKIAN (pork—gravy w/ sour cream)
DANISH (vegetables—salads w/ meat or fish, meat—w/ gravy or sauce) Eggs—omelets.
EGYPTIAN (legumes and bulgar (burgul) Couscous—sweet or w/ spicy meat.
FILIPINO (pork and fish) Coconut oil.
FINNISH (beef, pork, lamb, sausage, and herring) Citrus and berries; wild mushrooms.
FRENCH (beef, pork, lamb, game, fish and a variety of seafood)
GERMAN (pork, beef, chicken, duck, sausage, and herring) Cereal (cinnamon), olive oil; apples, pears, cherries and plums.
GREEK (vegetables used frequently) Tea.
HUNGARIAN (pork and sausage)
IRANIAN (lamb and fish) Eggplant, olive oil; milk—yogurt.
IRISH (pork, some chicken, herring) Eggs, apples and potatoes (ginger); milk—cottage cheese.
ITALIAN (olive oil)
JAPANESE (all available vegetables)
KOREAN (pork, chicken and fish) Cucumber and eggplant.
MALTESE (fish) Milk—Cheesy casseroles and sauces.
MEXICAN (pork, beef and poultry—w/ beans; fish—red snapper and shrimp)
MOROCCAN (lamb and fish (ginger and cinnamon) Dates and preserved lemons.
NEW ZEALAND/KIWIS (lamb and fish) Tea.
NORWEGIAN (lamb, beef, goose, and pork) Milk—sour cream
POLISH (pork, beef, and herring)
RUSSIAN (beef, pork, goose, duck, and turkey) Berries.
SCANDINAVIAN/DUTCH (beef, pork and herring)