page_title: Portuguese cuisine
section_title: Influences on world cuisine
hierarchical_section_title: Portuguese cuisine / Influences on world cuisine
caption_attribution_description: English: Feijoada served in Curitiba, Brazil
context_page_description: Portuguese cuisine was first recorded in the seventeenth century, with regional recipes establishing themselves in the nineteenth century. Culinária Portuguesa, by António-Maria De Oliveira Bello, better known as Olleboma; was the first ‘Portuguese-only’ recipe book published in 1936.
  Despite being relatively restricted to an Atlantic, Celtic sustenance, the Portuguese cuisine also has strong French and Mediterranean influences.
  The influence of Portugal's former colonial possessions is also notable, especially in the wide variety of spices used. These spices include piri piri, white pepper, black pepper, paprika, clove, allspice, cumin and nutmeg are used in meat, fish or multiple savoury dishes from Continental Portugal, the Azores and Madeira islands.
  Cinnamon, vanilla, cardamom, aniseed, clove and allspice are used in many traditional desserts and sometimes in savoury dishes.
  Garlic and onions are widely used, as are herbs, such as bay leaf, parsley, oregano, thyme, mint, marjoram, rosemary and coriander being the most prevalent.
  Olive oil is one of the bases of Portuguese cuisine, which is used both for cooking and flavouring raw meals.
context_section_description: Portugal formerly had a large empire and the cuisine has been influenced in both directions. Portuguese influences are strongly evident in Brazilian cuisine, which features its own versions of Portuguese dishes, such as feijoada and caldeirada (fish stew). Other Portuguese influences can be tasted in the Chinese territory of Macau (Macanese cuisine) and in the Indian province of Goa, where Goan dishes, such as vindalho (a spicy curry), show the pairing of vinegar, chilli pepper and garlic.
  The Persian orange, grown widely in southern Europe since the 11th century, was bitter. Sweet oranges were brought from India to Europe in the 15th century by Portuguese traders. Some Southeast Indo-European languages name the orange after Portugal, which was formerly its main source of imports. 
  Examples are Albanian portokall, Bulgarian portokal [портокал], Greek portokali [πορτοκάλι], Persian porteghal [پرتقال], and Romanian portocală. In South Italian dialects (Neapolitan), the orange is named portogallo or purtualle, literally "the Portuguese ones". Related names can also be found in other languages: Turkish Portakal, Arabic al-burtuqal [البرتقال], Amharic birtukan [ቢርቱካን], and Georgian phortokhali [ფორთოხალი].
  The Portuguese imported spices, such as cinnamon (Cinnamomum verum) now liberally used in its traditional desserts and savoury dishes, from Asia.
  The Portuguese "canja", chicken soup made with pasta or rice, is a popular food therapy for the sick, which shares similarities with the Asian congee, used in the same way, indicating it may have come from the East.
  In 1543, Portuguese trade ships reached Japan and introduced refined sugar, valued there as a luxury good. 
  Japanese lords enjoyed Portuguese confectionery so much it was remodelled in the now traditional Japanese konpeitō (candy), kasutera (sponge cake), and keiran somen (the Japanese version of Portuguese "fios de ovos" (angel hair).
  This dish is also popular in Thai cuisine under the name of "kanom foy tong"), creating the Nanban-gashi, or "New-Style Wagashi". During this Nanban trade period, tempura was introduced to Japan by early Portuguese missionaries.
  Tea was made fashionable in Britain in the 1660s after the marriage of King Charles II to the Portuguese princess Catherine of Braganza (Catarina De Bragança), who brought her liking for tea, originally from the colony of Macau, to the court. 
  The almost genetic love of tea, which makes the English English; was actually influenced by a Portuguese woman and her tea habits. This princess became the Queen of England, Scotland and Ireland. 
  When she relocated up north to join King Charles, she is said to have packed loose-leaf tea as part of her personal belongings; it would also have likely been part of her dowry. 
  A fun legend has it that the crates were marked Transporte de Ervas Aromaticas (Transport of Aromatic Herbs) – later abbreviated to T.E.A.
  Queen Catherine also introduced marmalade to the British and another European novelty to the court’s table etiquette:
  using a knife and fork, instead of eating with your fingers.
  All over the world, Portuguese immigrants influenced the cuisine of their new "homelands", such as Hawaii and parts of New England. Pão doce (Portuguese sweet bread), malassadas, sopa de feijão (bean soup), and Portuguese sausages (such as linguiça and chouriço) are eaten regularly in the Hawaiian islands by families of all ethnicities. Similarly, the "papo-seco" is a Portuguese bread roll with an open texture, which has become a staple of cafés in Jersey, where there is a substantial Portuguese community.
  In Australia and Canada, variants of "Portuguese-style" chicken, sold principally in fast food outlets, have become extremely popular in the last two decades. Offerings include conventional chicken dishes and a variety of chicken and beef burgers. In some cases, such as "Portuguese chicken sandwiches", the dishes offered bear only a loose connection to Portuguese cuisine, usually only the use of "Piri-piri sauce" (a Portuguese sauce made with piri piri) and the connection is made simply as a
caption: Portuguese-influenced Brazilian feijoada
exif: {"Image Make": "NIKON CORPORATION", "Image Model": "NIKON D3000", "Image XResolution": "240", "Image YResolution": "240", "Image ResolutionUnit": "Pixels/Inch", "Image Software": "Ver.1.00", "Image DateTime": "2010:12:29 10:28:59", "Image ExifOffset": "186", "Thumbnail Compression": "JPEG (old-style)", "Thumbnail XResolution": "72", "Thumbnail YResolution": "72", "Thumbnail ResolutionUnit": "Pixels/Inch", "Thumbnail JPEGInterchangeFormat": "802", "Thumbnail JPEGInterchangeFormatLength": "19003", "EXIF ExposureTime": "1/60", "EXIF FNumber": "5", "EXIF ExposureProgram": "Unidentified", "EXIF ISOSpeedRatings": "220", "EXIF ExifVersion": "0221", "EXIF DateTimeOriginal": "2010:12:26 15:02:45", "EXIF DateTimeDigitized": "2010:12:26 15:02:45", "EXIF ShutterSpeedValue": "5906891/1000000", "EXIF ApertureValue": "290241/62500", "EXIF ExposureBiasValue": "0", "EXIF MaxApertureValue": "47/10", "EXIF SubjectDistance": "3/5", "EXIF MeteringMode": "Pattern", "EXIF LightSource": "Unknown", "EXIF Flash": "Flash did not fire, auto mode", "EXIF FocalLength": "38", "EXIF SubSecTimeOriginal": "50", "EXIF SubSecTimeDigitized": "50", "EXIF SensingMethod": "One-chip color area", "EXIF FileSource": "Digital Camera", "EXIF SceneType": "Directly Photographed", "EXIF CVAPattern": "[2, 0, 2, 0, 1, 2, 0, 1]", "EXIF CustomRendered": "Normal", "EXIF ExposureMode": "Auto Exposure", "EXIF WhiteBalance": "Auto", "EXIF DigitalZoomRatio": "1", "EXIF FocalLengthIn35mmFilm": "57", "EXIF SceneCaptureType": "Standard", "EXIF GainControl": "None", "EXIF Contrast": "Normal", "EXIF Saturation": "Normal", "EXIF Sharpness": "Normal", "EXIF SubjectDistanceRange": "0"}