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Biodiversity is one of the characteristics of the Greek nature and land. Sea, mountains, green and fertile valleys alternate throughout the country. You can pass from the sea to the mountain and from a warm sunny climate to a dry cool and breezy weather in less than an hour. This biodiversity makes the soil and the variety of plants and crops that populate Greece extremely rich.
The number of wild plants that produce herbs and spices is truly impressive; generations of Greek chefs have been using them for their creations. Herbs and spices are an essential element of the traditional Greek cuisine.
You can completely change a recipe by varying a single ingredient, just one spice element. There are in fact all over the country traditional dishes that depending on the region in which they are produced have small differences, often due to the herbs and spices that grow in that specific area.
Anyone who has travelled to Greece in springtime and summertime, was conquered by aromas and balsamic scents. The entire Greek territory is a real open air greenhouse, what nature puts at man's disposal is potentially infinite. And this is true both for cooking and for physical well-being and personal care. In fact, since the ancient times the use of herbs and spices has been extremely widespread.
Oregano, rosemary, thyme, are the most commonly used herbs in the Greek cuisine. The Mediterranean diet is largely based on these ingredients, at least as much as it is based on olive oil and olives.
Similarly, spices such as cloves, cumin, cinnamon, even if they have a much more extensive presence in Asia they also grow in Greece; the Greek territory represents a natural inlet port for the rest of the Europe.
In the Athens central market there are always sellers of herbs and spices. Greece is a place where East and West meet, a melting pot of cultures, aromas and flavours.