Mount Ararat with the historic Khor Virap monastery visible at center-left

Cuisine

Armenian cuisine relies on a wide range of fresh herbs as its principal flavoring system rather than using dried spice blends as the primary seasoning. Tarragon, basil, dill, mint, parsley, cilantro, and fenugreek greens appear at nearly every traditional meal, either incorporated into dishes or served as a fresh herb plate alongside the food.

Armenian cuisine relies on a wide range of fresh herbs as its principal flavoring system rather than using dried spice blends as the primary seasoning. Tarragon, basil, dill, mint, parsley, cilantro, and fenugreek greens appear at nearly every traditional meal, either incorporated into dishes or served as a fresh herb plate alongside the food.

1730Cuisine