History and description
Armenian cuisine is renowned as the oldest in the Transcaucasus, with roots tracing back approximately 2,000 years. This rich culinary tradition is distinguished by a diverse array of dairy products and meat dishes, reflecting the early advancements in animal husbandry within the Armenian Highlands. The abundant use of grains, vegetables, and herbs speaks to the region's well-established agricultural practices, making it difficult to imagine an Armenian table without these essential elements.
Historically, Armenians prepared their meals in clay pots, and bread was traditionally baked in a unique oven known as a tonir. Another hallmark of Armenian cuisine is the generous use of herbs and spices. Armenian cooks harness the flavors of approximately 300 species of wildflowers and grasses, transforming them into various spices or incorporating them as standalone dishes. This emphasis on fresh ingredients and bold flavors showcases the depth and vibrancy of Armenia's culinary heritage.