Most Used Ingredients in Portuguese Cuisine
Here are twenty of the most commonly used ingredients in Portuguese cooking:
1. Olive Oil (Azeite)
Olive oil is the cornerstone of Portuguese cuisine, used for cooking, dressing salads, and drizzling over dishes. The high-quality extra virgin olive oil from regions like Alentejo and Trás-os-Montes is particularly prized.
2. Garlic (Alho)
Garlic is a fundamental ingredient, adding depth and flavor to a variety of dishes, from stews to marinades. It’s often combined with olive oil to create the base for many recipes.
3. Onions (Cebola)
Onions are essential in Portuguese cooking, providing a flavorful foundation for soups, stews, and rice dishes. They are often sautéed with garlic in olive oil as the starting point for many recipes.
4. Tomatoes (Tomate)
Tomatoes are widely used in Portuguese cuisine, especially in sauces and stews. Fresh tomatoes, tomato paste, and canned tomatoes are all staples in the kitchen.
5. Bacalhau (Salted Cod)
Bacalhau, or salted cod, is perhaps the most iconic ingredient in Portuguese cuisine. There are said to be 365 different ways to prepare it, one for each day of the year. It’s used in dishes like Bacalhau à Brás, Bacalhau com Natas, and Bacalhau à Gomes de Sá.
6. Piri-Piri (Chili)
Piri-piri peppers, small and intensely hot, are used to make piri-piri sauce, a spicy condiment that accompanies grilled meats and seafood. The sauce is made by marinating the peppers in oil and vinegar.
7. Paprika (Pimentão)
Both sweet and smoked paprika are common in Portuguese cooking, used to add color and depth of flavor to dishes like chouriço sausage and various stews.
8. Chouriço (Portuguese Sausage)
Chouriço is a smoked sausage made with pork, garlic, paprika, and sometimes red wine. It’s a versatile ingredient used in soups, stews, and as a filling for bread.
9. Bay Leaves (Louro)
Bay leaves are used to impart a subtle, aromatic flavor to soups, stews, and marinades. They are often added at the beginning of cooking and removed before serving.
10. Rice (Arroz)
Rice is a staple in Portuguese cuisine, used in dishes like Arroz de Marisco (seafood rice) and Arroz de Pato (duck rice). Portuguese rice dishes are often rich and flavorful, cooked with various proteins and vegetables.
11. Cilantro (Coentros)
Cilantro is widely used in Portuguese cooking, especially in seafood dishes and soups. It adds a fresh, bright flavor to dishes like Açorda (bread soup) and Caldo Verde (green soup).
12. Parsley (Salsa)
Parsley is another commonly used herb, often added to finish dishes and provide a burst of fresh flavor. It’s used in soups, stews, and sprinkled over grilled meats and fish.
13. Potatoes (Batata)
Potatoes are a versatile and frequently used ingredient in Portuguese cuisine. They are used in dishes like Bacalhau à Gomes de Sá, soups, and as a side dish, often boiled or roasted.
14. Peppers (Pimentos)
Both bell peppers and piri-piri peppers are used in Portuguese cooking. Bell peppers are often roasted or sautéed and used in stews, while piri-piri peppers are used for their heat.
15. Bread (Pão)
Bread is an essential part of the Portuguese diet, with many regions having their own unique varieties. It’s used in dishes like Açorda and Migas (bread-based dishes) and served alongside meals.
16. Wine (Vinho)
Portuguese cuisine frequently incorporates wine, both red and white, in cooking. It’s used to deglaze pans, marinate meats, and add depth to sauces and stews.
17. Clams (Amêijoas)
Clams are popular in Portuguese coastal cuisine, used in dishes like Amêijoas à Bulhão Pato, where they are cooked with garlic, olive oil, and cilantro.
18. Octopus (Polvo)
Octopus is a beloved ingredient, often featured in dishes like Polvo à Lagareiro, where it’s baked with potatoes, garlic, and olive oil. It’s also used in salads and rice dishes.
19. Sardines (Sardinhas)
Grilled sardines are a staple of Portuguese summer cuisine, particularly during the festivities of Santo António. They are typically grilled and served with potatoes and salad.
20. Chickpeas (Grão-de-bico)
Chickpeas are used in a variety of Portuguese dishes, such as stews and salads. They provide a hearty, protein-rich base and absorb the flavors of the ingredients they are cooked with.
Portuguese cuisine is characterized by its use of fresh, high-quality ingredients and simple preparation methods that highlight the natural flavors of the food. Olive oil, garlic, and onions form the base of many dishes, while the use of seafood, meats, and legumes adds variety and richness. Herbs like cilantro and parsley, along with spices such as paprika and bay leaves, add layers of flavor to the cuisine. The traditional use of bacalhau, wine, and chouriço reflects the country's cultural heritage and adds to the unique identity of Portuguese cooking. Whether it's a simple grilled sardine or a complex seafood stew, the ingredients in Portuguese cuisine come together to create dishes that are both comforting and delicious.
