Finnish cuisine

Finnish cooking is fish, rye and forest berries prepared without much seasoning: the ingredient outranks the spice.

Rye here is not an alternative to wheat but the foundation: rye bread, rye pastry, rye starter. Wheat is thought of as something for the coffee table.

Dill occupies the place the Mediterranean gives to parsley and basil. It goes into soup, onto potatoes and with fish, and always at the end.