Sense of Place: The Ingredients and Flavors of California

Emma Christensen
Emma Christensen
Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
updated May 12, 2022
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Ah, California! How do you come up with a list of “typical” foods from a place that can grow just about anything? With all it’s micro-climates and mild weather, California is truly a foodie heaven. Take a look!

Given the huge range of fruits, vegetables, seafood, and other edibles that this region can support, we’ve tried to include those ingredients that most typify the regional cooking. Next week we’ll take a closer look at the many food movements that grew from California’s kitchens and the dishes they’ve given us!

Fruits:

Figs


Grapes

Strawberries

Apples

Pomegranates

Dates

Pears

Tomatoes

Stone Fruit – plums, cherries, apricots, peaches

Avocados

Greens and Vegetables:
Fennel
Mushrooms
Squash – especially Asian varieties
Peppers – hot and sweet varieties
Bitter Melon
Mesclun Greens – arugula, lettuce, microgreens, lamb’s quarters, etc.

Seafood and Meat:
Dungeness Crab
Abalone
Shrimp
Chicken
Beef
Pork

Other:
Olives
Nuts – especially almonds, cashews, and pistachios
Peppercorns
Garlic
Honey
Wine
Fresh Cheese

What other ingredients and flavors do you associate with California cuisine?

Related: Sense of Place: The Food and Ingredients of Florida

(Images: Kathryn Hill and Emily Ho for the Kitchn)

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