Armenian Cuisine

Armenian cuisine has several characteristics according to various historical, geographical, climatic and even historical-political factors. One of the features of Armenian dishes is its being much seasoned and piquancy. As a spice they use pepper, garlic, caraway and different kind of greens. It must be supposed that all these features of Armenian food are arranged with the climatic conditions and with that various kinds of mountain vegetation, which give to the Eastern cuisine as well as to Armenian a lot of essential materials. The other feature of the Armenian food is the use of much salt in it. 
In sweet dishes Armenians used as fresh as dried fruit. Chroniclers mentioned a large assortment of fruit such as pear, apple, apricot, quince, cornel, mulberry, peach, pomegranate, grape, different kinds of plums, lemon, orange, date (fruit of a date palm tree) and also melon, water-melon, pumpkin.  It is noteworthy that fruit were used also with meat or fish.
Armenian traditional dishes are: khash, dolma, kebab, spas, Lenten dolma, ghapama, barbeque in tonir, sweets, kerusus, Armenian lavash. Armenia is famous for Armenian brandy and apricot.