Afghanistan food is largely based upon the nation's chief crops: cereals like wheat, maize, barley and rice . Accompanying these staples are dairy products (yogurt, whey), various nuts, and native vegetables, and fresh and dried fruits; Afghanistan is well known for its grapes
Over 16 different ethnicities inhabit the country, three major ethnic groups have formed modern Afghan cuisine: the Pashtuns, the Tajiks, and Turkic groups such as the Uzbeks.
Fresh yogurt, cilantro, garlic, onions, scallions, tomatoes, potatoes, and fruit are widely available in all parts and are used in preparing foods. Fruits, fresh and dried form an important part of the diet. Afghanistan produces exceptionally high quality fruits, notably grapes, pomegranates, apricots, berries, and plums. Dried nuts and seeds, such as walnuts, pistachios, almonds, and pine nuts are very popular and plentiful. Herb and spices used in Afghan cuisine include mint, saffron, coriander, cilantro, cardamom, and black pepper. Lamb and chicken are the preferred meats. Food should be seasoned but neither too spicy nor hot.