Tunisian cuisine, the cuisine of Tunisia, consists of the cooking traditions, ingredients, recipes and techniques developed in Tunisia since antiquity. It is mainly a blend of Mediterranean and native Punics-Berber cuisine. Historically, Tunisian cuisine influenced many cultures and nations like Italians, Andalusians, French and Arabs. Like many countries in the Mediterranean basin, the Tunisian cuisine is heavily based on olive oil, spices, tomatoes, seafood and meat. Yet, it has a distinctive spiciness that differs it from surrounding cuisines. Origins Tunisian cuisine developed from Berbers, ancient Carthage, Rome, the Islamic conquest of the Maghreb, and the Ottoman Empire. The cuisine has been strongly influenced by French and Italian (especially Sicilian) cooking. During its era of French colonial rule Tunisia marketed its difference to metropolitan France meaning it played on French perceptions of "difference" (Orientalism) to sell the produce of the colonies to France. The majority of restaurants that catered to international visitors did not serve authentic colonial cuisine. Exoticness and difference were emphasized instead in souks and eateries. The European settlers who traveled to and from France shared their food experiences with the metropolitan French, but authentic Tunisian cuisine did not become integrated into the popular cuisine coloniale category of French cuisine. Ingredients Unlike other North African cuisines, Tunisian food is quite spicy. A popular condiment and ingredient which is used extensively in Tunisian cooking, harissa, is a mix of ground chili peppers, garlic, and caraway or spices commonly sold together as a paste. It is usually the most important ingredient in different sauces and gravies. Westernised harissa mostly contains red chilies to replace black cumin, which is different from standard cumin. Other common spices include cumin or cumin seeds, garlic, caraway seeds, coriander seeds and paprika. A recipe for the sauce includes red chili peppers and garlic, flavored with coriander, cumin, olive oil and often tomatoes. Like harissa or chili peppers, tomato paste is also an ingredient integral to the cuisine of Tunisia. Tuna, eggs, olives and various varieties of pasta, cereals, herbs and spices are also ingredients which are prominently used in Tunisian cooking. Potatoes were introduced by European settlers in the early 20th century and have become a common ingredient in traditional salads, sauces and couscous. By 1990 one of the most common homemade foods with potatoes was French fries. Tunisian culinary ingredients include the following typical elements: Condiments and flavorings: harissa, rose water, orange blossom water, jasmine