 As Israeli agriculture developed and new kinds of fruits and vegetables appeared on the market, cooks and chefs began to experiment and devise new dishes with them.They also began using "biblical" ingredients such as honey, figs, and pomegranates, and indigenous foods such as prickly pears ("tzabar") and chickpeas.Since the late 1970s, there has been an increased interest in international cuisine, cooking with wine and herbs, and vegetarianism.