Algerian cuisine is characterised by a richness drawn from land and sea production. It is a Mediterranean and North African cuisine with Berber cuisine as its base. It offers a variety of dishes depending on the region and the season, resulting in a very diverse culinary palette. This cuisine, which calls for a multitude of products, is still based on vegetables and cereals, which have always been produced in abundance in the country, which was once known as the "granary of Rome "1,2,3,4 and later as the "granary of Europe "5 . Moreover, Algeria's rich past has contributed to the flow of an abundance of foods from different periods and regions of the world. Indeed, the conquests or demographic movements towards Algerian territory have been one of the main factors of exchange between different peoples (Berbers, Arabs, Turks, Andalusians, French6 and Spanish6 ). Among all the specialities available in Algeria, the most famous are couscous, which is recognised as a national dish, and the traditional pastries known as "oriental pastries" in Western countries7. Although historically passed down orally from generation to generation, there is a growing body of literature on Algerian cuisine.

Algerian cuisine combines a variety of ingredients including vegetables, fruits, spices, meats, fish, seafood, vegetables and dried fruits. Vegetables are often used in salads, soups, tagines, couscous and sauces. Carrots, squash, potatoes, green beans, beans, turnips, aubergines, fennel, artichokes, tergettes, etc. are abundant.