page_title: Armenia
section_title: Cuisine
hierarchical_section_title: Armenia / Culture / Cuisine
caption_attribution_description: English: Gandzak Armenian wine.
context_page_description: Armenia, officially the Republic of Armenia, is a landlocked country in the South Caucasus region of Eurasia. Located in Western Asia, on the Armenian Highlands, it is bordered by Turkey to the west, Georgia to the north, the de facto independent Republic of Artsakh and Azerbaijan to the east, and Iran and Azerbaijan's exclave of Nakhchivan to the south.
  Armenia is a unitary, multi-party, democratic nation-state with an ancient cultural heritage. Urartu was established in 860 BC and by the 6th century BC it was replaced by the Satrapy of Armenia. The Kingdom of Armenia reached its height under Tigranes the Great in the 1st century BC and became the first state in the world to adopt Christianity as its official religion in the late 3rd or early 4th century AD. The official date of state adoption of Christianity is 301. The ancient Armenian kingdom was split between the Byzantine and Sasanian Empires around the early 5th century. Under the Bagratuni dynasty, the Bagratid Kingdom of Armenia was restored in the 9th century. Declining due to the wars against the Byzantines, the kingdom fell in 1045 and Armenia was soon after invaded by the Seljuk Turks.
context_section_description: Armenian cuisine is closely related to eastern and Mediterranean cuisine; various spices, vegetables, fish, and fruits combine to present unique dishes. The main characteristics of Armenian cuisine are a reliance on the quality of the ingredients rather than heavily spicing food, the use of herbs, the use of wheat in a variety of forms, of legumes, nuts, and fruit (as a main ingredient as well as to sour food), and the stuffing of a wide variety of leaves.
  The pomegranate, with its symbolic association with fertility, represents the nation. The apricot is the national fruit.
caption: Armenian wine
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