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Jewish cuisine has, over the centuries, been influenced by many cultures and cuisines and is, consequently, complex. It can, however, be sorted into two main branches. Ashkenazi (Eastern European, including Poland, Germany and Russia) and Sephardi (Middle Eastern, Asian and Mediterranean). The Ashkenazi cuisine evolved amongst predominantly Christian cold weather climes and uses chicken fat, potatoes, winter vegetables and freshwater fish, whereas the Sephardi cuisine developed in warmer climes, Moorish Spain, North Africa, India and Christian Italy and uses peppers, aubergines, tomatoes, rice, olive oil and saltwater fish.