The food culture of Algeria is heavily influenced by its Mediterranean location and diverse history. The cuisine incorporates a blend of North African, French, and Arab flavors, resulting in a unique and vibrant palate. Staples of Algerian cuisine include couscous, tagines, and various stews with lamb or chicken as the main protein. Spices such as cumin, saffron, and paprika are commonly used to add depth and flavor to dishes. Bread, particularly flatbread, is a staple in many meals and is usually served with each meal. Hospitality plays a significant role in Algerian food culture, with meals being seen as a way to bring together family and friends to share in the experience of delicious and hearty dishes.