When it comes to the Swedish cuisine there is the ever prominent feature that stands out, which is the regional difference in the dishes that populate the cuisine, which is the result of the staggering north-south expanse of Sweden. The north, has known for its reindeer meat, and meats of semi-game quality. When it comes to the southern dishes that one finds in the Swedish cuisine however, the major part of the dishes are those that are prepared by vegetables. The traditional range of Swedish dishes includes the gravy with tart, the pungent lingonberry jam and the hearty meatballs. The traditional Swedish cuisine has seen heavy influence from the French owing to the fact that the Swedish cuisine has always been open to the foreign influences that have shaped the dishes and the recipes into what is now the Swedish cuisine. When it comes to Swedish cuisine the easiest manner of identification or distinguishing it from the rest of the culture can be done by looking at what products it is that the dishes are based on. The Swedish cuisine is based majorly on the dairy products. The signature dishes that one finds in the Swedish cuisine includes the sugared breads, the beef, pork, sweetened seafood, fish and berries. However, there are other types of dishes too in the Swedish cuisine, and to these dishes potato is used as a side. The potato is usually boiled and then made into dishes of many types for the main Swedish dishes. Breads form a major part of the Swedish cuisine and they’‘re categorized by their many shapes and sizes and of course the grain that is used in baking them. The usual range of grains that are used in making the signature breads of the Swedish cuisine are oats, dark oats, sour dough, rye and whole grain. The breads are usually crisp breads and flatbreads which may either be sweetened or be spicy. Lingonberry jam is one of the most significant of Swedish dishes and is used as a side for meat dishes, like the meatballs. Similar to the lingonberry jam in its indigenous quality are the rose hip soup and the bluberry soup which are thick fruit soups that are classic Swedish dishes, and are defining features of the Swedish cuisine. Other than the many yummy dishes, the Swedish cuisine has its own wad of fat sources from olive oil, margarine and butter which are all used to make pastry of a wide range, which includes cakes, biscuits, yeast buns and cookies, of which most have a large amount of sugar content. Any foodie used to the Swedish cuisine, the original one that is, will be able to vouch for the role that fish plays in it. The preservation of these essentially Swedish dishes is done either by salting or curing, for which salt was used in a large amount. The ligonberry jam has survived the test of time and is now considered one of the best ways to add to the freshness of heavy foods, the likes of stews and steaks. Upon close observation of the Swedish cuisine one is able to ascertain the lack of fresh vegetables being used in the many recipes. The many Husmanskost dishes that one enjoys from a typical Swedish cuisine is are nothing but Swedish dishes that are made up of ingredients indigenous to the many local Swedish areas. The major ingredients used in Husmanskost dishes, yet another signature range of dishes in the Swedish cuisine includes the pork in all its form, milk, root vegetables, berries, onions, apples, cabbages, cereals, potato and fish. In certain rare cases beef, and lamb, apples too form a part of the traditional Husmanskosts that are served in the Swedish cuisine. The apples, in the Husmanskostsform are served either as apple sauce, apple pie, apple cake or are just eaten fresh. Spices are sparingly used in the Humanskosts form of cooking and the various dishes includes pea soup, boiled carrots, mashed carrots, rutabaga with pork, salmon, potato, gravalax, herring, fishballs, potato dumplings, meatballs, potato pancakes porridge, fired mix or potatoes, sausages, onion, meat stew and potato dumplings with pork fillings. The main course of Swedish dishes includes Black pudding, blood sausage, Jansson’‘s temptation, beef stroganoff, sandwich cake, fermented Baltic herring, fried herring, pigs’‘ trotter, sausages of pork, pork with brown beans, beef pieces, dumplings with blueberries, pancakes, dumplings with liver, dumplings with blood, cabbage rolls, meat stewed with onion, vegetables and spices, potato casserole made of grated potatoes, anchovy and cream, onion, sprat and sausages made of coarsely ground pork. When it comes to seafood however, the range of fish is limited, yet forms an important part of the Swedish cuisine. The usual range of fish dishes includes the sweetened herring, inglagd sill, shrimp, and lobsters. Desserts and pastries form a major part of the rich Swedish cuisine, and the former is host to some of the world famous dishes like the Swedish cheese cake, the crumb pie and the butter dough based pie, the rice pudding dessert with saffron, the various kinds of cookies, pancakes with sweet jam or whipped cream, hollow Swedish cake, waffles, and Semolina pudding mixed with red currant or raspberry juice, following which it is blended and eaten cold. The Swedish cuisine has come to be a host of a wide range of pastries and treats, which include the world famous cinnamon roll with cardamom dough, chocolate balls, the punch-roll which are small cylindrical pastries covered with green marzipan whose ends are dipped in chocolate and insides are filled with crushed cookies, cacao, punsch liqueur and butter. The other significant pastries include the princess cake which is a sponge cake layered with whipped cream and custard, Budapest pastry which is made out of hazelnuts, egg white, pieces of fruit like mandarine and sugar, which is usually decorated with chocolate and powdered sugar. Napoleon pastries too have a significant amount of influence and contribution to the Swedish cuisine and have been one of the largest consumed dishes. The range of coffee choices available in the Swedish cuisine is a result of the fact that Sweden is one of the largest coffee consuming countries in the world. The various types of Swedish beverages includes the Sweet soup made from blueberries, the traditional juniper berry drink, the lemon-lime soft drinks, the apples and oranges drink, lingonberry drink and the carbonated soft drinks like julmust. Any sweet tooth would without doubt enjoy the wide range of candies and toffees that the Swedish cuisine has to offer. The usual range of toffees that one finds in any proper Swedish cuisine includes the Christmas toffee, the cold ice-chocolate toffees, the marmalade candy, the saffron bun, the ginger snaps and the Semla. The list of candies includes the Saltlakrits, the Winegums and gumdrops, and the daims. The wide range of dishes and the retention of traditional dishes in the Swedish cuisine is one of the main reasons for the wide acceptance and popularity of the Swedish cuisine. Quite a large number of restaurants have begun to introduce Swedish cuisines in their range of cuisine options and as a result have seen quite a large amount of increase in the customer flow.