The diversity in the culture of Israel is echoed correspondingly in the gastronomy tradition of the country. As Israel is home to refugees from almost eighty different countries round the orb the cuisine in Israel has acquired a wide variety of tangs. Be it the traditional Jewish cuisine or the one influenced greatly by the Middle Eastern, Mediterranean, Spanish, German or the more stylized Eastern European gastronomic styles; having food in Israel is an experience of unmitigated festivities. The Israeli cuisine can be classified into two groups - Ashkenazic and Sephardic. The Ashkenazic food carries sugariness in its savor while the Sephardic is spicier among the two and has a distinct aromatic essence.