Brazilian cuisine is a vibrant and diverse set of cooking practices and traditions, characterized by a rich fusion of European, Amerindian, African, and Asian influences. Due to the country's continental size and varied history, the food differs significantly from region to region, but some core elements remain consistent. 

The cuisine is a result of indigenous ingredients mixed with cooking techniques and ingredients brought by Portuguese colonists, African slaves, and later waves of immigrants from places like Italy, Spain, Germany, Syria, and Japan. 

Brazilian food is generally known for being hearty, savory, and starchy, with less emphasis on extreme spice compared to some other Latin American cuisines 

Staple ingredients across the country include Manioca (Cassava or Yucca), a starchy root vegetable used to make flour (farinha), side dishes, and snacks, and rice and beans typically served as white rice and black or brown beans.

Tropical fruits such as mango, papaya, guava, passion fruit, pineapple, and açaí are widely used in juices, desserts, and fresh snacks.