Ashkenazi Jewish cuisine is an assortment of cooking traditions that developed among the Jews of Eastern, Central, Western, Northern, and Southern Europe, and their diaspora mainly concentrated in North America and other Western countries. As Ashkenazi Jews were typically forbidden to grow crops in their home countries in Europe, their cuisine reflects that and there are less vegetable-focused dishes in Ashkenazi Jewish cuisine compared to their Sephardi and Mizrahi counterparts.