Peruvian cuisine reflects local practices and ingredients including influences mainly from the indigenous population, including the Inca, and cuisines brought by immigrants from Europe (Spanish cuisine, Italian cuisine, German cuisine); Asia (Japanese cuisine and Chinese cuisine); and Africa. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru. Many traditional foods—such as quinoa, kiwicha, chili peppers, and several roots and tubers —have increased in popularity in recent decades, reflecting a revival of interest in native Peruvian foods and culinary techniques. The most important ingredient in all Peruvian cuisine is the potato, as Peru has the widest variety of potatoes in the world.