Medieval grain dishes included preparations of whole grains, soups, porridges, breads and pastries. German bakeries offering a variety of breads and pastries are widespread. Cakes are sweet tender breads made with sugar and delicate flour. The berry is also used in baking (muffins, scones, cakes and breads). Rye bread is one of the few dense breads of the Netherlands. Poppy seeds are a common and flavorsome topping for breads and cakes. Meat, poultry, fish, eggs, dairy products, sugar, and breads and cereals have low salicylate content. These infused oils are used to season all categories of vegetables, meats, breads, and pasta. Much Sardinian bread is made dry, which keeps longer than high-moisture breads. These restaurants sell Jamaican patties, buns, breads, and other popular Jamaican dishes. It is found in foods such as cheeses and breads. It can be made into a flour that is used in breads, cakes and cookies. Modern Icelandic bakeries offer a wide variety of breads and pastry. This significantly improves the appearance of baked breads. The Indian breads are tasty and equally nutritious.