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The Portuguese colonization of Brazil from 1530 onwards brought a diversity of foods and spices, a result of relations between Portugal and India. With the court moving to São Vicente (today São Paulo), foods such as rice, coriander, mint, oranges and spices were introduced. Livestock activity began with the introduction of various animals. Rice cultivation resulted in dishes based on this ingredient, and the use of spices such as salt, rosemary, cinnamon and cloves became common. Notable influences on Portuguese cuisine include Brazilian feijoada and desserts such as marmalade, orangeade, rice pudding and sponge cake.
