Are you trying to recall a twelve-letter food you ate in Italy but drawing a blank? Look no further! The list below contains 28 diverse twelve-letter foods (sorted alphabetically) from cultures worldwide.
Coming up with this list was a challenge; there aren’t many foods with that many letters! But, the advantage of a smaller list is that it is easier to memorize to impress your foodie friends.
| Acidophilous | Bitterballen | Blackcurrant | Buffaloberry |
| Carbohydrate | Cacioricotta | Cheeseburger | Delicatessen |
| Fennelflower | Jemput-jemput | Lactobacilli | Mangelwurzel |
| Melomakarono | Moustalevria | Mustacciuoli | Palatschinke |
| Passionfruit | Philadelphia | Pumpernickel | Refreshments |
| Sfogliatella | Stracciatella | Squacquerone | Strozzapreti |
| Taramasalata | Timberdoodle | Whitecurrant | Whortleberry |
Alphabetical list of foods with 12 letters
Acidophilous
Acidophilus is one of the main bacteria found in yogurt, which aids in lactose digestion. People who usually struggle with lactose products often find they are not as reactive to yogurt because of this. It’s a “good” bacteria supporting your immune and digestive systems by maintaining an acidic environment. Your body relies on acidophilus to break down other foods, too, for nutrient absorption. This friendly bacterium plays a key role in your well-being, helping you stay strong and healthy. So, next time you enjoy yogurt, remember the little helpers inside working to keep you feeling good!
Bitterballen
Bitterballen, a Dutch meat snack, are crafted from a thick stew of roux, beef stock, and ample meat. The stew is chilled to solidify, then rolled into balls, breaded, and fried. Often likened to Dutch meatballs, they’re a popular bar treat enjoyed with beer. Despite their name, bitterballen aren’t bitter but served with “bitters” (now commonly beer). These fried delights are a Dutch culinary staple found in bars and cafés. The taste? Think deep-fried mushrooms. Do you feel a craving coming on? I do!
Blackcurrant
Blackcurrants, also called black currant or cassis, are grown for their tasty berries. These deciduous shrubs are native to Europe and Asia, thriving in damp soils. The berries have a tangy taste when eaten fresh and can be turned into flavorful jams and jellies due to their high pectin and acid levels. Blackcurrants are versatile; they add color and aroma to desserts, pastries, sorbets, and fruit salads. Their strong fragrance and mix of acidity make them a great addition to both sweet and savory dishes.
Buffaloberry
Buffaloberry, also known as Shepherdia, is a type of small shrub found in North America. These plants, which belong to the Elaeagnaceae family, have a unique taste – starting sweet but ending with a slightly bitter note due to saponin content. The berries, likened to alum in flavor, were historically used in various culinary creations like beverages, preserves, and candies. With the astringent quality of these berries, get ready for an adventurous taste experience! In spite of this, buffaloberries are popular for making a range of treats, from porridge to relishes.
Carbohydrate
Carbohydrates, often referred to as carbs, are sugar molecules that, alongside proteins and fats, make up the main nutrients in the foods we consume. When you eat carbs, your body breaks them down into glucose, providing energy. Carbs can be found in a wide range of foods, both nutritious and not-so-healthy, like bread, beans, milk, popcorn, potatoes, cookies, spaghetti, soft drinks, corn, and cherry pie. These come in various forms, with sugars, fibers, and starches being the most common types.
Cacioricotta
Cacioricotta, a soft cheese hailing from southern Italy’s Basilicata, Apulia, and Calabria regions, is a delightful culinary gem. With a savory yet slightly sour taste when fresh and a touch of spiciness when aged, it’s a versatile delight. Crafted from a blend of sheep and goat milk, its unique flavor is attributed to the animal’s natural diet. Highly esteemed by locals and chefs globally, cacioricotta is a creamy delight perfect for both savory and sweet dishes, adding a zing to any meal.
Cheeseburger
A cheeseburger is essentially a hamburger topped with a slice of melted cheese, typically added towards the end of cooking. Variations in structure, ingredients, and flavors abound. Imagine the creamy richness of cheese paired with the sweetness of the burger buns and the savoriness of the ground beef. I don’t think a burger is any good without it! Tangy ketchup or secret sauce adds a zing, complemented by the juicy slice of tomato. For those who enjoy it, the mild bite of onions rounds out the flavor profile.
Delicatessen
A deli, short for delicatessen, is a place where you find a variety of tasty and unique prepared foods. Originally from Germany in the 18th century, these spots made their way to the US in the 19th century. The word “delicatessen” itself means “fine foods” and comes from the German “Delikatessen.” Delis can focus on the cuisine of specific regions or cultures, like Jewish, German, or Greek delis. So, next time you’re in the mood for something delicious and special, swing by a deli and explore what it has to offer!
Fennelflower
Fennel is a versatile plant with edible parts, from bulbs to flowers, that add flavor to dishes when raw or cooked. Its feathery leaves resemble dill, and yellow flowers bloom when it goes to seed. Try using the flowers as a garnish for steak or pork dishes—just rinse and dry them to prepare. Fennel offers a licorice-like taste that sweetens when cooked, similar to tarragon but milder. The bulb is sweeter, while the fronds bring a grassy note.
Jemput-jemput
Jemput-jemput, also known as cekodok, is a beloved traditional fritter found in Malaysia, Brunei, Indonesia, and Singapore. These round fritters, made from wheat flour, come in various sizes and flavors. While some versions include banana, anchovies, or prawns, others feature onions or maize. In South East Asia, the banana ones are enjoyed akin to doughnut holes but with a unique twist. The delightful burst of fresh banana flavor and moist banana bits make them a perfect match for a cup of tea.
Lactobacilli
Foods undergoing lactic acid fermentation usually involve lactobacilli, like in sourdough bread, kimchi, sauerkraut, pickles, salami, yogurt, kefir, and cheese. Lactobacillus, a friendly bacteria found in your digestive system, and yogurt is pretty cool for your body. Some lactobacilli types, such as Lactobacillus casei and Lactobacillus rhamnosus, may amp up the umami taste of certain foods, while Lactobacillus plantarum and Lactobacillus acidophilus could enhance the sour taste. Like tiny taste wizards, these bacteria play quite the flavorful role in fermented foods!
Mangelwurzel
Mangold wurzel, also known as mangelwurzel, is a root vegetable from Germany that belongs to the Beta vulgaris species, which includes red and sugar beets. This veggie has an earthy and crunchy flavor akin to beetroot but sweeter. Its leaves resemble silverbeet and can be used similarly. Originally used for livestock feed, it eventually found its way into salads and juices, much like beetroot. Not as glamorous as pumpkins, this veggie has a humble beginning but packs a punch in taste and is a twist on the traditional beetroot!
Melomakarona
The melomakarono, a Greek egg-shaped dessert, is a classic treat crafted from flour, olive oil, and honey. Typically enjoyed during the festive Christmas season alongside kourabies, these sweet biscuits are a delight for taste buds. After baking, they are soaked in a sweet honey syrup, infusing them with a distinctive flavor. Originating from Greek Asia Minors, melomakarona has a history linked with the Byzantium era, where chourmas (attap or palm seeds) were added to the dough.
Moustalevria
Moustalevria is a traditional Greek pudding crafted from grape must blended with flour and boiled to a thick texture. This earthy, sweet treat embodies Greece’s vinous heritage beyond wine. Derived from unfermented grape juice, grape molasses combines with other ingredients to create moustalevria. The grape harvest season, known as “trygos,” from late August to November is the time when it is most eaten. During this time, you’ll find it in clear cups at local spots in Athens.
Mustacciuoli
Mustacciuoli, a traditional Neapolitan pastry, is a Christmas delight. These sweet treats, also known as Mustaccioli or mostaccioli, are soft Italian cookies infused with cocoa and honey and then coated in dark chocolate. Typically diamond-shaped and about 10-12 cm in size, these cookies now come in a smaller 6 cm variant. They hold a soft honey and candied fruit flavor and are cherished during the festive season in Naples. These biscuits are a must-have for any holiday table.
Palatschinke
Palatschinke is a thin pancake variation popular across the Balkans, Central, and Eastern Europe. Unlike French crêpes, palatschinken are filled, rolled jelly-roll style, often with apricot jam. They are more forgiving to make than crêpes; simply pour batter on a hot, buttered pan, swirling to form a round shape. The name “Palatschinke” originates from the Latin “placenta,” derived from the Greek “plakous,” referring to thin, layered flatbreads.
Passionfruit
Passion fruit is an umbrella term for a fruit from various Passiflora plants. Despite its sweet appearance, fresh passion fruit offers a delightful tartness. This unique blend of sweetness and tanginess gives it an intriguing flavor profile, often described as citrusy with hints of melon, pineapple, or kiwi. As it ripens, the fruit not only becomes sweeter but also more complex in taste. Referred to by various names like parcha, liliko’i, or granadilla, this tangy fruit is a versatile ingredient, enhancing both sweet and savory dishes, from pavlovas with passion fruit curd to jumbo shrimp with a zesty passion fruit dressing.
Philadelphia
Philadelphia Cream Cheese, a renowned brand since 1872, is beloved worldwide for its velvety texture and subtle sweetness. Owned by Kraft Heinz and Mondelez International, this creamy delight pairs perfectly with any bagel flavor, be it sweet or savory. Whether you’re crafting a decadent cheesecake or simply enjoying it on a classic bagel with smoked salmon, Philadelphia shines! Available in various flavors to suit every palate, it’s a kitchen essential for any culinary adventure.
Pumpernickel
Pumpernickel is a dense and slightly sweet bread crafted with sourdough starter and ground rye. Sometimes, a mix of rye flour and whole rye grains is used. With a subtle sweetness and earthy hints, it boasts a robust and chewy texture but without the tang of sourdough. Resembling rye Vollkornbrot, another dense rye bread with added whole grains, German pumpernickel is often found pre-sliced in supermarkets. It’s a popular choice alongside luxurious items like caviar, smoked salmon, and sturgeon on appetizer platters.
Refreshments
Refreshments refer to light snacks and drinks provided during various occasions like meetings or trips. These offerings can range from light popcorn and unsalted nuts to low-fat granola bars and fresh fruit. So is a refreshment the same thing as a snack? The term “refreshment” carries a more formal tone, often associated with social gatherings, while “snack” is less formal and more casual. For instance, “Refreshments will be served at our annual Christmas party” sounds more official compared to “Snacks are available at the bar!”
Sfogliatella
A sfogliatella, known as lobster tail in the US, is a delightful Italian pastry hailing from Campania. Sfogliatella means ‘small, thin leaf/layer,’ reflecting the pastry’s leaf-like layers. This pastry charms with its sweet, slightly tangy ricotta filling nestled in a shell that’s lightly sweetened and buttery. The lemon zest adds a twist, and the hint of cinnamon brings warmth. It’s a flavorful treat that marries creamy, sweet, and citrusy notes, making it a beloved pastry.
Stracciatella
Stracciatella, a term encompassing three Italian culinary delights, holds a sweet surprise. Firstly, Stracciatella ice cream, a gelato infused with chocolate flakes, is a cool treat born from soup inspiration. Next, Stracciatella di bufala, a soft cheese hailing from Apulia, adds a savory touch. Lastly, Stracciatella soup, a popular egg drop concoction in central Italy, completes the trio. Originating in Bergamo in 1961, this gelato features milk-based richness with chocolate shavings. Inspired by Rome’s egg and broth soup, this Italian spin on chocolate-chip ice cream marries creamy vanilla gelato with dark chocolate slivers hand-spun into the mix.
Squacquerone
Squacquerone is a cow’s milk cheese made from whole milk with minimal aging, akin to crescenza, but with a more varied consistency due to its high water content. Available in pasteurized or raw milk form, this cheese is incredibly soft, creamy, and easily spreadable. Its ivory-white hue complements its lactic flavor profile, offering a pleasant sweet-sour taste. A key ingredient in piadina fillings, Squacquerone di Romagna PDO is a regional specialty produced within specified guidelines. This fresh curd cheese boasts a subtly tangy taste akin to natural yogurt, perfect for pairing with crusty bread, olive oil, herbs, or jam.
Strozzapreti
Strozzapreti, an elongated pasta similar to cavatelli, hails from various regions in Italy and San Marino. Its name also refers to a baked cheese and veggie dumpling found in some Italian areas and Corsica. The name roughly translates to priest stranglers! The background of “priest stranglers” dates back to the Papal State’s era in the 17th century, when priests were in charge of certain regions, much to the frustration of the locals. Casarecce is a similar pasta from Sicily, closely resembling strozzapreti, but is a tad shorter. Pasta Alla Norma is a tasty dish that suits both strozzapreti and casarecce, and other popular pairings include prosciutto, asparagus, and rich sauces.
Taramasalata
Taramasalata, a meze dish, is crafted from tarama, the cured roe of fish like cod, carp, or mullet, blended with olive oil, lemon juice, and a starchy base of bread or potatoes, sometimes with almonds. Variations may also add things like garlic, spring onions, peppers, and vinegar instead of lemon. Its taste is akin to a “fishy” mayo, but in a good way! Due to the tiny fish eggs preserved in salt, taramasalata bursts with umami. This side dish pairs perfectly with pita or salted chips, while as a mezze, it shines alongside aubergine dip, keftedes, and dolmades.
Timberdoodle
Pan-seared woodcock, also called Timberdoodle, is a delicate and tasty upland bird. With butter, oil, salt, and pepper, it transforms into a treat any wild game enthusiast would love. Despite its odd nicknames like Timberdoodle or bog sucker, in Europe, the Eurasian Woodcock is a delicacy enjoyed even by royalty. Its dark, rich breast meat and light, bacon-like legs make it unique compared to standard poultry.
Whitecurrant
Whitecurrants, cousins to redcurrants, are sweet and slightly sour fruits rich in vitamin C, popular for jams and desserts. Unlike their red and black counterparts, white currants are not common in savory dishes due to their low acidity and more pronounced sweetness. They are excellent for making jams, jellies, and tart fillings because of their high pectin content, but remember to strain out the small seeds. Often mislabeled as ‘skunk currants’ in the USA, these white gems offer a natural dose of antioxidants, making them a delightful and healthy addition to your culinary creations.
Whortleberry
Whortleberry, also known as the berries of various Vaccinium plants, holds multiple names in Western North America, such as huckleberry, bilberry, and blueberry. These purple-blue edible berries, resembling small marbles, offer a sweet, juicy taste. Popular in jams, pies, and baked goods, Exmoor whortleberries are not only a culinary delight but also feature in traditional remedies for issues like diarrhea, fatigue, and poor vision.
Hungry for more food?
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