
In the middle of a crossword and looking for a food that starts with “p” and is seven letters long?
You’re in luck!
Read below for a full list of 101 different seven-letter foods (alphabetized) from around the world.
You can increase your food knowledge and your Scrabble prowess all at once!
Acerola | Anchovy | Apricot | Arugula | Avocado |
Baklava | Biryani | Biscuit | Bramble | Brisket |
Brownie | Burrito | Cabbage | Caramel | Caraway |
Cassava | Catfish | Cayenne | Ceviche | Chayote |
Cheddar | Cheetos | Chicken | Chorizo | Chutney |
Chowder | Cobbler | Coconut | Cracker | Crouton |
Cupcake | Currant | Custard | Doritos | Falafel |
Fritter | Gelatin | Gherkin | Ginseng | Gnocchi |
Granola | Grapple | Halibut | Hojicha | Hotcake |
Ketchup | Kumquat | Lasagne | Lettuce | Lobster |
Macaron | Mofongo | Morinda | Mustard | Nesquik |
Nutella | Oatmeal | Octopus | Oregano | Pancake |
Paprika | Parfait | Parsley | Parsnip | Pimento |
Pitanga | Plumcot | Polenta | Popcorn | Poptart |
Pretzel | Praline | Pudding | Pumpkin | Ravioli |
Rhubarb | Risotto | Saffron | Saltine | Sardine |
Sausage | Scallop | Seafood | Seaweed | Shallot |
Sherbet | Sorghum | Soursop | Soybean | Spinach |
Strudel | Sunfish | Tabasco | Tahchin | Tapioca |
Tempura | Tilapia | Truffle | Vanilla | Venison |
Vinegar |
Alphabetical list of foods with 7 letters
Acerola

Malpighia emarginata is a tropical fruit-bearing shrub known by various names such as acerola cherry, Guarani cherry, Barbados cherry, West Indian cherry, and wild crepe myrtle. They have a flavor profile that is both tart and sweet. These berries are not only tasty but also have a history of use in both modern and traditional medicine. They have been utilized to treat liver ailments, diarrhea, dysentery, coughs, and colds. Acerola can serve various culinary purposes, including being used in preserves, sauces, drinks, and smoothies. One creative way to prepare acerola is by turning it into a sauce that pairs well with yogurt, pancakes, or even pork chops.
Anchovy

An anchovy is a small forage fish. While most species prefer marine habitats, some venture into brackish waters and certain types in South America inhabit freshwater exclusively. Wondering about the taste of anchovies? They are characterized by their salty, oily, and fatty profile, delivering an intense umami flavor due to the presence of glutamic and inosinic acid. If you like Caesar salad or Worcestershire sauce, chances are you appreciate anchovies, as they play a significant role in both. Chefs and home cooks worldwide prize anchovies for their unique briny taste and adaptability. Beyond garnishing pizzas, salads, and sandwiches, these flavorful fish find their way into an array of sauces, rubs, dressings, and dips.
Apricot

Apricots belong to the stone fruit family and are often referred to as Armenian plums. Resembling a smaller peach with a round, yellow appearance, these fruits are not only highly nutritious but also offer various health benefits, promoting improved digestion and eye health. Apricots boast a sweet profile with a hint of tartness, described as a blend between a peach and a plum. Their distinct flavor, richer and more intense than peaches, makes them a versatile ingredient in cooked dishes, complementing meats like pork, turkey, and chicken. If you find yourself with an excess of fresh apricots, try making a traditional apricot jam, grilled apricots with maple candied walnuts, Moroccan-spiced lamb paired with an apricot-couscous salad, apricot tarts with honey cream, mascarpone, and caramelized stonefruit layered sponge cake, or spring apricot chicken accompanied by barley salad.
Arugula

Rocket is a leafy green plant from the Brassicaceae family, valued for its fresh, tangy, slightly bitter, and peppery taste. It goes by various names like “garden rocket,” “colewort,” “roquette,” “ruchetta,” “rucola,” “rucoli,” and “rugula.” The vibrant leaves of arugula add a zesty punch to salads, pasta dishes, sandwiches, and sauces. The flavor profile ranges from bright and tangy to peppery and bitter, influenced by its maturity level – baby arugula is mild, while mature arugula packs a spicier punch. I usually enjoy it raw in salads, but arugula can also elevate pesto, sandwiches, pizzas, or pasta dishes. Sauteing arugula helps tone down its intensity, making it a versatile ingredient for soups, pasta, or a simple standalone dish.
Avocado

Avocados, also known as “alligator pears,” are famed for their creamy smooth flesh and distinctive bumpy skin. This fruit is beloved across various cultures, with its versatility showcased in a multitude of dishes or enjoyed plain with a spoon. Hass avocados, when ripe, offer a subtly nutty flavor with a touch of sweetness. Their buttery, creamy texture lends itself effortlessly to a wide array of recipes, including beverages. The taste of avocados is also influenced by their ripeness; unripe ones can taste bitter or lack flavor entirely. Culinary uses of avocados are diverse, from enjoying them simply seasoned with salt and pepper to incorporating them in stuffed dishes, scrambled eggs, on toast, in guacamole, as a mayo substitute, in salads, and even in soups.
Baklava

Baklava, the famous layered dessert crafted from filo pastry sheets, brims with chopped nuts and sweetness derived from syrup or honey. The history of baklava is shrouded in mystery, with various theories vying for authenticity. Referred to as the “King of Sweets,” its allure lies in the sumptuous blend of nuts, premium dough, and luscious honey, rendering each bite a taste of paradise. Originally a luxury due to the pricey and labor-intensive ingredients, baklava was a delicacy saved for special occasions. Its variations are plentiful, ranging from pistachio and walnut to chocolate and even carrot-infused renditions.
Biryani

Biryani, a beloved mixed rice dish originating from South Asia, is renowned for its aromatic flavors. Typically crafted with rice, various meats, and an array of spices, this dish also offers a vegetarian option where vegetables stand in for the meat. Occasionally, eggs or potatoes are included in the mix. The tantalizing scent of biryani, heightened by fresh herbs, saffron, and fragrant basmati rice, precedes its delicious taste. Infused with whole garam masala, crispy fried onions, and marinated meat, this dish has a harmonious blend of savory and spiced notes akin to a flavorsome rice pilaf.
Biscuit

Let’s start by defining the American biscuit for any of our UK readers – a small bread with a crisp crust and a soft inside, much like a scone! Biscuits, cornbread, and soda bread are categorized as “quick bread,” as baking soda is used instead of yeast. In the UK, biscuits are what Americans call cookies. They resemble savory scones, flaky rather than crumbly, making a great side or breakfast option. Biscuits are often served warm with butter, honey, syrup, or fruit jam, but they can also be part of a breakfast sandwich with ham, eggs, bacon, or sausage. For dinner, biscuits are a popular choice with fried chicken, Southern barbecue, and Lowcountry dishes. They are also a staple during a Southern-style Thanksgiving meal.
Bramble

Rubus, a diverse genus of flowering plants in the rose family Rosaceae, comprises over 1,350 species known as brambles. Raspberries, blackberries, and dewberries are widely distributed members, while bristleberries are native to North America. These plants feature woody stems with prickles, along with spines, bristles, and gland-tipped hairs. The Rubus fruit is often referred to as a bramble fruit. The term “cane fruit” or “cane berry” encompasses various Rubus species or hybrids grown with supports like wires or canes, including raspberries, blackberries, and hybrids like loganberry, boysenberry, and tayberry. When perfectly ripe and adequately watered in summer, they offer a sweet taste with a hint of bitterness or sourness, depending on the time of picking. Bramble’s vibrant color and sweet-tart flavor make it a preferred option for jams, jellies, and preserves.
Brisket

Brisket, obtained from the breast or lower chest of beef or veal, represents one of the nine primal beef cuts. Comprising the superficial and deep pectorals, brisket muscles offer versatility in cooking methods. It can be prepared through smoking or slow-cooking to achieve a tender texture. It shines in dishes like hearty stews, noodle soups, and BBQ sandwiches. From sweet-and-sour brisket to red wine-braised beef brisket, when cooked right, it boasts tenderness and succulence, reminiscent of juicier cuts like ribeye. My favorite is smoked brisket, as it captures the essence of the natural wood used in its preparation.
Brownie

Brownies, a beloved chocolate baked treat, come in various textures ranging from fudgy to cakey, determined by their density. Often sporting a glossy “skin” on the crust, these confections offer a chocolate taste that can be enjoyed in different ways based on personal preference. Originally derived by reducing flour in a chocolate cookie recipe, the flour ratio plays a crucial role in achieving the perfect brownie. Brownies pair well with a glass of milk, and can be served warm with ice cream, topped with whipped cream, or dusted with powdered sugar.
Burrito

In Mexico, a burrito has historically been known as a regional variation of a taco, which is essentially a tortilla filled with food. However, in modern times, it has evolved into a distinct dish in Mexican and Tex-Mex cuisine. The burrito features a flour tortilla wrapped in a cylindrical shape around various fillings. The tortilla is sometimes lightly grilled or steamed for a softer texture, making it pliable and allowing it to stick together. Typically eaten by hand due to its tight wrap, burritos can also be served “wet,” covered in a flavorful sauce, requiring the use of a fork and knife. Common ingredients inside a burrito include meats like beef, chicken, or pork, along with rice, beans, vegetables, cheese, and condiments such as salsa, guacamole, or crema. The name “burrito,” meaning “little donkey” in Spanish, hints at the dish’s ability to carry a variety of ingredients, similar to how a donkey bears a heavy load.
Cabbage

Cabbage is known for its dense-leaved heads in shades of green, red, or white. When eaten raw, green cabbage can have a slightly peppery taste, but when cooked, it transforms into a sweeter and milder flavor profile. Renowned as the queen of slaw, green cabbage can withstand rich, creamy, or spicy dressings. Beyond its raw form, cabbage can be enjoyed in various culinary applications such as sautéing, steaming, braising, roasting, stewing, and as an ingredient in soups. In many traditions, cabbage is preserved for prolonged use, like kimchi in Korea or sauerkraut in Eastern Europe. The leaves of cabbage are frequently utilized in diverse cabbage roll recipes across different cultures.
Caramel

Caramel, the enticing orange-brown confection, emerges from a medley of sugars heated to perfection. It enhances puddings, bonbons, ice cream, and more. The sweet, buttery flavor with a creamy texture makes it irresistible. Depending on the sugar used, it will have different flavor profiles. For example, brown sugar-infused caramel offers a blend of molasses and buttery notes, elevating its allure.
Caraway

Caraway, also known as meridian fennel and Persian cumin, is indigenous to western Asia, Europe, and North Africa. Caraway boasts a distinctive pungent aroma and flavor profile. Its predominant taste resembles anise or licorice, accompanied by subtle notes of citrus and pepper that lend it a touch of brightness and warmth. A bittersweet undertone balances the licorice essence, preventing it from overshadowing the other flavors. Caraway seeds are a versatile spice that can elevate various dishes. They harmonize beautifully with common spices like cumin, coriander, and mustard seeds. While often associated with rye bread, caraway seeds can also enhance the flavors of meat dishes, stews, pickles, and cheeses.
Cassava

Cassava, also known as manioc, yuca, or tapioca, is a woody shrub originally from South America, spanning from Brazil to parts of the Andes. This versatile plant comes in two main varieties: sweet and bitter. The sweet kind, commonly found in local supermarkets and cassava-based products, boasts a gentle, nutty flavor with a hint of sweetness. Popular creations using cassava root include boiled cassava, fried cassava, and cassava paired with various meats.
Catfish

Catfish are a varied group of ray-finned fish. They are named for their distinctive barbels, resembling a cat’s whiskers. Ranging in size and behavior, catfish encompass a wide spectrum, from the colossal Mekong giant catfish in Southeast Asia, the wels catfish in Eurasia, to the piraíba in South America, along with even the tiny parasitic species known as the candiru or Vandellia cirrhosa. Catfish are known for their unique flavor, often described as mildly sweet and mildly fishy, while their texture is firm and flaky when cooked correctly. This fish lends itself well to various dishes, such as crispy fried catfish or grilled catfish fillets. Traditionally, catfish has been enjoyed by breading and frying it in hot grease in an iron skillet, a culinary practice deeply rooted in southern culture.
Cayenne

Cayenne pepper, a variety of Capsicum annuum, is a moderately hot chili used to add flavor to dishes. Known for its pungent, slightly smoky aroma, ground cayenne pepper delivers a bold, spicy kick with medium heat levels, typically ranging from 30,000 to 50,000 SHU on the Scoville scale. This spice offers a subtle sweetness alongside its smoky essence and fresh red pepper taste. Widely used in dishes like chili, tacos, blackened seasoning, pepper sauce, rubs, and marinades, cayenne pepper is the perfect ingredient to bring some heat to your kitchen.
Ceviche

Ceviche, also known as cebiche, sebiche, or seviche, comprises fish or shellfish marinated in citrus and seasonings. Recognized by UNESCO as a representation of Peruvian traditional cuisine, this dish offers a blend of refreshing, light, clean, bright, spicy, and delightfully acidic flavors. While serving sizes may be modest, the dish’s richness and nutritional value provide a deeply satisfying eating experience. For crafting the perfect ceviche, opt for high-quality fresh, flaky white fish such as halibut, redfish, mahi-mahi, snapper, trout, or cod.
Chayote

Chayote, also known as christophine, mirliton, or choko, is a versatile edible plant from the gourd family. When ripe, chayote squash offers a subtle taste resembling a blend of Armenian cucumber and squash. This green gourd has a jicama-like texture, featuring a crunchy white flesh with a mildly sweet, apple-like flavor. There are various creative ways to incorporate chayote squash into your meals: add it to salads and slaws for a refreshing touch, pickle it, transform it into noodles, blend it into a soup, bake it into a savory dish, or even use it in desserts.
Cheddar

Cheddar cheese, a firm off-white cheese with a sharp taste, hails from the English village of Cheddar in Somerset. Unlike cheeses with protected origins, cheddar is made worldwide. Medium cheddar boasts a slightly bold flavor, while sharp cheddar offers a tangy robustness that complements strong tastes. Aged cheddar varies from one to ten years, featuring a crumbly texture and intensifying sharpness. This versatility makes cheddar a popular choice for sandwiches, burgers, and quesadillas. When used as a topping, it crisps beautifully in the oven, developing a soft, stringy consistency when heated.
Cheetos

Cheetos, the crunchy corn puff snack brand under Frito-Lay, a subsidiary of PepsiCo, originated back in 1948. This cheesy treat gained swift popularity upon its national release in the United States. Cheetos come in two main variations: the puff kind, light and airy, and the crunchy kind, a bit harder and louder in texture. These snacks, resembling cheese puffs but with an extra cheesy kick, have found versatility beyond mere snacking. Crushed Cheetos can play a unique role as a culinary ingredient, offering texture, flavor, and visual appeal to a variety of dishes. such as a crunchy topping for chicken or fish.
Chicken

The chicken, originating from the red junglefowl of Southeast Asia nearly 8,000 years ago, is a plump, short-winged bird. Primarily raised for its meat and eggs, it serves as a staple in diets worldwide. Packed with essential nutrients such as protein, B vitamins, selenium, and choline, chicken promotes muscle growth, aids in weight management, and supports brain health. The meat’s mild and adaptable flavor is widely appreciated, boasting a subtle umami taste that offers a satisfying depth. When cooked correctly, chicken is tender and juicy. I recommend beer-butt chicken to roast a whole bird; you won’t cook a chicken any other way again!
Chorizo

Chorizo, a pork sausage originating from the Iberian Peninsula, comes in various national and regional variations across different continents. Mexican chorizo, seasoned with vinegar and chile peppers, contrasts with Spanish chorizo, flavored with garlic and pimentón (Spanish smoked paprika). The latter’s distinctive deep brick-red hue and smoky taste set it apart. While Mexican chorizo is typically raw and requires thorough cooking, it serves as a delightful complement to seafood, such as the classic pairing with shrimp and grits. I love Spanish-style chorizo fried up with potatoes and eggs for a breakfast hash.
Chutney

Chutney, a common spread associated with Indian subcontinent cuisines, comes in various forms like tomato relish, peanut garnish, yogurt, cucumber, spicy coconut, onion, or mint dipping sauce. The blend of savory, sweet, spicy, and tangy flavors characterizes chutneys, each recipe offering a unique taste profile. The texture of chutneys varies based on the chopping consistency of the fruits or vegetables used. There are numerous ways to enjoy chutney, including incorporating it into Indian-style curries, using it as a party spread, enhancing sandwiches, giving grilled cheese a flavorful twist, pairing it with lamb or game meats, serving as a tempura dipping sauce, making quick homemade ketchup, or using it as a glaze.
Chowder

Chowder is a hearty soup made with milk or cream, a roux, and a mix of seafood or vegetables. Accompanied by oyster crackers or saltines, this dish may also have cracker pieces sprinkled on top. New England clam chowder boasts a thick, creamy texture with a milky-white appearance, while Manhattan clam chowder offers a tomatoey broth that is clear and savory. Despite their differences, both chowders share a distinct, briny flavor with a hint of sweetness from the clams. The key disparity between chowder and soup lies in their consistency; while soups are typically light and thin, chowder is known for its rich and thick feel. Resembling stew, chowder contains sizable chunks of meat or seafood, along with vegetables like potatoes.
Cobbler

Cobbler is a classic dessert made by pouring a fruity filling into a baking dish and covering it with a batter, biscuit, or dumpling before baking. In some cobbler variations, notably in the American South, it resembles a deep-dish pie with both a top and bottom crust. The taste of the most famous one, peach cobbler, can be described as sweet with a rich, caramelized peach filling.
Coconut

The coconut tree belongs to the palm tree family and stands as the sole living species within the Cocos genus. “Coconut” encompasses the entire coconut palm, its seed, and its fruit, technically classified as a drupe rather than a nut. Abundant in coastal tropical areas, coconuts symbolize the essence of the tropics. They offer a fruity, milky sweetness, with hints of melted butter, greenness, and woody undertones. What sets coconuts apart is their endosperm, rich in a clear liquid known as “coconut water” or “coconut juice.” When mature, ripe coconuts can serve as edible seeds, and be processed for oil and plant-based milk from the flesh, charcoal from the hard shell, and coir from the fibrous husk. An incredibly versatile plant indeed!
Cracker

Crackers are flat, dry-baked biscuits typically crafted from flour. The dough may be flavored with salt, herbs, seeds, or cheese or sprinkled with these before baking. Marketed as a convenient and nutritious snack, crackers can be savored alone or paired with cheese, meats, fruits, dips, or spreads like jam, butter, peanut butter, or mousse. In the realm of food and flavor testing, milder crackers serve as palate cleansers between samples!
Crouton

Croutons are small, toasted, or fried bread pieces seasoned for added taste. They are commonly utilized to introduce crunch and flavor to salads, especially the classic Caesar salad, or to complement soups, stews, and even as a standalone snack. The irresistible appeal of croutons lies in their crunchy texture and diverse flavors. While it is acknowledged that they may contain high levels of salt and fat, this should not disqualify them from being a part of a balanced diet. Store-bought croutons can also serve as an excellent replacement for breadcrumbs. Simply grind them into fine crumbs and use them in recipes that traditionally call for breadcrumbs.
Cupcake

A cupcake, also known as a fairy cake or bun, is a single-serving small cake that can be baked in a thin paper or aluminum cup. These treats come in various flavors and are loved for their portability and portion control. When it comes to texture, cupcakes should be light, fluffy, and have a uniform crumb without holes or tunnels. They should not be burnt, undercooked, or chewy due to over-mixing. Checking the taste of the batter and making adjustments for balance is crucial – ensuring it’s not too salty, sweet, sour, or bland.
Currant

Currants, or gooseberries, are cultivated for their edible fruit or ornamental value. Currants offer a delightful mix of sweet and sour berry flavors, with a notable acidic touch and a hint of tannins that might leave your mouth slightly puckered. They can be relished fresh or incorporated into various culinary creations like jams, jellies, syrups, and wines. For optimal taste, though, blending the fruit with sugar is recommended to tame the tanginess.
Custard

Custard encompasses various dishes made by combining milk, cheese, or cream with egg or egg yolk to create a thickened mixture, sometimes incorporating flour, cornstarch, or gelatin. The consistency of custard ranges from a thin pouring sauce to a thick pastry cream, like the one used in éclairs. At its essence, custard is characterized by a sweet and creamy flavor profile. The sweetness is derived from sugar, while the creaminess is attributed to dairy components like milk or cream. When these components come together, they produce a lush, velvety texture that is truly satisfying. Custard can also take on savory roles. For instance, a quiche features a savory custard encased in a pie crust. Surprisingly, a frittata is another savory custard dish prepared directly in a skillet.
Doritos

Introduced nationally in 1966, Doritos was the pioneering tortilla chip in the United States. Known for its irresistible crunch and distinct corn chip essence blending harmoniously with the cheese flavor, Doritos offers a flavor that tantalizes without overwhelming. You can also use them in recipes, transforming classic dishes into Doritos-infused delights, such as nachos and avocado with Doritos on toast. Crumble them up to top your mac & cheese, or even throw them into a cheese toastie for added crunch!
Falafel

Falafel is a deep-fried fritter popular in Middle Eastern cuisines, especially Levantine dishes. It is crafted from a mixture of broad beans, ground chickpeas, or both, resulting in a rich and earthy taste profile. Chickpeas, also called garbanzo beans, offer high levels of protein and fiber, making falafel a nutritious option for vegetarians and vegans. These beans contribute a creamy consistency and nutty essence to the dish. Falafel is commonly served in pita sandwiches along with pickles, hot sauce, tahini, and an array of vegetables like tomatoes, cucumbers, and lettuce. It can also be savored as part of a mezze spread, complementing dishes such as hummus, tabbouleh, and grape leaves, or as a side dish with salad and hummus.
Fritter

A fritter can consist of meat, seafood, fruits, or veggies coated in batter and deep-fried or simply a piece of dough fried. They come in sweet and savory versions. In the Southern US and Indonesia (known as perkedel jagung or bakwan jagung), fritters are a popular snack. Interestingly, the distinction between a fritter and a pancake wasn’t clear to me until now, especially with banana fritters blurring the lines. Technically, a pancake is made from batter alone, while a fritter involves dipping ingredients like veggies, fruits, or meats into batter. Fritters are also often deep-fried, whereas pancakes are not.
Gelatin

Gelatin, a protein derived from animal collagen, finds widespread use in various products like capsules, cosmetics, and food items. This versatile ingredient serves as a stabilizer, thickener, or texturizer in foods such as yogurt, cream cheese, and margarine. In fat-reduced foods, it mimics the mouthfeel of fat and adds volume. Gelatine is a colorless, tasteless, and odorless substance that easily transitions liquids into gels, playing a crucial role in both sweet and savory dishes like jellies, soufflés, mousses, and pâtés.
Gherkin

A pickled cucumber, known as a pickle in the United States and Canada and as a gherkin in Britain, Ireland, South Africa, Australia, and New Zealand, is a small cucumber preserved in brine, vinegar, or other solutions and allowed to ferment. The taste of gherkins varies – those pickled in vinegar are sweet and sour, while those in salt brine lean towards a saltier, tangier profile. Gherkins and pickles play a significant role in Southern cuisine, often served sliced with sandwiches, hot dogs, and subs, especially in the U.S., Australia, and Canada. They also find a place in Southern salads.
Ginseng

Ginseng, derived from plants in the Panax genus like Korean, South Chinese, and American ginseng, contains ginsenosides and gintonin. It is a common ingredient in Chinese and Korean cuisine and medicine. Although known for its health benefits, ginseng’s bitter taste poses a challenge when incorporating it into beverages. Finding a way to include ginseng in drinks without compromising its health advantages is crucial for creating an appealing product. Ginseng leaves are utilized in various culinary applications. They are incorporated into Asian soups, steamed with chicken, combined with ginger, dates, and pork, or consumed fresh.
Gnocchi

Gnocchi is crafted from small dough lumps typically made of a blend of wheat flour, potato, egg, and salt. These delectable creations are then coated in a savory sauce, olive oil, or melted butter with fragrant herbs. Ideally, cooked gnocchi should possess a tender, pillowy texture, steering clear of toughness. The subtle, potato-like taste of gnocchi pairs beautifully with the addition of fresh herbs or grated cheese like parmesan, enhancing its simple yet delightful flavor profile.
Granola

Granola is a blend of rolled oats, nuts, seeds, sweeteners like honey or brown sugar, and sometimes puffed rice. Baked till golden, it’s stirred to maintain a cereal-like consistency. Granola and muesli share ingredients and health benefits, differing in preparation. Granola is baked with sweeteners and dried fruits, while muesli is raw with only dried fruits for sweetness. The taste of granola varies with ingredients – dried berries add fruity sweetness, toasted almonds offer a savory touch, and a hint of vanilla deepens the flavor.
Grapple

Grapple is a unique product where Fuji or Gala apples are immersed in a mix of concentrated grape flavor (methyl anthranilate) and water. This process transforms the apple’s taste to mimic that of a Concord grape while maintaining its original appearance. Known for their distinct grape fragrance, crunchy texture, and a blend of sweetness, fruitiness, and acidity with hints of Concord grape flavoring, Grapple® apples offer a unique sensory experience. Gapples are very popular with kids, as they are more reminiscent of a richly flavorful apple than grape candy.
Halibut

Halibut, a versatile fish with its origins in the words “haly” and “butte,” boasts a mild, sweet taste and firm white flesh that pairs excellently with robust seasonings like pesto, lemon juice, and basil. To prepare it, ensure safe thawing and pat it dry before cooking to prevent overcooking due to its leanness. Halibut’s versatility extends to various cuisines, making it ideal for zesty salsas, bold spice rubs, and even flavorful curries.
Hojicha

Hōjicha, a type of Japanese green tea, stands out due to its unique roasting process in a porcelain pot over charcoal. Roasted at 302°F, this tea acquires a lovely light golden hue, unlike other Japanese green teas that are steamed. Hojicha Powder delights with a naturally sweet and smoky flavor complemented by hints of cocoa. Through roasting, any typical bitterness associated with green tea is eradicated. This powder can seamlessly substitute matcha green tea powder, cocoa, or coffee in various recipes such as cookies, brownies, mochi, cheesecake, and an array of baked goods.
Hotcake

What exactly is a hotcake? Well, it’s essentially a pancake, but cooked on a hotplate rather than a pan. Interestingly, there’s a subtle difference in the preparation of hotcakes compared to pancakes. Typically, pancakes have a wide shape and a fluffy texture, whereas hotcakes are known for being somewhat thicker and denser. The name is a lot cooler too!
Ketchup

Ketchup, also known as catsup, is a table condiment renowned for its sweet and tangy taste. The sweetness of ketchup predominantly arises from the substantial amount of corn-derived sugar it contains rather than tomatoes themselves. Complementing its sweet side, ketchup boasts a distinctive sourness attributed to the vinegar present in its recipe. This condiment can be stirred into soups or stews for a rich tomato base. Try adding a hint of curry powder to transform it into a curried version, which is great with hot dogs. Elevate your baked beans by incorporating a dollop of ketchup and barbecue sauce. For a hassle-free cocktail sauce, simply blend equal parts of tomato ketchup with real mayonnaise.
Kumquat

Citrus japonica, also known as the round kumquat, Marumi kumquat, or Morgani kumquat, belongs to the citrus fruit species within the Citrus genus. This fruit is indigenous to southern China. Kumquats offer a unique citrusy taste, combining sweetness, tartness, and tanginess. Setting them apart from other citrus varieties like oranges or tangerines, kumquats feature a thin, sweet peel devoid of bitterness, encasing a sour pulp. These plump kumquats can be transformed into marmalade, a versatile spread suitable for toast, as a zesty glaze for grilled or barbecued poultry (diluted with a touch of hot water), chutney to accompany a roast, or as an addition to a winter dessert or upside-down cake. Whatever you choose to do with them, keep in mind they benefit from being cooked with some kind of sugar to balance the sourness.
Lasagna

Lasagna, one of the oldest types of pasta, features layers of lasagna sheets stacked with delicious fillings like ragù, béchamel sauce, veggies, cheeses, and aromatic spices. The indulgent flavor profile includes the rich taste of meat sauce, the gooey melted cheese, and the perfect texture of the pasta – tender yet al dente. Under Roman influence, this recipe traveled to Italy, where chefs refined it into the beloved dish we savor today. Originating in Ancient Greece as laganon, the precursor to pasta, lasagna has evolved over time to make its grand debut in Naples during the Middle Ages in the 14th century. Initially reserved for special occasions, lasagna has become a cherished culinary treasure worldwide.
Lettuce

Lettuce is primarily cultivated as a leafy green but is also appreciated for its stem and seeds. When consumed fresh, green leaf lettuce offers a subtly sweet taste with a touch of earthiness. Though there are cooked lettuce recipes like lettuce soup, creamed lettuce, braised lettuce, and grilled Romaine, it is predominantly savored in its raw form, adding a refreshing crispness to salads and serving as a wrapper for both hot and cold fillings.
Lobster

Lobsters belong to the family Nephropidae as malacostracans. Typically found in crevices or burrows on the sea bed, they boast long bodies with muscular tails. Sporting claws on three out of their five pairs of legs, their first pair usually stands out for its larger size. Luxurious and delicious, lobster is a go-to for special occasions, offering a sweeter and less ‘fishy’ flavor compared to crab. Known for its rich and satisfying taste, lobster’s meatiness, especially in the tails, is simply outstanding. A popular cooking method involves butter, enhancing the melt-in-the-mouth experience and elevating the overall taste. From lobster rolls to lobster risotto, any lobster recipes are sure to impress.
Macaron

A macaron, also known as a French macaroon, is a confection crafted from egg whites, icing sugar, granulated sugar, almond meal, and often a touch of food coloring. Since the 19th century, the classic Parisian-style macaron has been recognized as a sandwich cookie with a luscious filling of ganache, buttercream, or jam. A well-made macaron offers a harmonious blend of nuttiness and sweetness, where sugar plays a supporting role rather than taking center stage. The perfect macaron strikes a fine balance between these flavors, defining its overall quality.
Mofongo

Mofongo, a traditional dish from Puerto Rico, features plantains as its star ingredient. The dish involves green plantains being sliced, then fried, boiled, or roasted before being mashed with a mix of salt, garlic, broth, and olive oil in a wooden pilón. The taste of Mofongo is relatively neutral, owing to the fried plantains and a hint of seasoning from salt and garlic, often from pork rinds. This culinary delight serves as an ideal side dish, complementing a wide array of savory or saucy main courses.
Morinda

Morinda belongs to the flowering plant genus in the madder family, Rubiaceae. Its name, derived from Latin, combines “morus” for mulberry due to its fruit appearance and “indica” for “of India.” Morinda citrifolia, or the noni berry, is utilized to make NONI juice, a health drink. In Polynesian traditional medicine, it’s used to address ailments like cancer, gastric ulcers, and depression. Morinda fruit’s taste is reminiscent of camembert cheese mixed with strong blue cheese. In other words, it is not for the faint of heart. Noni juice is commonly used for various health benefits, including managing type 2 diabetes, heart disease, arthritis, menstrual cramps, and aiding digestion.
Mustard

Mustard, a condiment crafted from mustard plant seeds, comes in various forms – whole, ground, cracked, or bruised. These seeds are blended with liquids like water, vinegar, or lemon juice, along with salt and spices, resulting in a paste ranging from bright yellow to dark brown. Ground mustard exudes a pungent aroma and delivers a sharp, hot, slightly bitter flavor. Resembling horseradish, ground mustard can awaken your senses and trigger a tingling sensation in your sinuses. Adding depth and complexity to sauces, dressings, rubs, and marinades, it is often used on meats at the table but can also enhance mayonnaise, vinaigrettes, marinades, and barbecue sauces.
Nesquik

Nesquik is a line of food items crafted by the Swiss company Nestlé. The brand originated in 1948 when Nestlé introduced a chocolate drink mix known as Nestlé Quik in the U.S.; it later debuted in Europe in the 1950s under the name Nesquik. Since 1999, Nesquik has been a recognized brand worldwide. The updated Classic NESQUIK powder is available in chocolate and strawberry flavors in various package sizes. To prepare, mix two tablespoons of powder with one cup of low-fat milk for a tasty addition to any breakfast. Nesquik can be used for a range of recipes, such as milkshakes, hot chocolate, and even chocolate cake!
Nutella

Nutella is a beloved brand known for its rich and creamy texture. Originating from the Italian company Ferrero in 1964, this sweet treat boasts a delightful blend of cocoa and hazelnut flavors. With its smooth consistency, Nutella is ideal for spreading on various breakfast items and desserts. One common way to savor Nutella is by generously spreading it on a slice of plain white bread. It also pairs well with crusty baguettes and toasted bagels and even as a delicious drizzle on crepes, pancakes, and waffles.
Oatmeal

Oatmeal is made from oats that have been de-husked, steamed, and flattened or from a coarse flour of hulled oat grains that have been milled, rolled, or steel-cut. Ground oats, known as white oats, can be steel-cut oats, which are also called coarse oatmeal, Irish oatmeal, or pinhead oats. While plain oatmeal is nutritious, it can taste bland without toppings. Many oatmeals served in restaurants or sold in stores contain high sugar levels. To manage your sugar intake, consider making oatmeal at home. Oatmeal is commonly consumed as porridge but can also be used in oatcakes, oatmeal cookies, oat bread, muesli, and granola.
Octopus

Many cultures include octopuses in their cuisine, preparing the arms and other body parts in various ways based on species and geography. In some countries, it is even eaten while it is still alive, though this is now a controversial practice due to scientific findings suggesting they may experience pain. Fresh octopus, akin to calamari or squid in taste when raw, is relatively mild. When cooked properly, octopus becomes moist and tender, absorbing the flavors of accompanying sauces and herbs. Its cooked flavor has been likened to chicken, pork, or lobster. Octopus necessitates slow cooking for tenderization, making it ideal for dishes like soups, stews, salads, or pasta.
Oregano

Oregano, a flowering plant belonging to the mint family Lamiaceae, is originally from the Mediterranean region but is now widely spread across the temperate Northern Hemisphere. Known for its intensely aromatic, camphor-like scent and slightly bitter, pungent taste, oregano offers a unique flavor profile combining earthy, green, hay, and minty undertones. The spice leaves a mildly astringent sensation in the mouth. Its culinary applications range from fresh or cooked salsa to meat fillings for burritos and tacos, enchilada sauce, and traditional braised pork dishes. Cuban cuisine particularly excels in incorporating this peppery herb, while Mexican oregano takes the spotlight in the renowned slow-cooked ropa vieja, a dish of braised and shredded beef.
Pancake

Pancakes are flat cakes made from a batter of starch, eggs, milk, and butter, cooked in a pan with oil or butter. They have a bread-like flavor due to the flour content. For a twist, try using buttermilk, adding vanilla or almond extract, a pinch of salt, and sugar for sweetness. The key difference between pancakes and crepes lies in the batter – pancake batter includes a raising agent like baking powder, resulting in thick and fluffy pancakes, while crepes are thin and flat. The beauty of pancakes lies in the topping. Anything from sweet to savory goes! Bacon and eggs are great! Fruit and yogurt? Also great. There is a pancake variety for any tastebuds.
Paprika

Paprika, a spice derived from dried and ground red peppers, boasts a spectrum of flavors, ranging from mild and sweet to smoky and spicy. Different types offer distinct characteristics; for instance, Hungarian paprika leans towards spiciness, domestic varieties are often mild and sweet, and Spanish versions undergo smoke-drying for a smoky essence. To explore paprika’s versatility, consider adding it to pork, chicken, or beef stews. Known for its mild nature, paprika lends dishes a lovely hue and a touch of sweetness. Its culinary reach extends from barbecue sauces, rubs, and marinades to Italian sausages, potato casseroles, creamy sauces, and egg-based creations.
Parfait

Parfait comes in two forms of dessert. Originating in France, it involves boiling cream, egg, sugar, and syrup to create a custard-like or meringue-like puree that is then frozen. The traditional French parfait ice cream is known for having more air whipped into it before freezing, compared to ‘regular’ ice cream, which gets most of its air content during churning. This results in an airy, creamy texture that is akin to frozen custard. In the United States, parfait can refer to the classic French-style dessert or to the American parfait variant, which involves layering parfait cream, ice cream, and sometimes fruit. Typically served in a tall clear glass, this treat can also be enjoyed in a short and stubby glass.
Parsley

Parsley, also known as garden parsley, originates from Greece, Morocco, and the former Yugoslavia. It is extensively grown as both an herb and a vegetable. Known for its clean and peppery flavor with a hint of earthiness, parsley is a versatile ingredient in the kitchen. Each leaf contains a natural aromatic oil that gives it a distinctive taste. This herb can be blended into sauces, pestos, and dips, enhancing a variety of dishes such as pastas, salads, meats, and vegetables. Sprinkled on top of cooked meals, parsley not only adds a burst of fresh, herby flavor but also elevates its visual appeal.
Parsnip

The parsnip, a root vegetable akin to carrots and parsley, belongs to the Apiaceae flowering plant family. This plant boasts a lengthy taproot with cream-colored skin and flesh. Left to mature in the soil through winter frosts, its flavor intensifies, becoming sweeter. Unlike carrots, parsnips offer a distinctive sweet, almost sweet potato-like taste with a naturally nutty or earthy undertone. This versatile vegetable finds its way into chicken broths, soups, and an array of dishes – from baking, sautéing, and steaming to mashing, roasting, stewing, and frying. Side note – It’s interesting to note how parsnips, carrots, and parsley share similarities in appearance, with carrot tops also resembling parsley leaves!
Pimento

Pimentos (or pimientos), also known as cherry peppers, are a type of large, heart-shaped chili pepper that measures 3 to 4 inches in length and 2 to 3 inches in width. These peppers come in a variety of colors, such as yellow, green, red, and maroon. Known for their sweet and mild flavor, pimientos are a great option for those who prefer less spicy peppers. Ranking between 100 and 500 heat units on the Scoville scale, they are considered one of the mildest chili peppers available. Similar to a sweeter and more aromatic version of red bell peppers, pimientos are commonly used in dishes like pimento cheese. Try pickling pimientos or roasting and pureeing them to create spreads for sandwiches, or mix them into grains or beans for added flavor at the end of cooking.
Pitanga

The Pitanga fruit, also recognized as Surinam cherry or Brazilian cherry, boasts a unique sweet flavor with hints of tannins. Despite its short shelf life, these fruits are a favorite among birds, aiding in spreading the species. Pitanga can be enjoyed fresh or processed into liqueurs, juices, ice cream, sauces, and more. When consumed fresh, the fruit is often sprinkled with sugar to reduce its resinous scent.
Plumcot

Pluots, apriums, apriplums, plumcots, or pluclots are hybrids resulting from the crossing of different Prunus species, commonly known as interspecific plums. Plumcots and apriplums are considered first-generation hybrids, originating from a plum and apricot pairing, while pluots and apriums are subsequent generations. Plumcots offer a sweet taste profile with a hint of refreshing acidity, leaning more towards plum characteristics accentuated by a subtle floral note inherited from the apricot lineage. These distinct attributes make pluots excellent for jams, chutneys, sauces, and baked goods. You can even thinly slice them to adorn a cake or stew down to create a luscious glaze for grilled ribs.
Polenta

Polenta is made from yellow maize but also from buckwheat or white maize blends. This versatile dish can be cooled and shaped into a loaf for baking, frying, or grilling. Despite the widespread praise for Italian pasta and pizza, polenta deserves equal admiration! This North Italian porridge, with its coarsely ground cornmeal, offers a rich, creamy texture and a subtly sweet, buttery corn taste. Unlike oat porridge, polenta is not a conventional breakfast choice. It can be served as a substitute for pasta or rice, complementing meat sauces, stews, or chilis. Experiment by enjoying soft-cooked polenta as a warm morning cereal, garnished with fresh or dried fruits, nuts, cinnamon, and milk. Alternatively, use baked or grilled polenta rounds as a foundation for appetizers or hors-d’oeuvres.
Popcorn

Popcorn is a type of corn kernel that expands and puffs up when heated. The term also refers to the resulting snack. Each popcorn kernel has a sturdy hull that encases the hard, starchy endosperm with 14–20% moisture. When heated, this moisture transforms into steam. Savory popcorn is typically seasoned with salt, while other variations include butter, cheese, cinnamon, or caramel.
Poptart

Pop-Tarts, a brand of toaster pastries introduced by Kellanova in 1964, comprises a sweet filling enveloped between two layers of thin, rectangular pastry crust, often frosted. While they are pre-cooked, they are typically warmed in a toaster or microwave before eating. Ranging in sweetness from pleasant to overwhelmingly sugary, some variations, particularly the frosted ones, can be excessively sweet. Despite being pre-baked and safe to consume without heating, trying them frozen offers a refreshing twist. Popular dessert flavors like Cookies & Creme, Hot Fudge Sundae, and Frosted Chocolate Chip are particularly enjoyable when eaten cold.
Pretzel

Originally from Germany, the pretzel is a baked pastry, commonly twisted into a knot shape. This savory treat is a legacy of German immigrants in the United States. In Germany, the tradition of making pretzels involves treating them with lye before baking. The dough is briefly boiled, then coated with egg, salted, and baked to perfection. Enjoyed as a snack alongside beer, pretzels hold a special place in German culinary traditions.
Praline

Praline, a nut confection, is created by caramelizing sugar at 320 degrees F and mixing it with roasted nuts. Typically, it consists of sugar, corn syrup, milk, butter, and nut halves. The taste of praline is a harmonious blend of sweetness, creaminess, and nuttiness with a smooth, fudgy consistency. Praline paste plays a vital role in the commercial confectionery and bakery sectors, serving as a filling for chocolates, enhancing icings and creams, and enriching various dough recipes.
Pudding

Pudding is a versatile food that can be enjoyed either as a dessert following a meal or as a savory dish incorporated into the main course. In the United States, pudding typically refers to a sweet, milk-based treat with a texture akin to egg-based custards, instant custards, or a mousse. This creamy dessert is often thickened using cornstarch, gelatin, or a similar agent like Jell-O. Chocolate pudding stands out as the most popular variety, accompanied by flavors such as vanilla, butterscotch, banana, and pistachio.
Pumpkin

Pumpkin, a fruit from various squash varieties like Cucurbita pepo, C. moschata, and C. maxima in the gourd family, is recognized by its tough orange skin with distinctive ridges. It is commonly cultivated for human consumption, decorations, and livestock feed. Known for its mild and unique taste, pumpkin offers an earthy, slightly sweet flavor reminiscent of squash, sweet potato, and chestnut. This blend of flavors makes pumpkin a versatile ingredient suitable for both savory and sweet dishes. Its sweet profile makes it a popular choice in recipes like custards, pies, and pancakes, while also complementing savory dishes like roasted vegetables, soups, and pastas.
Ravioli

Ravioli, a type of stuffed pasta, features a filling encased in thin pasta dough. Originating in Italian cuisine, they can be served in broth or with a sauce. While the common shape is square, circular and semi-circular variations are also popular. Boiled until tender, the ravioli resemble delicate pillows, boasting a soft texture and umami flavors complemented by the nutty essence of the pasta dough. The fillings can vary by region; popular options include ricotta, spinach, nutmeg, black pepper, and lemon rind. Internationally recognized, March 20 marks Ravioli Day!!
Rhubarb

Rhubarb, the edible stalks from various species and hybrids of Rheum in the Polygonaceae family, are typically cooked and consumed as food. Throughout history, different English plants have been dubbed “rhubarb.” Known for its intensely tart taste that some may find off-putting, rhubarb resembles celery in its raw crunchiness but softens when cooked. Although its sourness mellows slightly when cooked, rhubarb is commonly paired with sugar to balance its sharpness. Often enjoyed as jam or compote, alone or with strawberries, it is a popular ingredient in a wide array of sweet treats, including pies, tarts, cakes, and cookies. My Grandmother always made me stewed rhubarb with ice cream for dessert!
Risotto

Risotto, a traditional Italian dish, involves cooking rice slowly in broth until it achieves a creamy texture. The broth, sourced from meat, fish, or veggies, infuses rich flavors into the arborio rice. Common ingredients like butter, onions, white wine, and Parmesan cheese add depth to the dish. Arborio rice acts as a canvas, absorbing the essence of sautéed onions, garlic, and other flavorings. A dash of dry white wine introduces subtle acidity, enriching the overall taste profile. The final touch comes with a generous sprinkling of grated Parmesan. Try not to overcook it, though, or it gets gluggy.
Saffron

Saffron, the vibrant golden stigmas of the autumn crocus plant, is dried and utilized both as a spice to enhance the flavor of dishes and as a dye for foods and various goods. The taste of saffron is a delicate blend of earthy-sweet notes with a hint of bitterness that transitions into subtle floral and honey undertones. When fresh, saffron emits an aroma reminiscent of sweet hay and freshly cut grass, with a touch of pepper. Widely incorporated into European cuisine, saffron plays a pivotal role in dishes like Spanish paella, Italian risotto, and French bouillabaisse.
Saltine

A saltine or soda cracker is a thin, square-shaped cracker typically made from white flour, sometimes incorporating yeast and baking soda, and commonly sprinkled lightly with coarse salt. Featuring perforations across its surface, this cracker is known for its crisp and dry texture. Often enjoyed as accompaniments, these crackers pair well with soup, nut butter, jam, or jelly. They also serve as excellent breading for fried dishes, toppings for casseroles, fillings for meatloaf and meatballs, and can even be used to create pie crusts and candies.
Sardine

Sardines, also known as pilchards, belong to the herring family Clupeidae and are small, oily forage fish. Their mild flavor and meaty texture make them a less divisive choice compared to salty anchovies and more interesting than the common tuna. In recent years, sardines have emerged as a standout in the resurgence of tinned fish. Ways to enjoy sardines include eating them straight from the can, on a cracker, with mustard, mixed with mayo, salt & pepper, sautéed with oil, garlic, onions, and tomato, tossed in a salad, or added to pasta dishes.
Sausage

A sausage is a meat product crafted from ground meat – commonly pork, beef, or poultry – blended with salt, spices, and various flavorings. Additional components like grains or breadcrumbs are often added as fillers. Originally, sausages were a way to maximize value from trimmings and less expensive meat cuts. Found in many cuisines, sausages, and frankfurters have become mealtime essentials. Beyond breakfast menus, they feature in a myriad of recipes. Simple to prepare, these cured meats can stand alone or enhance the flavors of various dishes like pastas and paella.
Scallop

Scallops, a term encompassing several marine bivalve mollusk species in the Pectinidae family, are known for their unique taste. The adductor muscle, responsible for opening and closing the shells, has a creamy white texture that is both firm and succulent. These mollusks offer a light, briny, and slightly sweet flavor without an overpowering fishiness. A delightful dish involves searing scallops to golden brown perfection, then combining them with a buttery sauce, zesty lemon juice, and tangy capers. Just don’t overcook them or they end up rubbery.
Seafood

Seafood includes a variety of creatures ranging from bony fishes and primitive sharks to crustaceans like lobsters, crabs, and shrimps, as well as mollusks such as clams and oysters. It even extends to cephalopods like squids and octopuses, and sea turtles. While we often associate seafood with ocean fish, the Food and Drug Administration broadens this definition to cover freshwater and saltwater fish, shellfish, and crustaceans. Fresh river trout, although not from the sea, falls under this category due to the term “seafood” being all-encompassing for fish, as there is no specific term for food sourced from freshwater locations.
Seaweed

Seaweed, also known as macroalgae, encompasses a vast array of marine algae species. It possesses a naturally briny and salty taste, with a texture that can vary from rubbery to crispy and crunchy. Rich in glutamic acid, which imparts its distinctive umami flavor, seaweed is akin to the flavoring agent monosodium glutamate (MSG). This versatile ingredient can be incorporated into salads or hot dishes such as soups and casseroles.
Shallot

Shallots are known for their flavor, often described as a mix of onion with a subtle hint of garlic, transitioning from peppery when raw to sweet when cooked. Their delicate taste sets them apart from regular onions. Exceptionally versatile, shallots can enhance various dishes such as aromatics, much like garlic or onions, at the start of cooking. They can also be roasted whole and served as a flavorful side dish.
Sherbet

Sherbet, commonly known as sherbert, is a frozen treat created with a mix of water, sugar, a dairy element like cream or milk, and a flavoring — often fruit juice or puree, wine, liqueur, and at times non-fruit tastes like vanilla, chocolate, or peppermint. Citric acid is typically added to sherbet, giving it a slightly tangy flavor. Similar to ice cream, sherbet can be enjoyed on its own or paired with other treats like cakeor used in dessert recipes. It’s also a great addition to shakes and punch.
Sorghum

Sorghum, also known as broomcorn, belongs to a genus of around 25 flowering plant species within the grass family. Some varieties are cultivated as cereals for human consumption, while others serve as animal fodder or as bristles for brooms! This nutritious grain is packed with protein, fiber, B vitamins, and minerals. Sorghum has a subtle flavor profile with hints of nutty sweetness and earthy notes, along with a rich, fresh-churned-earth essence. Its firm texture resembles that of wheat berries, and when cooked, the sorghum spheres provide a delightful popping sensation. Ground into flour, whole-grain sorghum makes a superb alternative to whole-wheat flour for creating pancakes or quick breads. It can also make sorghum syrup, a liquid sweetener substitute. Its gluten-free nature makes sorghum a favorable whole-grain option for individuals managing gluten intolerance or celiac disease.
Soursop

Soursop thrives in tropical regions of the Americas and the Caribbean. Belonging to the Annona genus alongside cherimoya, this fruit is cherished for its sweet aroma akin to pineapple. Its taste is a delightful fusion of strawberries and apples, complemented by zesty citrus notes, all enveloped in a lush, creamy texture, kind of like a banana. Widely utilized in the food industry for creating a variety of treats like ice cream, candies, nectars, and yogurts, soursop is a versatile ingredient. Beyond culinary applications, in traditional herbal medicine, both the fruit and leaves are hailed for their therapeutic properties in alleviating digestive issues, pain, hypertension, inflammation, fevers, coughs, and asthma, among other ailments.
Soybean

Soybeans, known as soy, soya, or soybean, are legumes originating from East Asia and extensively cultivated. They find various culinary applications, with traditional uses including soy milk as a base for tofu and tofu skin. Soybeans offer a wide range of consumption options, categorized into unfermented and fermented foods. Unfermented choices encompass tofu, soymilk, edamame, soy nuts, and sprouts, while fermented soy products include miso, tempeh, natto, and soy sauce.
Spinach

Spinach, a leafy green flowering plant originally from central and Western Asia, is widely enjoyed either fresh or preserved through canning, freezing, or dehydration. The raw spinach offers a subtly sweet taste, perfect for salads, while its flavor transforms into a more robust and acidic profile when cooked. Rich in essential nutrients like vitamin C, vitamin E, vitamin K, magnesium, nitrates, lutein, zeaxanthin, beta-carotene, and folic acid, spinach is favored for its potential health benefits, including support for memory, muscle strength, and more. Despite its popular use in addressing various conditions like obesity, scientific evidence backing these claims remains inconclusive.
Strudel

Strudel, a layered pastry typically filled with sweet ingredients but occasionally savory, rose to popularity in the 18th century across the Habsburg Empire. This delicacy is a mainstay in Austrian and German cuisine, as well as other Central European culinary traditions. It’s easy to mix up strudel with streusel, yet they’re distinct desserts. An apple strudel features thin pastry sheets enveloping the filling, while streusel, a crumbly blend of sugar, flour, and butter, often crowns pies and cakes.
Sunfish

The ocean sunfish, known as Mola mola, is the heaviest bony fish globally, it can exceed 10 feet in length and weigh over 5,000 pounds. Surprisingly, its flat body, taller than it is long, lacks a defined tail. The ocean sunfish is a sought-after delicacy in various regions, particularly Taiwan and Japan, where Its meat is used extensively in cuisine, encompassing everything from the fins to the internal organs. Renowned for its mild, sweet taste and a texture that is both firm and tender, the ocean sunfish is a delicacy that has been enjoyed for centuries.
Tabasco

Tabasco, an American hot sauce brand crafted from tabasco peppers, vinegar, and salt, has a rich history dating back over 150 years. Created by Edmund McIlhenny on Avery Island in south Louisiana, the sauce’s key flavors of vinegar and peppers make it a versatile addition to countless recipes. Beyond being a staple in Bloody Marys and with oysters, the team at Avery Island recommends using this sauce in diverse ways. Whether sprinkled on wings and ribs for a zesty touch, used as a marinade for kebabs, or stirred into curry and pasta sauces, Tabasco brings a fiery and fruity flavor to any meal.
Tahchin

Tahchin, an Iranian rice dish, is primarily made with rice, yogurt, saffron, and eggs, and topped with barberries. Some versions include chicken, vegetables, fish, or red meat for a more elaborate twist. It is often confused with another dish, tahdig, which is the crispy, flavorful bottom layer of Persian rice. Unlike tahdig, Tahchin stands out as a stand-alone complete meal.
Tapioca

Tapioca is made from cassava, a plant that thrives underground, similar to a potato, and serves as a staple food in many regions worldwide. Its neutrality becomes an asset, rendering tapioca a versatile base capable of absorbing many flavors, whether sweet, savory, or spicy. Its unique quality allows it to enhance texture and consistency in sweetened puddings and other culinary creations. Tapioca finds extensive use in various forms: as a gluten-free and grain-free dietary option, a key ingredient in flatbreads, a base for delicious puddings and desserts, a thickening agent, a binding element, and even a component in the beloved bubble tea.
Tempura

Tempura, a classic Japanese delicacy, typically comprises seafood and vegetables coated in a light batter and fried to crispy perfection. The delicate, slightly savory flavor of tempura is largely attributed to its batter, a blend of flour, egg, and cold water, resulting in a lightly sweet taste. This batter creates the signature crispy texture that defines tempura. Enjoyed either with dipping sauce, salt, or as part of various dishes, tempura is often accompanied by grated daikon and is best served piping hot straight from the fryer. In Japan, it is a common addition to bowls of soba or udon soup featuring shrimp, shiso leaf, or fritters.
Tilapia

Tilapia fish are primarily dwelling in freshwater bodies like streams, ponds, rivers, and lakes and are less commonly seen in salt water. The taste of tilapia is greatly influenced by its environment, including water quality and diet. High-quality tilapia tends to have a mild and sweet flavor profile. Typically sold at around 1 1/2 pounds, tilapia often has a layer of darker meat beneath the skin removed when filleted. This white fish is low in mercury and teeming with essential nutrients, positioning it as a top choice for pregnant women and children, endorsed by the Food and Drug Administration.
Truffle

A truffle is the fruiting body of an underground ascomycete fungus, often belonging to the Tuber genus. Alongside Tuber, there are more than a hundred other fungal genera classified as truffles, such as Geopora, Peziza, Choiromyces, and Leucangium. Truffles boast a deep aroma and robust fragrance that foreshadow their flavor profile. Described as earthy, musky, and pungent, they fall under the umami category – known as the fifth taste – with a savory essence reminiscent of meat, broth, and fish. They can be shaved over cheese dishes, chicken, fish, canapés, and hors d’oeuvres or grated into creamy soups or sauces just before serving. Infusing their flavor into eggs or cheese is delightful, and slipping slices under the skin of poultry (like chicken, turkey, pheasant, duck, or guinea fowl) before overnight storage and cooking enhances their taste.
Vanilla

Vanilla is a sweet spice derived from orchids. Its flavor comes from an aromatic compound called vanillin, which is said to taste a little like marshmallows. Generally, when thinking of vanilla flavor, you think of a tub of vanilla ice cream or a small bottle of vanilla extract that everyone has in their kitchen cupboards. Vanilla extract is used for ice cream, soft drinks, candy, baked goods, puddings, cakes, cookies, liqueurs, and as a fragrance.
Venison

Venison, originally referring to the meat of any game animal, now predominantly denotes deer meat. Any edible part of the animal can qualify as venison, including internal organs. Similar to beef or pork, venison is divided into specific cuts such as roast, sirloin, and ribs. The distinct ‘wild’ taste of venison is closely tied to the animal’s diet – corn-fed deer have a milder flavor compared to those consuming acorns or sage. The gaminess is more pronounced in the fat; removing fat, connective tissue, silver skin, bone, and hair during processing reduces this taste. The tenderloin and loin stand out as the most tender cuts, suitable for braising, grilling, or pan-frying. Ribs can be marinated, smoked, and prepared like pork ribs, whereas the neck – making a comeback – is great for slow roasting.
Vinegar

Vinegar is created through a two-step fermentation process, combining acetic acid and water. Initially, yeast consumes the sugar or starch in liquid derived from plant foods like fruits, whole grains, potatoes, or rice, which results in the fermentation of alcohol. This versatile liquid has a distinct sour and tart taste with a strong aroma, making it easily identifiable. Its acidic profile makes it a fantastic addition to various dishes, providing that extra kick. Commonly used in dressings and drizzled over rich meals such as fish and chips, vinegar’s acidity complements and cuts through the richness of fatty foods. You can find it in everyday kitchen essentials like salad dressings, marinades, sauces, mayonnaise, and ketchup. Vinegar’s transformative properties extend to altering food textures by breaking down protein structures, like when it is used as a marinade to tenderize meats and fish.
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