Looking for a food starting with “p” that’s eight letters long but can’t recall the rest?
You’re in luck!
Check out the list below for 60 diverse eight-letter foods (sorted alphabetically) worldwide. Who knows, you might stumble upon something fantastic to impress your foodie friends with!
| Amaranth | Barbeque | Beancurd | Beetroot | Bilberry |
| Broccoli | Cardamon | Celeriac | Chestnut | Chickpea |
| Chipotle | Cinnamon | Coleslaw | Cornetto | Cornmeal |
| Crabcake | Cucumber | Dressing | Dumpling | Eggplant |
| Espresso | Flounder | Frittata | Galangal | Guinness |
| Hazelnut | Honeydew | Kohlrabi | Lavender | Licorice |
| Lollipop | Macaroni | Macaroon | Mandarin | Marzipan |
| Meatball | Meatloaf | Meringue | Mulberry | Mushroom |
| Parmesan | Plantain | Polvoron | Popsicle | Porridge |
| Quandong | Rambutan | Rosemary | Rumberry | Rutabaga |
| Sandwich | Scallion | Skittles | Sriracha | Sunchoke |
| Tamarind | Tarragon | Tortilla | Turmeric | Zucchini |
Alphabetical list of foods with 8 letters
Amaranth
Amaranthus plants serve various purposes, such as leaf vegetables, pseudo-cereals, and ornamentals. While considered a grain, amaranth is actually a seed like quinoa, small with a yellowish hue. The seeds, resembling sesame seeds, can be used whole or ground into flour, offering a sweet, nutty flavor and slight crunch when cooked. Cooked amaranth is versatile, suitable for soups, stews, chili, or as a rice substitute. Both seeds and flour can be refrigerated for up to 6 months and used in baking muffins, bread, and pancakes to boost nutrition and flavor.
Barbecue
Barbecue, also known as BBQ in the USA, barbie or barby in Australia, and braai in South Africa basically involves any cooking technique using fire and smoke. North Carolina and Memphis emphasize pork-based BBQ, while Kansas City and Texas incorporate both beef and pork, stemming from the Deep South. But different regions have unique twists when it comes to sauces and seasonings. From smoky Texas brisket to saucy Kansas City ribs, American barbecue has a variety that suits everyone. My favorite? South Carolina style as I love the seasonings in the dry rub over anything too sweet and saucy.
Beancurd
Bean curd and tofu are essentially the same, differing only in the name used. While both terms are interchangeable, “bean curd” is often associated with firmer tofu variations. Tofu, derived from coagulated soy milk, is molded into white blocks of varying textures, such as silken, soft, firm, or extra firm. The mild, slightly nutty flavor of tofu makes it versatile, absorbing any accompanying sauce. In cooking, bean curd’s adaptability shines, offering sweetness or savoriness without dominating the dish’s taste.
Beetroot
The taproot of a beet plant, known as beetroot in British English and beets in North America, is a bit of a polarising food, even with its many versatile preparations. It can be roasted, boiled, or steamed, enjoyed warm with or without butter, pickled for a tangy touch, or served raw in salads. Sporting dark purple skin and a firm texture, beetroot boasts an earthy flavor with a hint of bitterness. Baby beetroot, sweeter and smaller than its regular counterpart, is a popular choice for salads. Love it or hate it, this vibrant tuber is a nutritious addition to any meal.
Bilberry
Bilberries and blueberries are both small shrubs that bear dark blue, edible berries. Native to Europe, bilberries differ from North American blueberries despite their close genetic relation. Bilberries have higher anthocyanin levels, giving their red flesh a tangy, fruity flavor that is a bit more intense than that of the blueberry. Historically, bilberries have been utilized for their medicinal and culinary value, but today they are often found in jams and pies.
Broccoli
Broccoli is a green vegetable in the cabbage family. All parts of the broccoli can be consumed, including the large flowering head, stalk, and leaves. The flavor profile offers a blend of mild bitterness and subtle sweetness when fresh. The raw florets add a satisfying crunch to salads, with a slightly earthy or grassy taste. I also love to dip raw florets in ranch dressing for a semi-healthy snack! Rich in glucosinolates, broccoli aids in cancer prevention. Its anti-inflammatory and antioxidant properties, along with fiber content, promote heart health by reducing cholesterol and maintaining blood pressure.
Cardamon
Cardamom is a spice with a unique flavor profile with hints of pepper, pine, eucalyptus, and menthol alongside floral and citrus undertones. Its blend of sweet, peppery, pungent, and aromatic notes renders it a versatile spice used in various Indian dishes like curries, rice pudding, and even chai tea! It also elevates the flavors of baked goods like cookies, bread pudding, and cheesecake, adding warmth and depth.
Celeriac
Celeriac, also known as celery root or knob celery, is a type of celery grown for its edible stem and shoots. It resembles a root vegetable, bulbous with small roots. When raw, celeriac offers a mild celery taste with a crisp texture and slight bitterness, while cooked, it develops a subtle sweetness. Fans of radishes and turnips tend to appreciate its raw form, while those who enjoy potatoes may favor it cooked. Raw celeriac adds a crunchy, nutty flavor to salads and slaws, whereas cooked celeriac can be mashed, baked, roasted, or boiled and served with anything you would pair with potatoes.
Chestnut
Chestnut plants belong to the beech tree family and are known for their edible nuts. These deciduous trees and shrubs are native to temperate regions in the Northern Hemisphere. When raw, chestnuts are crunchy and bitter, but roasting transforms them into a sweet, buttery, and soft delicacy. Their flavor is often compared to cooked sweet potatoes. In savory dishes, chestnuts offer an earthy, rustic taste, enhancing stuffing, pasta, rice, soups, and stews. They can also be used as a puree alternative to mashed potatoes, adding a deep, nutty essence to the dish.
Chickpea
Chickpeas, also known as garbanzo beans, gram, Bengal gram, or channa, are legumes rich in protein. They offer a nutty, buttery flavor and creamy texture and can be added to salads, soups, and stews, ground into a paste for veggie burgers, or consumed boiled, roasted, or in salads. Split chickpeas are used to make dal, while chickpea flour can be used to make high-protein, gluten-free snacks.
Chipotle
Chipotle is a smoke-dried jalapeño pepper used for seasoning. This chili is common in Mexican, Tex-Mex, and Southwestern US dishes, often stewed in adobo sauce. Chipotles offer spiciness and a smoky taste and are best used in slow-cooked meals or lightly toasted for aroma. Chipotles enhance dishes like chili, salsas, soups, and marinades, adding a smoky heat even to chocolate! They can also be used in spice blends or as a topping for pizza and tacos. When purchasing chipotles, look for plump, dark red, or brown ones. They should have slightly shiny skin and still feel somewhat flexible.
Cinnamon
Cinnamon, also known as Ceylon cinnamon, comes from the bark of the Cinnamomum verum tree, an evergreen member of the laurel family. The spice, made from its dried inner bark, carries a delicate aroma and warm, sweet flavor. Utilized across a wide range of cuisines, cinnamon serves as both a condiment and flavor enhancer in dishes like breakfast cereals, snacks, teas, and more, both in sweet and savory creations.
Coleslaw
Coleslaw, also known as cole slaw or simply slaw, is a traditional side dish that dates back to the 18th-century Netherlands. It features finely shredded raw cabbage dressed with vinaigrette or mayonnaise, offering a sweet, tangy, and creamy flavor profile. This tangy cabbage salad complements everyday meals, particularly barbecues. Not just a side dish, coleslaw can enhance various sandwiches, including fried fish, tacos, hot dogs, and burgers.
Cornetto
Cornetto, which translates to “little horn” in Italian, is a frozen dessert brand famous for its ice cream cones. The product offers an array of flavors like Strawberry, Mint Chocolate, and Lemon, alongside unique options such as Whippy and Valentine’s Day editions. Apart from the ice cream treat, a cornetto in Italy can also refer to a croissant-like pastry. Comprising pastry dough, eggs, butter, water, and sugar. Often filled with custard or jams and paired with espresso, it is a typical Italian breakfast, known as brioche in the north and cornetto in the south and central regions.
Cornmeal
Cornmeal, a flour derived from dried corn (maize), is a staple food ground to various consistencies—coarse, medium, and fine. In Mexico, finely ground cornmeal is known as corn flour. Yellow cornmeal has a distinct corn flavor, contrasting with white cornmeal, which offers a more delicate taste. Blue cornmeal, an heirloom variety with roots in the American South, features a sweet flavor and striking lavender-blue hue. Cornmeal creates a crispy crust on dishes like cornbread, fish, chicken, and mozzarella sticks.
Crabcake
A crab cake in the United States is a fishcake made with crab meat, bread crumbs, mayo, mustard, eggs, and seasonings. It can be sautéed, baked, grilled, fried, or broiled. The ideal crab cake tastes mainly of sweet, briny crab. It is popular in coastal regions and is often served as an appetizer or main dish. Some variations include adding Old Bay seasoning, onions, peppers, or cheese to the mix.
Cucumber
Cucumbers are vine plants in the gourd family, known for their cylindrical or spherical fruits used in various dishes. There are different types, like slicing, pickling, and seedless. These veggies offer a crisp texture and mild sweetness, ideal for salads, snacking, or pickling. They add a refreshing crunch to sandwiches, garnish stir-fries and noodle dishes, and enhance chilled soups and smoothies. A Greek salad wouldn’t be the same without this humble fruit, and life wouldn’t be the same without the dill pickles a cucumber makes!
Dressing
Salad dressing is a key component for tying together and enhancing the flavors of various salads. It is not only used in leafy salads but also in bean, noodle, pasta, and potato salads. Across cultures, there are three main types: vinaigrette, creamy dressings (like mayonnaise-based or yogurt-based), and cooked dressings thickened with egg yolks. Vinaigrette, a mixture of salad oil and vinegar with added flavors, is one of the most popular. In North America, Ranch dressing reigns supreme, while France leans towards mustard-based vinaigrettes. Eastern Europe favors sour cream and mayonnaise, Denmark uses crème fraîche, and Asian dressings incorporate sesame oil, fish sauce, citrus juice, or soy sauce.
Dumpling
From Polish pierogi to Japanese gyoza, dumplings are a diverse range of dishes made of cooked dough encasing various fillings. The dough, crafted from bread, wheat, or other flour, and sometimes from potatoes, envelops fillings like meat, fish, tofu, cheese, or vegetables. These dumplings can be boiled, fried, or steamed, commonly accompanied by a dipping sauce like soy sauce or vinegar. One of the most popular types is Chinese dumplings, which offer a mix of savory flavors with a subtle touch of sweetness.
Eggplant
Eggplant, also known as aubergine or brinjal, belongs to the Solanaceae family. This plant is cultivated globally for its edible fruit. Usually purple, this spongy ingredient has a mild, subtly sweet taste that pairs well with bold seasonings and sauces. However, if undercooked, it can have a bitter flavor. Similar in taste to zucchini and yellow summer squash, eggplant is diced, sautéed, and incorporated into pasta dishes, ratatouille, stir-fries, hummus, curries, and casseroles. It also shines as stuffed eggplant or eggplant Parmesan and can be creatively used in dishes like eggplant fries, shakshuka, and tartines.
Espresso
Espresso, a coffee-making technique, involves hot water forced through finely ground beans under pressure. Originating in Italy, espresso is denser than standard American coffee due to less water, finer grind, and pressure, providing a concentrated kick. Regular coffee, coarser and brewed with gravity, is almost a completely different thing. A perfect espresso balances bitterness, sweetness, and sourness, showcasing beans, acids, and roasting for a bold yet smooth flavor with a velvety feel and lingering taste.
Flounder
Flounder, a type of flatfish, is known for its mild taste, slight sweetness, and delicate, flaky texture. Flounder is popular as it is a slightly fatty fish but without a strong fishy flavor. Its versatility shines in dishes ranging from fresh ceviche to baked fillets with cheesy breadcrumbs. Ideal for tacos, especially when prepared Baja-style with simple toppings like red cabbage and guacamole, flounder offers a delicious option for seafood lovers seeking a light and flavorful meal.
Frittata
Frittata, an Italian egg dish akin to omelet or quiche, blends eggs with meats, cheeses, and veggies. It is made by first cooking the fillings in a saucepan, then pouring beaten eggs over the top and finishing it off in the oven. Frittatas are great for using up leftover ingredients and can be served warm or at room temperature. The taste varies based on the ingredients, offering a soft, tender texture with mild, sweet notes from eggs and savory umami flavors from cheese and meats. When pairing this dish for brunch, consider mimosas, French toast, banana bread, pancakes, muffins, baked oatmeal, overnight oats, blueberry scones, or fruit salad to complement its flavors.
Galangal
Galangal, a rhizome resembling ginger, thrives underground, sprouting plentiful growths through its shooters. While from the same plant family as ginger, galangal boasts its unique qualities. Found in various cuisines like Cambodian and Thai, galangal’s taste is mildly spicy with hints of pepper and citrus, blending harmoniously with lemongrass and fruits. Its lemony essence carries a cool pine flavor, evident in its aroma. Cooking with galangal involves peeling and mincing or slicing it finely due to its dense texture. Grating works best for incorporating it into dishes like sauces, curries, and soups.
Guinness
Guinness is an Irish dry stout originating from Arthur Guinness’ brewery at St. James’s Gate, Dublin, in 1759. This stout boasts a malty sweetness, hoppy bitterness, and hints of coffee and chocolate, with a roasted flavor from barley. It presents a sweet aroma with malt notes, while its palate offers a smooth, creamy, and balanced experience. Besides being enjoyed solo, Guinness can be used in marinades with vinegar, lemon, or spices for beef or lamb dishes. It is also a great deglazing agent and super delicious in beef stews. Its alcohol content evaporates during cooking, so the whole family can enjoy a hearty meal using Guinness as a flavoring ingredient.
Hazelnut
The hazelnut, a product of the hazel tree, has a rich, buttery taste with hints of sweetness and toastiness. It can be used to make milk or spreads akin to peanut butter. Adding hazelnuts to desserts enhances flavor and texture—whether ground into batter, sprinkled on top, or left whole for a satisfying crunch in cakes and cookies.
Honeydew
The honeydew melon, a prominent variety in the Cucumis melo Inodorus Group, stands out with its smooth skin and absence of musky scent. Another key type in this group is the wrinkled-rind casaba melon, known for its floral sweetness and juicy, honey-like taste. Honeydew’s exceptional flavor and versatility make it a favorite worldwide, whether enjoyed on its own or added to dishes like desserts, salads, and soups. I love thick slices of honeydew melon wrapped in a soft, salty slice of prosciutto. The perfect summer’s day treat.
Kohlrabi
Kohlrabi, known as German turnip or turnip cabbage, is a stout variety of wild cabbage. It belongs to the same species as cabbage, broccoli, and kale. It can be consumed raw or cooked, with a taste resembling a broccoli stalk but sweeter. To prepare, remove the tough outer peel, then use the bulb raw or cooked. It can be shredded for slaw, sliced for salads, stir-fried, or stuffed with a filling. The greens can be cooked like spinach or added raw to salads.
Lavender
Lavandula, a genus of 47 flowering plants in the mint family Lamiaceae, thrives in the Old World, from Cape Verde to India. Fresh or dried lavender enhances both sweet and savory dishes, offering flavor and a beautiful hue. Integrate the herb into salads, lamb, teas, and cocktails, or combine it with citrus, fruits, and desserts like crème brulee. Edible lavender buds feature a sweet taste with minty, citrusy, and bitter undertones, along with a floral aroma. Dried lavender complements marjoram, oregano, parsley, and thyme.
Licorice
Liquorice, also known as licorice, comes from the Glycyrrhiza glabra plant, a member of the bean family Fabaceae. The plant is native to Western Asia, North Africa, and Southern Europe and yields a sweet and aromatic flavor extract from its roots. Often likened to anise or fennel in taste, licorice candy is predominantly flavored with anise in the United States. Widely used as a flavoring agent, it finds its way into various products like toothpaste, throat lozenges, and even tobacco.
Lollipop
A lollipop, a sugary treat on a stick, comes in various flavors, shapes, and sizes. Informal names like lolly, sucker, and sticky-pop are used in different regions. Typically made of hard candy with corn syrup and flavoring, lollipops offer tastes beyond plain sugar. These colorful confections aim to please diverse palates and attract buyers with different designs. Remember the classic commercial questioning how many licks it takes to reach a Tootsie Pop’s center? While the answer was once “who knows”, science now reveals it’s around 1,000 licks!
Macaroni
Macaroni is a type of pasta shaped like narrow tubes. It is traditionally crafted from durum wheat and cut into short lengths or curved into elbow macaroni. While some home machines can create macaroni shapes, commercial production via large-scale extrusion is more common. The pasta itself has a mild taste, readily absorbing the flavors of accompanying sauces and seasonings. Its texture varies across different types, ranging from soft to firm. In the United States, macaroni holds a special place in the classic dish of macaroni and cheese, a beloved favorite for many, though macaroni complements a wide array of sauces, baked dishes, soups, salads, and stir-fries.
Macaroon
A macaroon is a small cake or cookie crafted from ground almonds, egg whites, sugar, and coconut or other nuts, sometimes with jam or chocolate. Distinct from macarons, separated by just one “O,” macaroons are a drop cookie with shredded coconut. Macarons, on the other hand, are sandwich-like cookies filled with jam, ganache, or buttercream. Despite their similar-sounding names, macaroons and macarons differ significantly in taste, texture, and preparation techniques.
Mandarin
Mandarin oranges, also known simply as mandarins, are small, round citrus fruits from a distinct species often enjoyed on their own or in fruit mixes. Tangerines, part of this citrus group, are hybrids of mandarins with some pomelo influence, offering a sweeter, more robust taste than common oranges. Ripe mandarins are firm yet slightly soft, with a pebbly skin and thin, easy-to-peel rind. These characteristics make them ideal for adding to school lunchboxes, baking in cakes, adding to salads, or incorporating into platters. Whether in a mandarin-infused cake or a refreshing mandarin, chicken, and cashew salad, this tasty, healthy fruit is always a good one to have on hand.
Marzipan
Marzipan is a sweet confection crafted from sugar, honey, almond meal, and sometimes almond oil or extract. It boasts a nutty almond flavor with a soft, chewy texture. European marzipan may carry a hint of bitterness due to the use of bitter almonds. Widely used in making candies, icing, fruit cakes, and more, it can be homemade using almonds, egg whites, and sugar or purchased as “almond candy dough.” Marzipan’s applications range from chocolate-covered varieties to small imitations of fruits.
Meatball
Meatballs consist of ground meat shaped into balls along with ingredients like bread crumbs, onions, eggs, butter, and seasonings. They are cooked by frying, baking, steaming, or braising in sauce, with variations in meat types and spices. The flavor can range from savory to sweet, salty, tart, garlicky, or spicy, depending on the ingredients and cooking method. Meatballs are versatile and pair well with rice, pasta, vegetables, sandwiches, or salads. Nearly every country has its own variations of meatballs, from Albanian qofte to Swedish köttbullar.
Meatloaf
Meatloaf is a classic dish made by combining ground meat with other ingredients, shaping it into a loaf, and baking or smoking it. The rich, savory flavor with hints of vegetables complements the hearty meatiness. It reheats well for sandwiches and is often served with boiled or mashed potatoes, brown sauce gravy, and lingonberry jam. In the UK, variations like haslet exist, enjoyed hot or cold. Whether hand-formed on a baking tray or pan-cooked, meatloaf is all about the meat!
Meringue
Meringue, a French dessert or candy, is crafted from whipped egg whites, sugar, and sometimes acidic elements like lemon. Additional binding agents like salt or gelatin may be included. This sweet, airy topping dissolves effortlessly in the mouth, with the secret being whisking egg whites and sugar until stiff. Meringue serves as a topping for pies and tarts and can be baked into crisp cookies or used as frosting. Its versatility extends to meringue kisses and various desserts for those who like a light and delicate treat.
Mulberry
Mulberries, the fruits of Morus sp. trees, are kin to figs and breadfruit. Their flavor profile varies from very sweet in white ones to tart-sweet in darker types. While lacking a perfect sweet-tart balance, they compensate with abundance! Mulberry season sees the shrub absolutely loaded with these berries. Enjoy them as a snack or incorporate them into meals and smoothies. Make jam for toast or ice cream toppings. In Chinese medicine, mulberries aid in joint health, blood pressure reduction, fever treatment, and liver protection and provide diuretic effects.
Mushroom
A mushroom is the fleshy fruiting body of a fungus that grows above ground and often on its source of food. Edible mushrooms offer an earthy, slightly woodsy, meaty flavor and are known for containing umami, the fifth primary taste. Button mushrooms are the most common variety found in grocery stores, making up about 90% of mushrooms consumed in the US. After familiarizing yourself with various mushroom types, explore options like adding oyster mushrooms to tacos, shiitake to pasta dishes, or a mix of mushrooms to vegan dishes. Incorporate mushrooms into burger patties, stir-fries, and noodle recipes for added juiciness and umami richness.
Parmesan
Parmesan is an Italian hard cheese made from cow’s milk that has been aged for a minimum of 12 months. Named after Parma and Reggio Emilia, it has a slightly sharp taste akin to cheddar but more intricate, with fruity undertones and a predominant nutty flavor. The cheese leaves a delightful aftertaste. Parmigiano Reggiano is grated over pasta and salads, mixed into soups and risottos, or enjoyed on its own.
Plantain
Plantains, a starchy tropical fruit related to bananas, distinguish themselves by their larger size, thicker skin, and higher starch content. The fruit is enjoyed ripe (yellow or brown) or unripe (green), offering distinct flavors for different culinary uses. Unripe plantains present a mild, starchy taste and firm texture, while ripe ones boast a sweet flavor and creamy consistency. Due to their starchier composition compared to dessert bananas, green plantains are primarily cooked or processed before consumption. They are boiled or fried and can also be transformed into flour for baked goods like cakes, bread, and pancakes.
Polvoron
A polvorón, a Spanish shortbread, is a crumbly treat of flour, sugar, milk, and nuts. Approximately 70 factories under a syndicate produce these delights, which are mainly crafted in Andalusia. Originating from the Spanish term “polvo” (meaning powder), the name captures the crumbly essence of the treat. Sweet and buttery, polvorones offer easy customization with various flavors. To savor them, gently squeeze them in your hand before unwrapping. These treats pair perfectly with tea, coffee, or sweet wine.
Popsicle
An ice pop is a frozen dessert on a stick that serves as a handle, made of liquid or cream, freezing into a solid block at rest. Unlike ice cream, it’s not whipped to prevent ice crystals. The most popular popsicle flavor is usually “Red,” regardless of cherry, strawberry, or raspberry! The vibrant red color and sweet-tart taste make it a favorite. The purpose of the popsicle was to create an appealing frozen treat that could be consumed conveniently without hand contact to ensure a mess-free and sanitary experience.
Porridge
A porridge is a term used to describe a dish of starchy plants like grain cooked in milk or water. It can be sweet with sugar or savory with spices and vegetables. The taste of porridge varies based on ingredients; water yields a milder flavor than, say, oat milk. Without toppings, porridge may seem bland, so it is usually paired with salt, sugar, fruit, milk, or butter. Aside from the most common porridge grain, oats, ther grains like rice, wheat, barley, corn, triticale, and buckwheat can be used.
Quandong
Santalum acuminatum, known as the desert quandong, is a plant from the sandalwood family found in the central deserts and southern regions of Australia. This species, often called native peach, bears edible fruit. The taste profile includes a slightly sour and salty start, leading to earthy, sweet peach, and citrus flavors. Ripe quandong flesh is dry with a tartness upfront and those same earthy, sweet notes. Ideal for jams, preserves, sauces, and chutneys, it’s a great addition to fruit pies, cakes, and baked goods. It can also be found as a dehydrated ground powder for a tangy twist in cooking and smoothies.
Rambutan
The rambutan is a tree from the soapberry family, Sapindaceae. Originating in Malaysia, it’s widely grown for its delicious fruit, also named rambutan. The vibrant-red fruit, resembling a small hen’s egg, is covered in soft, long spines and contains a pleasantly tart pulp. With a flavor akin to lychee due to their shared lineage, rambutans offer a sweet, fruity taste with hints of acidity reminiscent of strawberries and grapes. This tropical fruit’s flesh can enhance various dishes like salads, curries, puddings, and ice creams. Whether consumed fresh or canned, rambutan flesh can be juiced, made into jam, or used to sweeten many recipes.
Rosemary
Rosemary is a fragrant evergreen shrub native to the Mediterranean. It offers an earthy, woodsy taste with hints of pepper, lemon, and mint. Combining well with thyme, marjoram, and oregano, rosemary enhances dishes like soups, salads, and stews. Ideal with almost all meats as well as oily fish, it also pairs nicely with grains, mushrooms, onions, peas, potatoes, and spinach. This herb’s aromatic needle-like leaves and colorful flowers infuse meals with a deep, complex flavor, making it a versatile seasoning for various creations.
Rumberry
Rumberries, a tropical fruit resembling blueberries in size, are about 13 millimeters in diameter. While unripe, they are green, maturing to hues ranging from yellow-orange to deep purple with a thin grape-like skin. These tannic berries offer a tangy, bittersweet taste, flavored with notes of nutmeg, allspice, and pine wood. Rumberries can be enjoyed fresh or used in tarts, jams, and liquors. They complement brown sugar and creamy treats like ice cream and yogurt and can serve as a garnish or add flavor to cocktails and beverages.
Rutabaga
Rutabaga, also known as swede, is a root vegetable belonging to Brassica napus. It’s distinct from the white turnip despite sharing names. Rutabagas are hybrids of cabbage and turnip, offering a slightly bitter taste akin to a less-sweet carrot but turn sweeter when cooked, resembling potatoes. When purchasing, opt for smooth, firm rutabagas, with smaller ones under 4 inches being sweeter. These veggies are rich in fiber, vitamins, and antioxidants, aiding in satiety to prevent weight gain. They also combat inflammation, aging, and lower cancer risks.
Sandwich
A sandwich typically includes vegetables, sliced cheese, or meat between bread slices, named and was named after John Montagu, the 4th Earl of Sandwich. Legend has it that Lord Sandwich ordered salt beef between bread slices during card games. Most countries have at least one kind of dish that could be classified as a sandwich, such as Vietnam’s Bánh mì, the USA’s Reuben Sandwich, New Orleans’ Po’ boy, Denmark’s Smørrebrød, Cuba’s Cuban sandwich, Japan’s Katsu sando, the USA’s Lobster roll, and Spain’s Bocadillo. Which country reigns supreme in crafting the ultimate sandwich? That is a matter of personal preference.
Scallion
Scallions are a type of edible vegetable found in the Allium genus and are known for their mild, peppery flavor compared to regular onions. They share a kinship with garlic, leeks, chives, and other onion varieties. Despite being less intense than white or red onions, they serve as a versatile substitute in various dishes. These onion alternatives work well in stir-fries, tacos, soups, and more. Some folks who cannot eat onions are often okay with scallions as an alternative, as they are less likely to cause digestive upset.
Skittles
Skittles, the vibrant fruit-flavored lentil-shaped candies crafted by the Wrigley Company, feature hard sugar shells with the iconic ‘S’ imprint. Each color corresponds to a unique flavor: red for strawberry, green for lime or green apple, yellow for lemon, orange for orange, and purple for grape. Skittles enthusiasts suggest they should be savored in specific pairings, like lemon and orange, apple and strawberry, or strawberry and grape, and to enjoy these candies in order from least to most favorite.
Sriracha
Sriracha, a spicy chili sauce from Thailand, is crafted from chili peppers, vinegar, garlic, sugar, and salt. Its taste varies depending on the brand and the variety, usually delivering a tangy, sweet heat with garlicky hints and a ketchup-like consistency. Western versions tend to be milder. Popular on eggs, avocado toast, and in salads, it also elevates waffle batter for a unique sweet-savory combo. Experiment by adding it to potato dishes, pasta, or grilled veggies for an extra kick.
Sunchoke
The Jerusalem artichoke, known by many names like sunroot or sunchoke, hails from central North America. This sunflower species is widely grown in temperate regions for its tuber, a root veggie. Sunchokes offer an earthy, nutty taste resembling water chestnuts or potatoes yet acquire a starchy consistency when cooked, leaving a hint of artichoke flavor. Their mild sweetness makes them perfect for soups or sides. Enjoy them raw with hummus or sliced in recipes as a substitute for potatoes or carrots.
Tamarind
Tamarind, a hardwood tree scientifically known as Tamarindus indica, originates from Africa and thrives in tropical regions like India and Pakistan. The tree bears pods filled with seeds in a fibrous pulp, with young fruit exhibiting a green, sour taste. Its unique sweet-sour flavor, reminiscent of tangy lemon or lime with caramel hints, is versatile in sweet and savory dishes. Tamarind varieties vary in sweetness, becoming sweeter as they ripen. The fruit’s pulp makes a great marinade for meats and seafood, while a paste of ripe tamarind, green chiles, chili powder, turmeric, and onions adds flavor to pan-fried fish. Ripe tamarind is a common ingredient in chutneys, and is a key ingredient in the beloved Pad Thai.
Tarragon
Tarragon, or estragon, grows wild across Eurasia and North America and is cultivated for culinary and medicinal purposes. It offers a subtle licorice flavor, complemented by hints of citrus and a gentle spiciness. Fresh tarragon is best used raw or towards the end of cooking, while dried tarragon is typically added earlier in recipes. Incorporate tarragon into dishes like lemon salad dressing, chicken, fish, or roasted vegetables for a flavorful touch. Whether you’re a licorice lover or not, tarragon’s versatile taste tends to please most palates.
Tortilla
Tortillas, a staple of Mesoamerican cuisine, are thin, circular flatbreads traditionally crafted from maize hominy meal or wheat flour. Known as “tlaxcalli” by the Aztecs, their taste varies based on preparation methods. Corn tortillas offer an earthy flavor with subtle sweetness, while wheat tortillas present a softer, nuttier taste. These versatile discs complement various Mexican dishes, serving as a vessel to hold saucy or stewed meals. Tortillas transform into tacos when folded around fillings like meat, beans, or cheese and can be cut and fried to make tortilla chips.
Turmeric
Turmeric, scientifically known as Curcuma longa, belongs to the ginger family Zingiberaceae. This perennial herbaceous plant, native to the Indian subcontinent and Southeast Asia, thrives in temperatures between 68 and 86 °F with high annual rainfall requirements. It exudes an earthy essence with hints of sweetness, complemented by ginger and pepper undertones. Often compared to mustard in taste, just half a teaspoon of ground turmeric suffices for seasoning various dishes like beans, rice, soups, and more. Ground turmeric enhances the color of breakfast scrambles, mac and cheese, as well as cakes and desserts.
Zucchini
Zucchini, also known as courgette or baby marrow, is a summer squash plant with soft, edible fruit harvested before the seeds mature. While similar to marrow, zucchini has a grassy, earthy skin but mild-tasting flesh. When cooked, the sweet inner part becomes more flavorful. In some cultures, zucchini flowers are a delicacy, enjoyed fried or raw in salads, soups, and stews. Zucchini can be eaten raw or cooked in various dishes like soups, stews, sandwiches, salads, and baked goods.
Hungry for more food?
- 100 foods that start with the letter A
- 100 foods that start with the letter B
- 100 foods that start with the letter C
- 100 foods that start with the letter Y
- 3-letter foods listed with pictures and facts
- 4-letter foods listed with pictures and facts
- 5-letter foods listed with pictures and facts
- 6-letter foods listed with pictures and facts
- 7-letter foods listed with pictures and facts
Leave a Comment