Consider yourself a Scrabble pro but a little rusty on your 9-letter foods?
You’ve come to the right place!
Explore the comprehensive list below featuring no less than 85 unique nine-letter foods. Enhance your culinary knowledge, and wow your foodie friends and linguist pals!
| Agnolotti | Americano | Angostura | Appetizer | Applejack |
| Artichoke | Asparagus | Aubergine | Babyccino | Blackfish |
| Blueberry | Bratwurst | Breakfast | Buckwheat | Campbells |
| Camembert | Carnation | Carpaccio | Casserole | Chamomile |
| Champagne | Chickweed | Chocolate | Coriander | Courgette |
| Cranberry | Creampuff | Crocodile | Croquette | Enchilada |
| Finnochio | Flageolet | Galantine | Greengage | Groundnut |
| Guacamole | Hackberry | Hamburger | Honeycomb | Jackfruit |
| Jellybean | Jellyfish | Jellyroll | Jewelfish | Jumbalaya |
| Juneberry | Lebkuchen | Macédoine | Mangetout | Margarine |
| Marmalade | Marrowfat | Milkshake | Nectarine | Pepperoni |
| Persimmon | Pikeperch | Pillsbury | Pineapple | Pistachio |
| Pizzicati | Preserves | Raspberry | Remoulade | Romanesco |
| Sablefish | Sassafras | Schnitzel | Shellfish | Snakewort |
| Spaghetti | Spareribs | Spearmint | Sprinkles | Squawfish |
| Starfruit | Succotash | Sweetcorn | Tabbouleh | Tangerine |
| Tomatillo | Tropicana | Worcester | Wreckfish | Zinfandel |
Alphabetical list of foods with 9 letters
Agnolotti
Agnolotti is a stuffed pasta found in Italy’s Piedmont region. It features flattened dough encasing fillings like roasted meat or vegetables. It’s akin to ravioli but distinct—ravioli uses two pasta squares, while agnolotti is folded from a single piece. Easier to prepare than ravioli, agnolotti’s taste is defined by its fillings and whatever sauce or broth you choose to pair it with.
Americano
An Americano, or Caffè Americano, is a coffee made by diluting an espresso shot with hot water, typically using a ratio of 1:3 to 1:4. This process results in a lighter drink that maintains the rich flavors of espresso. It embodies the essence of traditional espresso but with a smoother profile, combining the boldness of coffee with reduced bitterness due to the addition of hot water. Enjoyed for its well-rounded taste, an Americano offers a classic espresso experience in a milder form.
Angostura
Angostura bitters are a concentrated herbal alcoholic mixture containing gentian, herbs, and spices. They offer a spicy, bitter taste with hints of cloves and cinnamon. Used mainly for flavoring drinks, they enhance cocktails by adding complexity and depth. They are also known for enriching the taste profile of sauces and dressings, both sweet and savory! My favorite way to enjoy these bitters is mixed with Sprite and lime cordial in a drink known as lemon, lime, and bitters.
Appetizer
An appetizer is a small dish or drink before a meal to whet your appetite. It’s served prior to the main course, for example, stuffed mushrooms or even a charcuterie board. Typically just a few bites, shared among diners, appetizers, and starters are synonymous, offering light, savory bites to kick off your meal.
Applejack
When hard cider undergoes double distillation, it transforms into apple brandy, known as applejack, with a potency of 70 to 100 proof!! New Jersey has been renowned for its applejack for centuries. This strong apple-derived spirit, once popular in colonial America, saw a decline in the 19th and 20th centuries due to other spirits’ rise. Applejack traditionally boasts a sweeter profile from U.S.-grown apples compared to French varieties and gains flavors of burnt caramel, vanilla, and spice from aging in Bourbon barrels. Versatile in cocktails, notably the Jack Rose, applejack is enjoyed neat, on ice, or mixed in various drinks, plus it can also be used to enrich the taste profile of sauces, and dressings.
Artichoke
The globe artichoke, often referred to as French or green artichoke in the U.S., is a thistle variety cultivated as food. Its edible part comprises the unopened flower buds before blooming, with fleshy bracts, stems, and bases being consumed. Artichokes have a mild taste, like asparagus, and contain cynarin, which affects sweet taste perception. Cooking methods include boiling, grilling, braising, or stuffing, yet steaming is preferred for balanced moisture. Infusing bay leaf, garlic, and lemon while steaming enhances flavor. Artichokes can be steamed on the stovetop or in a pressure cooker, though the latter carries a risk of overcooking and making your artichoke mushy.
Asparagus
Originating from Eurasia, asparagus is a perennial plant widely cultivated as a vegetable. During spring, its young shoots, which come in various varieties, exhibit flavors ranging from grassy to nutty sweetness. Renowned for its delicate, buttery taste coupled with a subtle earthy bitterness, asparagus lends itself well to diverse cooking methods such as roasting, steaming, or grilling. It can also be enjoyed raw, where it can be shaved into ribbons for dishes like shaved asparagus salad with lemon and parmesan or asparagus pasta. This vegetable’s elegant stalks remain firm and flavorful regardless of the culinary approach.
Aubergine
Eggplant, also known as aubergine or brinjal, is cultivated worldwide for its edible, spongy fruit that is typically purple in color. This berry is utilized in diverse cuisines and boasts a mild, slightly sweet flavor that pairs well with bold seasonings but may become bitter if undercooked. Resembling zucchini or yellow squash in taste, eggplant is versatile and adept at absorbing flavors, making it a great addition to stews, salads, or curries. It can be prepared through baking, grilling, or barbecuing, serving as either a main or side dish.
Babyccino
While you enjoy your cappuccino, why not get the little one their caffeine-free version? As per the Barista Institute in Australia, the simple recipe includes pouring 60ml of milk foam into an espresso cup, dusting with cocoa or cinnamon powder, and topping with marshmallows and a chocolate flake. The babyccino originated as a way to serve kids quietly while parents relax, initially being complimentary. However, the free trend faded pretty fast due to the cost of the ingredients. Initially served with leftover cold milk, this kid-friendly is a popular choice for little ones, offering a sweet treat that keeps both children and parents content during coffee outings.
Blackfish
The tautog, or blackfish, is a wrasse found in the western Atlantic from Nova Scotia to South Carolina. It lives in rocky habitats at depths of 1 to 75 meters and is the sole member of its genus. Known for its firm, heat-resistant meat, tautog tastes like its diet of mussels, barnacles, and crabs. This bottom feeder hides in rocks and wrecks, with slimy skin for maneuverability. Its mild, flaky flesh is likened to lobster but with a distinct texture. Tautog is versatile in cooking methods like baking, grilling, and sautéing, making it a popular choice for chowders.
Blueberry
Blueberries, part of the Vaccinium genus, are perennial flowering plants producing blue or purple berries. These fruits, including cranberries, bilberries, and huckleberries, offer a subtle mix of sweet, floral, and woody notes with a hint of acidity. While not the star of the berry family, blueberries pack antioxidants, combating oxidative stress. Rich in essential vitamins and minerals, they boost overall health by countering the harmful effects of stress on the body.
Bratwurst
Bratwurst, a German sausage, is crafted from finely chopped pork, beef, or veal. Its name, originating from Old High German “Brätwurst,” combines “brät-” for chopped meat and “Wurst” for sausage. Though associated with the verb “braten” in modern German, meaning to pan fry or roast. Bratwurst’s taste resembles pork sausage but with a more prominent herb flavor, enhancing the meaty taste. If you enjoy fresh pork sausage, bratwurst will surely please your palate.
Breakfast
Breakfast kickstarts the day, breaking the overnight fast and showcasing diverse global food cultures. Every culture has its own morning dishes that are wildly varied! Morning meals range from Vietnam’s noodle soups to the Balkans’ fried eggs with tomato, cucumber, and feta or the classic American breakfast of cereals, pancakes, eggs, bacon, and toast. Whether it’s a lavish feast you dream of the night before or a simple, nutritious bite to energize your day, breakfast rituals are rich in history and significance, offering countless ways to begin your day on a positive note. And don’t forget the coffee!
Buckwheat
Buckwheat, a member of the knotweed family Polygonaceae, is cultivated for its grain-like seeds and as a cover crop. Its nutty, slightly bitter taste resembles wholewheat flour or rye. Often paired with wheat flours for a balanced flavor and texture in recipes, buckwheat adds nuttiness to salads and a chewy element to veggie burgers or stews. It serves as a versatile carb alternative to rice, couscous, potatoes, or pasta, ideal as a side for curry or stew, or replacing rice or couscous in salads. Buckwheat can even be used in place of rice for a risotto-style dish. While some love the flavor, others might find it too strong on its own, so experimenting with different ratios or combining it with other grains can bring out the best in this nutritious superfood.
Campbells
Campbell Soup Company, known as Campbell’s, is an American firm famous for its canned soups. Through mergers, it has expanded into one of the biggest processed food companies in the U.S. Its portfolio includes Campbell’s soups, Pepperidge Farm, Snyder’s of Hanover, V8, and Swanson. Based in Camden, New Jersey, Campbell’s produces soups, canned foods, baked goods, drinks, and snacks. The iconic red-and-white can design is recognizable across America and famously featured in Andy Warhol’s pop art.
Camembert
Camembert, a creamy cow’s milk cheese from Camembert, Normandy, is akin to brie but with a lower butterfat content. With earthy and sweet flavors, hints of caramelized butter and mushrooms delight the palate. Its aftertaste is tangy yet rounded, ending softly. This cheese complements cheese boards and pairs perfectly with fruits, nuts, baguette slices, and crackers at room temperature. Baked Camembert, whether in pastry or not, offers a more robust flavor than brie when baked and is excellent with some honey, salt, and rosemary.
Carnation
Carnation, a well-established food brand, gained prominence for its creation of evaporated milk in 1899, initially named Carnation Sterilized Cream and later rebranded as Carnation Evaporated Milk. This versatile product enhances various recipes, providing thickness and sweetness to coffee, body to smoothies, and richness to soups, chowders, sauces, and even oatmeal. With its ability to add depth and flavor nuances to dishes, Carnation Evaporated Milk became and remains a kitchen staple for many.
Carpaccio
Carpaccio is a delicacy of thinly sliced raw meat or fish and traces back to Giuseppe Cipriani’s creation in 1963 at Harry’s Bar in Venice, Italy. This appetizer gained popularity in the latter part of the 20th century. Ideal for entertaining, carpaccio impresses guests with its visual appeal and taste. Preparation is simple: slice ahead, wrap, and refrigerate until serving time. This dish offers a perfect balance of elegance and ease, making it a go-to choice for hosts looking to serve their guests a sophisticated yet straightforward dish. My favorite is beef carpaccio served with arugula, shaved parmesan and pesto!
Casserole
A casserole is both a cookware vessel and a category of oven-baked dishes. In the UK, “casserole” and “stew” are sometimes used interchangeably, though stews are usually on stovetops and casseroles in ovens. The term “casserole” originates from a French word for ‘saucepan.’ Historically, casseroles were communal pots shared for meals. One of the oldest recorded casserole recipes, dating back to 1250, included pasta sheets, cheese, and spices, which basically sounds like mac and cheese!
Chamomile
Chamomile, also known as camomile, refers to various daisy-like plants from the Asteraceae family. Among them, Matricaria chamomilla and Chamaemelum nobile are commonly brewed into herbal infusions for beverages. Chamomile tea offers a sweet, mild taste, is caffeine-free, and presents a silky, fresh, floral profile with hints of crisp apple. The name “chamomile” originates from the Greek words “chamai melon,” translating to ground apple. German chamomile’s dried flowers are predominantly used in teas, while Roman chamomile often acts as a subtle flavoring agent in various dishes and beverages, including soups, baked goods, jams, candies, and cocktails.
Champagne
Champagne, a sparkling wine hailing from France’s Champagne region, follows strict rules for production. It involves specific vineyard practices, using grapes solely from designated spots, precise grape-pressing methods, and secondary fermentation in-bottle for carbonation. Champagne is mainly crafted from Pinot noir, Pinot meunier, and Chardonnay grapes, with traces of other varieties. Historically linked with royalty, Champagne’s association with nobility boosted its popularity among the middle class. Champagnes typically offer a bright, refreshing taste with lively acidity, showcasing fruit flavors like green apple, lemon, and peach, along with floral or nutty hints and a vibrant effervescence. Ideal pairings include seafood, buttery sauces, and desserts.
Chickweed
Chickweed, scientifically known as Stellaria media, is a flowering plant from the Caryophyllaceae family. Originating in Eurasia, it has spread worldwide and is often considered a weed in various areas like waste grounds, farmlands, and gardens. Nevertheless, some cultivate it for salads, as chickweed offers a mild and pleasant taste when consumed raw. Descriptions range from likening it to corn silk to a succulent texture akin to lettuce. Once cooked, it transforms into a flavor reminiscent of mild spinach. Its leaves can be an addition to salads, sandwiches, soups, and omelets.
Chocolate
Chocolate, derived from roasted cacao seeds, comes in various forms, like liquid or solid, and can be enjoyed on its own or used to flavor foods. The roasting process imparts a distinct taste resembling cocoa, roasted coffee, or smokey notes. Pure chocolate, at 100%, tastes too bitter to eat, which is why it is usually blended with milk, sugar, or other ingredients. Commercial chocolate bars often contain additives like milk solids and preservatives. Beyond confectionery, cacao enhances dishes like marinades, stews, salsas, vinaigrettes, and barbecue sauces, adding depth to savory recipes.
Coriander
Coriander, or cilantro, a herb in the Apiaceae family, offers edible parts throughout the plant. The fresh leaves and dried seeds are commonly used in cooking. Fans love its fresh, citrusy flavor and intense aroma, while detractors find it soapy with a pungent smell. Approximately 14-21% of East Asian, African, and Caucasian individuals dislike coriander, in contrast to 3-7% of South Asian, Hispanic, or Middle Eastern origins. The herb is featured in Asian, Oriental, and Middle Eastern dishes, enhancing rice, curries, soups, and stews with its citrusy leaves, while the seeds, when crushed or roasted, contribute depth to spicy curries and meat rubs.
Courgette
Zucchini, also known as courgette or baby marrow, are summer squashes that come from a vining herbaceous plant. Their fruit is harvested when the seeds and outer skin are soft and edible. Courgette has a mild flavor, slightly sweet and slightly bitter, with a rich texture that becomes more pronounced when cooked. They are low in calories and high in water content, making them a light option. While not packed with nutrients, they do offer Vitamin C for the immune system and potassium for blood pressure regulation.
Cranberry
Cranberries, which are part of the heather family, like blueberries and lingonberries, are known for their sharp taste. Most commonly grown in North America, these berries are seldom eaten raw due to their intense tartness. Instead, they are processed, mainly into juice and sauce, or sold dried and sweetened. Cranberry juice is often mixed with other fruits to balance its acidity. Packed with vitamins and antioxidants, cranberries have a history of medicinal use by Native Americans for bladder and kidney issues and by English settlers for various ailments. These berries continue to be valued for both their health benefits and unique flavor.
Creampuff
A profiterole, cream puff, or chou à la crème is a French pastry filled with sweet whipped cream, custard, or ice cream. The choux pastry ball can be plain or topped with chocolate sauce, caramel, or powdered sugar. While the puff itself is buttery, the flavor mainly comes from the filling. Cream puffs have a light, delicate texture that is best enjoyed as fresh as possible. Depending on the filling, you can store this dessert in an airtight container in the fridge for 24 to 72 hours. Dairy fillings have a shorter shelf life than fruit or chocolate ones. Ensure the puffs cool before refrigerating!
Crocodile
Crocodiles are giant reptiles found in tropical regions across Africa, Asia, the Americas, and Australia. Their meat is mild and succulent, resembling a lighter pork version with a firm texture. While easy to flake apart, it retains a slight fishy taste based on its origin. With less than 1% fat and high protein content, the tail is considered the prime cut. Simple to prepare and cook, crocodiles can be used in any dish that calls for firm, white fish, or chicken. I’ve used it to make sweet and sour crocodile, a Thai green curry, and also just as a fillet grilled with salt, pepper, and lemon.
Croquette
Croquettes are a deep-fried delicacy from French cuisine, feature a thick binder enveloping various fillings, then coated in breadcrumbs. They’re enjoyed globally as sides, snacks, or fast food. Traditionally, the binder comprises béchamel, mashed potatoes, or wheat flour. Notably, Belgian croquettes stand out with fillings like bechamel mixed with grey shrimps or cheese. Pair your croquettes with various sauces such as aioli, herb mayonnaise, or romesco sauce. Other more Americanized sauces include ranch, marinara, and even hot sauces.
Enchilada
An enchilada, a traditional Mexican delight, features a corn tortilla wrapped around a flavorful filling and smothered in a savory sauce. The possibilities for the filling are endless – from succulent meats to gooey cheese, hearty beans, or fresh veggies. A mouthwatering plate of enchiladas with homemade sauce will steal the show at any Mexican gathering. For a tip: lightly fry tortillas in oil before stuffing to prevent rapid sauce absorption and breakage. This technique ensures each bite is a perfect blend of flavors and textures.
Finocchio
Finocchio, a type of fennel with a bulbous base, is a popular vegetable in Italy. Known for its anise-like taste, the bulb forms as the leaves overlap at the base of stalks, resembling celery. This versatile vegetable adds a unique flavor to stir-fries, soups, and salads when used raw. Its distinct taste and bulbous texture make it a sought-after ingredient loved for its licorice-like essence. Incorporating finocchio into dishes brings a touch of Italian flair and a burst of refreshing flavor. Try it shaved into a salad with arugula, slivered almonds, and oranges, or fry it to have as a side with pork.
Flageolet
The flageolet bean, a French variety of the common bean, is harvested before full ripeness and dried in the shade to retain its vibrant green hue. Small, kidney-shaped, with a firm, creamy texture when cooked, it thrives in the USA in California. Its rich, creamy flavor marries beautifully with various meats and is a staple in French cuisine. Enjoyed in salads, stews, and traditional dishes, the flageolet bean’s versatility is what makes it truly special.
Galantine
Galantine, a classic French dish, features boned and stuffed meat, typically poultry or fish, poached and served cold with a glossy aspic coating. The boned meat is filled with forcemeat, shaped into a cylinder, and sliced into portions when served. Aspic is a savory gelatin crafted from meat stock, also known as aspic gelée, set in a mold to create a delightful ensemble. To enhance the dish, garnish with a cornichon and a dollop of tangy Dijon-style mustard for a burst of flavor.
Greengage
Greengages are a European plum cultivar originating from a green-fruited wild plum in Iran. They thrive in temperate regions and are renowned for their sweet confectionery taste. With a honeyed, syrupy flesh that balances sweetness with acidity, greengages offer a delightful flavor reminiscent of dried apricot, ripe mango, and citrus marmalade. Best enjoyed fresh due to their soft, fragrant flesh, greengages can also be cooked with crème fraîche or Greek-style yogurt for added sweetness in various desserts like bavarois and ice creams. Complementary flavors such as vanilla and almond enhance greengage in pies, crumbles, and sponges.
Groundnut
Peanuts, also known as groundnuts, goobers, or monkey nuts, are legume crops primarily cultivated for their edible seeds. They are extensively grown in tropical and subtropical regions, serving as a vital crop for both small-scale farmers and large commercial growers. With a classification as a grain legume and an oil crop due to their high oil content, peanut plants flower above ground before forming pods underground, earning them the nickname “groundnuts.”
Guacamole
Guacamole, originating from Mexico, is an avocado-based condiment that is now popular globally. Well-made guacamole is mashed, not blended, offering a smooth texture with a hint of garlic, lime, and spiciness from hot peppers. The addition of diced onions, tomatoes, and cilantro provides a satisfying crunch. It is versatile – a great topping for tacos, burritos, or quesadillas, a flavorful addition to soups or stews, and a tasty mix-in for pasta salads, chicken, or fish sauces.
Hackberry
A unique tree fruit resembling a nut, rich in carbs, protein, and fat, with a sweet squash-like taste and hints of dates – that’s Celtis occidentalis, the common hackberry. This North American deciduous tree goes by many names, like nettletree or sugarberry. The thin purple skin encloses a sweet shell with a small nut. Hackberries are nutritious and have been a human staple for ages. You can blend dried hackberries into a meal, mix them with nuts and dried fruit for a nutritious powder, or even make hackberry milk!
Hamburger
A burger, also known as a hamburger, comprises fillings like a ground meat patty in a bun. White Castle links the hamburger’s origin to Hamburg, Germany, attributed to Otto Kuase (hence the name!) While the term hamburger usually denotes a sandwich with a beef pattie, the shorter term “burger” is a broad label for sandwiches with a pattie that could be beef, chicken, pork, turkey, or veggie options. One of the most globally recognized foods, there is a burger for everyone!
Honeycomb
Honeycombs are hexagonal cells made by bees to nurture their young and store honey and pollen. When eaten, honeycomb tastes like honey with a hint of wax, offering a delicate sweetness. I call it nature’s chewing gum and sometimes have a nibble when I fancy something sweet. There are various types of honeycomb, each with a unique flavor. Enjoy honeycomb on toast, scones, or in sandwiches with meats and cheeses. For a salad twist, try it with arugula and goat cheese. If you don’t want to have a ball of wax left sitting in your mouth, the trick is to slice the honeycomb super thin when eating.
Jackfruit
The jackfruit, originating from the jack tree Artocarpus heterophyllus, is the largest tree fruit, growing up to 55 kg, 90 cm long, and 50 cm wide. Ripe yellow jackfruit offers a delicious sweet taste akin to a blend of banana, apple, and mango. In contrast, young green jackfruit presents a neutral flavor and shredded meat-like texture, making it a sought-after meat alternative in savory dishes. Canned unripe jackfruit, known for its stringy texture, is gaining popularity in vegan and vegetarian recipes like BBQ tacos, sandwiches, and curries, mimicking the taste and look of pulled pork or chicken.
Jellybean
Jelly beans are bite-sized sugar candies with colorful candy shells and chewy gel insides. These sweets, mainly composed of sugar, corn syrup, and food starch, come in a range of flavors. Natural and artificial colors and flavors mimic fruits and other candies, including unique varieties like Jelly Belly’s odd pencil shaving or vomit flavors. Wondering what to do with too many jelly beans? Here are some ideas: Eat them, share them, create a jelly bean roulette wheel, gift them, use them as maracas, make art with them, guess the number in a jar, or challenge yourself to see how long you can keep one in your mouth.
Jellyfish
Yes, jellyfish are edible, but not all types. However, they should be consumed in moderation. Edible jellyfish is a seafood delicacy in East and Southeast Asia, prepared dried or fresh with various seasonings. Their texture is crunchy, and they adapt to the flavors they’re paired with. Typically sliced raw for salads, they also feature in egg rolls, stir-fries, and sushi wraps. And don’t worry, it isn’t the part that stings that is prepared to eat!
Jellyroll
A Swiss roll, also known as a jellyroll or roll cake, is a sponge cake filled with whipped cream, jam, or icing. Popular fillings include raspberry jam and lemon curd, but you can customize it to your liking. This light cake has a fine crumb and a hint of sweetness. The origin of the rolled cake dates back to a recipe in the Northern Farmer journal from 1852, describing a jelly-filled roll cake. The instructions were simple: bake quickly, then spread jelly on the cake while it’s still hot.
Jewelfish
The African jewelfish, also known as jewel cichlid or jewelfish, belongs to the Cichlidae family. Typically found in northern regions, this fish has a delicate white flesh with a robust flavor often likened to barramundi. With a mild, moist texture and a few large bones, it’s easy to prepare. Its size allows for uniform serving portions. Best grilled as steaks or fillets, the fish pairs well with tomato, capsicum, citrus, or curry flavors. For plainer dishes like poached or deep-fried, a herbaceous sauvignon blanc complements the jewelfish perfectly.
Jambalaya
Jambalaya, an American dish with Creole and Cajun roots, is a flavorful rice dish influenced by French, African, and Spanish cuisine. It features a mix of meat, vegetables, and spices combined with rice, offering a zesty taste profile. The dish typically includes Andouille sausage as a primary protein, complemented by spicy Tasso. Resembling Spanish paella and West African jollof, jambalaya’s origins intertwine Spanish colonists and enslaved West Africans, shaping it into the beloved dish it is today.
Juneberry
Amelanchier, also known as shadbush, serviceberry, juneberry, and more, is a genus of deciduous shrubs and small trees in the rose family. While some compare juneberries to blueberries, they actually offer a unique flavor blend of dark cherries, apples, raisins, and almonds. Fresh juneberries are delightful, but they can also be preserved, used in desserts as a blueberry substitute, or crafted into beverages like beer and cider. Harvesting juneberries is the first step to enjoying these versatile fruits, and it is a popular activity for many families and communities.
Lebkuchen
Lebkuchen is a traditional German sweet enjoyed during Christmas, resembling gingerbread. Ranging from spicy to sweet, these honey-sweetened treats come in various shapes, with round forms being popular. Having ancient origins in the honey cake baked by Egyptians for the gods, Lebkuchen, as we recognize it today, was crafted by Franconian monks in the 13th century in what is now Bavaria. These festive delights hold a rich history, blending flavors and shapes to create a beloved part of Germany’s holiday customs.
Macédoine
A macedoine is a blend of chopped vegetables or fruit, commonly served in salads, cocktails, or as a garnish in dishes. This mixture consists of uniform 4-5mm cubes achieved by cutting down the produce into batons. Vegetables like carrots, onion, turnip, beans, and celery are often used in the vegetable version to enhance quick braised dishes with root vegetables. For precise cutting, holding the knife with your dominant hand is important, ensuring a secure grip for efficient slicing of the food products and not your fingers.
Mangetout
Snow peas, also known as mangetout, feature flat pods with delicate walls meant to be consumed whole while still young and tender. Young mangetout pods are skinless and offer a mild, sweet flavor alongside a crisp texture. Their vibrant green hue adds a touch of summer to dishes. These versatile vegetables can be added to stir-fries, used as crunchy dip sticks, tossed in salads, steamed, or used as a decorative garnish. Personally, I just eat them raw straight out of a bag; they are that good!
Margarine
Margarine is a food product crafted mainly from vegetable oils or fats mixed with an aqueous blend of salt, flavorings, food colorings, emulsifiers, preservatives, and vitamins A and D. Initially created to mimic the taste of butter, margarine faced bans on being colored like butter in certain regions. While it resembles butter in taste and texture, margarine typically lacks dairy components. Commonly used as a spread on bread or toast, it also serves in baking, frying, and sautéing. Despite its similar profile, margarine may offer a slightly different flavors and baking properties to butter.
Marmalade
Marmalade is a citrus spread crafted by boiling citrus fruit juice and peel with sugar. The classic variety is from bitter oranges, but it can also be made with lemons, limes, or other citrus fruits. This delightful spread features a balance of sweet, tangy, and slightly bitter flavors. Distinct from jams and jellies, marmalade solely uses citrus fruits in its preparation, including the peel, pulp, and juice. Jams, on the other hand, utilize the whole fruit through crushing and cooking.
Marrowfat
Marrowfat peas are mature green peas left to dry naturally in the field, unlike young garden peas. They are starchy and commonly used to make mushy peas. The term ‘marrowfat’ originated around 1730, combining marrow and fat, or possibly referring to the desire for plump peas like the Maro variety from Japan introduced to the UK in the early 20th century. Aside from the traditional mushy peas, marrowfat peas are versatile and can enhance dishes like soups, dips, and casseroles.
Milkshake
A milkshake is a chilled, creamy drink created by combining milk, ice cream, and various flavorings like caramel, chocolate, or fruit syrups. The milkshake as we know it gained popularity in 1922 when a Walgreens worker named Ivar “Pop” Coulson added ice cream to a malted milk mix, becoming a hit among young adults nationwide. The actual term “milkshake” was first mentioned in 1886, referring to a whiskey drink with cream and eggs. Before blenders, these drinks were hand-shaken, giving rise to the name “milkshake.”
Nectarine
Nectarines, a smooth-skinned variant of peaches known as Prunus persica, thrive in temperate regions across the globe. These fruits, likely originating in China over 4,000 years ago, offer a tangy-sweet taste compared to the sweet profile of peaches. While yellow nectarines lean towards acidity, white nectarines are milder. Nectarines are versatile in various dishes, from sweet pies, tarts, and jams to savory salads, grilled, and stewed dishes.
Pepperoni
Pepperoni is a spicy salami mix of cured pork and beef, seasoned with paprika and chili and formed into a soft, slightly smoky, bright red sausage. Widely favored on American pizzas, it exudes a porky, spiced flavor with a touch of saltiness and savoriness. Despite its popularity in the U.S., “pepperoni” in Italy refers to bell peppers, not a pizza topping. The traditional Italian pepperoni pizza doesn’t feature this meaty delight; instead, peppers often grace their pizzas, resulting in considerable confusion from visiting Americans!
Persimmon
Persimmons, the edible fruits of various Diospyros trees, with the kaki persimmon as the most common, belong to the Diospyros genus in the Ebenaceae family. Their unique taste combines a silky texture with flavors reminiscent of mango, roasted sweet pepper, cinnamon, and dates. A ripe persimmon offers a rich, tangy, and sweet experience, though some can taste a little too perfumey to me. These fruits can be charred, pickled, added to salads, paired with mild cheeses, used in dressings, marinades, and spiced drinks like Korean sujeonggwa.
Pikeperch
The zander, also known as sander or pikeperch, belongs to the Percidae family, alongside perch, ruffe, and darter. This ray-finned fish is native to freshwater and brackish habitats in western Eurasia but has been introduced to various locations beyond its original range. Known for its white, mild-flavored meat and flaky texture, the pike perch/zander is a prized game fish. To prepare, season the fillets, coat them with flour, and pan-fry in clarified butter for around 2 minutes per side. Serve the fish with vegetables and a zesty lemon dressing for a delicious meal.
Pillsbury
Pillsbury, a US-based company, was once a leading cake and grain producer globally until acquired by General Mills in 2001. Originating in Minneapolis over 150 years ago, Pillsbury is renowned for the Pillsbury Doughboy and its iconic Bake-Off contest launched in 1949. In 1965, Pillsbury unveiled its hallmark product, the Crescent Roll, a household favorite. Expanding its range, Pillsbury now offers various frozen baked goods like cinnamon rolls, pizza dough, and cookie dough.
Pineapple
The pineapple, a tropical plant with an edible fruit, holds great economic importance in the Bromeliaceae family. Indigenous to South America, this fruit has been cultivated for centuries. Known for its sweet yet slightly tart flavor, pineapple can be enjoyed fresh in salads, salsas, or baked goods like carrot cake. Pair it with ham, pork, chicken, or seafood to enhance dishes. Fresh pineapple contains bromelain, a digestive enzyme that breaks down proteins in dairy, gelatin, and meat, potentially causing watery textures in dishes like cottage cheese, yogurt, or gelatin-based foods when combined.
Pistachio
The pistachio tree is part of the cashew family. It originated in Persia and bears seeds widely enjoyed as food. Pistachios offer a savory, nutty taste with a mild flavor and a touch of sweetness. They are great for sweet and savory dishes, from snacks to salad toppings, pizza embellishments, and desserts. These nuts, known for their green or purple hues, are fantastic in pistachio gelato, cheesecake, pesto, or nut butter, among other things.
Pizzicati
Pizzicati are delightful Italian treats. Their delicate shortbread exterior embraces a flavorful jam filling. Whether known as biscotti pizzicati or pinch cookies, these creations offer a perfect balance of sweetness without being overwhelming. Their light texture and subtle sweetness make them a charming addition to any dessert spread. These jam-filled cookies boast a gentle lemon essence that complements the fruity filling, creating a harmonious blend that melts in your mouth. Enjoy them alongside a cappuccino for a delightful pairing that enhances their flavors.
Preserves
Fruit preserves are made by cooking fruits with sugar and sometimes acid, then stored in glass jars. They serve as condiments or spreads and come in various types globally, differing in fruit used and preparation method. It might sound like jam, but jam involves mashed fruit, while preserves contain whole or large fruit pieces. The distinction between jam and preserves may be minimal for fruits like blackberries or raspberries. Fruit preserves have versatile uses, such as pairing with cheese, adding to oatmeal, cakes, parfaits, vinaigrettes, ice cream, cocktails, and even enhancing grilled cheese sandwiches.
Raspberry
Raspberries, the edible fruits of various plant species in the Rubus genus of the rose family, are known for their fresh sweetness with a subtle tart undertone and a hint of floral rose notes. These fruits have woody stems and are often used in diverse culinary ways, from making raspberry salsa to garnishing spritzers, creating berry salads, popsicles, smoothies, muffins, and breads, or simply topping yogurt and salads.
Remoulade
Rémoulade, a chilled sauce similar to tartar sauce, stands out with its yellowish hue, curry undertones, and a medley of pickles, horseradish, capers, and mustard. Originating from classic French cuisine, a more well-known version would be tartar sauce, a simplified rendition of rémoulade that replaces mustard with anchovy. Rémoulade’s more complex blend incorporates herbs, vinegar, or even hot sauce, enhancing dishes such as crab cakes, seafood, and po’ boy sandwiches in New Orleans cuisine.
Romanesco
Romanesco broccoli, a variant of cauliflower, distinguishes itself with its chartreuse hue and fractal-like structure. While resembling cauliflower, its taste is milder and nutty, with sweet undertones. To prepare, roast with olive oil and Parmesan or incorporate into stir-fries, soups, or pasta dishes. Simple! In fact, the most difficult thing with Romanesco is finding it, as it is not as popular an ingredient as cauliflower or broccoli!
Sablefish
Sablefish, a deep-sea species found in the North Pacific Ocean, is also known as Black Cod. This mild, flaky fish is rich in omega-3s, just like salmon. With its velvety texture, sweet flavor, and perfect flakiness, sablefish offers a luxurious dining experience and a sustainable, healthy choice. Sablefish sashimi, a prized delicacy, is now enjoyed both in restaurants and homes. You can also try grilling, roasting, or poaching sablefish for a delicious main course.
Sassafras
Sassafras, belonging to the Lauraceae family, comprises three living and one extinct tree species found in eastern North America and eastern Asia. Known for its aromatic qualities, the tree has been valuable to humans throughout history. Indigenous peoples utilized sassafras leaves like we use bay leaves in cooking, adding a spicy and earthy flavor to soups and stews. Sassafras features prominently in various American dishes, notably root beer and sassafras root tea! In Louisiana Creole cuisine, ground sassafras leaves are a unique addition, particularly in filé powder, for enhancing the flavor and texture of gumbo.
Schnitzel
A schnitzel refers to a thin slice of meat, typically tenderized by pounding and then breaded before frying. This dish is a beloved staple in German-speaking regions and communities. It is commonly made using veal, pork, or chicken. In the United States, a variation known as chicken-fried steak is popular! Schnitzel, originating from Austria as wiener schnitzel, bears similarities to dishes like escalope, panado, tonkatsu, cotoletta, kotlet schabowy, řízek, milanesa, chuleta valluna, and chicken chop in various countries around the world. Its thinness distinguishes it from standard breaded chicken cutlets.
Shellfish
Shellfish refers to exoskeleton-bearing aquatic invertebrates consumed as food. These include mollusks, crustaceans, and echinoderms. While predominantly sourced from saltwater, some species thrive in freshwater. Common marine shellfish include shrimp, crabs, lobster, squid, oysters, scallops, and snails. Throughout history, shellfish have been a global dietary staple, offering lean protein, healthy fats, and essential minerals. Regular consumption is linked to enhanced immunity, weight management, and improved brain and heart health.
Snakewort
Snakewort, scientifically known as Conocephalum salebrosum, is a liverwort species found in various regions globally. This plant is utilized in traditional medicine practices. In Honduras, the boiled root is administered for conditions like diarrhea, dysentery, and stomach ache. The slightly roasted and ground root is effective against intestinal worms, while a crushed root mixed with water can treat snakebites. An infusion of the plant serves as a remedy for sore throats and an herbal insect repellent. When cooked with other plants, the roots and leaves are used to counter snakebites, dog bites, and food poisoning.
Spaghetti
Spaghetti is a slender, elongated pasta made from milled wheat and water, often enriched with vitamins. Typically crafted from durum-wheat semolina, these delicate strands pair perfectly with light sauces such as tomato or garlic and olive oil. These sauces coat the pasta evenly without weighing it down as it wraps around a fork. While the USA knows spaghetti as the noodle that is used with bolognese, you would be hard pressed to find that on a menu in Italy, with the closest option being a ragu with a thicker pasta variety.
Spareribs
Spare ribs, sourced from the lower pig section, encompass the belly, breastbone, and shoulder’s rear, boasting 11 to 13 lengthy bones enveloped in meat and fat. Differing from beef short ribs, spare ribs are known for their larger size, meatiness, well-defined bones, and abundant fat, making them a popular choice for barbecues and gatherings worldwide. Some great ways to cook spareribs include slow roasting, grilling, and smoking. These methods allow for the fat to render out, leaving behind tender and flavorful meat that falls off the bone.
Spearmint
Spearmint, scientifically known as Mentha spicata, is a type of mint native to Europe and southern Asia. It goes by various names like garden mint, common mint, lamb mint, and mackerel mint. With a sweet and slightly sharp taste tinged with citrus and spice, spearmint’s flavor is relatively mild. Key compounds like menthol, menthone, carvone, pinene, and limonene contribute to its aroma and taste. Compared to peppermint, spearmint offers a milder and sweeter flavor profile. While both can be used interchangeably in recipes to some extent, peppermint’s bold and minty taste with a hint of menthol makes it a preferred choice for desserts and beverages.
Sprinkles
Sprinkles, those colorful confectionery bits, aren’t just for looks – they’re all about adding texture and fun to treats like brownies, cupcakes, or ice cream. Made from a mix of corn syrup, sugar, and cornstarch, these tiny candies are coated in bright colors. Shaped like thin noodles, they’re cut into small pieces coated with food coloring and sugar glaze. In Australia, they’re known as “hundreds and thousands” and are perfect for making fairy bread (give that one a Google search for your next kid’s birthday party!). While sprinkles may lack bold flavors, they do bring a touch of sweetness with hints of artificial vanilla or chocolate to whatever you add them to.
Squawfish
The northern pikeminnow, also known as Squawfish, is a large predator fish belonging to the minnow family Leuciscidae. It’s native to northwestern North America, from the Nass River to the Columbia River basin. Despite its bony nature, the meat is fishy, firm, and white. Its taste is likened to that of a typical sportfish. Maybe consider adding it to your next family barbecue menu for a unique twist.
Starfruit
Starfruit, also known as carambola, is a distinctive fruit with a five-point star shape. The edible skin covers a mildly sour flesh that is popular in various dishes, such as Vietnamese rice paper rolls. Available in yellow or green, it has two primary types: a smaller, sour version and a larger, sweeter variety. Its unique taste blends apple, pear, grape, and citrus notes with unripe fruits resembling firm, sour green apples. When ripe, they can be sautéed briefly with sugar for a glaze, pairing well with fish or poultry. Ripe star fruit can also be a refreshing garnish for chilled beverages.
Succotash
Succotash, a traditional North American dish, combines sweet corn with lima beans or other shell beans. The name comes from the Narragansett word sahquttahhash, referring to “broken corn kernels.” It has been compared to the French ratatouille, but succotash features corn and fresh shell beans, while ratatouille includes eggplant, zucchini, and bell peppers. Typically served as a side, succotash can also take the spotlight when paired with warm cornbread or rice. This hearty and budget-friendly meal offers a delicious blend of flavors and textures.
Sweetcorn
Sweet corn, known by various names like sweetcorn, sugar corn, and pole corn, is a type of corn cultivated for human consumption due to its high sugar content. It originates from a natural recessive mutation in the genes responsible for converting sugar to starch within the corn kernel’s endosperm. Renowned for its sweet, milky flavor, sweet corn is enjoyed both on the cob (with butter, please!) and as individual kernels. Beyond the classic grilled cob with butter and pepper, sweet corn can elevate dishes like salads, salsas, lime-infused treats, and even unique creations like waffles and pancakes.
Tabbouleh
Tabbouleh, also spelled as tabouleh or tabouli, is a salad originating from the Levant region. It consists mainly of parsley, tomato, mint, onion, and bulgur, seasoned with olive oil, lemon juice, salt, and pepper. Some variations include lettuce or the substitution of bulgur with semolina. The key stars of this dish are the parsley and mint, contributing to its pungent, fragrant, and refreshing taste. If you appreciate vibrant, herb-infused flavors, this is a must-try, whether for a picnic, a side dish, or part of a mezze platter.
Tangerine
Tangerines are citrus fruits similar to mandarin oranges, and they are known for their sweeter taste and stronger flavor compared to oranges. They can be enjoyed as a snack, in desserts, or as a glaze for meat dishes. Tangerines are often less tart than oranges and have a shorter aftertaste. The blood orange is a unique exception to this. Whether dipped in chocolate for a quick treat or added to salads for a burst of flavor, tangerines offer a versatile and delicious option for meals throughout the day.
Tomatillo
The tomatillo, also called the Mexican husk tomato, belongs to the nightshade family and produces small, spherical, green, or green-purple fruits. Originating in Mexico and cultivated during the pre-Columbian era, tomatillos have a tangy, slightly tart, and citrusy taste with a touch of sweetness. Their flavor evolves as they ripen, transitioning to a sweeter and less tangy profile. Popularly used in tomatillo salsa or blended with spicy peppers for salsa verde, they can also enhance salads or serve as a garnish for meat dishes instead of lemon juice. When cooked, tomatillos develop a mellow and sweet flavor.
Tropicana
PepsiCo acquired Tropicana in 1998, merging it with the Dole brand. The company now stands as a top global producer of branded fruit juices and claims to offer 100% pure juices with no added sugars or artificial ingredients. Tropicana’s range also includes Fruit Snacks and smoothies in the UK. According to their website, each 59-oz container of Pure Premium juice contains the juice of 16 fresh-picked oranges.
Worcester
Worcestershire sauce, or Worcester sauce, was created by John Wheeley Lea and William Henry Perrins in the 19th century in Worcester, England. This fermented condiment, crafted from vinegar, anchovies, molasses, tamarind, onion, garlic, and spices, offers a savory, sweet, and tangy flavor profile. Commonly used as a condiment on steaks, hamburgers, and cocktails like bloody marys, Worcestershire sauce enhances dishes such as Welsh rarebit, Caesar salad, oysters Kilpatrick, and deviled eggs.
Wreckfish
Wreckfish belong to the Polyprionidae family and are deep-sea dwellers often found in caves and shipwrecks. Known for their mild, grouper-like flavor and firm white flesh with large flakes, wreckfish can be used in various dishes. Grilling wreckfish is a top choice for a delicious meal, and its taste comes out when lightly seasoned with salt, pepper, oil, and a little lemon.
Zinfandel
Zinfandel is a very dark-skinned wine grape variety that is abundant in more than 10% of California vineyards, making it one of the region’s most famous and populous wine grapes. Known for its rich dark fruit flavors like plums, blackberries, and blueberries, it also offers hints of wild strawberries and cherries when used in winemaking. These fruity notes are perfectly complemented by diverse spices, ranging from peppercorn to star anise.
Hungry for more food?
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- 3-letter foods listed with pictures and facts
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