When it comes to food, sometimes the longer, the better! In the world of culinary delights, there are numerous 12 letter foods that tantalize our taste buds and offer unique flavors and textures.
From exquisite fruits to hearty vegetables and delectable ingredients, these 12-letter foods capture our attention with their names and captivate our palates with their deliciousness.
Whether you’re exploring new flavors or savoring familiar favorites, these 12 letter foods are sure to tantalize your senses and add excitement to your culinary adventures.
List of Foods with 12 Letters
Bamboo shoots are young, tender shoots that emerge from bamboo plants. They have a mild, slightly nutty flavor and a crisp texture. Bamboo shoots are commonly used in Asian cuisines, particularly in stir-fries, soups, and curries, adding a unique taste and crunch to dishes.
Bitter almonds are a variety of almonds that have a slightly bitter taste compared to the sweet almonds commonly consumed. They are primarily used in baking and flavoring extracts, as their distinctive flavor adds depth and complexity to recipes. However, it’s important to note that bitter almonds contain amygdalin, a compound that can be toxic in large amounts, so they should be consumed in moderation.
Black salsify, also known as scorzonera, is a root vegetable with a dark brown or black skin. It has a delicate, earthy flavor that is often likened to oysters or asparagus. Black salsify is typically boiled or roasted and used as a side dish or ingredient in stews and gratins, providing a unique taste and texture to the dish.
Blackcurrants are small, dark purple berries with a tart flavor. They are packed with vitamin C and antioxidants. Blackcurrants are commonly used in jams, jellies, sauces, and desserts, offering a tangy and vibrant burst of flavor. They are also used in beverages like juices, cordials, and liqueurs.
Buffaloberries are small, red berries that grow on shrubs native to North America. They have a unique flavor that is tart and slightly sweet. Buffaloberries are enjoyed fresh or used in jams, pies, and sauces. They are also known for their high vitamin C content and are considered a valuable food source for wildlife.
Burdekin plums are native to Australia and are the fruit of a tropical rainforest tree. They have a vibrant red or purple skin and a tangy flavor. Burdekin plums are used in sauces, jams, desserts, and even beverages like wine and liqueurs. They are cherished for their unique taste and the cultural significance they hold for Indigenous Australians.
Burmese grapes, also known as baccaurea ramiflora, are small fruits native to Southeast Asia. They have a sour and slightly sweet taste with a juicy pulp. Burmese grapes are typically eaten fresh or used in salads and desserts. They are highly regarded for their refreshing flavor and are sometimes called “cherry of the tropics.”
Capuli cherries, also known as capulin cherries, are small fruits native to the Andean region of South America. They have a bright red color and a sweet-tart flavor. Capuli cherries are often eaten fresh, used in jams and preserves, or made into refreshing juices. They are rich in antioxidants and are prized for their unique taste and nutritional benefits.
Carbohydrates are a macronutrient found in various foods, including grains, fruits, vegetables, and legumes. They are a major source of energy for the body. Carbohydrates come in different forms, such as sugars, starches, and fibers, and play a vital role in fueling our daily activities and supporting bodily functions.
Chayote fruit, also known as vegetable pear or mirliton, is a green, wrinkled fruit that belongs to the gourd family. It has a mild, crisp texture and a subtle, slightly sweet taste. Chayote fruit is commonly used in salads, stir-fries, and soups, and is a versatile ingredient that absorbs flavors well.
Cooking apples, also referred to as culinary apples, are varieties specifically suited for cooking and baking purposes. They have a firm texture and a tart flavor. Cooking apples are ideal for pies, tarts, applesauce, and other dishes that require the fruit to hold its shape and provide a tangy contrast to the sweetness of added sugars and spices.
Corn on the Cob
Corn on the cob refers to fresh ears of corn that are boiled or grilled with their husks intact. It is a popular summer treat enjoyed at barbecues and outdoor gatherings. Corn on the cob has sweet, juicy kernels that can be eaten directly off the cob or used in various recipes such as salads, soups, and salsas.
Custard apple, also known as cherimoya or sugar apple, is a tropical fruit with a creamy, custard-like texture and a sweet, tropical flavor. It has a green, scaly skin and soft, white flesh that is filled with black seeds. Custard apples are typically eaten fresh or used in smoothies, ice creams, and desserts, providing a luscious and tropical taste experience.
Dodder laurel, also known as dodder seed or cuscuta seed, is a medicinal herb commonly used in traditional Chinese medicine. It is believed to have various health benefits and is often used to support kidney and liver health. Dodder laurel is also used in herbal formulas and tonics to enhance vitality and promote overall well-being.
French fennel, also known as finocchio or Florence fennel, is a bulbous vegetable with a mild, licorice-like flavor. It has a crunchy texture and can be eaten raw in salads or cooked in various dishes. French fennel is commonly used in Mediterranean cuisine and is prized for its aromatic and refreshing taste.
Indian jujube, also known as ber, is a small fruit native to South Asia. It has a sweet and tangy flavor with a crispy texture. Indian jujubes are often eaten fresh or dried and used in jams, jellies, and desserts. They are rich in antioxidants and are enjoyed for their unique taste and potential health benefits.
Juniper berries are small, blue-black berries that grow on juniper trees. They have a distinct pine-like flavor with a hint of citrus and spice. Juniper berries are commonly used as a flavoring agent in gin production and are also used in marinades, sauces, and pickling recipes. They add a unique and aromatic touch to culinary creations.
Lady’s fingers, also known as okra, are long, green pods with a mild flavor and a slightly slimy texture when cooked. They are commonly used in soups, stews, and stir-fries, as well as pickled or fried. Lady’s fingers are known for their versatility and are enjoyed in various cuisines around the world.
Mammee apple, also called mamey sapote, is a tropical fruit with a brown, rough skin and sweet, creamy flesh. It has a flavor reminiscent of a mix between sweet potato and pumpkin with hints of almond. Mammee apples are often eaten fresh or used in smoothies, ice creams, and desserts, offering a tropical and indulgent taste experience.
Mangel-wurzel, also known as mangold or fodder beet, is a root vegetable primarily used as livestock feed. It has a large, round shape with a rough, earthy skin and a sweet, nutty flavor. Mangel-wurzel can be cooked and eaten by humans as well, often in soups or stews, providing a hearty and nutritious addition to meals.
Miracle fruit, also known as miracle berry, is a small red berry that contains a unique protein called miraculin. When consumed, miraculin can temporarily alter taste perception, making sour and acidic foods taste sweet. Miracle fruit is often used as a natural sweetener and is enjoyed as a novelty food for its surprising taste-altering properties.
Passion fruit is a tropical fruit with a vibrant purple or yellow skin and a juicy, tart-sweet flesh filled with edible seeds. It has a distinct flavor that is both tangy and tropical. Passion fruit is commonly used in juices, cocktails, desserts, and sauces, adding a delightful burst of flavor and a visually appealing touch.
Pistachio nuts are small, green nuts with a mildly sweet and nutty flavor. They have a firm texture and are often enjoyed as a snack, both roasted and salted. Pistachios are also used in baking, cooking, and as a topping for ice creams and desserts. They are packed with nutrients and are highly regarded for their taste and health benefits.
Pumpernickel is a type of dark, dense bread made from coarsely ground rye flour and often flavored with molasses or cocoa powder. It has a rich, slightly sweet taste with a hint of bitterness. Pumpernickel bread is popular in German cuisine and is enjoyed for its robust flavor and hearty texture.
Savoy cabbage is a variety of cabbage with crinkled, dark green leaves. It has a mild and slightly sweet flavor compared to other cabbage varieties. Savoy cabbage is versatile and can be used in salads, stir-fries, soups, or sautéed as a side dish. Its unique texture and delicate taste make it a favorite among cabbage lovers.
Spanish onions are large, round onions with a golden-brown skin and a sweet, mild flavor. They are versatile and can be used in a wide range of dishes, including salads, sandwiches, soups, and stews. Spanish onions are often favored for their balanced taste and are a staple ingredient in many culinary preparations.
Spring greens refer to a variety of leafy green vegetables that are harvested in the spring, such as spinach, lettuce, and Swiss chard. They are tender, flavorful, and packed with nutrients. Spring greens are used in salads, sautés, smoothies, and other dishes, providing a fresh and vibrant taste that signals the arrival of the spring season.
Victoria plums are a popular variety of plums with a sweet and juicy flesh and a reddish-purple skin. They are often enjoyed fresh, but can also be used in jams, jellies, pies, and desserts. Victoria plums are prized for their rich flavor and are a delightful summer fruit.
White cabbage, also known as green cabbage, is a round, dense cabbage with tightly packed leaves and a mild flavor. It is commonly used in salads, coleslaw, sauerkraut, and stir-fries. It is versatile, affordable, and a good source of vitamins and fiber.
White salsify, also known as oyster plant or vegetable oyster, is a root vegetable with a pale, tapered root and a delicate flavor reminiscent of oysters. It is often cooked and used in soups, stews, and side dishes. White salsify is appreciated for its unique taste and is considered a culinary delicacy in some regions.
Whitecurrants are small, translucent berries that come from the same family as redcurrants and blackcurrants. They have a tart flavor and are often used in jams, jellies, desserts, and as a garnish. Whitecurrants add an elegant touch to dishes with their pale color and bright acidity.
Whortleberry, also known as bilberry or wild blueberry, is a small, dark blue fruit with a sweet and tangy flavor. It is similar to cultivated blueberries but smaller and more intense in flavor. Whortleberries are enjoyed fresh, used in jams, pies, and baked goods, and are highly regarded for their antioxidant properties and delicious taste.
Wild sweetsop, also called anon, is a tropical fruit with a green, scaly skin and a sweet, custard-like flesh. It has a rich and tropical flavor reminiscent of a mix between pineapple, banana, and mango. Wild sweetsop is often eaten fresh or used in smoothies, desserts, and ice creams, providing a luscious and exotic taste experience.
Winter cherry, also known as Cape gooseberry or physalis, is a small orange fruit enclosed in a papery husk. It has a sweet and slightly tart flavor with hints of tropical notes. Winter cherries are eaten fresh, used in jams, sauces, and desserts, and are a popular addition to fruit salads for their unique appearance and taste.
In conclusion, 12 letter foods bring diverse flavors and culinary excitement. From exotic fruits to hearty vegetables, they ignite our palates and inspire culinary exploration. Let us celebrate the wonders of 12 letter foods and relish the joy they bring to our tables..