Category: Foods

Curious about all the delicious foods that begin with the letter C? From creamy cheeses and crunchy carrots to comforting casseroles and cool cocktails, this list of 100 foods celebrates everything tasty that starts with “C.” You’ll explore fruits, vegetables, grains, dairy, spices, and even full dishes and drinks from around the world. Whether you’re a home cook, trivia lover, or foodie adventurer, there’s something here to spark your curiosity. Get ready to uncover new flavors, cooking ideas, and inspiration that will make you see the letter C in a whole new light!

Foods that start with C

FRUITS

1. Cantaloupe

Cantaloupe, native to Persia and widely grown in the U.S. and Mediterranean regions, has sweet, fragrant orange flesh and a refreshing flavor. It’s in peak season during summer. Packed with vitamin C, potassium, and hydration benefits, it supports skin and immune health. Commonly enjoyed fresh, in fruit salads, or blended into smoothies. (Cucumis melo var. cantalupensis)

2. Cherry

Cherries originated in Europe and Western Asia and are now grown globally in temperate climates. They have a sweet-tart flavor that varies between dark and light varieties. Harvested in late spring through midsummer, cherries are rich in antioxidants that aid sleep and heart health. Popular in pies, jams, and cocktails. (Prunus avium)

3. Clementine

Clementines were first cultivated in Algeria and are prized for their easy-to-peel skin and juicy, sweet taste. Their season runs from November to February. High in vitamin C, they boost immunity and hydration. Often eaten fresh or added to salads and desserts. (Citrus × clementina)

4. Cranberry

Cranberries are native to North America, thriving in cooler bog regions. They have a tart, tangy flavor and are harvested in fall. Packed with vitamin C and antioxidants, they support urinary tract and heart health. Used in sauces, juices, and baked goods. (Vaccinium macrocarpon)

5. Currant

Currants, native to Europe and Asia, come in red, black, and white varieties with a tart-sweet taste. They’re typically in season from June to August. High in vitamin C and iron, they boost immunity and energy levels. Commonly used in jams, pastries, and teas. (Ribes rubrum)

6. Coconut

Coconuts are native to tropical Asia and the Pacific islands, known for their mildly sweet, nutty flavor. They’re available year-round in warm climates. Rich in electrolytes and healthy fats, coconuts aid hydration and metabolism. Used in curries, desserts, and drinks. (Cocos nucifera)

7. Cactus Pear

Also called prickly pear, cactus pear grows in arid regions like Mexico and the American Southwest. It has a mildly sweet, melon-like taste with crunchy seeds. In season from late summer to early fall, it’s rich in antioxidants and vitamin C. Eaten fresh, juiced, or made into jams. (Opuntia ficus-indica)

8. Calamansi

Calamansi, native to the Philippines, is a small citrus fruit with a sour, tangy flavor similar to lime. It’s available year-round in tropical regions. Loaded with vitamin C, it boosts immunity and aids digestion. Often used in marinades, drinks, and sauces. (Citrus microcarpa)

9. Camu Camu

Camu camu is an Amazon rainforest berry with a sharp, sour flavor. Harvested during the rainy season, it’s one of the richest natural sources of vitamin C. It supports immune strength and skin health. Commonly used in juices, powders, and supplements. (Myrciaria dubia)

10. Cape Gooseberry

Native to South America, the cape gooseberry has a sweet-tart flavor wrapped in a papery husk. It’s in season from late summer to autumn. High in vitamin A and antioxidants, it promotes eye and immune health. Enjoyed in jams, desserts, or as a snack. (Physalis peruviana)

11. Carambola (Starfruit)

Carambola, or starfruit, comes from Southeast Asia and is loved for its star-shaped slices and crisp, juicy texture. It has a sweet-tart taste and is in season from late summer through winter. Rich in vitamin C and fiber, it promotes immunity and digestion. Often eaten fresh, in salads, or as a garnish. (Averrhoa carambola)

12. Cashew Apple

Native to Brazil, the cashew apple is the fleshy part attached to the cashew nut. It tastes sweet and slightly astringent with tropical notes. Harvested in spring, it’s high in vitamin C and antioxidants. Used in juices, jams, and fermented drinks like feni in India. (Anacardium occidentale)

13. Chayote Fruit

Chayote, originally from Central America, is a green pear-shaped fruit that tastes mild and crisp, similar to cucumber or squash. It’s in season from late summer to early winter. Low in calories and rich in vitamin C, it supports hydration and digestion. Commonly used in stews, salads, and stir-fries. (Sechium edule)

14. Cherimoya

Cherimoya, native to the Andes, has creamy white flesh and a tropical flavor blend of banana, pineapple, and strawberry. It’s in season from late fall to spring. Packed with vitamin B6 and antioxidants, it supports brain and heart health. Often eaten chilled or blended into smoothies. (Annona cherimola)

15. Cloudberry

Cloudberries grow in arctic and alpine regions of Scandinavia and Canada. They have a tangy, honey-like flavor and are harvested in mid to late summer. Rich in vitamin C and omega fatty acids, they promote skin health and immunity. Used in jams, liqueurs, and desserts. (Rubus chamaemorus)

16. Crabapple

Crabapples are native to Europe and North America and have a tart, puckery taste. They ripen in late summer and early fall. High in pectin and vitamin C, they aid digestion and immunity. Often made into jellies, ciders, and preserves. (Malus sylvestris)

17. Custard Apple

Custard apple, also known as sugar apple, originated in tropical America. It has creamy, sweet flesh with a custard-like texture and is in season during fall. Packed with vitamin C and potassium, it supports immunity and heart health. Enjoyed fresh or in smoothies and ice creams. (Annona squamosa)

18. Cempedak

Cempedak is a tropical fruit from Malaysia and Indonesia, similar to jackfruit but smaller. It has a sweet, musky aroma and soft, yellow flesh. In season from July to September, it’s rich in vitamin C and antioxidants. Often eaten fresh or deep-fried as a snack. (Artocarpus integer)

19. Cupuacu

Cupuacu, native to the Amazon rainforest, is a close relative of cacao. It has a creamy pulp with a mix of chocolate and tropical fruit flavors. Available from January to May, it’s high in antioxidants and healthy fats. Used in desserts, smoothies, and body care products. (Theobroma grandiflorum)

20. Citrus

Citrus fruits, including oranges, lemons, and limes, originated in Southeast Asia. They offer a bright, tangy-sweet flavor and are mainly harvested from winter to spring. Rich in vitamin C and flavonoids, they enhance immunity and skin health. Used in juices, marinades, and desserts worldwide. (Citrus × sinensis and related species)

VEGETABLES

21. Carrot

Carrots originated in Persia (modern-day Iran and Afghanistan) and are known for their crisp texture and natural sweetness. They’re harvested year-round, with peak season in winter and early spring. High in beta-carotene and fiber, carrots promote eye and skin health. Commonly eaten raw, roasted, or blended into soups and smoothies. (Daucus carota subsp. sativus)

22. Cabbage

Cabbage, native to Europe, has tightly packed leaves with a mild, peppery flavor. It’s a cool-weather crop, mainly harvested in winter and early spring. Rich in vitamin C and K, it supports immunity and digestion. Popular in coleslaw, soups, and fermented dishes like sauerkraut and kimchi. (Brassica oleracea var. capitata)

23. Cauliflower

Cauliflower, first cultivated in the Mediterranean, has a mild, nutty taste and tender texture. Its season peaks in winter and spring. Packed with vitamin C, folate, and fiber, it supports heart and digestive health. Commonly roasted, mashed, or used as a low-carb rice substitute. (Brassica oleracea var. botrytis)

24. Celery

Celery originated in the Mediterranean and has a crisp, mildly peppery flavor. It’s available year-round, with the best flavor in cooler months. Rich in antioxidants and fiber, it helps reduce inflammation and supports digestion. Often used in soups, salads, and as a crunchy snack with dips. (Apium graveolens)

25. Collard Greens

Collard greens are native to the eastern Mediterranean and have a hearty, slightly bitter taste. Their peak season is winter, when frost makes the leaves sweeter. High in calcium and vitamin K, they promote bone and heart health. Commonly cooked with meats or used in Southern-style dishes. (Brassica oleracea var. viridis)

26. Chard (Swiss Chard)

Swiss chard, native to the Mediterranean, has large, colorful stalks and tender, earthy-tasting leaves. It grows best in spring and fall. Packed with magnesium and vitamins A and K, it supports eye and bone health. Commonly sautéed with garlic or added to soups and pasta. (Beta vulgaris subsp. cicla)

27. Cucumber

Cucumbers originated in India and have a refreshing, watery texture with a mild flavor. Best in summer, they’re rich in water, vitamin K, and antioxidants that aid hydration and skin health. Commonly eaten raw in salads or pickled as a crunchy snack. (Cucumis sativus)

28. Corn

Corn, or maize, was first domesticated in Mexico and is now a global staple. It has a naturally sweet, juicy taste and is harvested in summer and early fall. High in fiber and B vitamins, it supports energy and digestion. Used in corn on the cob, tortillas, soups, and popcorn. (Zea mays)

29. Celeriac

Celeriac, also known as celery root, is native to the Mediterranean and has a nutty, earthy flavor. Its season runs from late fall to early spring. Rich in vitamin K and fiber, it supports heart and bone health. Commonly mashed, roasted, or used in soups. (Apium graveolens var. rapaceum)

30. Chicory

Chicory, native to Europe, has slightly bitter leaves and roots often used as a coffee substitute. It’s a cool-season vegetable available in spring and fall. High in inulin fiber, it supports gut health and digestion. Commonly used in salads or roasted for beverages. (Cichorium intybus)

31. Chinese Broccoli (Gai Lan)

Chinese broccoli, or gai lan, originates from China and has flat leaves with thick stems and a mild, slightly bitter taste. Grown year-round, it thrives in cool weather. Rich in vitamins A and C, it boosts immunity and vision. Commonly stir-fried with garlic and soy sauce. (Brassica oleracea var. alboglabra)

32. Chives

Chives, native to Europe and Asia, have a delicate onion-like flavor and are used fresh for garnishing. They grow best in spring and summer. Packed with antioxidants and vitamin K, they support bone and skin health. Commonly sprinkled over soups, eggs, and salads. (Allium schoenoprasum)

33. Cassava

Cassava, native to South America, is a starchy root with a mild, nutty taste. It’s available year-round in tropical regions. High in carbohydrates and minerals, it provides energy and supports digestion. Often boiled, fried, or used to make tapioca. (Manihot esculenta)

34. Courgette (Zucchini)

Courgette, also known as zucchini, originated in Italy and has a tender texture with a mild, slightly sweet taste. It’s in season during summer. Low in calories and rich in vitamin A, it promotes healthy skin and vision. Used in stir-fries, grilled dishes, and baked goods. (Cucurbita pepo)

35. Cardoon

Cardoon, related to the artichoke, is native to the Mediterranean and has a mildly bitter, nutty taste. It’s harvested in winter. Rich in fiber and magnesium, it aids digestion and bone health. Commonly braised or baked in Mediterranean dishes. (Cynara cardunculus)

36. Collocasia (Taro)

Taro, or colocasia, comes from Southeast Asia and has a starchy, nutty flavor similar to sweet potato. It’s in season during fall and winter. High in fiber and potassium, it supports heart and gut health. Often boiled, mashed, or fried in savory or sweet dishes. (Colocasia esculenta)

37. Chayote Squash

Chayote squash, native to Mexico, has crisp flesh with a light, cucumber-like taste. It’s in season during fall and winter. Rich in vitamin C and folate, it promotes cell and immune health. Commonly cooked in stews, salads, or sautéed as a side. (Sechium edule)

38. Chinese Cabbage (Napa Cabbage)

Chinese cabbage, or napa, is native to East Asia and has tender, pale-green leaves with a mild sweetness. It’s harvested in fall and winter. Packed with fiber and vitamin K, it supports digestion and bone strength. Used in stir-fries, soups, and kimchi. (Brassica rapa subsp. pekinensis)

39. Capsicum (Bell Pepper)

Capsicum, native to Central and South America, comes in colors from green to red and has a sweet, crisp taste. It’s a summer vegetable rich in vitamin C and antioxidants. It supports eye health and immunity. Commonly used in salads, stir-fries, and fajitas. (Capsicum annuum)

40. Celery Root

Celery root, also called celeriac, has a mild, earthy flavor with hints of celery and parsley. It’s harvested in late fall and winter. High in potassium and fiber, it supports heart and digestive health. Commonly mashed, roasted, or used in creamy soups. (Apium graveolens var. rapaceum)

SPICES & HERBS

41. Cinnamon

Cinnamon comes from the inner bark of trees native to Sri Lanka and Southeast Asia. It has a warm, sweet-spicy flavor and is harvested during the dry season. Rich in antioxidants and anti-inflammatory compounds, it supports blood sugar control and heart health. Commonly used in desserts, teas, and savory dishes. (Cinnamomum verum)

42. Clove

Cloves originated in Indonesia’s Maluku Islands and have an intense, aromatic, and slightly bitter flavor. Harvested mainly in late summer, they’re packed with antioxidants and eugenol, which promote oral and digestive health. Commonly used in curries, baked goods, and spiced drinks. (Syzygium aromaticum)

43. Coriander

Coriander, native to the Mediterranean and Middle East, has a citrusy, nutty taste that’s both warm and refreshing. It’s grown year-round in warm climates. Rich in vitamin C and minerals, it supports digestion and heart health. Both seeds and leaves (cilantro) are used in curries, soups, and salads. (Coriandrum sativum)

44. Cumin

Cumin, originally from the Middle East and India, has a warm, earthy, and slightly peppery flavor. Harvested in late summer, it’s high in antioxidants and iron, supporting metabolism and digestion. A staple in Indian, Mexican, and Middle Eastern cooking, used in spice blends and stews. (Cuminum cyminum)

45. Cardamom

Cardamom, known as the “Queen of Spices,” is native to India and has a sweet, floral, and citrusy flavor. It’s harvested mainly in fall. Rich in antioxidants, it aids digestion and freshens breath. Used in desserts, teas, curries, and baked goods. (Elettaria cardamomum)

46. Caraway Seed

Caraway, native to Europe and Western Asia, offers a nutty, slightly peppery taste with licorice notes. It’s harvested in summer and is known for easing bloating and improving digestion. Commonly used in rye bread, sauerkraut, and European stews. (Carum carvi)

47. Cayenne Pepper

Cayenne pepper comes from Central and South America and has a fiery heat with a smoky undertone. Harvested in summer, it’s rich in capsaicin, which boosts metabolism and supports circulation. Often used in hot sauces, soups, and spice rubs. (Capsicum annuum)

48. Chili Powder

Chili powder is a spice blend made from dried chilies, cumin, and garlic, originating from Mexican cuisine. It has a warm, smoky flavor with varying levels of heat. Available year-round, it’s high in vitamin C and antioxidants. Commonly used in tacos, chili con carne, and marinades. (Capsicum species blend)

49. Curry Leaf

Curry leaves, native to South India, have a citrusy, slightly bitter flavor that enhances cooked dishes. Harvested year-round in tropical regions, they’re rich in antioxidants and iron, supporting heart and hair health. Used in curries, soups, and tempering spices. (Murraya koenigii)

50. Chervil

Chervil, native to Europe, is a delicate herb with a mild flavor similar to parsley and anise. Best in spring and early summer, it’s rich in vitamins A and C, aiding immunity and eye health. Commonly used in French cuisine, egg dishes, and sauces. (Anthriscus cerefolium)

GRAINS, LEGUMES & SEEDS

51. Chickpeas

Chickpeas, also known as garbanzo beans, originated in the Middle East and Mediterranean. They have a nutty, earthy flavor and a creamy texture when cooked. Harvested in late spring, they’re packed with protein, fiber, and iron, supporting muscle and heart health. Commonly used in hummus, curries, and salads. (Cicer arietinum)

52. Cornmeal

Cornmeal, made from dried and ground corn, has roots in the Americas where maize was first cultivated. It tastes mildly sweet with a grainy texture. Available year-round, it’s rich in complex carbs and fiber for steady energy. Used in cornbread, polenta, and coatings for fried foods. (Zea mays)

53. Couscous

Couscous originated in North Africa and consists of tiny granules of steamed semolina wheat. It has a light, fluffy texture and a mild, slightly nutty flavor. Available all year, it’s low in fat and provides quick energy. Commonly served with stews, grilled meats, and vegetables. (Triticum durum)

54. Chia Seeds

Chia seeds, native to Mexico and Guatemala, are tiny black or white seeds with a mild nutty flavor. They’re available year-round and absorb liquid to form a gel-like texture. Rich in omega-3s, fiber, and antioxidants, they support heart and digestive health. Used in smoothies, puddings, and baked goods. (Salvia hispanica)

55. Carob

Carob, native to the Mediterranean, comes from the pods of the carob tree and has a sweet, cocoa-like taste. Harvested in late summer, it’s naturally caffeine-free and high in calcium and fiber. Often used as a chocolate substitute in baking and health snacks. (Ceratonia siliqua)

56. Canary Beans

Canary beans, also called mayocoba beans, originated in Peru and have a creamy texture with a mild, buttery flavor. Harvested in summer, they’re rich in protein, iron, and fiber, promoting heart and digestive health. Commonly used in soups, stews, and Latin American dishes. (Phaseolus vulgaris)

57. Crimson Lentils

Crimson lentils, native to Southwest Asia, have a mild, earthy taste and soft texture when cooked. In season during spring and summer, they’re rich in protein, iron, and folate, supporting energy and red blood cell health. Used in soups, curries, and vegetarian stews. (Lens culinaris)

58. Cocoa Beans

Cocoa beans, native to Central and South America, are the seeds of the cacao tree with a deep, bitter chocolate flavor. Harvested twice a year in tropical regions, they’re rich in flavonoids and magnesium that boost mood and heart health. Used to make chocolate, cocoa powder, and butter. (Theobroma cacao)

59. Common Bean

The common bean originated in the Americas and includes kidney, pinto, and black beans. It has a mild, nutty flavor and firm texture. Harvested in summer, it’s a good source of plant-based protein and fiber. Used in soups, burritos, and salads. (Phaseolus vulgaris)

60. Cowpeas

Cowpeas, also known as black-eyed peas, originated in Africa and have a creamy texture and earthy taste. They grow in warm climates and are harvested in summer. High in protein, potassium, and folate, they support heart and nerve health. Commonly used in Southern dishes like Hoppin’ John and stews. (Vigna unguiculata)

DAIRY & CHEESES

61. Cheddar Cheese

Cheddar cheese originated in the English village of Cheddar in Somerset and is now one of the world’s most popular cheeses. It has a rich, tangy flavor that sharpens with age. Made year-round, it’s rich in calcium and protein, promoting bone and muscle health. Commonly used in sandwiches, burgers, and casseroles. (Bos taurus milk product)

62. Cottage Cheese

Cottage cheese has roots in Eastern Europe and features a mild, creamy, slightly tangy flavor with soft curds. Available all year, it’s high in protein and low in fat, supporting muscle growth and digestion. Often eaten as a snack or breakfast with fruit or vegetables. (Bos taurus milk product)

63. Cream Cheese

Cream cheese originated in the United States in the 19th century. It has a smooth, rich texture and a mild, slightly sweet flavor. Produced year-round, it’s a source of calcium and healthy fats. Used in spreads, cheesecakes, frostings, and dips. (Bos taurus milk product)

64. Camembert

Camembert is a soft, creamy cheese from Normandy, France, with a buttery texture and earthy, mushroom-like flavor. Best enjoyed during cooler months, it’s rich in calcium and probiotics that support bone and gut health. Commonly served with bread or baked whole with herbs. (Bos taurus milk cheese)

65. Colby Cheese

Colby cheese, created in Wisconsin, USA, is a mild, semi-hard cheese similar to cheddar but softer and moister. Available year-round, it’s high in calcium and phosphorus for bone strength. Often used in sandwiches, macaroni, or melted on burgers. (Bos taurus milk cheese)

66. Comté

Comté cheese hails from eastern France and has a firm texture with a sweet, nutty flavor. Made year-round, it’s rich in protein and vitamin A, supporting vision and immunity. Aged for months, it’s perfect for gratins, fondue, or cheese boards. (Bos taurus milk cheese)

67. Caciocavallo

Caciocavallo, an Italian cheese from southern regions like Sicily, has a firm texture and sharp, buttery flavor. It’s produced throughout the year and rich in calcium and protein. Often sliced, grilled, or melted over pasta and bread. (Bos taurus milk cheese)

68. Chhurpi

Chhurpi is a traditional cheese from the Himalayan regions of Nepal and Bhutan. It has a dense texture, ranging from soft to extremely hard. Made year-round, it’s rich in protein and calcium, often chewed as a snack or used in soups. (Bos grunniens milk product)

69. Crème Fraîche

Crème fraîche originated in France and has a silky, tangy, and lightly nutty flavor. Produced year-round, it’s rich in healthy fats and probiotics that aid digestion. Commonly used in sauces, soups, and desserts for added creaminess. (Bos taurus milk product)

70. Clotted Cream

Clotted cream comes from England’s Devon and Cornwall regions and is made by slowly heating rich milk until it thickens. It has a luscious, buttery flavor and is available year-round. High in calories and calcium, it’s most often served with scones and jam. (Bos taurus milk product)

BREADS, PASTA & GRAIN-BASED FOODS

71. Croissant

Croissants originated in France, inspired by Austrian kipferl pastries. They have a flaky, buttery texture with a light, airy interior and mild sweetness. Enjoyed year-round, they’re a source of carbohydrates and fats for quick energy. Often served for breakfast or filled with chocolate, ham, or cheese. (Triticum aestivum product)

72. Cornbread

Cornbread, a classic dish of Native American and Southern U.S. origin, has a moist, crumbly texture and a slightly sweet, earthy flavor. It’s best enjoyed fresh and is typically baked year-round. High in fiber and minerals, it aids digestion. Commonly paired with chili, soups, and barbecue. (Zea mays product)

73. Crackers

Crackers were first created in the early 19th century in the United States. They have a crisp texture and mild, salty flavor that pairs well with cheese or spreads. Made year-round, they’re low in fat and a versatile snack. Served with dips, soups, or cheese boards. (Triticum aestivum product)

74. Challah

Challah, a traditional Jewish bread from Eastern Europe, is slightly sweet, soft, and braided beautifully. It’s enjoyed weekly for Sabbath and holidays. Rich in carbohydrates and protein from eggs, it provides energy and nutrients. Commonly served plain or with honey and butter. (Triticum aestivum product)

75. Ciabatta

Ciabatta bread originated in Italy and features a crispy crust with an airy, chewy interior. It has a mild, slightly tangy flavor and is baked year-round. High in carbohydrates, it’s great for energy and digestion. Used in sandwiches and paninis or served with olive oil. (Triticum aestivum product)

76. Corn Tortilla

Corn tortillas, a staple in Mexican cuisine, are made from masa harina (corn dough) and have a mild, nutty flavor. They’re eaten daily across Latin America, especially in summer maize harvest season. Naturally gluten-free and rich in fiber, they aid digestion. Used in tacos, enchiladas, and quesadillas. (Zea mays product)

77. Chow Mein Noodles

Chow mein noodles, from Chinese cuisine, are made from wheat flour and have a springy texture with a mild taste. Cooked year-round, they’re rich in carbohydrates and energy. Commonly stir-fried with vegetables, meats, or soy-based sauces. (Triticum aestivum product)

78. Cannelloni

Cannelloni, an Italian pasta dish, consists of large tubes stuffed with cheese or meat and baked with sauce. It has a soft texture and savory, comforting flavor. Best made in cooler months, it provides energy and protein. A classic main dish in Mediterranean cooking. (Triticum durum product)

79. Congee

Congee, a rice porridge from China, has a smooth, creamy texture and mild flavor. It’s eaten year-round but is especially comforting in winter. High in carbohydrates and easy to digest, it’s ideal for soothing the stomach. Served plain or topped with meats, eggs, or herbs. (Oryza sativa product)

80. Couscous Salad

Couscous salad, from North Africa, features fluffy couscous tossed with vegetables, herbs, and olive oil. It has a light, nutty taste and refreshing texture, best enjoyed in warmer months. Rich in fiber and antioxidants, it supports digestion and energy. Served as a side or light meal. (Triticum durum product)

CONDIMENTS & SAUCES

81. Chili Sauce

Chili sauce, originating in Southeast Asia, combines hot peppers, vinegar, and spices to create a bold, tangy flavor. It’s made year-round and adds fiery heat to dishes. Rich in vitamin C and capsaicin, it boosts metabolism and immunity. Commonly used in stir-fries, marinades, and dipping sauces. (Capsicum annuum product)

82. Caesar Dressing

Caesar dressing was invented in Mexico by Italian chef Caesar Cardini. It has a creamy, tangy flavor made from anchovies, lemon juice, garlic, and Parmesan. Available year-round, it’s rich in healthy fats and calcium. Commonly used on Caesar salads and sandwiches. (Condiment derived from Bos taurus milk and anchovy extract)

83. Cheese Sauce

Cheese sauce, popular in European and American cuisines, is a creamy blend of cheese, butter, and milk. It has a rich, savory taste and smooth texture. Made year-round, it’s high in calcium and protein for bone and muscle health. Used in macaroni, nachos, and vegetable toppings. (Bos taurus milk product)

84. Cocktail Sauce

Cocktail sauce, created in the United States, blends ketchup, horseradish, and lemon for a sharp, tangy kick. Served chilled year-round, it’s low in calories and enhances digestion. Most famously used as a dip for shrimp and seafood platters. (Condiment derived from Solanum lycopersicum and Armoracia rusticana)

85. Curry Sauce

Curry sauce, originating in India, is a flavorful blend of spices like turmeric, cumin, and coriander simmered in coconut milk or cream. It has a rich, aromatic taste with mild heat. Made year-round, it’s rich in antioxidants and anti-inflammatory compounds. Used in curries, stews, and rice dishes. (Blend derived from Curcuma longa and Cuminum cyminum)

86. Chimichurri

Chimichurri, from Argentina, is a zesty green sauce made from parsley, garlic, olive oil, and vinegar. It has a bright, herby flavor with a hint of spice. Available year-round, it’s rich in antioxidants and heart-healthy fats. Commonly used with grilled meats or as a marinade. (Condiment derived from Petroselinum crispum)

87. Chocolate Syrup

Chocolate syrup, first popularized in the United States, has a sweet, rich cocoa flavor. It’s available year-round and adds instant indulgence to desserts. High in antioxidants, it can boost mood and energy. Commonly drizzled on ice cream, milkshakes, and pancakes. (Derived from Theobroma cacao)

88. Chutney

Chutney, originating from India, is a condiment made from fruits, spices, and vinegar. It can be sweet, tangy, or spicy depending on the ingredients. Available all year, it’s rich in antioxidants and supports digestion. Commonly served with curries, bread, and grilled meats. (Blend derived from Mangifera indica or similar fruits)

89. Caramel Sauce

Caramel sauce, with French origins, is made by melting sugar and blending it with cream and butter. It has a deep, buttery sweetness and smooth texture. Made year-round, it provides quick energy and irresistible flavor. Commonly used in desserts, coffees, and ice cream toppings. (Derived from Saccharum officinarum and Bos taurus milk)

90. Cranberry Sauce

Cranberry sauce, native to North America, features a sweet-tart flavor made from simmered cranberries and sugar. Typically prepared in fall, it’s rich in antioxidants and vitamin C. A classic Thanksgiving accompaniment to turkey and roasts. (Derived from Vaccinium macrocarpon)

SNACKS & SWEETS

91. Cupcake

Cupcakes originated in the United States during the 19th century as convenient, single-serve cakes. They have a light, fluffy texture and a sweet buttery flavor that pairs beautifully with frosting. Baked year-round, they’re often enjoyed at birthdays and parties. A source of quick energy, they’re made in countless flavors and styles. (Derived from Triticum aestivum and Saccharum officinarum)

92. Cheesecake

Cheesecake traces its roots to ancient Greece and is now beloved worldwide. It has a rich, creamy texture with a slightly tangy sweetness. Often made year-round but especially popular in spring and holidays, it’s high in calcium and protein. Served plain or topped with fruits and sauces. (Bos taurus milk and Triticum aestivum product)

93. Chocolate

Chocolate comes from cocoa beans native to Central and South America. It offers a deep, bittersweet flavor that varies by cocoa content. Produced year-round, it’s rich in antioxidants and serotonin-boosting compounds. Enjoyed in bars, candies, and desserts across the globe. (Theobroma cacao)

94. Candy Cane

Candy canes originated in Germany and are iconic peppermint-flavored sweets shaped like hooks. Traditionally associated with winter holidays, they offer a refreshing minty sweetness. Mostly enjoyed during Christmas, they provide a quick sugar boost and decorate desserts and trees. (Derived from Mentha × piperita and Saccharum officinarum)

95. Cookie

Cookies, dating back to Persia, are small baked treats with endless flavor variations—sweet, buttery, or chewy. They’re baked year-round and are an excellent source of comfort and quick energy. Commonly made with chocolate chips, nuts, or spices. (Derived from Triticum aestivum and Saccharum officinarum)

96. Cinnamon Roll

Cinnamon rolls, believed to have Scandinavian origins, combine soft, yeasty dough with sweet cinnamon filling and icing. They’re warm, fragrant, and perfect for breakfast or brunch, especially in winter. Rich in carbs and cinnamon antioxidants, they offer both comfort and flavor. (Derived from Cinnamomum verum and Triticum aestivum)

97. Caramel Popcorn

Caramel popcorn, first made in the U.S. in the 19th century, blends the crunch of popcorn with a sweet, buttery caramel coating. It’s a festive snack enjoyed year-round, especially at fairs and movie nights. Provides fiber from corn and energy from natural sugars. (Zea mays and Saccharum officinarum product)

98. Cotton Candy

Cotton candy, invented in the late 1800s, is spun sugar that melts instantly on the tongue. It’s light, airy, and intensely sweet. A fairground favorite available all year, it provides instant energy and nostalgia. Made purely from melted sugar spun into delicate threads. (Saccharum officinarum product)

99. Coconut Macaroon

Coconut macaroons, with origins in Italy and France, are chewy cookies made from shredded coconut, egg whites, and sugar. They have a sweet, nutty flavor and golden exterior. Enjoyed year-round, they’re rich in healthy fats and fiber. Commonly dipped in chocolate or served with coffee. (Cocos nucifera product)

100. Cannoli

Cannoli, a Sicilian dessert, features crispy pastry tubes filled with sweet ricotta cream. They have a delicate crunch and creamy, citrus-infused filling. Best enjoyed fresh, especially in spring and summer festivals. High in calcium and protein, they’re a symbol of Italian pastry tradition. (Bos taurus milk and Triticum aestivum product)

Ever wondered how many delicious foods begin with the letter B? From buttery pastries to bold spices and fresh berries, this list dives into 100 mouthwatering foods that showcase the beauty of “B.” You’ll find everything from fruits, vegetables, and grains to dairy favorites, spices, hearty dishes, and refreshing drinks — all starting with the same letter! Whether you’re a food lover, a curious cook, or just someone prepping for a quiz, this guide will take you on a flavorful journey across global cuisines. Get ready to discover new tastes, explore unique ingredients, and maybe even spark your next kitchen creation — all beginning with B!

Foods that start with B

FRUITS

1. Banana

Bananas originated in Southeast Asia and are now grown in tropical regions worldwide, including India, the Philippines, and Central America. They have a naturally sweet, creamy taste that intensifies as they ripen. Bananas are available year-round, though their peak season varies by region. Rich in potassium and fiber, they support heart health and digestion. They’re enjoyed in smoothies, pancakes, banana bread, and as a quick snack. (Musa acuminata)

2. Blueberry

Native to North America, blueberries thrive in cooler climates such as the U.S., Canada, and parts of Europe. They taste sweet with a slight tang and are harvested in summer. Packed with antioxidants and vitamin C, blueberries help improve brain function and heart health. They’re a favorite in muffins, yogurt parfaits, and fresh fruit salads. (Vaccinium corymbosum)

3. Blackberry

Blackberries grow in temperate zones across North America and Europe. They have a juicy, tart-sweet flavor with earthy undertones and are in season from late summer to early fall. High in vitamin C, fiber, and antioxidants, they promote strong immunity and good digestion. Blackberries shine in jams, cobblers, and smoothie bowls. (Rubus fruticosus)

4. Boysenberry

Developed in California, the boysenberry is a cross between raspberry, blackberry, and loganberry. It has a sweet-tart flavor with floral notes and is mainly harvested in late spring through summer. Boysenberries are rich in vitamin K and antioxidants, supporting bone and skin health. They’re often used in pies, preserves, and sauces. (Rubus ursinus × Rubus idaeus)

5. Blood Orange

Blood oranges, native to the Mediterranean, are known for their deep red flesh and rich, berry-like citrus flavor. Their season typically runs from December to April. These oranges contain anthocyanins, powerful antioxidants that support cardiovascular health. They’re delicious in salads, desserts, and cocktails. (Citrus × sinensis)

6. Blackcurrant

Blackcurrants are native to Europe and northern Asia, offering a tart, earthy flavor with a hint of sweetness. They’re in season during mid to late summer. Packed with vitamin C and antioxidants, they support immunity and eye health. Blackcurrants are used in jams, syrups, cordials, and candies. (Ribes nigrum)

7. Bilberry

Bilberries grow naturally in Northern Europe and share similarities with blueberries but are smaller and darker. They taste mildly tart and sweet, peaking in mid-summer. Known for their high anthocyanin content, bilberries aid vision and reduce inflammation. They’re used in pies, jams, and traditional herbal remedies. (Vaccinium myrtillus)

8. Barbados Cherry

Also called acerola, this cherry-like fruit originates in the Caribbean and tropical Americas. It has a tart, tangy taste with a hint of sweetness and is in season from May to August. Exceptionally high in vitamin C, it boosts immunity and skin health. It’s commonly used in juices, jams, and vitamin supplements. (Malpighia emarginata)

9. Bael Fruit

Native to India and Southeast Asia, the bael fruit has a hard shell and aromatic, sweet-tart pulp. It’s in season from April to June. Traditionally valued in Ayurveda, bael aids digestion and helps cool the body during hot weather. The pulp is used in sherbets, jams, and herbal tonics. (Aegle marmelos)

10. Babaco

Babaco originates from Ecuador’s Andean valleys and resembles a small, elongated papaya. It has a refreshing, tangy flavor with hints of pineapple and mango and is in season from winter to early spring. Low in calories and rich in vitamin C, it supports immune function and skin health. Babaco is enjoyed fresh, in salads, or made into juice. (Vasconcellea × heilbornii)

11. Breadfruit

Breadfruit is native to the South Pacific and now grows widely across tropical islands and parts of the Caribbean. Its flavor is mildly sweet with a potato-like texture when cooked. Breadfruit is typically in season from July to November. Rich in fiber and complex carbohydrates, it provides sustained energy and supports digestion. It’s commonly roasted, fried, or made into chips and curries. (Artocarpus altilis)

12. Buriti Fruit

Originating from the Amazon rainforest, the buriti fruit is a reddish-orange palm fruit with a sweet, creamy pulp. It’s available mainly from December to June. Packed with beta-carotene and vitamin E, buriti helps nourish skin and boost immunity. Locals use it to make juices, ice creams, and beauty oils. (Mauritia flexuosa)

13. Buddha’s Hand

This unusual fruit from India and China has finger-like segments and a strong citrus fragrance. It’s not juicy but offers a sweet lemony zest, mainly harvested from late fall to early winter. Rich in vitamin C and antioxidants, it supports immunity and respiratory health. Buddha’s hand is often candied, infused into spirits, or used to perfume rooms naturally. (Citrus medica var. sarcodactylis)

14. Batuan Plum

Native to the Philippines, the batuan plum is a small green fruit with a sour, tangy taste similar to tamarind. It’s available from June to September. High in antioxidants and vitamin C, it aids digestion and boosts metabolism. It’s a traditional ingredient in Filipino sour stews like sinigang. (Garcinia binucao)

15. Bacuri

Bacuri grows in Brazil’s Amazon region and has a thick rind enclosing creamy, aromatic pulp. The taste is a mix of sweet and sour with tropical undertones. Its season runs from January to April. Rich in vitamins B and C, bacuri supports skin health and energy production. It’s used in desserts, jams, and ice creams. (Platonia insignis)

16. Brazilian Cherry

Also called pitanga, this fruit is native to South America and is known for its ribbed, bright-red shape. It has a tart, resinous flavor and ripens mainly in spring. Packed with vitamin A and antioxidants, it benefits the skin and immune system. Brazilian cherry is eaten fresh, juiced, or made into jellies. (Eugenia uniflora)

17. Beach Plum

Found along the Atlantic coasts of North America, beach plums are small, dark fruits with a tart, tangy flavor. They ripen in late summer. High in vitamin C and antioxidants, they promote immune health and digestion. The fruit is popular in jams, wines, and baked goods. (Prunus maritima)

18. Bearberry

Bearberry grows in cold, northern regions of Europe, Asia, and North America. Its red berries are slightly bitter and mealy in texture, ripening from late summer to early fall. Traditionally used in herbal medicine, bearberries contain antioxidants and compounds that support urinary tract health. They’re sometimes used in teas and preserves. (Arctostaphylos uva-ursi)

19. Bitter Melon (Fruit)

Bitter melon, also known as bitter gourd, is native to tropical Asia and parts of Africa. Its taste is intensely bitter, and it’s in season from May to September. Packed with vitamin C and compounds that help regulate blood sugar, it’s prized for its medicinal benefits. It’s often used in stir-fries, soups, and curries. (Momordica charantia)

20. Bignay

The bignay fruit is native to Southeast Asia and has small, red-purple berries with a tangy, slightly sweet taste. It’s in season from June to August. Rich in antioxidants and polyphenols, it supports heart health and reduces inflammation. Bignay is often used for making wines, jams, and herbal teas. (Antidesma bunius)

VEGETABLES

21. Beetroot

Beetroot, native to the Mediterranean region, has an earthy sweetness and vibrant red color. It’s mainly in season during late fall and winter. Rich in folate, iron, and nitrates, it improves blood flow and supports heart health. Beets are used in salads, soups like borscht, and even natural food dyes. (Beta vulgaris)

22. Broccoli

Originating in Italy, broccoli offers a mild, slightly bitter flavor that softens when cooked. It’s typically harvested from fall through spring. Packed with vitamin C, fiber, and antioxidants, it promotes immunity and bone strength. Broccoli is a staple in stir-fries, pasta, and casseroles. (Brassica oleracea var. italica)

23. Brussels Sprouts

Brussels sprouts were first cultivated in Belgium and have a nutty, slightly bitter taste that becomes sweet when roasted. They’re in season from late fall through winter. High in fiber, vitamin K, and antioxidants, they support digestion and bone health. They’re popular roasted with olive oil or sautéed with bacon. (Brassica oleracea var. gemmifera)

24. Bok Choy

Native to China, bok choy has crisp stalks and tender green leaves with a mild, peppery flavor. It’s available year-round but peaks in cool seasons. Rich in vitamins A, C, and calcium, it supports immunity and bone health. Commonly used in stir-fries, soups, and dumplings. (Brassica rapa subsp. chinensis)

25. Bell Pepper

Bell peppers originated in Central and South America and come in green, red, yellow, and orange varieties. They have a crisp texture and sweet, juicy taste. Their season runs from summer through early fall. High in vitamin C and antioxidants, they promote eye and skin health. Used in salads, fajitas, and stuffed pepper dishes. (Capsicum annuum)

26. Butter Lettuce

Butter lettuce, native to the Mediterranean, is known for its tender, buttery-textured leaves and mild flavor. It grows best in spring and early summer. Low in calories and rich in vitamin A and potassium, it supports hydration and eye health. Commonly used in sandwiches, wraps, and light salads. (Lactuca sativa var. capitata)

27. Bamboo Shoots

Bamboo shoots come from Asia and are the young sprouts of the bamboo plant. They have a crunchy texture and mild, earthy taste. Harvested mainly in spring, they’re low in fat and rich in fiber, promoting healthy digestion. Used widely in Asian stir-fries, soups, and curries. (Bambusa vulgaris)

28. Bean Sprouts

Bean sprouts, popular in Asian cuisine, are typically grown from mung beans. They have a crisp texture and a subtle nutty flavor. Available year-round, they’re rich in vitamin C and folate, supporting immunity and cell growth. They’re used in salads, noodle dishes, and stir-fries. (Vigna radiata)

29. Broad Beans

Also known as fava beans, broad beans originated in the Mediterranean. They have a mild, nutty flavor and are in season from spring to early summer. Packed with plant protein, fiber, and iron, they aid muscle health and digestion. Enjoyed in stews, dips, and salads like ful medames. (Vicia faba)

30. Butternut Squash

Native to the Americas, butternut squash has a sweet, nutty flavor similar to pumpkin. It’s harvested in fall and winter. Rich in beta-carotene and vitamin C, it promotes eye health and boosts immunity. Commonly roasted, mashed, or made into creamy soups. (Cucurbita moschata)

31. Burdock Root

Burdock root is native to Europe and Asia and has a mild, earthy taste with a hint of sweetness. It’s typically in season in late fall. Rich in antioxidants and inulin fiber, it supports liver and gut health. Used in Japanese dishes like kinpira gobo and herbal teas. (Arctium lappa)

32. Black Radish

Black radish originated in the Eastern Mediterranean and has a sharp, peppery flavor stronger than red radish. It’s in season during fall and winter. High in vitamin C and sulfur compounds, it supports detoxification and immunity. Often eaten raw, pickled, or roasted. (Raphanus sativus var. niger)

33. Boston Lettuce

Boston lettuce, a type of butterhead, was developed in the U.S. and has tender, pale-green leaves with a mild, sweet flavor. Grown best in cool weather, it’s available spring through early fall. Low in calories and rich in vitamin K, it supports healthy bones. Perfect for wraps, salads, and sandwiches. (Lactuca sativa var. capitata)

34. Baby Corn

Baby corn is harvested early from the maize plant before maturity, mainly in Thailand and China. It’s mildly sweet and crunchy. Available year-round, it’s low in calories and rich in fiber. Popular in Asian stir-fries, curries, and soups. (Zea mays)

35. Belgian Endive

Belgian endive originated in Belgium and has crisp, pale leaves with a pleasantly bitter flavor. It’s a winter vegetable, typically harvested from late fall to early spring. Packed with fiber and folate, it aids digestion and heart health. Served raw in salads or braised as a side dish. (Cichorium intybus var. foliosum)

36. Bush Tomato

Also called desert raisin, the bush tomato is native to Australia’s arid regions. It has a tangy, slightly smoky flavor and is in season from late summer. Rich in antioxidants and minerals, it promotes energy and immune balance. Used in chutneys, sauces, and native spice blends. (Solanum centrale)

37. Bitter Gourd

Bitter gourd, or karela, is native to tropical Asia and Africa. It has a distinct bitter flavor and is in season during summer. High in vitamin C and compounds that regulate blood sugar, it’s valued in traditional medicine. Often stir-fried, stuffed, or added to curries. (Momordica charantia)

38. Brown Onion

Brown onions are cultivated globally and have a strong, pungent flavor that turns sweet when cooked. They’re harvested mainly in late summer to fall. Rich in antioxidants and sulfur, they support heart health and immunity. A staple in soups, stews, and sauces. (Allium cepa)

39. Beet Greens

Beet greens are the leafy tops of the beetroot plant, native to the Mediterranean. They have a mild, earthy flavor similar to spinach. In season from spring to early summer, they’re rich in iron, calcium, and vitamin K. Often sautéed or added to soups and omelets. (Beta vulgaris)

40. Bottle Gourd

Bottle gourd, or calabash, originated in Africa but is now grown across Asia and tropical regions. It has a mild, slightly sweet taste and is in season during summer. Low in calories and rich in water content, it supports hydration and digestion. Commonly used in stews, curries, and desserts. (Lagenaria siceraria)

SPICES & HERBS

41. Basil

Basil, originally from India and Southeast Asia, is one of the world’s most beloved herbs. It has a sweet, peppery aroma with hints of mint and clove. It thrives in warm months, especially summer. Packed with antioxidants and anti-inflammatory compounds, basil supports immunity and heart health. It’s a key ingredient in pesto, pasta sauces, and Thai curries. (Ocimum basilicum)

42. Bay Leaf

Bay leaves come from the Mediterranean bay laurel tree and have a subtle herbal aroma with slightly floral, bitter notes. They’re harvested year-round in warm regions. Known for aiding digestion and reducing inflammation, they’re a staple in soups, stews, and sauces. Bay leaves infuse depth into slow-cooked dishes and stocks. (Laurus nobilis)

43. Black Pepper

Native to India’s Malabar Coast, black pepper is known as the “King of Spices.” It has a sharp, pungent flavor with earthy warmth. Pepper is harvested in tropical regions year-round. Rich in piperine, it boosts metabolism and enhances nutrient absorption. It’s a universal seasoning, found in everything from meats to soups. (Piper nigrum)

44. Brown Mustard Seed

Brown mustard seeds originated in Asia and have a spicy, nutty flavor that intensifies when crushed. They’re harvested in late summer to early fall. Full of selenium and omega-3 fatty acids, they support metabolism and heart health. Used in pickles, curries, and Dijon mustard production. (Brassica juncea)

45. Bird’s Eye Chili

This fiery chili pepper hails from Southeast Asia and packs intense heat with a fruity undertone. It’s in season during the warmer months. High in capsaicin, it promotes metabolism and releases endorphins. Bird’s eye chili is common in Thai, Filipino, and African dishes, adding spice to curries and sauces. (Capsicum frutescens)

46. Barberry

Barberries grow across Europe and Asia, especially Iran, where they’re prized for their tart, lemony flavor. They’re harvested in late summer to fall. Loaded with vitamin C and berberine, they help regulate blood sugar and support immunity. Barberries add brightness to Persian rice dishes and herbal teas. (Berberis vulgaris)

47. Blue Fenugreek

Native to the Caucasus and parts of Eastern Europe, blue fenugreek has a nutty, slightly bitter taste with hints of hay. It’s harvested in summer and dried for later use. Rich in iron and fiber, it aids digestion and boosts energy. Commonly used in Georgian spice blends like khmeli suneli and in breads. (Trigonella caerulea)

48. Betel Leaf

Betel leaf, native to South and Southeast Asia, has a spicy, refreshing aroma with a peppery bite. It’s harvested year-round in tropical regions. Traditionally used as a mouth freshener and digestive aid, it contains antioxidants and antibacterial compounds. Betel leaves are used in wraps, snacks, and herbal preparations. (Piper betle)

49. Black Cumin

Black cumin, or nigella, is native to Western Asia and the Mediterranean. It has a warm, slightly bitter flavor with onion and oregano notes. Harvested in late summer, it’s rich in thymoquinone, which supports immunity and digestion. Common in Middle Eastern breads, curries, and pickles. (Nigella sativa)

50. Bush Basil

Bush basil, native to Australia, has a strong, spicy aroma with a hint of citrus. It thrives in warm climates and is harvested throughout the year. Known for antimicrobial properties, it supports respiratory health. Often used in marinades, sauces, and native spice rubs. (Ocimum tenuiflorum var. australe)

GRAINS, LEGUMES & SEEDS

51. Barley

Barley is one of the oldest cultivated grains, originating from the Fertile Crescent in the Middle East. It has a mild, nutty flavor with a chewy texture. Harvested mainly in spring and fall, barley is rich in fiber and beta-glucan, which support heart health and digestion. It’s often used in soups, stews, and as a base for malt and beer. (Hordeum vulgare)

52. Buckwheat

Despite its name, buckwheat is a gluten-free seed native to Central and East Asia. It has an earthy, slightly bitter flavor and is harvested in late summer. High in protein and antioxidants, it helps manage blood sugar and promotes heart health. Used in soba noodles, pancakes, and porridge. (Fagopyrum esculentum)

53. Black Beans

Black beans originated in Central and South America and are known for their mild, meaty flavor. Typically harvested in late summer, they’re high in protein, fiber, and iron, supporting muscle and digestive health. They’re a staple in Latin American dishes like burritos, soups, and rice bowls. (Phaseolus vulgaris)

54. Broad Bean

Also known as fava bean, the broad bean has Mediterranean origins and a buttery, nutty taste. It’s in season during spring and early summer. Packed with protein, folate, and fiber, it supports energy and heart health. Commonly used in Mediterranean and Middle Eastern dishes like falafel and stews. (Vicia faba)

55. Butter Bean

Butter beans, also called lima beans, originated in South America and have a creamy, mild flavor. They’re harvested in late summer and early fall. High in protein and potassium, they support muscle function and heart health. Often featured in casseroles, succotash, and soups. (Phaseolus lunatus)

56. Brown Rice

Brown rice, first cultivated in Asia, is whole-grain rice with a nutty flavor and chewy texture. Harvested mainly in autumn, it’s rich in manganese, magnesium, and fiber, which aid metabolism and digestion. It’s a healthy base for curries, rice bowls, and stir-fries. (Oryza sativa)

57. Black Lentils

Black lentils, or beluga lentils, originate from the Mediterranean region. They have an earthy flavor and firm texture that holds up well in cooking. In season during late summer and fall, they’re high in protein and folate, supporting muscle growth and red blood cell production. Ideal for salads, soups, and grain bowls. (Lens culinaris)

58. Bengal Gram

Bengal gram, or chickpea, is native to India and has a nutty, slightly earthy flavor. It’s harvested in spring and is rich in protein, fiber, and iron. It aids digestion and promotes energy levels. Commonly ground into gram flour or cooked in curries and snacks like chana masala. (Cicer arietinum)

59. Bambara Groundnut

This drought-resistant legume hails from Africa and has a sweet, nutty taste. Harvested mainly in late summer, it’s packed with protein and minerals, making it excellent for energy and growth. Used in porridges, soups, and roasted snacks. (Vigna subterranea)

60. Bulgur

Bulgur is an ancient Middle Eastern grain made from cracked, parboiled wheat. It has a light, nutty flavor and fluffy texture. Available year-round, it’s rich in fiber and iron, promoting digestion and heart health. Often featured in tabbouleh, pilaf, and grain salads. (Triticum durum)

DAIRY & CHEESES

61. Butter

Butter has been made for thousands of years, with origins tracing back to ancient Mesopotamia and India. It offers a rich, creamy flavor that enhances both sweet and savory dishes. Available year-round, butter is a source of fat-soluble vitamins like A, D, and E. It’s used for baking, sautéing, and spreading on bread. (Dairy product from Bos taurus milk)

62. Buttermilk

Originally a byproduct of butter churning, buttermilk has a tangy flavor and smooth texture. It’s produced worldwide, especially in Europe and South Asia. Consumed throughout the year, it’s rich in probiotics that aid digestion and support gut health. Commonly used in pancakes, biscuits, and marinades. (Fermented dairy product from Bos taurus milk)

63. Brie Cheese

Brie cheese comes from the Île-de-France region in France and is famous for its soft, creamy texture and mild, buttery flavor. It’s made year-round, but best enjoyed in cooler months. High in calcium and protein, it supports bone health. Brie is often served with bread, fruits, or baked until gooey. (Bos taurus milk product, soft-ripened)

64. Blue Cheese

Originating in France and Italy, blue cheese is known for its sharp, tangy flavor and distinctive blue veins. Made year-round, it’s rich in calcium and beneficial bacteria that support gut health. Crumbled on salads, melted in sauces, or served with pears and honey, it adds bold flavor. (Bos taurus milk product with Penicillium roqueforti)

65. Burrata

Burrata, an Italian cheese from Puglia, has a delicate outer shell of mozzarella filled with creamy stracciatella. It tastes buttery and fresh, best enjoyed in summer when milk is sweetest. Packed with protein and calcium, it nourishes bones and muscles. Perfect with tomatoes, basil, and olive oil. (Bos taurus milk cheese)

66. Bocconcini

Bocconcini are small mozzarella balls from Italy, known for their soft texture and delicate, milky flavor. Produced all year, they’re rich in calcium and protein. These bite-sized cheeses are often added to salads, pizzas, and appetizers for a light, fresh touch. (Bos taurus milk cheese)

67. Brick Cheese

Brick cheese was developed in Wisconsin, USA, in the 1870s. It has a mild, buttery flavor when young and becomes tangier as it ages. Made year-round, it’s a good source of calcium and vitamin B12. Often used in grilled cheese sandwiches and casseroles. (Bos taurus milk cheese)

68. Butterfat

Butterfat, the natural fat component in milk, is essential in making butter, cream, and ice cream. Found worldwide, it adds a smooth, rich taste to dairy products. Available year-round, it’s a dense energy source and supports vitamin absorption. Common in desserts, sauces, and baked goods. (Milk lipid from Bos taurus)

69. Buttercream

Buttercream originated in Europe and combines butter and sugar to create a smooth, sweet frosting. It’s made anytime but often during festive baking seasons. Though indulgent, it provides quick energy and a luscious texture for cakes, cupcakes, and pastries. (Confection derived from Bos taurus butter)

70. Boursin Cheese

Boursin cheese, created in Normandy, France, is a soft, spreadable cheese flavored with herbs and garlic. It has a creamy, tangy taste and is available year-round. High in calcium and protein, it supports bone health while adding flavor to appetizers, dips, and spreads. (Bos taurus milk cheese)

BREADS, PASTA & GRAIN-BASED FOODS

71. Bagel

Bagels originated in Poland’s Jewish communities in the 1600s and are known for their dense, chewy texture and golden crust. They have a mildly sweet, yeasty flavor and are enjoyed year-round. Made from wheat flour, they provide carbohydrates for energy. Bagels are often toasted and topped with cream cheese, smoked salmon, or butter. (Triticum aestivum product)

72. Brioche

Brioche comes from France and is a soft, buttery bread enriched with eggs and milk. It has a lightly sweet flavor and rich aroma, baked year-round but especially popular during holidays. High in carbs and moderate in protein, it provides quick energy. Commonly used for French toast, burgers, or as dessert bread. (Triticum aestivum product)

73. Baguette

The baguette, France’s signature bread, features a crisp crust and airy interior with a mildly nutty flavor. Baked daily across the country, it’s best enjoyed fresh. Rich in carbohydrates and low in fat, it provides energy and satiety. Perfect with cheese, soups, or simply buttered. (Triticum aestivum product)

74. Breadstick

Breadsticks were first made in Italy’s Piedmont region and are long, thin, and crispy. They have a delicate flavor with a hint of olive oil or herbs. Typically baked year-round, they’re low in fat and make a light snack or appetizer. Served alongside soups, dips, and salads. (Triticum aestivum product)

75. Biscuit

Biscuits in American cuisine are fluffy, buttery quick breads that originated in the southern United States. They have a rich, savory flavor with a soft crumb. Often made fresh in fall and winter breakfasts, they’re a source of carbohydrates and calcium. Commonly paired with gravy, honey, or jam. (Triticum aestivum product)

76. Bannock

Bannock traces its roots to Scottish and Indigenous North American traditions. It’s a flat, round bread with a hearty, slightly dense texture and mild flavor. Often cooked on a griddle year-round, it provides energy and fiber. Eaten with stews or as a base for sandwiches. (Triticum aestivum or Hordeum vulgare product)

77. Barley Bread

Barley bread was a staple in ancient Greece and Rome, made from ground barley grains. It has a hearty, nutty flavor and is typically baked in cool months. High in soluble fiber, it helps lower cholesterol and supports digestion. Often enjoyed with soups and stews. (Hordeum vulgare product)

78. Bao Bun

Bao buns originate from China and are soft, steamed buns with a fluffy texture and slightly sweet taste. Enjoyed year-round, they’re low in fat and a good source of carbohydrates. Commonly filled with pork, chicken, or vegetables. (Triticum aestivum product)

79. Bulgur Pilaf

Bulgur pilaf is a Middle Eastern dish made from cracked wheat sautéed with onions, tomatoes, and spices. It has a nutty, savory flavor and is typically enjoyed in cooler months. Packed with fiber and iron, it supports digestion and energy. Served as a side or vegetarian main. (Triticum durum product)

80. Buckwheat Noodles

Also known as soba, buckwheat noodles hail from Japan and have a nutty, earthy taste. Usually served cold in summer or hot in soups during winter. Gluten-free and rich in protein, they help manage blood sugar and improve circulation. Popular in Japanese cuisine with soy-based sauces. (Fagopyrum esculentum product)

CONDIMENTS & SAUCES

81. Barbecue Sauce

Barbecue sauce originated in the southern United States and combines sweet, smoky, and tangy flavors. It’s enjoyed year-round, especially during summer grilling season. Made with tomatoes, vinegar, and spices, it contains antioxidants like lycopene that support heart health. Commonly brushed over grilled meats, burgers, and ribs. (Condiment derived from Solanum lycopersicum and vinegar)

82. Béarnaise Sauce

Béarnaise sauce comes from France and is a rich, buttery emulsion flavored with tarragon and shallots. It has a creamy texture and tangy herb flavor, best served fresh. Typically prepared during festive meals, it’s a good source of fats that enhance nutrient absorption. Served with steak, fish, or vegetables. (Sauce derived from butter and egg yolk emulsion)

83. Béchamel Sauce

Béchamel sauce, one of France’s “mother sauces,” is made from milk, butter, and flour. It has a smooth, velvety texture and mild creamy taste. Made year-round, it’s rich in calcium and protein. Used as a base for lasagna, casseroles, and gratins. (Sauce derived from dairy and wheat flour)

84. Brown Sauce

Brown sauce, popular in the United Kingdom, features a tangy-sweet flavor from tomatoes, molasses, and vinegar. It’s enjoyed all year, especially at breakfast tables. Containing potassium and trace antioxidants, it adds zest without being heavy. Served with sausages, fries, or sandwiches. (Condiment derived from tomato and vinegar base)

85. Basil Pesto

Basil pesto hails from Genoa, Italy, blending basil, garlic, pine nuts, olive oil, and cheese. It tastes bright, nutty, and aromatic. Best made in summer when basil peaks, it’s rich in healthy fats and antioxidants that support heart health. Commonly tossed with pasta or spread on bread. (Sauce derived from Ocimum basilicum leaves)

86. Blue Cheese Dressing

Blue cheese dressing originated in the U.S. and combines crumbled blue cheese with mayonnaise or yogurt. It has a tangy, creamy flavor and is made year-round. Rich in calcium and probiotics, it supports bone and gut health. Perfect for salads, wings, and vegetable dips. (Dressing derived from Penicillium roqueforti cheese)

87. Buffalo Sauce

Buffalo sauce was created in Buffalo, New York, by mixing hot sauce with butter. It has a fiery, tangy, and buttery flavor. Usually enjoyed in fall and winter, it contains capsaicin that boosts metabolism. Commonly paired with chicken wings, fries, or sandwiches. (Condiment derived from Capsicum frutescens and butter)

88. Balsamic Vinegar

Balsamic vinegar originated in Modena, Italy, and has a sweet, tart, and complex flavor profile. Aged for years, it’s produced year-round. Rich in polyphenols, it supports blood sugar balance and digestion. Used in dressings, marinades, and glazes for meats or fruits. (Vinegar derived from Vitis vinifera grapes)

89. Black Bean Sauce

Black bean sauce comes from Chinese cuisine, made from fermented black soybeans. It has a savory, salty, and umami-rich taste. Typically produced year-round, it’s rich in protein and probiotics that aid digestion. Used in stir-fries, noodles, and steamed dishes. (Sauce derived from Glycine max)

90. Banana Ketchup

Banana ketchup was invented in the Philippines during World War II as a tomato substitute. It tastes sweet and tangy with a hint of spice. Available year-round, it’s high in potassium and vitamins A and C. Popular on fried foods, meats, and even pasta. (Condiment derived from Musa acuminata and vinegar)

SNACKS & SWEETS

91. Brownie

Brownies originated in the United States in the late 19th century and are known for their fudgy, chocolatey richness. Their dense, moist texture and deep cocoa flavor make them an all-season favorite. Packed with quick-release energy from sugar and carbs, they’re an indulgent treat. Brownies are commonly baked with nuts, fudge swirls, or caramel toppings. (Dessert derived from Theobroma cacao and Triticum aestivum)

92. Baklava

Baklava, a Middle Eastern and Mediterranean dessert, is made with layers of phyllo pastry, nuts, butter, and honey syrup. It has a crisp, flaky texture with a sweet, nutty taste. Usually prepared for festive occasions, it provides energy and heart-healthy fats from nuts. Popular in Turkish, Greek, and Arabic cuisines. (Pastry derived from Triticum aestivum and honey)

93. Biscotti

Biscotti, originally from Italy’s Tuscany region, are twice-baked cookies with a crunchy, nutty texture. They have a mildly sweet flavor and pair perfectly with coffee or wine. Made year-round, they’re lower in fat and high in protein when almonds are added. A classic snack for dipping and gifting. (Biscuit derived from Triticum aestivum and Prunus dulcis)

94. Butter Cookie

Butter cookies, originating from Denmark, are crisp and tender with a rich buttery flavor. Enjoyed especially during holidays, they’re made year-round and stored well. High in carbohydrates and fat, they provide quick energy. Often shaped into rings or stars and decorated with sugar. (Cookie derived from Triticum aestivum and Bos taurus butter)

95. Banana Bread

Banana bread became popular in the U.S. during the 1930s as a way to use overripe bananas. It has a moist, sweet taste with hints of caramelized fruit. Baked year-round, it’s a good source of potassium and fiber. Commonly enjoyed for breakfast or as a snack with nuts or chocolate chips. (Bread derived from Musa acuminata and Triticum aestivum)

96. Blondie

Blondies, often called “vanilla brownies,” originated in the U.S. and feature a rich, caramel-like flavor from brown sugar. Soft and chewy, they’re baked year-round. Providing quick energy, they’re a lighter alternative to chocolate brownies. Often baked with nuts or white chocolate chips. (Dessert derived from Saccharum officinarum and Triticum aestivum)

97. Bubble Gum

Bubble gum was invented in Philadelphia in 1928 and is famous for its sweet, fruity flavor and chewy texture. Enjoyed worldwide year-round, it’s primarily for fun rather than nutrition but helps freshen breath. Popular in candies, gumballs, and nostalgic treats. (Confection derived from natural latex and sugar syrup)

98. Bread Pudding

Bread pudding originated in medieval England as a way to use leftover bread. It has a custardy texture with a sweet, spiced flavor. Typically enjoyed in cooler months, it provides warmth and comfort with its mix of milk, eggs, and sugar. Commonly served with caramel or rum sauce. (Dessert derived from Triticum aestivum and Bos taurus milk)

99. Butterscotch

Butterscotch hails from Yorkshire, England, and is made by heating brown sugar and butter until caramelized. It has a rich, buttery-sweet taste. Made year-round, it provides a quick energy boost and a nostalgic sweetness. Found in candies, sauces, and puddings. (Confection derived from Saccharum officinarum and Bos taurus butter)

100. Blueberry Muffin

The blueberry muffin, an American breakfast favorite, blends tangy blueberries into a soft, sweet crumb. Best in summer when berries peak, it’s rich in antioxidants and vitamin C. A comforting, energy-boosting snack served warm with butter or coffee. (Baked good derived from Vaccinium corymbosum and Triticum aestivum)

Ever wondered how many delicious foods start with the letter A? From crisp apples and creamy avocados to aromatic allspice and hearty Alfredo pasta, this list is a feast of flavors that’ll surprise your taste buds. Whether you’re a foodie, a home cook, or just curious, our roundup of 100 foods that start with A takes you on a tasty journey across fruits, vegetables, grains, dairy, spices, snacks, and even full dishes and drinks. You’ll discover familiar favorites and rare finds from around the world — all united by one letter! So grab your apron (or your notepad) and get ready to explore a world of A-mazing ingredients perfect for cooking inspiration, fun quizzes, or your next culinary adventure.

Foods That Start with A

FRUITS

1. Apple

Originating from Central Asia, apples are now grown in orchards across the world, especially in the U.S., China, and Europe. They come in a range of flavors — from sweet Honeycrisp to tart Granny Smith — and are typically harvested from late summer through fall. Packed with fiber, vitamin C, and antioxidants, apples support digestion and heart health. They’re incredibly versatile, enjoyed fresh, baked in pies, or simmered into sauces and ciders. (Malus domestica)

2. Apricot

Native to Central Asia and cultivated widely in Mediterranean regions, apricots offer a delicate balance of sweetness and tang. Their peak season runs from late spring to early summer. These golden fruits are rich in beta-carotene and vitamin A, known to boost skin and eye health. Apricots shine in jams, pastries, salads, and even savory tagines. (Prunus armeniaca)

3. Avocado

Originating in southern Mexico, avocados are now grown throughout Central and South America as well as California. Their creamy, buttery texture and mild, nutty flavor make them a year-round favorite, with peak season from late winter to early summer. Rich in healthy fats, potassium, and fiber, avocados promote heart and skin health. They’re a staple in guacamole, salads, toast, and smoothies. (Persea americana)

4. Acerola

Also called the Barbados cherry, acerola hails from the Caribbean and parts of South America. It has a tangy-sweet flavor reminiscent of a mix between cherry and citrus, and is typically in season during spring and early summer. This fruit is celebrated for its exceptionally high vitamin C content, supporting immunity and skin vitality. Acerola is often used in juices, jams, and supplements. (Malpighia emarginata)

5. Ackee

A native fruit of West Africa, ackee is now Jamaica’s national fruit and a key part of its cuisine. When ripe, it has a soft, buttery texture and a mild, nutty flavor. Harvested mainly in winter and spring, ackee provides protein, fiber, and essential fatty acids. It’s most famously cooked with salted codfish in Jamaica’s beloved dish, “Ackee and Saltfish.” (Blighia sapida)

6. Ambarella

Commonly grown in tropical regions like Southeast Asia and the Caribbean, ambarella offers a crisp texture with a mix of tart and slightly sweet flavor. The fruit is usually harvested in summer. High in vitamin C and fiber, it supports digestion and immunity. Ambarella is eaten fresh with chili salt, made into chutneys, or used in refreshing juices. (Spondias dulcis)

7. Atemoya

A hybrid of the sugar apple and cherimoya, atemoya is native to the tropics of South America and cultivated in areas like Taiwan and Florida. It has a creamy, custard-like flesh that tastes like a blend of pineapple and vanilla. In season from late summer through early winter, it’s rich in vitamin C, B6, and magnesium. Atemoya is enjoyed chilled, blended into smoothies, or served as a dessert fruit. (Annona × atemoya)

8. Asian Pear

Originally from East Asia, especially China, Korea, and Japan, Asian pears are prized for their crisp, juicy bite and mild sweetness. They’re harvested in late summer through early fall. These pears are rich in fiber, vitamin C, and antioxidants that promote hydration and gut health. Often eaten fresh, they’re also used in salads, marinades, and desserts. (Pyrus pyrifolia)

9. Aronia Berry

Also known as chokeberry, the aronia berry originates from North America and thrives in temperate climates. It has a tart, astringent taste and is usually harvested in late summer. These berries are packed with antioxidants and anthocyanins that support heart and immune health. They’re commonly used in juices, jams, syrups, and baked goods. (Aronia melanocarpa)

10. African Star Apple

Native to tropical West Africa, the African star apple has a sweet yet slightly tangy flavor and a jelly-like texture. It’s typically in season from December to April. Rich in vitamin C, calcium, and iron, this fruit is valued for boosting immunity and bone strength. It’s enjoyed fresh, juiced, or used in traditional African desserts. (Chrysophyllum albidum)

VEGETABLES

11. Artichoke

Native to the Mediterranean region, artichokes are now widely grown in California and southern Europe. They have a mild, nutty flavor with a tender heart and slightly bitter leaves. Artichokes are in season from spring through early summer. Packed with fiber, vitamin C, and antioxidants, they help support liver and digestive health. Commonly steamed, roasted, or stuffed, artichokes also shine in dips and pasta dishes. (Cynara scolymus)

12. Asparagus

Originating from Europe and Western Asia, asparagus is a springtime vegetable loved for its grassy, slightly earthy taste. Its peak season runs from March to June. Rich in folate, fiber, and vitamin K, asparagus promotes healthy digestion and supports cell growth. It’s delicious when grilled, roasted, or added to risottos and salads. (Asparagus officinalis)

13. Arugula

Arugula, native to the Mediterranean, brings a peppery, slightly bitter flavor that adds zest to salads and sandwiches. It thrives in cooler seasons, mainly spring and fall. This leafy green is packed with calcium, potassium, and antioxidants that benefit bone and heart health. Arugula is often tossed in salads, used as a pizza topping, or blended into pesto. (Eruca vesicaria)

14. Amaranth Leaves

Amaranth leaves are native to Central and South America but are now grown worldwide in tropical regions. They have a mild, spinach-like taste with a hint of nuttiness and are usually harvested during warm months. High in iron, calcium, and vitamin C, they’re great for boosting immunity and supporting blood health. These leaves are cooked in soups, stir-fries, or steamed as a side dish. (Amaranthus tricolor)

15. Aubergine (Eggplant)

Originally from India and Southeast Asia, aubergine — or eggplant — has a mild, slightly bitter taste that becomes creamy when cooked. Its main season is summer through early fall. It’s rich in fiber, potassium, and antioxidants that promote heart and brain health. Popular in cuisines worldwide, eggplant stars in dishes like ratatouille, baba ganoush, and eggplant parmesan. (Solanum melongena)

16. Azuki Bean Sprouts

Grown mainly in East Asia, azuki bean sprouts come from the small red azuki beans. They have a crisp texture and a subtly nutty, earthy flavor. Sprouting season is year-round under controlled conditions. High in protein, folate, and enzymes, they aid digestion and boost metabolism. These sprouts are used in Asian salads, stir-fries, and soups. (Vigna angularis)

17. Alfalfa Sprouts

Native to South and Central Asia, alfalfa sprouts have a mild, slightly sweet taste and a crunchy texture. They can be grown indoors throughout the year. These sprouts are nutrient-dense, containing vitamins K, C, and B, as well as phytoestrogens that support heart and bone health. Commonly added to sandwiches, wraps, and salads, they add freshness and crunch. (Medicago sativa)

18. Arracacha

A South American root vegetable native to the Andes, arracacha tastes like a mix between carrot and celery with a hint of nuttiness. It’s typically harvested from late summer through winter. Rich in complex carbohydrates, calcium, and vitamin A, it provides steady energy and supports bone health. Often boiled, mashed, or used in soups, arracacha is a staple in Andean cuisine. (Arracacia xanthorrhiza)

19. Angelica Root

Angelica root, native to northern Europe and Asia, has an aromatic, slightly sweet, and herbal flavor. Harvested mainly in late summer, it’s prized for its digestive and anti-inflammatory benefits. Traditionally used in herbal medicine, it’s also used to flavor liqueurs like Chartreuse and vermouth, or candied for baking. (Angelica archangelica)

20. Ahipa

Originating from the Andes region of South America, ahipa is a crunchy root vegetable with a mildly sweet, nutty flavor similar to jicama. It’s typically in season during spring and summer. High in fiber, vitamin C, and water content, it helps with hydration and digestion. Ahipa is enjoyed raw in salads or sliced as a refreshing snack. (Pachyrhizus ahipa)

SPICES & HERBS

21. Allspice

Native to Jamaica and Central America, allspice comes from the dried berries of the Pimenta dioica tree. It has a warm, complex flavor that tastes like a mix of cinnamon, nutmeg, and cloves. Harvested mainly in late summer, it’s known for its antioxidant and anti-inflammatory properties. Allspice is used in both sweet and savory dishes, including jerk seasoning, pumpkin pies, and spiced drinks. (Pimenta dioica)

22. Anise

Anise, native to the eastern Mediterranean and Southwest Asia, has a sweet, licorice-like flavor that adds warmth to foods and drinks. It’s typically harvested in late summer. Rich in antioxidants and digestive compounds, anise helps soothe the stomach and reduce bloating. It’s popular in cookies, breads, herbal teas, and liqueurs like ouzo and sambuca. (Pimpinella anisum)

23. Asafoetida

Originating from Iran and Afghanistan, asafoetida is a pungent resin derived from the roots of the Ferula plant. Its strong, garlicky aroma mellows when cooked, adding a savory umami depth to dishes. Harvested in spring and early summer, it’s valued for aiding digestion and reducing gas. Commonly used in Indian cooking, asafoetida flavors lentil stews, curries, and pickles. (Ferula assa-foetida)

24. Aleppo Pepper

Named after the Syrian city of Aleppo, this pepper is cultivated across the Middle East and parts of Turkey. It offers a mild heat with fruity, cumin-like undertones and a hint of tanginess. Harvested in late summer, Aleppo pepper provides antioxidants and capsaicin for metabolism support. It’s used to season grilled meats, vegetables, and dips like hummus. (Capsicum annuum)

25. Annatto

Annatto seeds come from the tropical Bixa orellana tree, native to Central and South America. They have a slightly sweet, peppery, and earthy flavor with a hint of nutmeg. Harvested year-round in warm regions, annatto is rich in carotenoids that promote eye and skin health. Often used as a natural food coloring and spice, it flavors rice dishes, stews, and cheeses like cheddar. (Bixa orellana)

26. Ajwain

Native to India and the Middle East, ajwain seeds have a bold, thyme-like flavor with a slightly bitter edge. They’re typically harvested in late summer. Known for their digestive and antibacterial benefits, ajwain seeds are a traditional remedy for indigestion. In cooking, they’re used to flavor Indian breads, curries, and fried snacks. (Trachyspermum ammi)

27. Amchur (Dried Mango Powder)

Amchur is made from unripe green mangoes dried and ground into powder, primarily in India. It has a tangy, fruity flavor similar to tamarind but less acidic. Harvest season for mangoes is late spring through summer. Rich in vitamin C and antioxidants, amchur supports immunity and digestion. It’s used to add zest to chutneys, marinades, and Indian curries. (Mangifera indica)

28. Angelica Herb

Native to northern Europe and parts of Asia, angelica has a sweet, aromatic flavor with hints of celery and juniper. It’s harvested in late summer when the leaves and roots are most flavorful. Traditionally used for its digestive and calming properties, it’s rich in essential oils and antioxidants. Angelica flavors liqueurs, herbal teas, and candied desserts. (Angelica archangelica)

29. Ashwagandha

Originating in India and the Middle East, ashwagandha is an ancient medicinal herb with an earthy, slightly bitter taste. The root is harvested mainly in winter. Known for reducing stress and improving energy levels, it’s valued in Ayurveda as an adaptogen. Ashwagandha is often used in teas, tonics, and wellness supplements. (Withania somnifera)

30. Achiote

Achiote, native to tropical regions of the Americas, comes from the seeds of the Bixa orellana tree (like annatto). It has a mild, peppery flavor with hints of nuttiness and sweetness. Harvested throughout the year in warm climates, it’s rich in antioxidants and supports skin health. Achiote paste is a key ingredient in Latin American and Filipino dishes like cochinita pibil and adobo. (Bixa orellana)

GRAINS, LEGUMES & SEEDS

31. Amaranth

Originating in Central and South America, amaranth has been cultivated for thousands of years as a staple grain of the Aztecs. It has a nutty, slightly earthy flavor and is harvested in late summer. Rich in protein, iron, and lysine, amaranth supports muscle growth and immune health. It’s often cooked like porridge, popped like popcorn, or used in gluten-free baking. (Amaranthus caudatus)

32. Adzuki Beans

Native to East Asia, adzuki beans are small, red legumes with a mild, sweet, and nutty taste. They’re typically harvested in late summer or early fall. High in protein, fiber, and antioxidants, they promote heart health and aid digestion. Commonly used in Japanese and Korean cuisines, adzuki beans appear in sweet pastes, soups, and desserts like red bean mochi. (Vigna angularis)

33. Almonds

Almonds originate from the Middle East and are now widely grown in California, which leads global production. They have a rich, slightly sweet, and nutty flavor. Harvested from late summer through early fall, almonds are full of healthy fats, vitamin E, and magnesium that support heart and brain health. They’re enjoyed raw, roasted, or used in pastries, nut milks, and sauces. (Prunus dulcis)

34. Alfalfa Seeds

Alfalfa seeds, native to South and Central Asia, are known for their mild, grassy flavor when sprouted. They can be grown year-round indoors. These nutrient-dense seeds are packed with protein, vitamins K and C, and phytoestrogens that promote bone and heart health. The sprouts are popular in salads, sandwiches, and smoothies for a fresh crunch. (Medicago sativa)

35. Anasazi Beans

First cultivated by the ancient Pueblo people in the American Southwest, Anasazi beans have a slightly sweet, mild flavor with a creamy texture. Harvested in late summer, they cook quickly and are easy to digest. High in fiber and protein, they help balance blood sugar and support gut health. Anasazi beans are great in chili, stews, and refried bean dishes. (Phaseolus vulgaris)

36. Arborio Rice

Originating in Italy’s Po Valley, Arborio rice is known for its short, plump grains and creamy texture. It has a subtle, starchy flavor and is harvested in late summer. This rice is rich in carbohydrates and provides quick energy. Arborio is best known for creating the velvety texture in risottos and rice puddings. (Oryza sativa)

37. Australian Lentils

Grown primarily in South Australia, these lentils have a mild, earthy flavor with a soft texture once cooked. They’re harvested in late spring and early summer. Rich in protein, iron, and fiber, lentils support heart and digestive health. They’re widely used in soups, stews, curries, and salads. (Lens culinaris)

38. Azuki Beans (Red Beans)

Closely related to adzuki beans, red beans are native to East Asia and are beloved for their mildly sweet, nutty flavor. Their harvest season runs from late summer to fall. They’re a rich source of plant-based protein and antioxidants, aiding metabolism and heart health. Commonly used in desserts, soups, and bean pastes, they’re especially popular in Asian sweets. (Vigna angularis)

39. Ancient Grains Mix

An ancient grains mix usually combines heritage grains like quinoa, millet, amaranth, and farro — crops that date back thousands of years across Africa, Asia, and the Americas. The blend offers a nutty, hearty flavor and can be grown in varying climates depending on the grain. Packed with fiber, protein, and minerals, it boosts energy and digestion. It’s ideal for salads, pilafs, and healthy grain bowls. (Various species)

40. African Pearl Millet

Native to the Sahel region of Africa, pearl millet is a hardy grain with a slightly nutty, earthy flavor. It thrives in arid conditions and is typically harvested in late summer. Rich in iron, magnesium, and fiber, millet helps maintain energy and supports heart health. It’s often ground into flour for porridge, flatbreads, and traditional African dishes. (Pennisetum glaucum)

DAIRY & CHEESES

41. Asiago Cheese

Originating from the Veneto region of Italy, Asiago cheese offers a flavor that ranges from smooth and mild when young to sharp and nutty when aged. It’s made year-round from cow’s milk, with the best wheels produced in spring and summer. Rich in calcium and protein, it supports bone and muscle health. Asiago melts beautifully on sandwiches, pasta, and risottos. (Bos taurus milk)

42. American Cheese

Developed in the United States, American cheese is known for its creamy, mild, and slightly salty flavor. It’s produced year-round and valued for its smooth melting quality. Containing calcium and protein, it adds richness to meals, though it’s best enjoyed in moderation. Most famously, it’s used in grilled cheese sandwiches, cheeseburgers, and casseroles. (Bos taurus milk)

43. Aged Cheddar

Cheddar cheese originated in England’s Somerset region and gains its bold, sharp flavor from months or even years of aging. Made year-round, it peaks in flavor during cooler months. It’s high in calcium and phosphorus, promoting bone health. Aged cheddar adds a robust taste to macaroni and cheese, soups, and savory pies. (Bos taurus milk)

44. Ayrshire Milk

Produced from Ayrshire cows native to Scotland, this milk is prized for its balanced fat and protein content. It has a creamy, slightly sweet taste and is available year-round. Packed with calcium, vitamin D, and essential proteins, Ayrshire milk supports strong bones and muscle recovery. It’s used for drinking, coffee frothing, and artisanal cheese-making. (Bos taurus milk)

45. Alpine Cheese

Alpine cheeses, such as Gruyère and Comté, originate from the mountain regions of Switzerland and France. They have a nutty, slightly fruity flavor that deepens with age. Traditionally produced in summer when cows graze on alpine pastures, these cheeses are rich in calcium and omega-3s. Perfect for melting, they shine in fondue, raclette, and gratins. (Bos taurus milk)

46. Amasi (Fermented Milk)

A traditional dairy product from southern Africa, Amasi is fermented cow’s milk with a tangy, yogurt-like flavor. It’s available year-round and thrives in warm climates. Packed with probiotics and calcium, it supports gut health and digestion. Amasi is often enjoyed chilled as a drink or poured over porridge. (Bos taurus milk)

47. Armenian String Cheese

Originating from Armenia, this cheese is semi-soft with a salty, buttery flavor and a unique stringy texture. It’s made year-round, traditionally flavored with nigella seeds or caraway. Rich in calcium and protein, it helps maintain bone strength and satiety. Armenian string cheese is enjoyed as a snack or served with bread and olives. (Bos taurus milk)

48. Añejo Cheese

Añejo cheese, from Mexico, is a firm, aged cheese made from skimmed cow’s milk, with a salty, tangy flavor. It’s typically produced year-round, with peak flavor after several months of aging. High in calcium and protein, it promotes bone and muscle health. Añejo is often crumbled over tacos, enchiladas, and salads. (Bos taurus milk)

49. Applewood Smoked Cheese

Originating in England, Applewood smoked cheese has a creamy texture and a distinctive smoky flavor with a hint of paprika. Made year-round from cow’s milk, it’s rich in calcium and provides a satisfying source of protein. It’s delicious on burgers, sandwiches, or cheese platters for a smoky twist. (Bos taurus milk)

50. Austrian Emmental

Hailing from Austria, this Emmental-style cheese features a mild, nutty flavor and its signature “holes” formed during aging. Produced year-round, it’s especially popular in cooler months. Packed with calcium and vitamin B12, it supports energy and bone health. Austrian Emmental melts beautifully in sandwiches, fondues, and casseroles. (Bos taurus milk)

BREADS, PASTA & GRAIN-BASED FOODS

51. Angel Hair Pasta

Originating from Italy, angel hair pasta—also known as capellini—is a thin, delicate pasta made from durum wheat semolina. It has a light, silky texture and a mild, neutral flavor that pairs beautifully with simple sauces. Available year-round, it’s a good source of carbohydrates and energy. Often served with olive oil, seafood, or light tomato sauces, it’s ideal for quick, elegant meals. (Triticum durum)

52. Anadama Bread

A traditional New England bread, Anadama bread is made from wheat flour, cornmeal, and molasses, giving it a slightly sweet, hearty taste. Baked year-round, it’s rich in fiber and iron, supporting digestive and energy health. This rustic loaf is perfect for breakfast toast, sandwiches, or served warm with butter and soups. (Triticum aestivum)

53. Apple Strudel

Originating in Austria, apple strudel is a flaky pastry filled with spiced apples, sugar, and raisins. It has a sweet, tart flavor wrapped in buttery layers of dough. Usually enjoyed in fall when apples are in season, it’s a comforting dessert rich in fiber and antioxidants from the fruit. Apple strudel is often served warm with vanilla sauce or ice cream. (Malus domestica)

54. Almond Croissant

A French pastry beloved worldwide, the almond croissant features buttery, flaky layers filled with sweet almond paste and topped with sliced almonds. Available year-round in bakeries, it offers healthy fats and vitamin E from almonds. It’s enjoyed as a breakfast treat or an indulgent afternoon snack with coffee. (Prunus dulcis)

55. Arepa

Native to Venezuela and Colombia, arepas are cornmeal patties with a soft inside and crispy crust. Mildly savory with a hint of sweetness, they’re made year-round using pre-cooked corn flour. Naturally gluten-free and rich in carbohydrates, arepas provide lasting energy. They’re stuffed with cheese, meats, or beans for a delicious and versatile meal. (Zea mays)

56. Arancini

Originating from Sicily, arancini are golden, fried rice balls stuffed with cheese, meat, or vegetables. They have a savory, rich flavor and a satisfying crunch. Made year-round, they’re high in energy and provide protein and fiber when filled with legumes or grains. Arancini are enjoyed as street food or appetizers across Italy. (Oryza sativa)

57. Agnolotti Pasta

Agnolotti pasta hails from the Piedmont region of Italy and resembles small, filled pockets similar to ravioli. It has a tender bite and absorbs sauces beautifully. Prepared throughout the year, it’s rich in carbohydrates and protein when filled with meats or cheese. Agnolotti is often served in butter-sage sauce or light broths. (Triticum durum)

58. Anpan (Japanese Bread)

Anpan is a soft Japanese bread roll filled with sweet red bean paste, first created in the 19th century. It has a subtly sweet flavor and pillowy texture. Available all year, it offers carbohydrates for energy and plant-based protein from beans. Anpan is a popular snack or tea-time treat across Japan. (Triticum aestivum)

59. Amaretti Cookies

Originating in Italy, amaretti cookies are crisp on the outside and chewy inside, with an intense almond flavor. Made from almonds, egg whites, and sugar, they’re baked year-round. Rich in plant-based protein and vitamin E, they’re a satisfying sweet treat. These cookies are often served with coffee or crumbled over desserts like tiramisu. (Prunus dulcis)

60. Appam (Rice Pancake)

Appam, a South Indian delicacy, is a soft, bowl-shaped pancake made from fermented rice and coconut batter. It has a slightly tangy flavor and airy texture. Prepared year-round, it’s gluten-free and aids digestion thanks to natural fermentation. Appam is commonly served with coconut milk, stews, or spicy curries. (Oryza sativa)

CONDIMENTS & SAUCES

61. Aioli

Originating from the Mediterranean region, especially southern France and Spain, aioli is a creamy garlic-based sauce made from olive oil, garlic, and lemon juice. It has a rich, tangy, and slightly pungent flavor. Made year-round, it’s known for its heart-healthy fats and antioxidants from olive oil. Aioli is perfect as a dip for fries, spread on sandwiches, or served with seafood. (Allium sativum)

62. Alfredo Sauce

First created in Rome, Alfredo sauce blends butter, cream, and Parmesan cheese into a silky, indulgent sauce. It has a mild, buttery flavor with a savory cheese note. Available year-round, it provides calcium and energy from healthy fats. Most famously used in fettuccine Alfredo, it also complements chicken, seafood, and vegetable pasta dishes. (Bos taurus milk)

63. Apple Butter

Apple butter originated in Europe and became popular in American farm kitchens. It has a smooth, spreadable texture and a deep, caramelized apple flavor with warm spice notes. Best made in fall during apple season, it’s rich in antioxidants and fiber. Apple butter is delicious on toast, pancakes, and in baked goods. (Malus domestica)

64. Apple Chutney

Commonly made in India and the UK, apple chutney combines apples, vinegar, sugar, and spices for a tangy-sweet condiment. It’s often prepared in autumn when apples are abundant. Packed with vitamin C and fiber, it supports digestion and immunity. Apple chutney pairs beautifully with roasted meats, curries, and cheese boards. (Malus domestica)

65. Apricot Jam

Originating in Central Asia and now loved worldwide, apricot jam has a sweet, slightly tart flavor with a golden hue. Typically made in summer when apricots are ripe, it’s a source of vitamin A and antioxidants that benefit eye and skin health. Spread on toast or used as a pastry glaze, it adds a burst of natural sweetness. (Prunus armeniaca)

66. Anchovy Paste

Popular in Mediterranean cuisine, anchovy paste is made from ground anchovies, salt, and oil. It has a salty, umami flavor that adds depth to sauces and dressings. Available year-round, it’s high in omega-3 fatty acids and protein, which support heart and brain health. It’s commonly used in Caesar dressing, pasta sauces, and tapenades. (Engraulidae family)

67. Agave Syrup

Native to Mexico, agave syrup (or nectar) is derived from the blue agave plant. It has a mild, caramel-like sweetness with a thin consistency. Harvested year-round, it’s a natural sweetener with a lower glycemic index than sugar. Agave syrup is used to sweeten beverages, desserts, and baked goods. (Agave tequilana)

68. Aged Balsamic Vinegar

Originating in Modena, Italy, aged balsamic vinegar is made from grape must that’s fermented and matured in wooden barrels. It has a complex, sweet-tart flavor with a syrupy texture. Available year-round, it’s rich in antioxidants that support heart health. Drizzle it over salads, grilled vegetables, or strawberries for a gourmet touch. (Vitis vinifera)

69. Avocado Dip

A Mexican favorite, avocado dip—often called guacamole—is made from mashed avocados, lime, and seasonings. It has a creamy texture and a refreshing, tangy taste. Avocados peak in late winter through summer and are packed with healthy fats and potassium for heart wellness. This dip pairs perfectly with tortilla chips, tacos, or veggie sticks. (Persea americana)

70. Apple Cider Vinegar

Apple cider vinegar, believed to have ancient roots in Europe, is made by fermenting apple juice into a tangy, acidic liquid. It has a sharp flavor with fruity undertones and is available year-round. Known for aiding digestion and balancing blood sugar, it’s a kitchen staple for dressings, marinades, and wellness drinks. (Malus domestica)

SNACKS & SWEETS

71. Almond Brittle

Originating from Europe and popularized in the United States, almond brittle is a crunchy candy made by caramelizing sugar and mixing it with roasted almonds. It has a sweet, nutty flavor with a satisfying snap. Made year-round, it provides healthy fats and vitamin E from almonds. Often enjoyed as a snack or dessert topping, it pairs well with coffee or ice cream. (Prunus dulcis)

72. Apple Pie

A beloved American classic with European roots, apple pie features tender spiced apples baked in a flaky pastry crust. It has a warm, sweet, and slightly tart flavor. Most popular in fall when apples are in season, it’s rich in fiber and antioxidants. Apple pie is served as a comforting dessert, often topped with vanilla ice cream or whipped cream. (Malus domestica)

73. Angel Food Cake

Developed in the United States in the 19th century, angel food cake is a light, fluffy dessert made with whipped egg whites and no butter. It tastes subtly sweet with a delicate vanilla note. Enjoyed year-round, it’s low in fat and calories while offering a soft source of protein from egg whites. It’s commonly paired with berries and whipped cream. (Gallus gallus domesticus)

74. Apricot Tart

Originating from France, the apricot tart combines buttery pastry with a sweet-tart fruit filling. Its flavor balances the natural tanginess of apricots with rich, caramelized notes. Usually made in summer when apricots are ripe, it’s high in vitamin A and antioxidants. Served warm or chilled, it’s a favorite dessert in cafés and home kitchens alike. (Prunus armeniaca)

75. Animal Crackers

Invented in England and later produced in the U.S., animal crackers are lightly sweet, crunchy cookies shaped like zoo animals. They have a mild vanilla flavor and are made year-round. Though a treat, they offer a bit of calcium and iron. Popular with children, they’re great for snacking or decorating desserts. (Triticum aestivum)

76. Apple Chips

Apple chips, made by dehydrating or baking thin apple slices, originated as a healthy snack in the U.S. They have a naturally sweet, crisp texture with a hint of cinnamon. Best made in autumn, they retain fiber and antioxidants from fresh apples. A great alternative to fried snacks, apple chips are perfect for on-the-go munching. (Malus domestica)

77. Almond Butter Cups

A modern twist on the classic peanut butter cup, almond butter cups originated in North America and feature a rich blend of creamy almond butter coated in chocolate. They taste nutty, sweet, and indulgent. Made year-round, they provide protein, fiber, and healthy fats. These treats are ideal for satisfying sweet cravings in a healthier way. (Prunus dulcis)

78. Aero Chocolate Bar

First created in England in the 1930s, the Aero bar is famous for its bubbly, airy texture that melts instantly on the tongue. It has a smooth, creamy chocolate flavor. Available year-round, it’s an energy-boosting sweet enjoyed worldwide. Aero bars are often used in desserts, milkshakes, or eaten straight from the wrapper. (Theobroma cacao)

79. Amaretto Cookies

Originating in Italy, amaretto cookies are crisp almond-flavored treats made with almond flour or apricot kernels. They have a sweet, nutty aroma with a hint of bitterness from amaretto liqueur. Baked year-round, they’re a good source of vitamin E and plant-based protein. Commonly served with coffee or wine, they’re also used in layered desserts like tiramisu. (Prunus dulcis)

80. Apple Turnover

A European pastry favorite, the apple turnover is made with puff pastry filled with sweet spiced apple filling. It tastes warm, buttery, and fruity with a crisp crust. Often enjoyed in fall, it offers fiber and vitamin C from the apples. Perfect for breakfast or dessert, apple turnovers are served dusted with sugar or drizzled with icing. (Malus domestica)

BEVERAGES

81. Apple Juice

Apple juice, enjoyed globally but especially popular in the U.S. and Europe, is made by pressing fresh apples into a naturally sweet and refreshing drink. It has a crisp, fruity flavor that varies from tart to honey-like depending on the apple variety. Most commonly produced in fall, it’s rich in vitamin C and antioxidants that support immunity. Apple juice is enjoyed chilled on its own or used as a base for smoothies and mocktails. (Malus domestica)

82. Apple Cider

Originating in Europe and beloved in North America, apple cider is an unfiltered beverage made from pressed apples, offering a tangy-sweet taste with a cloudy texture. Its peak season is autumn, when apples are freshly harvested. Packed with antioxidants and polyphenols, it promotes heart health and digestion. Often served warm with spices or cold and sparkling, cider captures the flavor of fall. (Malus domestica)

83. Almond Milk

First created in the Middle East centuries ago, almond milk is a plant-based drink with a mild, nutty flavor and creamy texture. It’s available year-round and serves as a nutritious dairy alternative, containing vitamin E and healthy fats that support skin and heart health. Commonly used in coffee, cereal, and smoothies, almond milk adds a subtle sweetness to recipes. (Prunus dulcis)

84. Apricot Nectar

Originating in the Mediterranean and Middle East, apricot nectar is a thick, sweet drink made from blended apricots and sugar or honey. It has a smooth, velvety texture with a bright, fruity taste. Typically in season during summer, it’s rich in vitamin A and antioxidants that aid eye and skin health. Apricot nectar is enjoyed on its own or as a mixer in cocktails and desserts. (Prunus armeniaca)

85. Americano Coffee

The Americano coffee originated during World War II when American soldiers in Italy diluted espresso with hot water to mimic drip coffee. It has a bold yet smooth flavor with less intensity than pure espresso. Brewed year-round, it’s full of antioxidants that enhance focus and energy. Americano is a coffeehouse favorite, served hot or iced for a simple, strong pick-me-up. (Coffea arabica)

86. Ale Beer

Ale, one of the oldest beer styles, originated in Europe and is brewed using top-fermenting yeast at warm temperatures. It offers a malty, sometimes fruity flavor depending on the variety. Brewed year-round, ale contains small amounts of B vitamins and antioxidants when consumed in moderation. It pairs beautifully with grilled meats, cheeses, and pub-style dishes. (Hordeum vulgare)

87. Arnold Palmer Drink

Named after the famous American golfer, the Arnold Palmer drink blends iced tea and lemonade for a refreshing balance of sweet and tart. Popular in the summer months, it’s a hydrating, caffeine-light beverage. It provides antioxidants from tea and vitamin C from lemons, supporting hydration and wellness. Perfect for picnics or golf days, it’s a classic warm-weather favorite. (Citrus limon)

88. Atole

Atole is a traditional Mexican beverage made from corn masa, milk, cinnamon, and piloncillo (unrefined sugar). It has a creamy, lightly sweet flavor with warm spice notes. Most popular in winter and during holidays, it’s rich in carbohydrates and calcium for energy and bone strength. Atole is often served with tamales or pan dulce at breakfast. (Zea mays)

89. Absinthe

Originating in Switzerland and France, absinthe is a high-proof herbal spirit made from wormwood, anise, and fennel. It has a strong licorice-like taste with herbal undertones. Distilled year-round, it’s consumed in small amounts and traditionally mixed with water to release its flavors. Absinthe is used in classic cocktails like the Sazerac or served ceremoniously over a sugar cube. (Artemisia absinthium)

90. Aloe Vera Juice

Aloe vera juice, derived from the gel inside the aloe plant’s leaves, is popular across tropical regions and in wellness circles worldwide. It has a slightly bitter, herbal flavor with a cooling effect. Available year-round, it’s prized for aiding digestion, hydration, and skin health. Often enjoyed on its own or blended into smoothies, it’s a soothing, natural drink for overall wellness. (Aloe barbadensis miller)

DISHES & RECIPES

91. Alfredo Pasta

Originating in Rome, Italy, Alfredo pasta is made with fettuccine tossed in a creamy sauce of butter, Parmesan cheese, and cream. It has a rich, velvety flavor with a hint of nuttiness from the cheese. Enjoyed year-round, it provides calcium and protein from dairy. Alfredo pasta is often paired with chicken, shrimp, or vegetables for a hearty meal. (Bos taurus milk)

92. Aloo Gobi

Aloo Gobi, a classic Indian dish, combines potatoes (aloo) and cauliflower (gobi) with spices like turmeric, cumin, and coriander. It has a warm, savory flavor with earthy undertones. Typically enjoyed year-round, it’s packed with fiber, vitamin C, and antioxidants. This vegetarian favorite is served with roti, naan, or steamed rice. (Solanum tuberosum)

93. Antipasto

Antipasto, meaning “before the meal” in Italian, is a platter featuring cured meats, cheeses, olives, and marinated vegetables. It offers a savory, tangy flavor mix that excites the palate. Served year-round, it provides healthy fats, proteins, and antioxidants. Antipasto is a popular starter at Italian gatherings or wine pairings. (Olea europaea)

94. Apple Crumble

Apple crumble, a comforting dessert from Britain, features baked spiced apples topped with a crisp, buttery crumble. It tastes sweet, tart, and warmly spiced. Best made in fall when apples are fresh, it offers fiber and vitamin C. Served warm with cream or ice cream, it’s a cozy dessert perfect for any occasion. (Malus domestica)

95. Arroz con Pollo

A beloved Latin American and Spanish dish, arroz con pollo translates to “rice with chicken.” It has a savory, aromatic flavor with hints of saffron or paprika. Enjoyed throughout the year, it provides protein, vitamins, and energy-rich carbohydrates. This one-pot comfort meal is often served with peas, peppers, or olives. (Oryza sativa)

96. Avocado Toast

Avocado toast, a modern breakfast favorite, originated in Australia and quickly gained worldwide popularity. It has a creamy, nutty flavor with a crunchy bread base. Made year-round, it’s full of healthy fats, potassium, and fiber. Topped with eggs, tomatoes, or seeds, it’s a nutritious and versatile snack or meal. (Persea americana)

97. Albondigas (Meatballs)

Albondigas, Spanish for “meatballs,” originated in Spain and became a staple across Latin America. They’re tender, savory, and seasoned with herbs and spices. Available year-round, they’re rich in protein and iron for energy and strength. Albondigas are often served in tomato-based sauces or soups with rice. (Bos taurus)

98. Asopao (Puerto Rican Stew)

Asopao is a hearty Puerto Rican stew that blends rice, chicken, and vegetables into a thick, comforting dish. It has a savory, slightly spicy flavor reminiscent of a cross between soup and risotto. Enjoyed year-round, it’s packed with protein, vitamins, and fiber. Asopao is often served during celebrations or as a warming comfort food. (Oryza sativa)

99. Ahi Poke

Ahi poke, native to Hawaii, features raw tuna cubes marinated in soy sauce, sesame oil, and green onions. It has a fresh, savory, and slightly nutty taste. Served mostly in warm months, it’s rich in omega-3 fatty acids and protein. Ahi poke is enjoyed as an appetizer or atop rice bowls for a light, nutritious meal. (Thunnus albacares)

100. Agnolotti with Butter Sauce

Agnolotti with butter sauce originates from Italy’s Piedmont region and consists of small pasta pockets filled with meat, cheese, or vegetables. It has a delicate, savory flavor complemented by the richness of melted butter and herbs. Enjoyed year-round, it’s a comforting source of carbs and protein. This elegant dish is often served as a main course in fine Italian dining. (Triticum durum)