36 Incredible Foods Beginning with the Letter A!

It’s a lot of fun to learn about new substances. It is difficult to know all of the new and distinctive meals in the globe. Since variety is the spice of life, having interesting new items in your cupboard might help you break out of a culinary rut or re-energize your palette.

In this post, I’ve compiled a list of 36 meals that start with the letter A. From abalone to avocado and everything in between, this list can help you remember items you may have forgotten about or expose you to new things to add to your next shopping list.

38 foods that start with the letter A.

1. Abalone 

Abalone is a sea snail or mollusc that is utilized in many different cuisines throughout the globe. This delectable seafood is native to a variety of locations and cuisines. Abalone is prevalent in the Pacific Northwest and many other parts of the planet. It may be cooked, grilled, or marinated in the same manner as clams or snails can.

2. Abiu 

flavor. The Abiu fruit, with its transparent flesh and readily detachable seeds, is an excellent tropical snack. Yellow ovular fruit. Abiu fruit is sweet with a touch of pineapple flavor and has a texture similar to caramel flan. Abiu is a tropical fruit tree native to South America’s Amazon area. The abiu may reach a height of 30 feet and yields spherical fruits.

3. Açaí 

These delectable pomegranate-flavored berries are considered an antioxidant-rich superfood. Aa is often served as a frozen sorbet foundation in a breakfast bowl, combining heart-healthy calories with an exceptionally refreshing taste experience. The little, purple berries produced by the South American palm tree are known as aa. With a tangy blueberry flavor

4. Achiote 

seasoning. This vibrant orange condiment has a faintly nutty taste and is often used in South American and Caribbean dishes. The spice obtained from the annatto seed is known by the names achiote and annatto. The annatto bloom is produced by the plant achiote.

5. Acorns 

The seed produced by the oak tree is known as acorns or oak nuts. Acorns offer a wide range of culinary applications, from flour to pancakes to coffee. Acorns may be used to make a variety of cuisines and snacks.

6.Acorn squash 

Acorn squash is a kind of winter squash. Its unusual form and colour, which resembles big acorns or nuts, are the basis for their name. They have lengthy ridges on the exterior and dark green skin. This beautiful acorn squash, with a brilliant yellow internal flesh and a deep vanilla taste when roasted, make fantastic side dishes, soups, and purees, particularly during the winter months.

7. Adzuki beans 

Adzuki beans, commonly known as red mung beans, are little red beans typically grown in East Asia. These little, pea-sized red beans are most typically used to make red bean paste, a popular component in Japanese and Asian sweets.

8. Agar-agar

It has a variety of textures and is often used in modernist cookery. Agar is a jelly-like material made from red algae. This seaweed-derived jelly is most often utilized in dessert preparation, particularly in Asian nations. Having properties such as gelatin, this agar may be utilized to generate a variety of distinct effects.

9. Agave syrup

Agave syrup is a honey-like sweet syrup made from the agave plant. This syrup is made by extracting the sweet nectar of the pina or the heart of the agave, then heating and reducing it in the same manner as maple syrup to produce a sugary, light amber syrup. Agave syrup, which is somewhat thinner than honey, is thought to be a better alternative to more refined sugar choices.

10. Ahí tuna 

Ahi tuna refers to two distinct species of fish: yellowfin and bigeye tuna. The word Ahi is derived from the Hawaiian term ahi, which originally referred to bigeye tuna but has now become synonymous with any species. Ahi is available in a variety of packaging and designs. There’s a ton of fantastic ahi available for your next sushi night or poke bowl, from frozen blocks or tuna filets to steaks and fresh-cut tuna from your local fish supplier.

11. Albacore tuna 

Albacore tuna, commonly known as longfin tuna, is a kind of edible fish found in tropical seas all over the globe. Albacore tuna is most frequently linked with canned tuna products, although it is wonderful in a variety of dishes and preparations. Albacore tuna has a lighter flesh than ahi tuna and is delicious seared, roasted, or grilled.

12. Alfalfa 

Alfalfa is a flowering plant that is often used as a feed or cover crop. It may be consumed as sprouts when young. Alfalfa sprouts may be a nutritious and crispy addition to your diet whether used in salads, sandwiches, or as an ingredient. They are also surprisingly simple to sprout at home!

13. Alfredo Sauce

Alfredo sauce is a parmesan cheese, butter, and cream sauce that is typically seasoned with garlic, salt, and pepper. This very thick sauce is often served over fettuccine pasta and is of Northern Italian provenance.

14. Alligator

Alligator meat is praised for its soft flesh and mild taste in the Creole and Cajun cuisines of the Southern United States. When cooked, alligator has a flaky white meat that tastes similar to chicken and is often served in stews or gumbos as well as fried in a batter.

15. All-Purpose Flour

All-purpose flour is a kind of flour that is used for a variety of purposes and is derived from firm red wheat berries. All-purpose flour, as the name indicates, is excellent for a variety of recipes and baking procedures. From cakes to pie crust, pizza dough, and biscuits, this flour works well in practically every application and is a terrific pantry staple to have on hand.

16. Allspice 

Spices used in mulling. Allspice is also often used in savory meals throughout the Middle East, the Caribbean, and South America. Allspice is a dried fruit from the plant Pimenta Doica, which belongs to the myrtle family. Allspice is often used in baking recipes, typically in conjunction with cinnamon, nutmeg, ginger, or other warming spices.

17. Almonds

Almonds are the name of a tree native to Iran that is now planted all over the globe, and it is used to refer to the edible seed produced by the Almond tree. Almonds may be consumed as a heart-healthy snack on their own, but they are also used as the foundation for a variety of meals, ranging from almond flour to almond milk or almond butter.

18. Almond milk 

This white liquid has a somewhat nutty flavor and goes well with coffee or porridge. Almond milk is one of the most easily identified almond products available in supermarkets today. This milk-like product is a vegan alternative to dairy-based milk and contains vitamins, minerals, and protein for individuals who avoid dairy. The tan is made by crushing almonds with water and then straining the liquid away from the crushed almonds.

19. Almond Butter

Almond butter is a spreadable almond product made by crushing roasted almonds into a paste in the same way that peanut butter is made. Almond butter may be sweetened with sugar or honey or eaten plain. Because of the minimum level of processing, almond oil may sometimes gather on top of the almond butter, similar to how it happens in all-natural peanut butter or cashew butter.

20. Amaranth 

Amaranth is a flowering plant that is classified as a pseudocereal due to the grain-like seeds it produces. Amaranth, a relative of quinoa, may be cooked as a grain and can also be converted into a flour that is often used in gluten-free cuisine.

21. Amarelle cherries 

Amarelle cherries, also known as tart cherries, are a kind of cherry that is vivid red in color and considerably sourer than sweet cherries due to the acidic quality of its flesh. Amarelle cherries are widely grown across the globe and are used to make maraschino cherries.

22. Amarena cherries 

Amarena cherries are a kind of little dark-colored sour cherry native to Italy. These delectable cherries are often offered bottled in a thick, sweet syrup. These delectable marinated cherries are ideal as a dessert topper, decoration, or garnish in a cocktail such as a Manhattan. For a deep, delicious cherry taste, I like to top ice cream with Amarena cherries.

23. Annatto 

The yellow seasoning has a peppery taste with traces of nutmeg and spices. The seeds and culinary coloring obtained from the Achiote tree are known as annatto. This brilliant orange ingredient is native to Mexico and Central America.

24. Anchovy

Anchovy is a little silvery saltwater fish that may be cooked and served in a variety of cuisines or recipes. Anchovies are often marinated in olive oil and used in Caesar salads or Caesar dressing. These salty, fishy filets are a tasty but contentious element.

25. Anise 

Anise is a blooming plant native to the Mediterranean and southwest Asia that produces anise seed. This herbal seed has a taste similar to star anise or licorice and is often used as a spice in cooking and baking. Apart from cooking, anise is often used in the creation of liquor or alcohol, and is used to flavor Ouzo, Sambuka, and Absinthe.

26. Anjou pear

The anjou or Danjou pear is a kind of green pear that originated in Belgium or France but is now grown all over the globe. This delectable fruit has the consistency of an apple and a sweet, delicate taste evocative of lemon or lime. Anjou pears are delicious on their own or in sweets like pear pie or poached pears, but they may also be used in savory dishes and are particularly tasty when grilled or roasted. These fantastic fruits are available from late summer through late October.

27. Antelope

Antelope is a broad name that refers to a variety of ruminating, horned mammals. Antelopes, like deer, do not shed their antlers every year, but instead develop them continually. Antelope may be found in a variety of places, but are most numerous in the Americas and Africa. Its flesh is lean and may be prepared in the same manner as venison. Their loins and back straps are very prized and are often grilled or seared.

28. Apples 

Apples are the fruit of the apple tree. Apples, which originated in Central Asia, are now produced all over the globe and come in a vast range of kinds, shapes, sizes, and colors. Apples are used in a variety of goods, including cider, apple sauce, apple butter, and as a filling for desserts such as apple pie or apple cake.

29. Apricots

Apricots are stone fruits that are orange or yellow in color and have a delicate floral taste and sweet sensitive flesh. Apricots are native to China or Central Asia and occur in a variety of sizes, shapes, and colors. Apricots are wonderful when fresh, but their shelf life is limited due to their delicate, fragile flesh. Dried apricots make an excellent snack and a tasty addition to trail mix or salads.

30. Asparagus

Asparagus, often known as garden asparagus, is a tasty spring vegetable. Asparagus is a perennial plant, therefore if properly grown, a patch of asparagus will return year after year. Asparagus, which is shaped like a thin pencil or spear, is wonderful in a variety of recipes or cuisines. This spring veggie is delicious in everything from grilled asparagus to asparagus salad, soup, and marinated asparagus salads. Asparagus is usually green, but it may also be purple or even white!

31. Arborio rice 

Arborio is a short-grain Italian rice from northern Italy’s Piedmont area. This nutty short-grain rice, often used in the preparation of risotto, produces a wonderfully thick, starchy porridge when cooked gently with plenty of flavored stock and cheese.

32. Arrowroot 

Arrowroot is the name of an Indonesian tuber. Arrowroot, which is often processed into arrowroot flour or arrowroot starch, is used as a gluten-free flour and thickener in a variety of cuisines and meals.

33. Artichokes

Artichokes, sometimes known as globe artichokes, are a species of thistle that is widely consumed across the world. This vegetable, which has a green, pinecone-like form, may be cooked in a variety of ways. The leaves are often roasted or boiled before being served with a garlicky aioli. Biting down and taking the leaf out of your mouth, scraping away the sensitive roasted meat with your teeth, is how you consume the leaves.

Grill until the meat is tender. The artichoke heart may also be eaten and is often prepared by peeling away the leaves and exterior meat to expose a sensitive golf tee-shaped interior that can be cooked in a combination of lemon juice, vegetable stock, and olive oil, or roasted.

34. Arugula

Dish for sautéing. I like using arugula in salads as well as as a garnish or topper for foods such as pizza or bigger dinners for gatherings. Its unusual form and exquisite taste make it an excellent complement to a wide range of foods and recipes. Arugula is a leafy green vegetable that is often used in salads and salad mixes. It is also known as rocket or roquette. Arugula’s robust, peppery taste makes it an excellent complement to a light salad or stir fry.

35. Aubergine 

The French word for eggplant is aubergine. Aubergine is a big, oblong purple vegetable that may range from purple to black depending on the season and type. Eggplant comes in a range of forms and sizes, but they all have spongy tan flesh and little seeds hidden behind their thick, glossy skin. Aubergine may be cooked, roasted, or made into Baba Ghannouj, a delectable Middle Eastern dip. Some of the most typical ways to utilize aubergine are in ratatouille and eggplant parmesan. These meals are extremely different and demonstrate the incredible adaptability of this magnificent nightshade.

36. Avocados

Avocados are the fruit of the same-named tree. Avocados are technically berries with a single big seed. It features a brilliant green meat that is fatty and flavorful in texture and texture. Avocado comes in a variety of kinds and is a classic component in Latin cuisine, particularly in Guacamole. The Hass avocado, which has dark green to brown skin depending on maturity and season, is the most common kind sold in supermarkets.

Final thoughts on Foods that Start with A.

Although some of these dishes may be recognizable, there are likely a few that you have never heard of. It’s simple to locate new foods with the increased availability of specialist products in our grocery stores, and getting some of the more exotic items on this list should be no issue, particularly with internet buying as an option.

Did I leave out one of your favorite dishes that begin with the letter A? Let me know in the comments and I’ll give it a go!