45 Food that Starts with A
Are you looking for a fun way to learn more about food? If so, then you’ll love this guide. It’s jam-packed with fascinating information about food that starts with the letter A. You will enjoy learning this guide about the incredible food that starts with the letter A.
You’ll learn about the most popular foods that start with the letter A and how those foods got their names. And if you’re interested in learning more about what foods start with the letter A, then you’ll find that many tasty recipes start with the letter A. So without further ado, let’s get started!
Food that Starts with Letter A
We created this guide as part of our “Foods A-Z” series to help you find new foods that start with each letter. In this guide, we compiled the foods from worldwide by different traditions and cultures. You will get unique ideas about healthy food, fruits, traditional dishes, dessert and drinks, snacks, and many more foods.
1. Açaí Berry
This fruit has become popular in the 21st century. It is native species in Brazil, French Guiana, and Venezuela.
Acai berries are small round berries similar to grapes and have long been used as a food staple. This fruit pulp is processed and stored for industrial usage. Juices, smoothies, and bakeries use their pulp.
It is considered a sugar bomb or glorified treat. It is more like eating ice cream than a meal.
2. Acorn Squash
Acorn starts, also known as pepper squash or Monies squash. Its distinctive green exterior hides a yellowish-orange interior.
Besides being baked, you can also steam or microwave Acorn Squash. It serves savory food; you can stuff it with rice, vegetables, or meata.
Additionally, the seeds of this winter squash are edible and used primarily to make soup.
3. Ahi Tuna
This yellowfin fish is found in tropical and subtropical waters worldwide. It is known as sushi in some countries. Ahi tuna is a healthy source of getting omega-3 and other nutrients.
Ahi tuna can be served raw, boiled, steamed, or dried. The best taste of this fish comes grilled with spices or gravy.
In most restaurants, it is served with sauces and rice and used in fast food like burgers and pizzas.
4. Akee (or Ackee)
Approximately 1773 marked the introduction of this plant to West Africa. Ackee, also known as Saltfish, is Jamaica’s national fruit.
You can cook Ackee with vegetables and codfish and serve it with rice, stew, curry, or soup according to the season. Besides being a tropical fruit, it is also the main ingredient in West African and Caribbean cuisine.
5. Alfalfa Sprouts
Initially grown in Ancient Iran, alfalfa sprouts are now grown in many countries as an essential crop. Its name derives from Arabs who considered it “the father of all foods.”
Alfalfa sprouts are a common ingredient in most of the dishes in the cuisines of south India. It is almost used at every dish’s end, giving an excellent green crunch in homes. Mostly it eats with toast, soup, and salad to make it gourmet.
You can serve it with sandwiches, especially avocado, and restaurants serve it with soups and stir-fries.
6. Almonds
Almonds are native to Iran and most of the surrounding countries. Due to its high demand and nutritional value, it’s transported to other countries, including the United States.
Almond is an edible tree seeds that can eat roasted or raw. You can make almond butter, bread, cakes, nougat, creams, desserts, and sweets. Almond milk, butter, and oil are crucial in savory and sweet dishes.
Many other countries use it in dishes like Saudi Arabia’s “Kabsa” rice. Germans use it to make Easter bread, and French people make desserts called “dacquoise.”
7. Amanatsu
Amanatsu is a yellowish-orange hybrid citrus fruit discovered in 1740 in Yamaguchi. Its size is just like grapefruit, its shape is oblate, and Japanese growers are the primary producers.
Amanatsu is a fruit that is eaten raw. It consists of 12 segments and has 30 seeds. It is mainly eaten fresh and cannot stay in the fridge for longer than a week.
Juice is the most common use of this ingredient. The jam, jelly, and marmalade it produces and the ice cream are all made from it.
8. Anchovies
Anchovies are the common saltwater fish in Pacific Oceans, India, and the Atlantic. A considerable quantity of this fish has been preserved in brine and then packed into the oil. It is primarily high in demand in the US.
The French typically serve Anchovies with vinegar. The tomato and garlic oil in packs with its white fillet is legendary. Thai cuisine plays a prominent role in many dishes, especially in deep-fried snacks, and in Japan, it usually comes with rice and soup.
In India, Kerala, it is used both fresh and dried. Fresh anchovies taste amazing in spicy curry. Restaurants also serve them as a salad.
9. Angus Beef
Austria was the first country to introduce Angus beef in 1820. In the middle of the 20th century, these cattle got commonplace.
The marble appearance of Angus beef makes it superior on the market. A large amount of Angus beef is used in the American fast food industry. For example, Macdonald’s uses Angus beef in their hamburgers.
Now its meat is used in most countries. Fast foods like steaks and meat dishes generally contain it.
10. Apples
Central Asia is considered the center of origin of Apples. Precisely, bred cultivars are typically table or dessert apples. In America, toffee apples are pretty famous; they coated hot apples in toffee. This fruit is an essential ingredient of most dishes like apple pie, dessert, cake, apple crisp, etc.
Moreover, apple trees are one of the best fruit trees to grow in Florida. They are easy to grow and produce delicious fruit. They are also relatively disease and pest-resistant. Apple trees do best in full sun and well-drained soil. They are self-pollinating, so you only need one tree to produce fruit.
Apple jams, jelly, and butter are the most famous and used worldwide. The company makes juices, shakes, and ice creams, and apple is a major beverage player.
11. Apricots
Most of the world’s regions cultivate this fruit in a dry and cool climate. It is the national fruit of Armenia. It is a small stone-like fruit with a rough outer layer and a juicy interior.
Apricots are mostly eaten raw from the tree or market. You can also use them for baking pies, cakes, desserts, and sweets at bakeries. Apricot juice is also full of nutrients. Most beverages and industries make juices, jams, jellies, and marmalade from apricot.
Dried apricot is also very high in demand all around the countries. The largest supplier of dried apricot is turkey. Apricots often appear in off-season dishes.
12. Artichoke
Dutch introduced artichoke in England in 1530. It is considered a vegetable. The edible part of this vegetable is a flower before its full boom.
Butter, vinegar, mayonnaise, lemon juice, and sauces accompany Artichokes. Most countries serve it deep-fried in place of mushrooms in fast food.
Spanish restaurants serve rice with olive oil sprinkled on top. It served as a tasty dip for the steamed Artichoke. It is also served with rice and white sauce, giving a mouth-watering taste.
13. Arugula
Arugula originated in the Mediterranean region. It is also known as Italian cross, salad rocket, and rucola.
In addition to being raw and fresh, arugula can serve as a topping for pizza, wraps, nachos, and sandwiches. It adds flavor to most of the salad recipes. Chicken, cherry, tomatoes, and potatoes are delicious additions to the salad.
It is served with citrus fruit to give them an extra taste, and it can also replace basil leaves. In fast food, it contributes to the complimentary taste of cheese pasta.
14. Avocado
Avocados have been known since 1519, and their tree originated in Mexico. It grows primarily in Mediterranean and tropical climates.
Avocado fruit can be eaten raw. It is an essential ingredient in both savory and sweet dishes. It is not sweet but added in smoothies for texture.
Vegetarian cuisine consists of sandwiches, salad, and meat because of its high-fat content. It also comes with corn tortilla, toast, and Mexican dip with spicy sauce.
15. American cheese
It originated in 1910. This American cheese is a blend of Colby, cheddar, and many other kinds of cheese.
American cheese has low consistency, and it is salty and creamy in texture with a low melting point. It comes in white, orange and yellow. The yellowish American cheese is seasoned with annatto.
In American restaurants, it is most popular with cheeseburgers. It also goes well with cheese fries and pasta.
16. Animal crackers
Animal crackers began selling in America and were imported from England. These are cookies in the shapes of animals.
Animal crackers are small and made up of butter and sugar cookies. Many other flavors are adding up, like chocolates and. Their slightly sweet, light color variety is most in demand.
17. Applesauce
Apple sauce is popular in Europe and North America. You can make it from unpeeled or peeled apples.
There are a lot of varieties of apples used in Applesauce, and it is a popular dish in North America. The Applesauce traditionally goes with a goose in Britain, prepared for storage by being heavily sweetened.
Applesauce pairs well with meat, tea, and bread, and is a popular choice for topping cakes and puddings.
18. Agrodolce
Agrodolce is common in South and East Asia and England. It has a sweet and sour taste and is most popular in America and Europe.
This sauce goes well as a dip with fish and meat, and it also appears in a special cold served dish made with tomatoes, onion, pineapple, cucumber, and vinegar. Tangsuyuk is the most popular meat dish cooked in this sauce.
This sauce is also used to make gravy with other vegetables and Deep fried fish to serve with rice. AgrodoLce is commonly served with spring rolls and stuffing food as a sauce.
19. Aioli
Aioli originated in the cousins of Calabria and the Mediterranean. Its name means “oil” and “garlic.”
Aioli contains garlic, olive oil, and salt. In some countries, it includes tomato or crushed Gillette. The French cuisine of the Provencal region serves aioli with fish soup. Italians serve it with boiled potatoes and salt, and bay laurel. In Spanish cuisine, aioli goes well with lamb, rabbit, vegetables, and boiled codfish.
If you want to learn more about visit Aioli, on Wikipedia.
20. Aligot
Aligot is made in France’s Massif center. This dish is a blend of mashed potatoes with cheese.
Aligot is a specialty of the French country and prepared with Tomme de Laguiole. The type of cheese mattes a lot in the taste of this dish. It contains melted cheese, crushed potatoes, garlic, blended butter, and cream.
Also, check out my article with detailed information about potatoes are vegetables or fruits.
21. Añejo Cheese
Anejo cheese is a traditional Mexican cheese made with skimmed milk or goat. This cheese is rolled in paprika to give extra sharp and slay flavor. It is similar to parmesan and romano cheese.
Fresh Anejo cheese can be crumbled and broken into pieces with ease. Once dried, the cheese can easily be shredded or grated into desired shapes. It is a good baking cheese and is mainly applied on the top or stuffed into tacos, burritos, and enchiladas.
22. Antipasto
Antipasto is the main course of a traditional Italian meal. It is a blend of meat and vegetables.
Antipasto typically consists of olive, cured meat, mushroom, anchovies, pepperoncini, artichoke heart, and a lot of cheese with pickled meat, vegetable, and oil.
The content of antipasto varies with the cuisine location. It includes fresh fish, cured meat, and mushrooms. The cheese flavor also made this dish versatile according to the area.
23. Abgoosht
Abgoosht is a traditional Iranian dish. It is known as meat broth. It is also called dizi due to its serving of traditional stone cookware.
Abgoosht typically appears as hearty mutton soup with chickpeas that thickened its gravy.
The main ingredients of Abgoosht consist of potato, onion, tomato, white beans, turmeric, and dried lime with lamb meat. You can make Variations by adding black-eyed beans or kidney beans.
Usually eaten with whole wheat bread or chapati, Abgoosht goes well with meat and broth.
24. Adobo
In France, the first mention of Adobo dates back to 1850. It is also called Adobar. It was adopted by many countries afterward.
Adobo is the immersion of raw food composed in stock with oregano, paprika, salt, vinegar, garlic, and preserved flavor. This dish
was usually cooked with chicken, pork, or very often vegetables like kangkong.
The dish typically comes with bread or rice, and in many places, there is a stew or sauce. Depending on the season and region, the sauce may contain different ingredients.
25. Albondigas
The Persian cookbook first knew albondigas. It is an orange size lamb meatball glazed with saffron and egg yolk.
Albondigas are made with the ground meat of lamb, and the ingredients are bread crumbs, chopped onion, butter, egg, and seasoning. It can be cooked, steamed, fried, or baked.
This dish comes with rice or mashed potatoes or tomato sauce in cuisine. The smaller meatballs are served in soup with dumplings and served with salad or creamy sauces in many places.
26. Aloo Gobi
It is Indian subcontinent food. Aloo gobi contains cauliflower and potatoes.
Aloo gobi is a vegetarian dish made with potatoes, cauliflower, ginger, garlic, tomatoes, and spices. Turmeric contributes to this dish’s excellent taste and yellowish color.
Aloo gobi is served as a main course in most cuisine and is usually served with bread or whole wheat chapati. In Pakistan, Tomato and Green chili chutney and pickles are also popular.
27. Arancini
Arancini originated in Sicily, these are Italian rice balls stuffed, and bread crumbs cover them.
Arancini typically contain peas, meat, tomato, sauce, and spices. Mostly mozzarella and ham are also filled in it. Its shape may vary as the region changes. The bread crumb covers it, then a specific form is given. After that, they are deep-fried until cooked thoroughly.
Most people eat it traditionally before the pasta, and it serves as a complete meal in most countries.
28. Asopao
Asopao was mentioned in1942 during the Caribbean conspiracy in a newspaper. It is from a stew family. It is the national soup of Puerto Rico.
Asopao usually consists of shrimp, beef, pork, chicken, or vegetables. Mostly peas are replaced with rice in some regions. Wine is also added to improve its flavor. The stir-fried dumpling goes in the soup.
It usually comes with dumplings. Additionally, Asopaos comes with bread, avocado, or tostones.
29. Abnabat
It originated in Persia. Ababa is a candy made with various flavors.
Ababa is a hard candy made with boiled sugar added to flavors. Many different types of Abnabat are available, such as Gheichi and Cardamom, and palm flavors are also high in demand. It is common as a dessert in Persia.
30. Agave Syrup
Agave syrup is popular in America, and it’s known as the nectar of the agave plant and consists of some sugar and sweetener.
Blue agave syrup is sweeter than sugar and substitutes for sugar. It is widely used instead of honey in many desserts. It appears in cereals as a binding agent.
They mainly served on the topping of pancakes, cakes, pastries, French toast, and waffles.
31. Ambrosia
It originated in the 19th century in Germany. It is a kind of salad made with canned fruits. Ambrosia is an American fruit salad. Mostly it is made with a fresh orange slice, canned oranges, fresh pineapple, coconut, and miniature marshmallows.
Many other fruits and nuts like cherries, bananas, strawberries, peeled grapes, and nuts also contribute. Mayonnaise and whipped cream are also the main ingredients. It is kept in the refrigerator overnight and then ready to serve. It serves as a dessert after the meal in most cuisine.
32. Amygdalopita
Amygdalopita is a Greek cake made with nuts and cream. Amygdalopita consists of flour, butter, grounded almonds, and pastry cream.
The dry ingredients are slowly added in creamed, sugar, and butter, then beaten egg added. The cake soaks in the syrup after baking. Amygdalopita goes with food like pie, pancake, or any other dessert.
33. Andagi
Andagi or SATA Andagi are deep-fried sweet buns of dough similar to doughnuts. They are most famous in Japan and China.
Andagi consists of flour, egg, and sugar, these ingredients combine, and then the ball-shaped dough is deep-fried. The name Andagi also means deep-fried. Andagi is a popular dish in the cuisine of Japan.
They typically come as a dessert with a topping of chocolate or sugar syrup. They are crispy from the outer side and soft from the inside.
34. Apple Pie
Apple pie originated in England. It comes with double-crusted pastry above and below.
Apple pie contains a variety of apples. The most popular cooking apples for pier are Cortland, Braeburn, Bramley Empire, and you can also use the canned fruit. The filling is cinnamon, sugar, butter, lemon, and honey.
Apple pie typically comes with ice cream topped on it. A piece of cheddar cheese also goes on the top of the sliced pie. It comes with custard in most of the cuisine.
35. Ashure
Ashura is common in Turkey and the Balkans in the Muharram. Traditionally it is made to distribute to relatives, friends, and family.
Ashura is like a porridge pudding. It contains many fruits, nuts, grains, and dried fruits. Traditionally it is made with a combination of seven ingredients. Rosewater, orange blossom water is also added to increase flavor.
In turkey cuisine, it is also available as a vegan dessert. It often appears on a new year table in christens as festive pudding.
36. Asid
Aside is an Arabic cookbook recipe. It is a thick pudding with cooked dates and butter.
Aside is made with flour, dates, honey, and butter. It is considered as most popular dessert in Arabian and Muslim countries. It is traditionally eaten by hand without the use of any utensil.
It is served on special occasions like Eid or Aqiqah. It is a simple rice dish but eaten without any complimentary dish. It is also served at breakfast traditionally.
37. Ade
In 1927 Ade was the first manufacturer by the name Glucozade. Ade may also appear as a suffix or citrus.
Ade is a drink that can be both carbonated and non-carbonated. It is made with soda and lemon juice and is considered summer’s most refreshing drink. You can make it with fruit lemonade, cherryade, limeade, or lemonade.
It typically goes like a summer beverage with a meat dish.
38. Almond Milk
Almond milk was introduced in Italy, and nowadays it’s a famous drink of Muslims and Christens.
Almonds are crushed to make a creamy and nutty texture then sugar or honey is added to it for flavor. It serves as a substitute for dairy products.
Almond milk is popular in Muslim countries during the fasting season. It also serves as a juice in most cuisine.
39. Amaretto
Amaretto originated in Sarono .It is a sweet Italian liquor. Its flavor may vary with the fruits.
Amrtretoo goes into the dishes, including cake, dessert, and ice cream instead of wine. It also works to make savory recipes of vegetables and chicken. Due to its sweet flavor, it goes well with pancake batter and whipped cream.
40. Americano
Its name Americano originated from American Spanish. This coffee was used in 1927 in world war-1 in Nepal. It consists of single or double shots of espresso brewed with added hot water. It primarily serves as a hot drink.
Primarily served in espresso bars, the Cold Americano is also served as ice coffee. It is also known as a shot in the dark.
41. Arnold Palmer
It was known since 2012 when a comedian discussed cold drinks. Arnold Palmer is also another name of waddling duck.
Arnold Palmer consists of a combination of ice tea and lemonade. So its taste varies with the flavor of ice tea and lemonade.
In cuisine, the added flavor of Arnold Palmer is also present. They are mostly strawberries and green tea. Peach, pink mango, and many other energy drinks are also available.
42. Asparagus
Asparagus is a member of the lily family, but most people think of it as a vegetable. It is native to the Mediterranean region and is used as an ingredient in cooking, medicine, and herbalism.
It is an edible vegetable native to temperate regions of the Northern Hemisphere. It is also referred to as the asparagus spear. Its scientific name is Asparagus Officinalis.
Asparagus is a delicious vegetable commonly used in salads and casseroles. It is a member of the lily family and is closely related to onions and garlic.
Asparagus is rich in dietary fiber, the indigestible part of the food that passes through the digestive tract. It has been shown to reduce cholesterol and improve liver function, helping to prevent some cancers. In addition, asparagus is a good source of folate, vitamin B6 and magnesium.
43. Amaranth Leaves
Amaranth leaves are the edible leaves of the amaranth plant. They can be eaten raw or cooked and are a popular ingredient in many Asian dishes. These leaves are a good source of vitamins A and C, iron, and calcium.
They taste like spinach and have a similar nutritional profile. Amaranth is native to Peru and was known for its medicinal qualities in ancient times.
Amaranth leaves are used for medicinal purposes in some parts of India. They can also help lower cholesterol levels. These leaves also contain a high concentration of protein and fiber, which are essential for health and vitality.
44. Arrowroot
Arrowroot is a plant native to the West Indies and South America. The root of the plant is dried and ground into a powder. Arrowroot powder is used as a thickening agent in various recipes.
Many dishes can be made with arrowroot, including Porridge, Arrowroot Pancakes, Soup, Stew, and Desserts.
Some potential benefits of arrowroot include helping to soothe an upset stomach, relieve diarrhea, ease constipation, boost the immune system, and help regulate blood sugar levels.
45. Aubergine
Aubergine is a vegetable that is also known as an eggplant. It is a nightshade vegetable related to the tomato, potato, and pepper. It is a versatile vegetable used in various dishes, including stews, soups, and salads.
Aubergine is a popular edible vegetable. The color of aubergine is often compared to that of eggplant, but aubergine is smaller and sweeter in flavor. Aubergines are also known for their antioxidant properties.
Some potential benefits of aubergine include its ability to help lower cholesterol levels, manage diabetes, boost cognitive function, and promote a healthy gut. Additionally, aubergines are an excellent source of vitamins and minerals, including potassium, copper, and vitamins B1, B6, and K.
