1
Adzuki Beans
A small, deep-red East Asian legume sweetened into a paste (*anko*) that fills mochi, daifuku, and dorayaki — and the secret sweet ingredient in Japanese desserts everywhere.
Looking for 11-letter foods? Here are 20 foods that fit — each linked to a full profile.
Letters are counted across the whole name with spaces, hyphens, apostrophes, and diacritics excluded. "Apple Pie" is 8 letters; "Boeuf Bourguignon" is 16.
List of 11-letter Foods
2
Annatto Seed
A small brick-red seed from a tropical American shrub — the source of bright orange-red food coloring in cheddar cheese, chorizo, and Filipino kare-kare, with a mild peppery-nutty flavor.
3
Banana Bread
A moist quick-bread sweetened mostly by overripe bananas — a Depression-era American baking staple now made worldwide.
4
Banoffee Pie
A British dessert invention of the 1970s — a buttery biscuit base topped with toffee made from condensed milk, fresh banana slices, and whipped cream; the name combines banana and toffee; first made at The Hungry Monk restaurant in East Sussex in 1972, and now one of the most popular British desserts both at home and in cafes worldwide.
5
Crème Brûlée
The classic French custard dessert with a burnt caramel top — a rich, silky vanilla-infused cream set to a barely trembling consistency, covered with a thin layer of caster sugar that is caramelised under a grill or with a blowtorch to form a brittle, shattering golden disc; the moment of cracking the caramel top with a spoon is one of the small pleasures of restaurant dining.
6
French Toast
Stale bread soaked in egg and milk, then pan-fried to a golden crust — called *pain perdu* (lost bread) in France because it rescues bread past its prime; topped with maple syrup, fruit, or icing sugar.
7
Garam Masala
A North Indian blend of warming whole spices toasted and ground together — added at the end of cooking to crown a dish with aromatic depth, with each family making its own distinct mix.
8
Gingerbread
One of the world's oldest spiced baked goods — a broad category ranging from soft, dark, treacle-rich cake to firm, dry biscuit, all sharing the defining flavour of dried ginger and warm spices; gingerbread men, gingerbread houses, and gingerbread cake are all distinct products sharing a name but differing entirely in texture and use; associated with Christmas, medieval fairs, and warming winter baking throughout Europe.
9
Goat's Cheese
Cheese made from goat's milk — distinctly tangy, often soft and chalky-white, used fresh, aged, or melted into salads and savory tarts.
10
Hollandaise
One of French cuisine's five mother sauces — a warm emulsion of egg yolks and butter flavoured with lemon, served over eggs Benedict, asparagus, and fish.
11
Malt Vinegar
A dark vinegar made from fermented malted barley — the signature condiment for British fish and chips, with distinctive caramel-malty flavor that distinguishes it from grape, rice, or apple-based vinegars.
12
Okonomiyaki
Japan's beloved savoury pancake — a thick batter of flour, egg, shredded cabbage, and toppings griddled on a hotplate and finished with mayonnaise, sweet sauce, bonito flakes, and aonori.
13
Packham Pear
A bumpy, green-skinned Australian pear variety with sweet, buttery white flesh — one of the most commercially important pear cultivars grown in the Southern Hemisphere and a familiar supermarket staple worldwide.
14
Ratatouille
A Provencal vegetable stew of tomato, eggplant, zucchini, peppers, and onions stewed slowly in olive oil with herbs — peasant food turned French classic.
15
Sesame Seeds
Tiny oil-rich seeds from one of the world's oldest oilseed crops — toasted, sprinkled, ground into tahini, pressed for oil, or scattered across breads and sweets globally.
16
Spotted Dick
A classic British steamed suet pudding studded with currants or raisins — the "spots" are the dried fruit, and "dick" is thought to derive from an old dialect word for dough or pudding; rich, dense, and warming, it is served hot with custard and remains a staple of British school dinners, pub menus, and traditional restaurant pudding lists.
17
Table Spread
A soft, spreadable fat product blended for easy spreading directly from the refrigerator — a broad category covering butter blends, margarine, and dairy-free alternatives formulated specifically for the breakfast table.
18
Treacle Tart
A quintessentially British tart of golden syrup mixed with breadcrumbs and lemon juice in a short pastry shell — intensely sweet, with a distinctive butterscotch flavour and a slightly sticky, set filling; one of the oldest surviving British puddings, and Harry Potter's favourite food.
19
Xiaolongbao
Shanghai-style soup dumplings — thin-skinned steamed parcels of pork and gelled broth that liquefies on contact with steam, served in stacked bamboo baskets.
20
Yellow Papaw
An Australian common name for yellow-fleshed pawpaw / papaya — used distinctly from "red papaw" in Australian markets to indicate the milder, less-perfumed variety.
About 11-letter foods
That's our current list of foods with exactly 11 letters. Need a different length? Try the browse-by-length pills in the sidebar, or combine with a starting letter — for example, 11-letter foods that start with A.