7-letter Foods that contain C

List of 7-letter Foods that contain C

1

Achacha

A small Bolivian rainforest fruit related to mangosteen — bright orange-red skin enclosing white, juicy, sweet-tart flesh with the citrus-tropical fragrance of its family.

2

Borscht

A sour beetroot soup from Eastern Europe — deep crimson, served hot or cold, and an essential dish across Ukrainian, Russian, Polish, and Jewish cuisines.

3

Brioche

A buttery, eggy French enriched bread — soft, golden, and so rich it sits at the boundary between bread and pastry.

4

Calzone

A folded Neapolitan pizza — the same leavened dough as pizza, sealed around a filling of ricotta, mozzarella, cured meats, and sometimes tomato sauce, then baked until puffed and charred.

5

Cannoli

Sicily's defining pastry — crisp fried pastry tubes filled with sweetened sheep's-milk ricotta, studded with candied orange peel or chocolate chips, served at every Sicilian celebration.

6

Ceviche

Raw fish "cooked" by citrus acid — a South American technique of marinating fresh fish in lime juice with chilli, onion, and coriander; the national dish of Peru.

7

Challah

Enriched Jewish braided bread — a Shabbat and holiday loaf made with eggs, oil, and a touch of honey, with a characteristic plaited shape and glossy egg-wash crust.

8

Churros

Spanish deep-fried choux-dough pastry sticks — extruded through a star-shaped nozzle to create ridged cylinders, rolled in cinnamon sugar, and dipped in thick hot chocolate.

9

Crumpet

A uniquely British yeasted bread product — a thick, spongy disc riddled with hundreds of small holes that form during cooking on a griddle; the holes make crumpets perfect for absorbing butter, which melts through the holes from the top surface; a winter breakfast comfort food inseparable from British tea culture.

10

Custard

The great British pouring sauce and dessert base — custard ranges from thin, pourable sauce through thick pastry cream to firm set dessert; in Britain, "custard" usually means the warm, pourable vanilla sauce poured generously over pies, crumbles, and puddings; made either from eggs and cream (real custard) or from custard powder and milk (the British standby invented by Alfred Bird in 1837 for his egg-allergic wife).

11

Gnocchi

Soft Italian dumplings made of potato, semolina, or ricotta — pillowy, lightly chewy, served with butter, brown butter, sauce, or in broth.

12

Ketchup

A sweet-tangy red tomato condiment that started as a fermented Asian fish sauce — the modern American tomato version emerged in the 1800s and now appears on tables worldwide.

13

Macaron

A delicate French sandwich cookie of almond meringue shells with a smooth filling — visually iconic, technically demanding.

14

Popcorn

A specific corn variety whose kernels explode under heat — the world's most popular movie-theater snack and one of humanity's oldest known foods.

15

Tabasco

A Louisiana hot sauce made from fermented Tabasco peppers, vinegar, and salt — an 1868 invention from the McIlhenny family that became the world's most recognized hot sauce, fundamental to Cajun, Creole, and global American cuisine.

16

Tapioca

A starch extracted from cassava roots — sold as flour, beads (boba pearls), or sticks, and used in puddings, gluten-free baking, and the bubble teas of East Asia.

17

XO Sauce

A Hong Kong luxury condiment of dried seafood, chilli, and aged ham — invented in 1980s Hong Kong as a premium ingredient, named after XO cognac to signal prestige.