7-letter Foods that contain E

List of 7-letter Foods that contain E

1

Aniseed

A small grayish seed from a Mediterranean herb in the parsley family, with a sweet licorice flavor — the foundational spice of pastis, ouzo, sambuca, and Christmas baking.

2

Beignet

A New Orleans deep-fried choux-dough fritter, served hot and smothered under a snowfall of powdered sugar — the signature breakfast of Café Du Monde since 1862.

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

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.

6

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.

7

Edamame

Young green soybeans boiled or steamed in their fuzzy pods and salted — a Japanese drinking snack (*otsumami*) and now a globally popular bar food and protein-rich starter.

8

Egg Roll

A deep-fried American-Chinese appetiser — a thick, crispy cylindrical roll filled with shredded cabbage, pork, and vegetables, distinct from the thinner Chinese spring roll.

9

Falafel

Deep-fried balls or patties of ground chickpeas (or fava beans) seasoned with herbs and spices, a Middle Eastern street food and sandwich staple.

10

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.

11

Parsley

A bright-green Mediterranean herb with two main forms — flat-leaf for cooking, curly for garnish — and the foundation of countless Middle Eastern, Italian, and French recipes.

12

Pierogi

Poland's beloved stuffed dumplings — unleavened dough folded around potato-cheese, sauerkraut-mushroom, or fruit fillings, boiled then pan-fried in butter with onions; Poland's most recognisable culinary export.

13

Polenta

A Northern Italian porridge of slow-cooked cornmeal — eaten loose, set firm and grilled, or layered with cheese and meat sauce.

14

Poutine

Quebec's cult comfort food — thick-cut fries covered in fresh cheese curds and hot brown gravy; the curds must squeak against the teeth, the gravy must be hot enough to soften them slightly without melting them completely.

15

Pretzel

A baked knot-shaped bread dipped in lye solution before baking — the alkaline bath creates the glossy, mahogany crust and distinctive chewy-crisp bite; Bavaria's signature bread, inseparable from beer culture.

16

Rendang

An Indonesian slow-cooked dry beef curry from Padang, Sumatra — simmered for hours in coconut milk and spices until the liquid evaporates and the meat is coated in a dark, concentrated paste.

17

Sea Salt

Salt produced by evaporating seawater — the world's oldest harvested seasoning, with regional traditions from French fleur de sel to Hawaiian alaea to Korean bamboo-burned salt creating very different products.

18

Soufflé

France's most technically demanding dish — a base sauce folded with stiffly beaten egg whites and baked in a straight-sided ramekin; it must be served within seconds of leaving the oven before the trapped air escapes and it collapses.

19

Tempura

A Japanese technique of dipping seafood and vegetables in a light flour-water-egg batter and frying them quickly in hot oil to a crisp lacy crust.

20

Vinegar

A sour liquid produced by fermenting alcoholic beverages with acetic acid bacteria — found in every cuisine, from balsamic of Modena to apple cider vinegar to Chinese black vinegar.

21

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.

22

Zeppole

Italian fried dough pastries — deep-fried choux or yeasted dough balls dusted in powdered sugar or filled with pastry cream, sold at street fairs across Italy and a fixture of St. Joseph's Day (March 19) celebrations.