Foods with exactly 7 letters that contain P — full profile for each.
You're looking for 7-letter foods containing P — here are 15 matches, each linked to a full profile.
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.
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.
Thailand's national noodle dish — rice noodles stir-fried with egg, bean sprouts, and choice of protein in a tangy-sweet tamarind sauce, finished with crushed peanuts, chilli flakes, and a squeeze of lime.
A tall, eight-pointed-star-shaped Christmas cake from Verona — buttery, eggy, and dusted with vanilla-scented icing sugar.
A red powder made from dried ground sweet or hot peppers — a defining Hungarian, Spanish, and Eastern European spice, with sweet, smoked, and hot varieties that fundamentally differ in flavor and use.
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.
A meringue dessert with a crisp exterior shell and soft, marshmallow interior — topped with whipped cream and fresh fruit; the subject of a passionate New Zealand vs. Australia origin debate.
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.
A Northern Italian porridge of slow-cooked cornmeal — eaten loose, set firm and grilled, or layered with cheese and meat sauce.
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.
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.
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.
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.
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.
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.
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