7-letter Foods that contain R

List of 7-letter Foods that contain R

1

Biryani

A layered rice dish of long-grain basmati cooked with spiced meat or vegetables, born from Persian–Mughal kitchens and refined across the Indian subcontinent.

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

Burrito

A large soft flour tortilla wrapped tightly around savory fillings, born in northern Mexico and reinvented in California into the food it's now globally known as.

5

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.

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

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).

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

Granola

Rolled oats baked with oil, honey or maple syrup, and various nuts and seeds until crisp and golden — an American breakfast staple eaten with milk or yoghurt, or carried dry as trail food.

10

Macaron

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

11

Mustard

A sharp condiment made from ground mustard seeds, vinegar, and water — one of the world's oldest cultivated spices, with regional traditions ranging from yellow American hot dog mustard to coarse French moutarde to fiery English variants.

12

Pandoro

A tall, eight-pointed-star-shaped Christmas cake from Verona — buttery, eggy, and dusted with vanilla-scented icing sugar.

13

Paprika

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.

14

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.

15

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.

16

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.

17

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.

18

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.

19

Risotto

A creamy Northern Italian rice dish where short-grain rice is slowly stirred with broth until it releases starch and becomes silky — a technique disguised as a recipe.

20

Saffron

The dried red stigmas of a small autumn-flowering crocus — by weight, the most expensive spice in the world, and the source of the deep gold color in paella, biryani, risotto, and bouillabaisse.

21

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.

22

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.

23

Yoghurt

The British and Commonwealth spelling of yogurt — milk fermented by live bacterial cultures. Identical food, regional preference for the spelling.