7-letter Foods that contain S

List of 7-letter Foods that contain S

1

Almonds

The seed of a small Mediterranean tree related to peaches and apricots, eaten raw, roasted, in baking, and processed into milk, flour, oil, and the famous Sicilian marzipan.

2

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.

3

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.

4

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.

5

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).

6

Fajitas

A Tex-Mex dish of grilled marinated meat and peppers served on a hot cast-iron skillet with flour tortillas — originally a cattle-country dish using skirt steak, now a globally recognised sizzling restaurant experience.

7

Goulash

Hungary's national dish — slow-braised beef with paprika, onions, and caraway, originating as Hungarian herdsmen's trail food and evolving into the definitive expression of Hungarian paprika cuisine.

8

Lasagna

A layered Italian baked pasta of wide noodles, meat or vegetable ragù, béchamel, and cheese, golden-baked in a deep dish.

9

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.

10

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.

11

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.

12

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.

13

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.

14

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.

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

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.