8-letter Foods that contain C

List of 8-letter Foods that contain C

1

Allspice

A single dried berry from a Caribbean tree whose flavor combines cinnamon, clove, and nutmeg in one — central to Jamaican jerk seasoning, Middle Eastern stews, and pickling spice blends.

2

Calamari

Squid prepared as food, most often coated in batter and deep-fried into golden rings — a Mediterranean fishmonger's mainstay that has gone global as a bar appetizer.

3

Camomile

A gentle herbal infusion brewed from the dried flowers of the chamomile plant, prized for centuries as a calming bedtime tea and a mild digestive remedy.

4

Ciabatta

A rustic Italian white bread with an open, holey crumb and crisp crust — invented in 1982 in Verona as an Italian answer to the baguette, now one of the most widely eaten breads in the world.

5

Couscous

Tiny semolina granules steamed to light fluffiness — the staple grain of North Africa, traditionally steamed over a slow-cooked stew in a couscoussier and served with lamb, vegetables, and harissa.

6

Focaccia

A flat, dimpled Italian olive-oil bread — soft and porous, generously salted, often topped with rosemary, tomato, or onion.

7

Gazpacho

A cold Andalusian soup of raw blended tomatoes, peppers, cucumber, garlic, and olive oil — peasant food turned summer staple.

8

Horchata

A refreshing cold drink made from tiger nuts, rice, or almonds — the Spanish original (*horchata de chufa*) is made from tiger nuts and is a Valencia speciality; the Mexican version is a sweet, cinnamon-laced rice milk; both are cooling, milky, and naturally dairy-free.

9

Ice Cream

A frozen dairy dessert of cream, sugar, and flavorings churned into a soft, smooth, semi-frozen state — the most-eaten dessert in the world.

10

Lahmacun

Turkish and Armenian thin-crust flatbread topped with spiced minced meat — described as "Turkish pizza" though older and simpler, rolled up with fresh herbs, lemon, and raw onion and eaten as a street food.

11

Mackerel

A small oily fish with rich savory flavor — heavily eaten across North Atlantic and Pacific cuisines, prized for its omega-3 content, abundance, and traditional preservation methods like smoking and salting.

12

Osso Buco

A Milanese braise of cross-cut veal shanks slow-cooked in white wine, broth, and vegetables until the meat falls from the bone — finished with gremolata and served over saffron risotto.

13

Pancakes

A flat, round griddle cake of batter — leavened or thin — eaten worldwide for breakfast or as a wrapper for savory and sweet fillings.

14

Scallops

A bivalve mollusk eaten almost exclusively as the white adductor muscle that closes its fan-shaped shell — sweet, tender, and one of the few seafoods that benefits from a dramatic sear.

15

Soy Sauce

A salty fermented Asian condiment made from soybeans, wheat, salt, and koji — the most-used condiment in East Asian cooking and increasingly globalized as a savory base for dishes worldwide.

16

Verjuice

A tart, slightly sweet juice pressed from unripe grapes — a medieval European cooking acid that fell out of fashion and is now slowly returning.