9-letter Foods that contain E

List of 9-letter Foods that contain E

1

Anchovies

Small saltwater fish cured in salt for months and packed in oil, prized for the deep umami punch a few fillets add to sauces, dressings, and Mediterranean cooking.

2

Bolognese

A slow-cooked Italian meat sauce from Bologna — rich, dense, and emphatically not the tomato-heavy ragù most of the world calls "spaghetti bolognese."

3

Bubble Tea

Taiwanese cold tea drink shaken frothy with milk or fruit flavouring and served with wide-straw-sucked chewy tapioca pearls — the global street-drink that became a café category.

4

Camembert

A small, soft, bloomy-rind cow's-milk cheese from Normandy with a velvety white crust and an oozing pale-yellow interior — younger and earthier than Brie but the same cheese family.

5

Candle Nut

A large, waxy, oil-rich nut from a tropical tree, essential to Indonesian and Malaysian cooking as a creamy thickener for curries and spice pastes — toxic when raw, safe when cooked.

6

Cassoulet

Languedoc's monumental slow-baked casserole of white beans with confit duck, Toulouse sausage, and pork — named after the earthenware *cassole* it cooks in; subject of fierce regional rivalry.

7

Chocolate

Roasted and ground cacao beans transformed into bars, candies, and beverages — originally a bitter Mesoamerican ceremonial drink, now a $130+ billion global industry.

8

Enchilada

A corn tortilla rolled around a filling and bathed in chili sauce, baked until tender — a staple of Mexican cuisine since pre-Columbian times.

9

Flatbread

The world's oldest and most universal bread — unleavened or minimally leavened dough cooked quickly on a hot surface, spanning from lavash to roti to pita; the bread that preceded the oven.

10

Goji Berry

A small, bright-orange-red dried berry from a Chinese nightshade — long used in traditional Chinese medicine, a "superfood" of the 2000s, with a sweet-tart flavor between cranberry and raisin.

11

Guacamole

Mexico's most famous condiment — a simple, fresh dip of mashed avocado with lime juice, coriander, onion, and chilli; invented by the Aztec people using the same basic technique still used today; the quality depends entirely on ripe avocados, and fresh guacamole must be made and eaten immediately before it discolours.

12

Hamburger

A ground beef patty served in a sliced bun, an American icon with deep German roots, now globally pervasive.

13

Lemon Curd

A smooth, intensely tangy preserve made from eggs, butter, sugar, and fresh lemon juice — thicker and richer than jam, with a vivid yellow colour and a clean, bright flavour; used as a spread on toast and scones, a filling for tarts and cakes, and a swirl in cheesecakes and ice cream; requires careful making — the eggs curdle if overheated — but keeps for weeks refrigerated.

14

Madeleine

A small, shell-shaped French sponge cake from the Lorraine region — light, buttery, and flavoured with lemon zest, baked in a distinctive shell-shaped mould; the madeleine owes its extraordinary cultural fame to Marcel Proust, whose narrator in In Search of Lost Time triggers a rush of involuntary memory upon tasting one dipped in tea, making it the literary symbol of nostalgia and sensory memory.

15

Margarine

An emulsion of vegetable oils and water designed as a butter substitute — invented in 19th-century France for naval rations and now a global pantry staple.

16

Marmalade

The bittersweet British breakfast preserve — a citrus jelly made from bitter Seville oranges, with shreds of peel suspended throughout; distinguished from jam by its bitter edge, its orange peel texture, and its exclusive association with citrus; Dundee in Scotland became the global capital of marmalade production, and Keiller's Dundee marmalade has been made since the 1790s; Paddington Bear's devotion to it is the most famous brand association in British food.

17

Mince Pies

Small, enclosed pastry tarts filled with mincemeat — a sweet mixture of dried fruit, suet, spices, and brandy or spirits — eaten throughout the Christmas season in Britain; traditionally containing actual minced meat in medieval times, today the filling is entirely fruit-based; served warm or cold, dusted with icing sugar, and considered obligatory at Christmas parties and carol services.

18

Mushy Peas

A British comfort staple of dried marrowfat peas soaked and simmered until broken down into a thick, vivid green purée — served alongside fish and chips as an essential side dish, with pie and mash in London pie shops, and at chip shops throughout the North of England; the colour comes from mint or a small amount of food dye.

19

Panettone

A tall, dome-topped Italian Christmas bread from Milan — leavened slowly with a sourdough starter and studded with candied fruit and raisins.

20

Schnitzel

A thin, breaded cutlet fried in clarified butter — Austria's Wiener Schnitzel must be veal; Germany's Schnitzel uses pork; both are pounded paper-thin, coated in flour, egg wash, and fine breadcrumbs, and fried until golden.

21

Scotch Egg

A boiled egg encased in seasoned sausage meat, coated in breadcrumbs, and deep-fried until golden — a British picnic and pub staple invented in London in 1738 by Fortnum and Mason; the perfect Scotch egg has a soft, still-runny yolk inside the crispy shell, and achieving this requires precise timing.

22

Sesame Oil

An aromatic oil pressed from sesame seeds — fundamental to East Asian cuisine, with roasted (toasted) and unroasted versions serving very different culinary purposes.

23

Spaghetti

The world's most recognizable pasta — long thin round strands made from durum wheat semolina, the canvas for thousands of sauces.

24

Tabbouleh

A Levantine salad of finely chopped parsley, mint, tomato, onion, and fine bulgur — bright, herb-forward, and contrary to most non-Arab versions where bulgur dominates.

25

Ube Halaya

A Filipino purple yam jam — a thick, intensely purple, sweet confection made from ube (purple yam), coconut milk, and condensed milk, used as a dessert on its own or as a flavouring across Filipino sweets.

26

Vol-au-Vent

A small puff-pastry case filled with savory or sweet ingredients — French haute cuisine in miniature, "blown by the wind" because of how light the pastry is.