9-letter Foods that contain I

List of 9-letter Foods that contain I

1

Almond Oil

A pale, lightly nutty oil pressed from almonds — used both as a delicate finishing oil in Mediterranean cooking and as a skin-moisturizing carrier oil in cosmetics.

2

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.

3

Canola Oil

A neutral, high-smoke-point cooking oil pressed from a Canadian-bred variety of rapeseed — one of the most-used oils in North American kitchens and food processing.

4

Clafoutis

A rustic French baked dessert from the Limousin region — black cherries baked in a thick, eggy batter that puffs up in the oven to a soft, custardy, pancake-like consistency; simple and quick to make, it is the definitive home dessert of southwest France; purists insist the cherries must remain unpitted to preserve their flavour, the almond-like note from the kernel infusing the batter.

5

Croissant

A French laminated pastry of butter folded into yeasted dough, baked into a flaky, crescent-shaped icon of the patisserie.

6

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.

7

Goat's Milk

Milk from domestic goats — slightly tangier than cow's milk, naturally homogenized by smaller fat globules, and the second-most-consumed milk worldwide.

8

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.

9

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.

10

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.

11

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.

12

Onion Soup

The most celebrated soup in French cuisine — an intensely flavoured broth built on slow-caramelised onions cooked until soft, sweet, and dark golden, then topped with a thick slice of toasted bread and a blanket of melted Gruyère cheese, gratinéed until bubbling; the classic bistro dish of Paris.

13

Ribollita

Tuscany's most nourishing peasant soup — a thick, bread-thickened minestrone of cannellini beans, cavolo nero, and winter vegetables, built over several days by rebooling (ribollita means "reboiled") leftovers; the bread dissolves completely, creating a soup so thick a spoon stands upright in it.

14

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.

15

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.

16

Spaghetti

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