9-letter Foods that contain L

List of 9-letter Foods that contain L

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

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

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.

5

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.

6

Carambola

A glossy yellow tropical fruit that produces five-pointed star slices when cut crosswise — Southeast Asian in origin, sweet-tart, and the source of the alternate name "star fruit."

7

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.

8

Chocolate

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

9

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.

10

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.

11

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.

12

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.

13

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.

14

Jambalaya

A Louisiana one-pot rice dish blending Spanish paella, French country cooking, and West African influences — meat, sausage, vegetables, and rice cooked together in stock.

15

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.

16

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.

17

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.

18

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.

19

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.

20

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.

21

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.

22

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.

23

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.