9-letter Foods that contain N

List of 9-letter Foods that contain N

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

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."

4

Bunny Chow

Durban's iconic street food — a hollowed-out half or quarter loaf of bread filled with spicy curry, the scooped-out bread served as the lid; eaten by hand from the loaf.

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

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.

7

Carbonara

Rome's iconic pasta made with guanciale, eggs, Pecorino Romano, and black pepper — no cream, no onion, no garlic; the sauce is an emulsification of egg and fat achieved off the heat.

8

Croissant

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

9

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.

10

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.

11

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.

12

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.

13

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.

14

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.

15

Panettone

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

16

Rogan Josh

A Kashmiri slow-braised lamb curry of Persian origin — deep red from Kashmiri chillies and Ratan Jot bark rather than from turmeric, mildly spiced relative to much Indian cooking.

17

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.

18

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.