9-letter Foods that contain O

List of 9-letter Foods that contain O

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

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

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

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.

9

Chocolate

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

10

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.

11

Croissant

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

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

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.

14

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.

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

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.

17

Panettone

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

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

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.

20

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.

21

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.

22

Sourdough

Bread leavened by wild yeast and lactic acid bacteria captured from flour and air — a 6,000-year-old technique with a 2020 pandemic-era revival, producing complex flavor unobtainable from packaged yeast.

23

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.

24

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.