Foods that contain P — 74 detailed entries

Below are foods that contain the letter P anywhere in the name. Each of the 74 foods below opens to a full profile.

Table of contents 74 entries

List of Foods That Contain P

Agave Syrup

A liquid sweetener pressed from the core of the blue agave plant, marketed as a natural alternative to honey and sugar — sweeter than table sugar, with a low glycemic index but high fructose content.

Alfalfa Sprouts

Tender, threadlike sprouts of the alfalfa legume — fresh, mildly nutty, and mostly used raw in sandwiches and salads, despite occasional safety concerns about raw sprouts.

Allspice

A single dried berry from a Caribbean tree whose flavor combines cinnamon, clove, and nutmeg in one — central to Jamaican jerk seasoning, Middle Eastern stews, and pickling spice blends.

Amchur Powder

Indian dried green-mango powder — a tangy, slightly sweet souring agent used in chaat, samosa fillings, and dry-spice blends where lemon juice would water down the texture.

Britain's most beloved home-baked dessert — sharp cooking apples underneath a buttery, sandy rubble of flour, butter, and sugar, baked until the fruit is soft and bubbling and the topping is golden and crisp; simple, forgiving, and deeply satisfying; endlessly variable in fruit filling, and nearly always served with custard, cream, or vanilla ice cream.

Apple Pie

A classic baked dessert of spiced apple slices in a flaky pastry crust, deeply rooted in American comfort food but with European origins.

Banoffee Pie

A British dessert invention of the 1970s — a buttery biscuit base topped with toffee made from condensed milk, fresh banana slices, and whipped cream; the name combines banana and toffee; first made at The Hungry Monk restaurant in East Sussex in 1972, and now one of the most popular British desserts both at home and in cafes worldwide.

Bibimbap

Korea's iconic mixed rice bowl — a colourful arrangement of seasoned vegetables, a fried or raw egg, and gochujang chilli paste served over steamed white rice.

Black Pudding

A blood sausage made from pig's blood, pork fat, and oatmeal or barley, cooked in a casing until set — a staple of the full English and Scottish breakfast, with a rich, earthy, iron-heavy flavour; the best black puddings (from Bury in Lancashire, Stornoway in the Hebrides, and Clonakilty in Ireland) are considered artisan products of national importance.

Bread and Butter Pudding

A British classic of utter simplicity — slices of buttered bread layered in a dish, soaked in an egg-cream custard, dusted with nutmeg and sugar, then baked until set and golden; a pudding for using up stale bread that has become one of the most beloved British desserts.

Capers

The pickled flower buds of a Mediterranean caper bush, brining and salting transforming them into briny, lemony bursts that brighten chicken piccata, pasta puttanesca, and bagels with smoked salmon.

Christmas Pudding

The great British festive dessert — a dense, dark steamed pudding made months in advance with dried fruit, suet, black treacle, spices, and stout or brandy; served flaming with brandy on Christmas Day; traditionally made on Stir-up Sunday (the last Sunday before Advent) and steamed for hours until almost black; often contains hidden silver coins for good luck.

Cottage Pie

Britain's most comforting baked dish — a rich minced beef and vegetable filling in a thick gravy, topped with a layer of creamy mashed potato and baked until the surface is golden and crisp; the word "cottage" refers to the humble rural home it was associated with, and "shepherd's pie" is the lamb version.

Crepes

Thin, lacy French pancakes cooked on a flat griddle and folded around sweet or savory fillings — a Breton specialty turned global street food.

Crumpet

A uniquely British yeasted bread product — a thick, spongy disc riddled with hundreds of small holes that form during cooking on a griddle; the holes make crumpets perfect for absorbing butter, which melts through the holes from the top surface; a winter breakfast comfort food inseparable from British tea culture.

Danish Pastry

Laminated butter pastry of Viennese origin but perfected in Denmark — layers of yeasted dough folded with butter dozens of times, shaped into spirals or envelopes around fruit, custard, or almond fillings.

Dumpling

A pocket of dough wrapped around a filling — boiled, steamed, fried, or baked — found in nearly every cuisine on Earth.

Empanada

A baked or fried turnover of pastry dough wrapped around a savory or sweet filling, found across Spain, Latin America, and the Philippines.

Espresso

A concentrated shot of coffee brewed by forcing pressurized hot water through finely-ground beans, the foundation of most Italian café drinks.

Fish and Chips

Britain's defining take-away dish — thick battered and deep-fried white fish with chunky fried potato chips, served wrapped in paper with salt and vinegar.

Gazpacho

A cold Andalusian soup of raw blended tomatoes, peppers, cucumber, garlic, and olive oil — peasant food turned summer staple.

Grape Seed Oil

A light, neutral cooking oil pressed from the seeds left behind in winemaking — high smoke point, high in polyunsaturated fats.

Hot Pot

A Chinese communal cooking experience — a simmering broth at the table into which diners dip raw meats, vegetables, tofu, and noodles, with dipping sauces assembled to taste.

Ketchup

A sweet-tangy red tomato condiment that started as a fermented Asian fish sauce — the modern American tomato version emerged in the 1800s and now appears on tables worldwide.

Kung Pao Chicken

A classic Sichuan stir-fry of diced chicken, dried chillies, Sichuan peppercorns, and peanuts in a tangy sauce — one of the most widely known Chinese dishes internationally, with a troubled name history.

Lumpia

Filipino spring rolls — thin rice-paper or wheat-flour wrappers filled with ground pork and vegetables, deep-fried until crispy; the definitive party food of Filipino gatherings worldwide.

Maple Syrup

The boiled-down sap of North American sugar maple trees — concentrated to 60+ times its volume into a sticky golden-amber syrup that's the definitive pancake topping and a Quebecois cultural icon.

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.

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.

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.

Packham Pear

A bumpy, green-skinned Australian pear variety with sweet, buttery white flesh — one of the most commercially important pear cultivars grown in the Southern Hemisphere and a familiar supermarket staple worldwide.

Pad Thai

Thailand's national noodle dish — rice noodles stir-fried with egg, bean sprouts, and choice of protein in a tangy-sweet tamarind sauce, finished with crushed peanuts, chilli flakes, and a squeeze of lime.

Paella

Valencia's showpiece rice dish — short-grain rice cooked in a wide, shallow pan over open fire in a saffron-and-sofrito broth, forming a caramelised bottom crust (socarrat) prized above all else.

Pancakes

A flat, round griddle cake of batter — leavened or thin — eaten worldwide for breakfast or as a wrapper for savory and sweet fillings.

Pandanus Leaves

Long sword-shaped tropical leaves used as the vanilla of Southeast Asia — adding a distinctive grassy, nutty, faintly floral aroma to rice, sweets, and curries.

Pandoro

A tall, eight-pointed-star-shaped Christmas cake from Verona — buttery, eggy, and dusted with vanilla-scented icing sugar.

Panettone

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

Paprika

A red powder made from dried ground sweet or hot peppers — a defining Hungarian, Spanish, and Eastern European spice, with sweet, smoked, and hot varieties that fundamentally differ in flavor and use.

Parmesan Cheese

An aged, hard cow's-milk cheese made for centuries in northern Italy — the most-imitated cheese in the world, with the genuine *Parmigiano-Reggiano* protected by EU law.

Parrotfish

A vividly colored tropical reef fish eaten across the Pacific and Caribbean — firm white flesh with a slightly sweet flavor, controversial because of its ecological role.

Parsley

A bright-green Mediterranean herb with two main forms — flat-leaf for cooking, curly for garnish — and the foundation of countless Middle Eastern, Italian, and French recipes.

Pasta

Dough of wheat flour and water shaped into hundreds of forms, dried or fresh — the foundation of Italian cooking and a global pantry staple.

Pavlova

A meringue dessert with a crisp exterior shell and soft, marshmallow interior — topped with whipped cream and fresh fruit; the subject of a passionate New Zealand vs. Australia origin debate.

Peanut

A South American legume that grows underground (despite being called a nut) — the world's most widely-consumed legume, source of George Washington Carver's hundreds of agricultural innovations and a defining American snack food.

Peking Duck

China's most famous dish — a whole duck lacquered with a sweet glaze, air-dried for hours, then roasted until the skin crackles and shatters; served tableside with the sliced crispy skin separately from the meat, both wrapped in thin pancakes with hoisin sauce, sliced cucumber, and spring onions.

Pesto

A Genoese sauce of crushed basil, garlic, pine nuts, parmesan, and olive oil — traditionally pounded with mortar and pestle, now a global pasta sauce and ingredient.

Pho

Vietnam's national noodle soup — a clear, deeply aromatic bone broth simmered with charred ginger and onion, star anise and cinnamon, served over rice noodles with thinly sliced beef or chicken and a platter of fresh herbs.

Pierogi

Poland's beloved stuffed dumplings — unleavened dough folded around potato-cheese, sauerkraut-mushroom, or fruit fillings, boiled then pan-fried in butter with onions; Poland's most recognisable culinary export.

Pizza

A round of yeasted flatbread topped with sauce, cheese, and toppings, oven-baked at high heat — born in Naples and now eaten everywhere.

Polenta

A Northern Italian porridge of slow-cooked cornmeal — eaten loose, set firm and grilled, or layered with cheese and meat sauce.

Popcorn

A specific corn variety whose kernels explode under heat — the world's most popular movie-theater snack and one of humanity's oldest known foods.

Porridge

Oats cooked in water or milk until creamy and thick — one of humanity's oldest foods and Britain's most sustaining breakfast, eaten across the whole country but with particular cultural importance in Scotland where it was historically made with salt and eaten standing up; now topped with everything from honey to whisky.

Poutine

Quebec's cult comfort food — thick-cut fries covered in fresh cheese curds and hot brown gravy; the curds must squeak against the teeth, the gravy must be hot enough to soften them slightly without melting them completely.

Pretzel

A baked knot-shaped bread dipped in lye solution before baking — the alkaline bath creates the glossy, mahogany crust and distinctive chewy-crisp bite; Bavaria's signature bread, inseparable from beer culture.

Profiteroles

Small choux pastry puffs filled with whipped cream or crème pâtissière and topped with warm chocolate sauce — a classic French dessert found on the menus of bistros and brasseries worldwide; the choux pastry puffs are hollow, light, and airy, and the combination with cold cream and warm chocolate sauce is one of the great textural contrasts in French patisserie.

Pulled Pork

Slow-smoked pork shoulder cooked for 12–18 hours at low temperature until the collagen breaks down and the meat can be torn apart by hand — the centrepiece of American barbecue culture, particularly in the Carolinas.

Pumpkin Pie

America's Thanksgiving dessert — a spiced custard of pumpkin purée, eggs, cream, and warming spices baked in a shortcrust shell; the pumpkin spice flavour profile is among the most commercially influential in American food.

Scallops

A bivalve mollusk eaten almost exclusively as the white adductor muscle that closes its fan-shaped shell — sweet, tender, and one of the few seafoods that benefits from a dramatic sear.

Sheep's Milk Yoghurt

A thick, rich yoghurt made from sheep's milk with more protein, fat, and calcium than cow's milk yoghurt — a staple of Balkan, Greek, and Middle Eastern food cultures with a distinctively creamy, tangy character.

Shepherd's Pie

A British baked casserole of minced lamb (or beef, correctly called cottage pie) under a mashed potato crust, browned under the grill — a frugal dish designed to use leftover roast meat.

Spaghetti

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

Spotted Dick

A classic British steamed suet pudding studded with currants or raisins — the "spots" are the dried fruit, and "dick" is thought to derive from an old dialect word for dough or pudding; rich, dense, and warming, it is served hot with custard and remains a staple of British school dinners, pub menus, and traditional restaurant pudding lists.

Spring Roll

A crispy, golden fried roll of Chinese origin filled with vegetables, glass noodles, and sometimes pork or shrimp, wrapped in a thin wheat or rice flour wrapper and deep-fried; distinct from the egg roll, with a thinner, crisper wrapper that shatters rather than chews.

Table Spread

A soft, spreadable fat product blended for easy spreading directly from the refrigerator — a broad category covering butter blends, margarine, and dairy-free alternatives formulated specifically for the breakfast table.

Tapioca

A starch extracted from cassava roots — sold as flour, beads (boba pearls), or sticks, and used in puddings, gluten-free baking, and the bubble teas of East Asia.

Tempeh

An Indonesian fermented soybean cake bound together by white mycelium — meatier and more textured than tofu, with a nutty, mushroomy flavor that improves with cooking.

Tempura

A Japanese technique of dipping seafood and vegetables in a light flour-water-egg batter and frying them quickly in hot oil to a crisp lacy crust.

Upma

A South Indian savoury semolina porridge — a quick breakfast of roasted semolina cooked with a mustard-curry-leaf tarka and vegetables, one of the most widely eaten morning foods across the Deccan.

Vegetable Spaghetti

A yellow winter squash whose cooked flesh separates into long, translucent spaghetti-like strands — a popular low-carbohydrate alternative to pasta that captures the visual of a pasta dish with a fraction of the calories.

Victoria Sponge

Britain's quintessential celebration cake — two light, equal-weight sponge layers sandwiched with raspberry jam and whipped cream (or buttercream), dusted with icing sugar; named after Queen Victoria, who ate a slice of sponge cake with her afternoon tea, and now judged at every village fête in Britain.

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