Foods that contain Y

List of Foods That Contain Y

1

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.

2

Biryani

A layered rice dish of long-grain basmati cooked with spiced meat or vegetables, born from Persian–Mughal kitchens and refined across the Indian subcontinent.

3

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.

4

Curry

A broad family of saucy, spice-driven dishes from South and Southeast Asia, now globally adopted, built on aromatic spice blends specific to each region.

5

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.

6

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.

7

Green Chicken Curry

Thailand's most fragrant curry, defined by a vivid green paste of fresh chillies, lemongrass, galangal, and kaffir lime leaves simmered with coconut milk and tender chicken — simultaneously herbal, spicy, and rich.

8

Gyoza

Japanese pan-fried dumplings — thin dough wrappers filled with pork and cabbage, cooked in a two-step technique of frying then steaming to produce a crispy bottom and tender top.

9

Gyro

A Greek street food of seasoned meat shaved from a vertical rotisserie, served in pita with tomato, onion, and tzatziki.

10

Honey

A natural sweetener made by honey bees from flower nectar — the only food that doesn't spoil, with edible specimens recovered from Egyptian tombs after 3,000 years.

11

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.

12

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.

13

Mayonnaise

An emulsion of oil, egg yolk, and acid — invented in 18th-century France, now the foundation of countless dressings, dips, and sandwich spreads worldwide, with strong cultural variations in preferred formulations.

14

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.

15

Okonomiyaki

Japan's beloved savoury pancake — a thick batter of flour, egg, shredded cabbage, and toppings griddled on a hotplate and finished with mayonnaise, sweet sauce, bonito flakes, and aonori.

16

Oyster

A bivalve mollusk eaten raw on the half-shell or cooked — the seafood with the most distinctive *terroir* of any farmed product, with each oyster bay producing measurably different flavors.

17

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.

18

Rye Bread

A dense, dark bread made from rye flour — staple of Scandinavian, German, Eastern European, and Jewish Ashkenazi cuisines, with a distinctive sour flavour from extended fermentation.

19

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.

20

Soy Sauce

A salty fermented Asian condiment made from soybeans, wheat, salt, and koji — the most-used condiment in East Asian cooking and increasingly globalized as a savory base for dishes worldwide.

21

Syllabub

A whipped cream dessert from Tudor and Stuart England — sweet double cream whipped with white wine or sherry, lemon zest, and sugar until it stands in soft, cloud-like peaks; one of the oldest still-made British desserts, syllabub was fashionable at Elizabethan and Stuart banquets and is now enjoying a quiet revival as a light, elegant alternative to heavy puddings.

22

Thyme

A small, tough, woody-stemmed Mediterranean herb with intense aromatic oil — the backbone of French *bouquet garni*, slow-cooked stews, roast chicken, and almost every French savory dish.

23

Tom Yum

Thailand's most internationally recognised soup — a hot and sour broth fragrant with lemongrass, galangal, kaffir lime leaf, and chilli, typically made with prawns (tom yum goong) and balanced to be simultaneously spicy, sour, and aromatic.

24

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.

25

Yeast

A single-celled fungus that ferments sugar into carbon dioxide and alcohol — the invisible workhorse behind bread, beer, wine, and a long history of food fermentation.

26

Yellow Papaw

An Australian common name for yellow-fleshed pawpaw / papaya — used distinctly from "red papaw" in Australian markets to indicate the milder, less-perfumed variety.

27

Yellowtail Kingfish

A large, fast-swimming Pacific game fish prized for its firm, slightly fatty flesh — eaten raw as Japanese hamachi or cooked in Australian and Mediterranean kitchens.

28

Yoghurt

The British and Commonwealth spelling of yogurt — milk fermented by live bacterial cultures. Identical food, regional preference for the spelling.

29

Yogurt

Milk fermented by live bacterial cultures, producing a thick, tangy food eaten plain, sweetened, or strained — a foundational dairy across the world.

30

Yorkshire Pudding

England's great savoury batter pudding — a simple batter of flour, eggs, and milk poured into extremely hot beef dripping in a tin; the violent steam creates a golden, hollow vessel that rises dramatically above its tin.