Can you think of several meals which begin with “a” or just “apple” popping out? The first letter of the alphabet gives me many delectable and enticing meals. From appetizers to desserts, I’ve got you covered with a delectable selection of dishes that begin with the first letter of the alphabet.
By diving into this article, you’ll discover new flavors, expand your knowledge, and maybe even find a new favorite dish. So, let’s embark on this tasty exploration together and uncover some mouthwatering foods that start with A!
Let me introduce you to some A-named fruits that are both unique and delicious. These juicy gems offer a world of flavors and health benefits that you’ll definitely want to explore.
A close relatives of peaches, nectarines, plums, cherries, and almonds, apricots are small and round stone fruits with a diameter of 0.6 to 1.0 inches. An apricot looks very much like a pear. This fruit offers various health benefits thanks to high amounts of vitamins A, C, and E .(1)
Apricots come in yellow to orange hues, sometimes with a red blush from sun exposure. They boast smooth, velvety skin and a sweet-tart flavor. They are delicious eaten fresh or used in jams, jellies, or chutneys.
Achacha (Garcinia humilis) is a small tropical fruit variety related to the mangosteen. It’s well-loved in Bolivia’s Amazon region and grown commercially in Burdekin, Australia. With a sweet yet slightly sour flavor, it has a sherbet-like undertone reminiscent of mangosteens and lychees.
The succulent white flesh beneath the reddish-orange skin, which darkens as it matures, is perfect for eating fresh. In terms of health benefits, Achacha is rich in vitamin C, antioxidants, potassium, and has one of the highest folate levels among fruits.
3. Acerola Cherry
You may come across acerola cherries under the name of Guarani cherries, Barbados cherries, or West Indian cherries. They are a tropical fruit from the Malpighiaceae family and found mainly in the Western Hemisphere.
Though the word “cherry” appears in all the names, this fruit is actually a berry. But it possesses a vibrant red color when ripe that cherry fans can’t help loving.
Acerola cherries’ flavor ranges from tangy to semi-sweet, offering a juicy and crispy bite. Since they spoil quickly, eating them fresh or turning them into jellies and jams is best. They are amazing when it comes to boosting your immunity, thanks to being packed with an impressive amount of vitamin C (2).
This member of the pome family is an extremely versatile fruit. It comes in over 7,500 varieties, with around 200 of those being grown right here in America!
Each apple variety has its own unique color, shape, taste, and texture, but they all share a balanced blend of tart and sweet flavors. When you bite into an apple, the juicy, crunchy flesh is hard to resist.
Whether you prefer your apple raw, in desserts like pies, tarts, and cakes, or even in drinks and condiments like apple cider or applesauce, there’s no denying their appeal. Plus, apples are high in fiber and antioxidants, which makes them not only tasty but also healthy.
5. Acai Berry
Acai berries hail from the acai palm tree, which is native to tropical South and Central America. These small, round, bluish-purple fruits bear a striking resemblance to blueberries. Like blueberries, they’re available in multiple forms such as dried, frozen, powder, and juices.
You can enjoy acai berries raw or incorporate them into culinary delights like ice cream, liqueurs, and jelly. Besides their versatility, acai berries also score well nutrition-wise, being high in antioxidants, carbohydrates, and important amino acids.
South-central Mexico and Guatemala are home to an amazing fruit called avocado. In fact, Mexico takes pride in being a leading producer, with an impressive annual figure of 2.4 million tons.
Botanically a single-seeded berry, this unusually oily fruit varies in skin color: green, brown, purplish, or black. It also comes in diverse shapes like pear, egg, or spherical. Both features depend heavily on the cultivar.
Inside, you’ll find a large pit surrounded by light green, creamy flesh. Its high-fat content makes avocado a beloved ingredient in many cuisines, particularly Mexican dishes, and is ideal for salads, sandwiches, smoothies, guacamole (avocado-based dip or spread), or simply eating fresh.
Ankye, achee, or akee are other names for ackee, a fruit from the Sapindaceae family that shares a kinship with longan and lychee. West Africa is its birthplace, but it’s now Jamaica’s national fruit, with ackee and saltfish being popular local dishes.
The fruit’s curved, bulbous form boasts red and yellow colors and round black seeds adorn its aril when mature. Despite its fruity roots, many people consume ackee like a vegetable.
Beware of unripe ackee, which is toxic due to hypoglycin A. That’s why you should cook it well to enjoy its scrambled egg- or sweet corn-like flavor and soft texture, plus benefits like vitamin A, zinc, and antioxidants.
This Japanese summer orange has a deeply romantic name: Amanatsu translates to “sweet summer” in Japanese. It is a hybrid of pomelo and sour orange, in the size of a grapefruit.
Cut it open, and you’ll find 12 segments filled with several seeds. Amanatsu offers a sweet and sour taste that is perfect for alcoholic drinks, marmalades, or simply eating fresh. This tasty Japanese fruit is a fantastic source of nutrients like vitamins B1, C, potassium, folate, and magnesium.
9. Anchovy Pear
Scientifically known as Grias cauliflora, anchovy pear is a fruit native to Jamaica, Colombia, and Central America. Like a brown pear, this unique fruit contains a single seed and offers a taste that might remind you of a mango.
While it’s primarily used for pickling, it can be a versatile ingredient in other dishes. Plus, it’s loaded with vitamin C, making it a nutritious choice for those looking to boost their immune system.
10. Amarelle Cherry
Amarelle cherries are part of the sour cherry group because of their acidic flavor. With light-red skin and yellow flesh, these cherries often produce clear juice.
While this cherry variety may be too sour to eat directly, it’s fantastic for canning, baking, creating jams, or whipping up sauces. Even dried Amarelle cherries can enhance soups and meat dishes. Health-wise, they contain vitamins A and C, antioxidants, and anti-inflammatory properties.
Venture with me into the garden of A-something vegetables, where I’ll uncover nutritious and flavorful treasures. You’ll be amazed at the variety of greens and roots just waiting to enhance your culinary experience.
11. Aloe Vera
Aloe vera is a fascinating cactus-like plant that can be treated like a vegetable. Flourishing in tropical, semi-tropical, and arid climates, this plant has thick, greenish, fleshy leaves adorned with white flecks.
The gel extracted from these leaves is a versatile ingredient for desserts, beverages, and yogurts. Aloe vera also plays a key component in commercial products such as topical medications for burns, acne treatments, and oral health products (3).
Artichoke is a native plant to the Mediterranean area sporting a unique rounded, somewhat conical shape with a slightly flattened top, giving it the appearance of a large, unopened flower bud. Depending on the variety, the color ranges from deep, rich green to a lighter, greenish-gray.
At the center, you’ll find the dense and fleshy heart, often eaten like a vegetable. Artichokes are crunchy and chewy, with their slightly nutty and bitter flavor for a unique culinary experience. You can prepare artichokes in numerous ways, such as baking, boiling, grilling, or steaming.
Asparagus, also known as sparrow grass, is a fantastic vegetable known for its tender young shoots. It’s an incredibly versatile ingredient for featuring in soups, pasta, appetizers, side dishes, etc.
The earthy, subtly sweet, and slightly bitter taste of asparagus is enjoyable in various cooking methods such as stir-frying, steaming, grilling, or even raw in salads. Plus, it’s quite the nutritional powerhouse, containing vitamins B6, C, E, K, calcium, magnesium, zinc, etc (4).
Arugula, popular with other names like rocket or Rucola, is a leafy green vegetable that shares its family tree with kale and cauliflower.
With its slightly tart, bitter, and peppery taste, it’s a go-to choice in salads, pesto, and even as a pizza topping in Italy. Arugula is also packed with nutrients high in vitamins A, C, K, and dietary minerals (5).
15. Acorn Squash
Acorn squash is a winter squash that’s part of the same species as zucchini and summer squash. Sometimes, people call it pepper squash or Des Moines squash.
With an edible green, tender skin, and yellow-orange flesh, acorn squash provides a sweet, nutty flavor that’s hard to resist. Plus, there’s no shortage of ways to cook and serve this versatile veggie.
Arrowroot is a tropical tuber that’s tasteless and odorless. This unique plant, similar to yams, cassava, sweet potatoes, and taro, is about 23% starch, making it an ideal source for a gluten-free, grain-free powder called arrowroot flour.
Bakers and chefs love using this versatile flour as a thickening agent, often in biscuits, puddings, hot sauces, jellies, and cakes. High in carbs and proteins, it’s a great addition to your kitchen for some delicious and nutritious meals.
Peruvian parsnip or carrot is referred to as arracacha, a fascinating root vegetable from the Andes. Depending on the variety, you’ll find it with yellow, white, and purple flesh.
Arracacha flavor is a wonderful nutty mix with a sweet profile reminiscent of celery, cabbage, and roasted chestnuts. This veggie has a crisp, dense texture but isn’t meant to be eaten raw. Boiling is ideal for serving it as a side dish or in soups and pastries.
18. Aubergine (Eggplant)
With its dark purple hue and spongy, oval shape, Aubergine is a versatile ingredient popular in various cuisines.
While it’s technically a fruit (even a berry, botanically speaking), it’s more commonly used as a vegetable in cooking. Almost all parts of the aubergine, including the skin, flesh, and seeds, are edible. Typically, people enjoy cooked aubergine to savor the softness in texture.
19. Alfalfa Sprouts
Alfalfa sprouts are the thin, green shoots of the alfalfa plant, which are harvested before they mature. While the plant isn’t used in culinary recipes due to its bitter leaves, these sprouts are a different story!
Packed with antioxidants, they make a healthy addition to your meals. It’s best to enjoy fresh alfalfa sprouts rather than cooked ones, so consider tossing them into salads, soups, sandwiches, or toasts for a nutritious boost.
Get ready and dive into the creamy world of dairy products beginning with A, where luscious flavors and textures await your discovery.
20. Appenzeller Cheese
If you’re a cheese lover, you should know about Appenzeller cheese from the Appenzellerland region in northeast Switzerland. This hard cow’s milk cheese has a distinctive straw-colored appearance, full of tiny holes, and possesses a golden rind.
The smooth texture and nutty or fruity flavor that makes up Appenzeller cheese certainly stand out for its strong smell profile. There are three different varieties to choose from: Classic, Extra, and Surchoix.
21. Abbruzze Cheese Spread
Abbruzze cheese spread is a spicy blend of cheddar cheese, zesty garlic, and red chiles you don’t want to miss. The silky, buttery texture makes it perfect for spreading or dipping.
But that’s not all! Whether you want to mix it into mac n cheese or pasta or spread it on your sandwich, this flavorful spread can add a little excitement to your dishes.
22. Añejo Cheese
A tasty, firm, and aged Mexican cheese made from skimmed goat’s or cow’s milk is what you can find in Añejo. The cheese-making process includes a step where people coat it in paprika for a spicy twist.
This kind of cheese has a salty, tangy taste and is quite crumbly, making it easy to break into small pieces. Dried Añejo cheese is great for grating or shredding since it’s firm.
It’s an ideal choice for grilled or baked recipes, so feel free to sprinkle it on tacos, enchiladas, or burritos to elevate their taste!
23. Asiago Cheese
Asiago cheese hails from Italy’s Veneto and Trentino regions and is crafted from cow’s milk. Its flavor might remind you of Parmesan but with a nuttier, creamier touch.
Commonly, fresh Asiago is white or pale yellow with a smooth texture, making its sliced version an excellent choice for cold sandwiches. On the other hand, aged Asiago becomes crumbly and develops a stronger flavor, perfect for shaving or grating it to add a tasty topping to soups, sauces, or salads.
24. Algae Milk
Algae milk, produced from microalgae-based Algalin flour, has a milk-like texture that works wonderfully as a vegan alternative. It’s a great option for people with nut or soy allergies and is just as healthy as cow’s milk.
Packed with nutrients like fiber, omega-3, and protein, it’s an eco-friendly and nutritious choice for your daily consumption.
25. Almond Milk
Almond milk is a popular plant-based milk that combines water and filtered almonds. With its watery texture and nutty flavor, it can easily adapt to many cooking recipes besides being a simple drink.
Feel free to add vanilla, honey, or spices to jazz up its taste. It’s packed with nutrients like vitamin D, E, and calcium (6). The best part is that almond milk is free of cholesterol and lactose and is low in saturated fat.
Now is the time to explore the fascinating options for A-named grains, where you’ll uncover versatile options to jazz up your everyday meals. From ancient grains to modern favorites, these tiny powerhouses will enhance your dishes and leave you wanting more!
Amaranth may seem like a grain, but it’s a gluten-free seed, similar to quinoa. Still, it offers a sweeter, nuttier, and more potent flavor.
These tiny, creamy white seeds can provide a crunchy texture when cooked. Also, there’s even a grounded version of these seeds. Plus, it’s high in fiber, protein, and micronutrients, making it a fantastic addition to your healthy meal plan!
27. Arborio Rice
Arborio rice is an Italian short-grain rice getting its name from the town of Arborio. When you cook, you’ll get a firm, chewy texture in your rice. In addition, arborio rice is excellent at absorbing flavors. Arborio rice is a top choice for making creamy Risotto dishes thanks to its high starch content.
28. All-Purpose Flour
Made using wheat flour, all-purpose flour is versatile in all sorts of baked goods, from cookies and pastries to cakes, muffins, and breads. Low gluten and protein content make the flour a bit lighter than other varieties. Plus, it has a longer shelf life than whole wheat flour, making it a handy staple in your kitchen.
Adlay, also known as Adlay millet or Job’s tears, is a grain-bearing tropical plant from Southeast Asia. Commonly, people ground dried Adlay into flour and use it in various dishes like bread, pasta, and porridge.
It even makes a delicious drink called yulmu cha in Korean cuisine! One of the reasons Adlay is so beloved is its impressive nutritional profile, as it’s packed with dietary fiber, protein, calcium, phosphorus, and iron.
Legumes and Nuts
Brace yourself for getting to know all the legumes and nuts that begin with the letter A. As you explore these protein-packed superstars, you’ll discover new ways to elevate your culinary creations and enjoy their nutritious benefits.
30. Asparagus Bean
Asparagus beans go by many names, such as yardlong beans, pea beans, or Chinese long beans. The crop is a popular vegetable cultivated mainly in South Asia, Southeast Asia, and southern China.
These beans can reach impressive lengths of 1.15 to 2.46 feet! People harvest them for their edible green pods filled with immature seeds. With a crisp and nutty taste, asparagus beans are ideal for consuming fresh and cooked. They’re a fantastic addition to stir-fried dishes and in Asian cuisines.
31. Adzuki Bean
Adzuki beans, also known as aduki beans, red beans, or red mung beans, are a beloved legume primarily cultivated in East Asia. These beans make versatile ingredients with a rich, nutty taste and firm texture.
The beans are perfect for rice dishes, salads, soups, or dressings. Not only do Adzuki beans taste great, but they’re also a good source of fiber and packed with nutrients like folate, potassium, and magnesium (7).
32. Anasazi Bean
Anasazi beans are an ancient heirloom bean variety with a unique look. These kidney-shaped beans measure about ½ inch long and display eye-catching reddish-brown alongside the white spots.
Their flavor profile is slightly sweet, earthy, and nutty, while the texture remains firm when cooked. Anasazi beans are especially popular in Mexican dishes, adding vibrant color and delicious taste to your culinary creations.
Almonds are the edible seeds of the almond tree, hailing from Iran and surrounding countries. These seeds are adored for their light, buttery flavor, and crunchy texture. They’re a versatile addition to many dishes or enjoyed as a healthy snack.
You can find almonds in various forms, such as whole nuts, slivered, or flour. Almonds are more than just delicious as they’re also full of antioxidants, vitamin E, magnesium, calcium, phosphorus, and fiber.
Acorns, or oaknuts, come with one seed nestled inside a tough, leathery shell. They have a nutty flavor that’s quite appealing, but be cautious of the toxin! Raw acorns contain tannins that can be dangerous for consumers.
To enjoy them safely, you must process them first by boiling, roasting, or soaking. Once properly prepared, acorns can have various processing methods, including grinding them into flour for cooking or baking.
Meats and Seafood
Ready your appetite for a mouthwatering adventure into the selection of meats and seafood that start with the letter A. I’ll let you in on some succulent and delicious options to satisfy your carnivorous cravings.
35. Angus Beef
Angus beef from Scotland is sourced from Aberdeen Angus cattle and stands out as a higher-quality meat than regular beef. It’s renowned for its tender, flavorful, and well-marbled characteristics, offering a more robust beefy taste.
While it may be pricey, Angus beef is perfect for various cooking methods like roasting, pan-frying, braising, and grilling. Plus, it’s an excellent source of essential nutrients like vitamins B12, iron, and zinc.
36. Alligator Meat
Alligator meat has a mild flavor with a subtle hint of fishiness, making it a unique and delicious option for those willing to try something different. With its chewy and firm texture, it’s no wonder this meat is popular in Southern United States cuisines.
There are plenty of ways to cook alligators, from marination to stewing, deep frying, roasting, sautéing, and even smoking. Plus, the meat’s high-quality protein, low in saturated fats, helps you savor every bite without the guilt!
37. Alpaca Meat
The lean red meat of alpaca boasts a mild, sweet flavor reminiscent of venison. Additionally, its tender texture has made it quite popular in the Peruvian Andes, where it’s a beloved culinary staple. Alpaca meat is high in proteins and low in fat and cholesterol, making it a healthier alternative.
Andouille is a smoked Cajun sausage rooted in France and brings a unique combination of flavors to the table. Made from pork, pepper, onions, garlic, sliced strips, and various seasonings, this sausage offers a spicy, smoky, and sharp taste, depending on the variety.
Unlike other European sausages, Andouille has a coarser and drier texture. It’s a popular ingredient in dishes like Gumbo, Jambalaya, and shrimp and grits, elevating them to a whole new level of deliciousness!
Known as ear shells or sea ears, abalone are sea snails found in various regions, including South America, the Atlantic coast of North America, the Arctic, and Antarctica. They come in different sizes, ranging from 0.8 to 8 inches, and have a convex shell with an oval or round shape.
Interestingly, these shells are perfect for creating beautiful jewelry. Regarding taste, abalone meat is buttery and salty, boasting a crunchy texture. These tasty morsels are popular in Chile, France, New Zealand, and East and Southeast Asia delicacies.
Anchovies are small, slender saltwater fish ranging from 1 to 15.5 inches long. These little swimmers have a green hue with silver and blue stripes, making them distinctive.
Known for their pretty fishy and salty taste, anchovies also have a strong fishy odor. They play a versatile role in the culinary world, such as dressings, sauces, and popular canned fish.
41. Ahi Tuna
Ahi tuna, commonly known as Yellowfin tuna, is a lean, white fish with a medium flavor and meaty undertones. Its firm, dense, and tender texture makes it a delicious choice for various dishes.
The fish is especially popular in Japanese cuisine, where it’s the star component in sashimi, sushi, and seared dishes like ahi tuna steak.
42. Atlantic Cod
Atlantic cod is often found in the northern Atlantic Ocean as a cold-water fish. The fish is widely popular for its productivity and ability to adapt to various cooking techniques.
This classification of fish can go in countless delicious dishes with a lean, mildly sweeter taste than its Pacific counterpart and a flaky, firm texture. Not only is it tasty, but Atlantic cod is also a fantastic source of omega-3 fatty acids and vitamins A, D, and E.
Condiments, Herbs, And Spices
Spice up your life with some flavorful condiments, herbs, and spices that start with the letter A! Uncover a world of zesty, aromatic ingredients that can elevate your dishes and turn ordinary meals into extraordinary culinary experiences.
Allspice, sometimes called Jamaica pepper, myrtle pepper, or pimento, is a unique spice originating from the West Indies and Central America. People create it by drying the berries of the Pimenta dioica plant.
What makes allspice special is its warm flavor of nutmeg, cloves, and cinnamon. It’s versatile enough for both baking goodies and seasoning savory dishes. If you ever run out of allspice, substitute it with a blend of cinnamon, nutmeg, and cloves in a ½:¼:¼ teaspoon ratio.
Ajika, a hot and spicy kind of condiment from Samegrelo, Georgia, is a fantastic way to add a kick to your meals as a dip alongside bread or meat dishes. In some ways, Ajika or Adjika shares some similarities with Italian red pesto regarding appearance.
The key ingredients in ajika include red peppers, garlic, spices, and walnuts, giving it a unique and zesty flavor that will please your taste buds.
45. Achiote (Annatto) Paste
Achiote paste is a product made from the seeds of the achiote tree native to Central America. It bears a vibrant yellow or orange hue (often used as a coloring agent) to dishes alongside its earthy, peppery, and slightly bitter taste.
Mexican and Caribbean cuisines frequently feature this versatile ingredient, and you’ll even find it in many processed foods like butter, cheese, and cured meats.
46. Allemande Sauce
Allemande sauce is a classic white sauce in French cuisine that brings a silky and rich touch to any dish. Crafted from a base of velouté (veal, shellfish, or chicken velouté), people thicken it with cream, egg yolks, and a hint of lemon juice.
This sumptuous sauce complements a range of dishes, whether veal, beef, chicken, fish, or veggies.
47. Alfredo Sauce
A heavenly white cream sauce known for its rich and velvety texture is what you can find in Alfredo sauce. The main components that give it that luscious creaminess are butter, heavy cream, garlic, and parmesan cheese.
People even add extra seasonings like red pepper flakes, Italian seasoning, or onion powder to tailor the flavor to each recipe. Alfredo sauce pairs beautifully with pasta, and Fettuccine Alfredo is undoubtedly the most popular dish showcasing this indulgent sauce.
48. Arrabiata Sauce
Arrabiata sauce, or Sugo All’arrabbiata in Italian, hails from the Lazio region of Italy. The condiment is a red sauce loved for its spicy kick. Commonly, garlic, tomatoes, dried red chili peppers, and olive oil create a rich, fiery taste.
When it comes to pairing, this versatile sauce is outstanding with pasta, pizza, and even chicken dishes for a rich taste.
Agrodolce is an authentic Sicilian condiment boasting a unique combination of sour and sweet flavors. The name itself, “agro” meaning sour, and “dolce” meaning sweet in Italian, perfectly describes this delightful sauce.
Locals often materialize it from honey (or sugar), onion, vinegar, and olive oil for a sticky texture. Versatile in its use, agrodolce can add a flavorful twist to meat, fish, and vegetable dishes or even go well on a sandwich for an extra zing.
Amchur is a unique Indian-based powder derived from dried unripe green mangoes with a citrusy flavor profile. The condiment has a pale, beige, or brownish color alongside a signature tanginess and fruity notes without adding moisture to your recipes.
This fascinating ingredient is typically produced at the start of summer during India’s mango season. It’s a common addition to various Indian dishes, such as samosas, pakora fillings, curries, chutneys, and stews.
Achar plays a significant part in South Asian cuisine, particularly in India. Typically, the dish refers to a variety of pickles made using various fruits and vegetables, which are then preserved with vinegar, brine, spices, and oils.
The result is a sweet and sour condiment that can be served alongside boiled dal, rice, and veggies to add a layer of taste to your meal.
Anise is a time-honored spice root in the eastern Mediterranean and Southwest Asia, often regarded as one of the oldest spice plants. Boasting a flavor profile akin to star anise, fennel, licorice, and tarragon, anise offers various dishes a sweet, mildly spicy, and aromatic touch.
You can find anise in seed form, either ground or whole, and it works wonders in enhancing the taste of baked goods and savory, meaty dishes like stews and soups.
By using dried and powdered green seaweed, Aonori is a flavorful addition to many Japanese dishes. As both a garnish and seasoning, it’s simply sprinkled over hot food, adding a burst of umami flavor. The condiment is also packed with health benefits, being high in magnesium and calcium.
Aioli is a cold sauce adored in northwest Mediterranean cuisines, made with emulsified garlic and olive oil. It has a thick, creamy texture that can incorporate well with ingredients like lemon juice, egg yolks, or additional seasonings.
This versatile sauce is fantastic for cooking seafood or meat dishes and can be a tasty dipping sauce for veggies as well.
55. Ajvar (Serbian Roasted Red Pepper Relish)
Ajvar is a delicious specialty found in Balkan cuisine. It’s made from fire-roasted sweet bell peppers and eggplants, giving it a smoky flavor with a subtle sweetness.
You can use ajvar as a condiment, sauce, dip, or spread, making it relatively versatile. Pairing it with crispy baked goods or vegetables for a tasty side dish while adding it to meat dishes enhances their flavor.
Ready to quench your thirst with some enticing A-named drinks? You’re about to uncover an assortment of beverages that taste amazing and boast unique flavors to impress your loved ones.
56. Albarino Wine
Albarino wine originates from the beautiful region of Galicia, Spain. This white wine is crafted from grapes grown in Northwest Portugal and Galicia, resulting in a light-bodied, high acidity, and low tannins profile. Furthermore, Albarino boasts a citrus flavor with hints of grapefruit, lemon zest, honeydew, and nectarine.
Its color is a lovely light straw yellow with an alcohol content ranging from 11.5% to 12.5%. To fully appreciate its flavors, serve it well-chilled. If you’re planning a meal with fresh seafood or white meat dishes, Albarino wine is ideal for enhancing your dining experience.
Ale is a type of beer created by fermenting malt, hops, and yeast, resulting in a full-bodied, fruity taste. You’ll find it has a more robust, bitter flavor and higher alcohol content than regular beer.
In England, ale is very popular and comes in many varieties, such as pale ale, brown ale, golden ale, and Scotch ales, each with distinct ABV levels.
Created in Saronno, Amaretto is a delightful almond-flavored liqueur with a sweet, rich, slightly bitter taste with a strong almond note. With an ABV of 21 to 28%, it’s a popular ingredient in many cocktails.
Fun fact: “amaretto” translates to “little bitter” in Italian, perfectly capturing its unique flavor profile.
59. Apple Juice
Apple juice has earned its spot as one of the most consumed juices out there! With its sweet, refreshing, and slightly tangy flavor, it’s a drink that many people adore. You can find numerous brands on the market or even make it at home by crushing and pressing apples.
Plus, apple juice is also rich in antioxidants and vitamins, which can help boost immunity and improve hydration.
Caffe Americano, or simply Americano, is a coffee drink that combines one or two shots of espresso with hot water. This intense, bitter beverage with a nutty note is quite similar to the Long Black found in the Australian drink list.
For those who find regular brewed coffee a bit weak, the Americano offers a more robust and flavorful alternative.
Amontillado is a full-bodied sherry wine named after Spain’s Montilla region. The spirit showcases an alluring amber hue alongside a complex, nutty taste with hints of tobacco, cedar, and hazelnut.
Whether you’re sipping it as an apéritif or pairing it with a savory meat dish or soup, Amontillado is sure to elevate your dining experience.
62. Arnold Palmer
Arnold Palmer is a refreshing mocktail that pays tribute to the legendary American golfer of the same name. This thirst-quenching drink combines iced tea and lemonade, resulting in a slightly sweet and lemony beverage.
Ideal for sipping on a warm day, Arnold Palmer is super easy to make at home. So, when you’re craving a non-alcoholic drink with a touch of sweetness and tang, remember to try the Arnold Palmer!
Atole, pronounced ah-toh-leh, is a classic Mexican drink that’s thick, creamy, and nutty in flavor. Its base ingredients include masa harina (corn flour), piloncillo, cinnamon, water, and vanilla.
You’ll also find variations like champurrado, which features chocolate, or fruity versions with pureed fruit. Atole is perfect as a breakfast drink or an after-dinner snack, often accompanying tamales.
Famous Dishes Around The World
These fabulous A-named dishes from around the globe will surely delight your taste buds! From appetizers to main courses, this collection of famous foods will introduce you to tantalizing flavors and unique culinary traditions.
Appetizers, Side Dishes, And Snacks
A world of scrumptious appetizers, side dishes, and snacks that start with the letter A awaits your discovery! Each dish promises to trigger your appetite with a delightful mix of flavors and textures.
Arancini from Sicily are delicious Italian deep-fried rice balls. These mouthwatering snacks and street foods consist of rice or risotto, various stuffings, and a breadcrumb coating.
The stuffing can be ragu (meat and sauce/spice), cheese, or sometimes peas. Furthermore, the shapes may differ based on the specific variant. With a crispy exterior and tender center, Arancini offers a delightful texture contrast.
Antipasto is the traditional first course of an Italian meal. It is a fantastic appetizer featuring small-bite portions of various food items. Antipasto usually includes olives, cured meats, artichoke hearts, peperoncini, and numerous cheeses like mozzarella or provolone.
There’s no one-size-fits-all recipe, as antipasto varies based on regional cuisines, making the dish an exciting pick for various flavors.
As a thin pancake from South India and Sri Lanka, appam is a popular dish in Kerala and Tamil cuisine. This soft, fluffy, and mildly sweet pancake mainly consists of a ground, fermented rice batter, and coconut milk.
Appam pairs wonderfully with curries and stews, perfect for dinner or breakfast, adding a delightful touch to your meal.
67. Aloo Tikki
Aloo Tikki is a favorite vegetarian snack and street food in India, particularly in the northern region. Plus, it is also popular in Pakistan and Bangladesh. This delicious dish, known as aloo ki tikkia or aloo ki tikki, consists of patties (tikki) made from potatoes (aloo), peas, herbs, and spices.
Whether deep-fried, shallow-fried, or pan-fried, these tasty bites are best for pairing with tamarind sauce, chutneys, mint, and sometimes yogurt.
68. Arroz con Maiz
Savor a fantastic Latin American rice dish that perfectly complements pork, steak, or chicken meals in the form of Arroz con Maiz. This simple side dish is a beautiful combination of sweet corn and flavorful rice, making it incredibly easy to prepare.
What’s cool is that you’ll come across unique variations of this dish with added ingredients from different countries, providing a different flavor in each region.
Arepa is a cherished staple in Venezuela and Colombia, but you’ll also find it in countries like Panama and Bolivia. This dough recipe, made from ground maize, forms a flat, round shape that varies in size based on the preparation process.
With a mild corn taste by itself, arepas are typically served with meat, cheese, avocado, beans, or even fish as fillings. Although arepas might remind you of pupusas, keep in mind that pupusas are usually larger and flatter.
Another name for aspic is meat jelly, a gelatinous twist on traditional soup. Usually, people make it from liquid stock obtained by simmering chicken, pork, veal, beef, or fish bones. The jelly can contain bits of veggies, meats, seafood, or eggs molded into shape.
People often serve aspic chilled and sliced, offering a mildly meaty flavor that’s unique and satisfying. Not only does aspic keep meats fresh for longer, but it also helps prevent exposure to air and bacteria.
Originating as a Nigerian snack and popular street food, you’ll also find akara in West African and South American countries. These spicy and savory bites result from deep-frying peeled black-eyed peas balls and seasonings.
The fluffy inside and crunchy outside make them ideal for enjoying alongside porridge or warm drinks like coffee, tea, or hot chocolate. You can even place Akara between white bread slices for a satisfying on-the-go snack!
72. Aloco ( Fried Plantains)
Aloco simply utilizes fried plantains for iconic street food and snack in West Africa. Its popularity extends to Southeast Asia, Caribbean countries, and South America.
Known as Tostones in Spanish, these tasty morsels are often served with sauces or a blend of onions and chili pepper. Whether you enjoy them as a side dish or on your own, Aloco is a delicious and versatile choice to satisfy your cravings.
73. Au Jus
Au jus, which translates to “with the juice” in French, is the natural juice that drips from meat, such as beef, during cooking. This thinner sauce or gravy is perfect for enhancing the flavor of any dish.
The savory and rich taste varies depending on the meat it’s made from, and it’s typically paired with lamb, beef, pork, or chicken dishes. You can even serve Au jus with noodles or use it as a dip for beef sliders.
Coming from the Ivory Coast, Attiéké often nicknamed the “couscous of Ivory Coast.” This tasty dish employs grated and fermented cassava, which gives it a unique texture and flavor.
Attiéké is typically served as a side dish and pairs exceptionally well with grilled fish. Additionally, the versatile nature of attiéké means you can enjoy it for breakfast, lunch, or dinner.
Get ready to indulge in a delectable journey of flavors with dishes that starts with the letter A. This section features some of the most mouth-watering main courses that will leave you craving for more.
From the Sinaloa region of Mexico comes Aguachile, a dish featuring raw seafood at its best. Marinated shrimp, chiltepin pepper, salt, lime juice, onion, and cucumber come together in an explosion of flavor in every bite to create this traditional seafood delicacy.
Best served cold, Aguachile is a refreshing and mouthwatering option for seafood lovers looking to spice up their culinary experiences.
Achu is a traditional Cameroonian dish that holds a special place in the hearts of those from the country’s Western and North West provinces. This delicate and smooth yellow soup is made from cocoyam and enriched with tasty additions like spices, fish, palm oil, and limestone.
Let the Tamil Nadu area introduce you to Adai, a staple in South Indian cuisine. This healthy crepe is a unique blend of ground rice, lentil batter, and spices, giving it a slightly crispy texture and savory flavor.
The dish is perfect for breakfast or any meal. Adai also pairs wonderfully with mixed veggie dishes or your favorite chutney.
78. Arroz con Pollo
Arroz con Pollo is a flavorful, traditional dish from Latin America and Spain. In some aspects, it is a close cousin of Paella (a Spanish rice dish). Cooked in just one pot, the dish combines rice, chicken, saffron, onions, and vegetables to create a hearty meal.
In Spanish, the name literally means “rice with chicken.” To make it even more delicious, try serving the rice dish with hot sauce, cilantro lime dressing, sour cream, or yogurt for a cool, creamy contrast.
With its origins in Portugal and Spain, Adobo is a cooking method that simmers food in a flavorful sauce made from vinegar, oregano, paprika, and other seasonings. Also, the paprika lends a vibrant red color to the dish.
Interestingly, Adobo is also the name of a well-known Filipino cooking process. While different countries have their own Adobo styles, Filipino Adobo is unique for its sweet and sour taste, with pork or chicken Adobo being a beloved national dish. Additionally, the dish doesn’t use paprika, oregano, or chilis.
Asado, which comes from the Spanish word “asar” meaning “grill,” is a popular barbecue party or event in many South American countries such as Argentina, Paraguay, Uruguay, and Chile.
At these gatherings, you’ll find a mouthwatering selection of meats, including chicken, pork, beef, and chorizo, cooked to perfection on an open fire (a parrilla). Also, guests usually savor sides like salads and a glass of red wine to complement the mouth-watering grilled meats.
Noodle in Afghani is Aush, a delicious, thick noodle soup perfect for cold weather. This rich, comforting dish is full of veggies, such as celery, broccoli, and carrots, along with legumes like kidney beans and chickpeas.
You’ll also find a variety of spices and herbs, and sometimes meat, mixed in for added flavor. Aush also holds an important place in Iranian and Afghan cuisines but has also made its way to countries like Iran, Azerbaijan, Turkey, and Pakistan.
82. Alphabet Soup
Alphabet soup is a fun, easy, and satisfying dish that features alphabet pasta noodles floating in a rich and flavorful tomato broth. The soup is loaded with tasty ingredients like tomatoes, onion, and celery to act as the base for the broth.
Perfect for lunch or dinner, this tasty soup is a delightful meal that can be prepared in advance and even freezes well for future usage.
Aalsuppe, or Hamburger Aalsuppe, is a one-of-a-kind eel soup from Northern Germany. This flavorful dish brings together thinly-sliced eel with a ham bone, wine, vegetables such as leek, dried fruits, and various flavorings.
The result is a soup with an exciting blend of textures and flavors. To fully appreciate the taste of Aalsuppe, pair it with dry white wine or beer.
84. Avgolemono Soup
Avgolemono soup is a classic Greek recipe that combines chicken, eggs, lemon, and rice to create a deliciously creamy and hearty meal. Simplicity is the key to this soup’s charm that will surely delight your taste buds.
For a well-rounded meal, serve it with a crisp salad, crusty bread or cornbread, and roasted veggies to elevate the overall experience.
85. Arroz Con Huevos
Arroz Con Huevos is a humble Latin American dish that you’ll find particularly popular in Mexico and Cuba. Made simply by combining fried white rice with a tasty egg on top, it’s the perfect choice for a lazy breakfast or lunch.
You can come across various versions of this dish, with some even pairing the rice and egg combo with plantains or cheese.
86. Asopao de Pollo
Asopao de Pollo is the national soup of Puerto Rico that is absolutely delicious! This hearty stew comes with chicken thighs, rice, tomatoes, olives, and sofrito seasonings. It’s like a cross between Paella and soup, with a creamy texture that might remind you of gumbo.
The delicacy is perfect for keeping you warm during winter. Plus, Asopao de Pollo is just one version of Asopao because you can also find variations made with seafood or other meats.
Invented by the Efik people, Afang is popular in Nigeria and some parts of Africa. The soup is made with wild okazi leaves, spinach, waterleaf, beef, cow strip, and more, giving it a slightly bitter taste due to the okazi leaves.
This dish is versatile, as it can be a comforting home-cooked meal or served at special events like weddings, festivals, or burials, especially in southern Nigeria.
Ambuyat is Brunei’s national dish that is available in some Malaysian states. Its main component is sago palm starch, which makes it very sticky in texture.
Typically eaten for lunch, Ambuyat is served with various kinds of veggies, grilled fish/beef, and sweet-and-sour sauce. To enjoy it, you’ll need to use a bamboo fork (chandas) to pick up the Ambuyat and dip it in the sauce.
I can hardly contain my excitement as I present to you the tantalizing world of desserts starting with “A”! You’re about to indulge in some truly delectable delights that will mesmerize your taste buds.
You might be curious about Ābnabāt, a hard candy from Persian cuisine that’ll satisfy your sweet tooth. These candies are the product of boiling sugar and adding flavoring for a tasty treat with a delightful crunch. There are many different versions, like Abnabat Gheichi, made with sugar plums.
Amygdalopita is a delicious Greek almond cake, with “amygdala” meaning almonds in Greek. This mouthwatering cake employs almonds, eggs, butter, flour, and cream to create a rich and flavorful dessert.
The process involves folding dry ingredients into a butter and sugar mixture before beating in the eggs. Once baked in a tray, the finishing touch is pouring a simple syrup over the cake and allowing it to cool down.
91. Apple Pie
No classic fruit pie is better than an apple pie with a delicious apple filling, tucked between two crusts. The best apples to use include Granny Smith, Honeycrisp, Rome, and Golden Delicious, which contribute to its bright, fresh flavor with a hint of cinnamon.
The pie also boasts a firm yet flaky texture, making it irresistible. To enhance the experience, try pairing it with ice cream, whipped cream, or even cheese like custard or cheddar.
Sata Andagi, commonly known as Andagi, are deep-fried doughnuts that originated in Okinawa around 500 years ago. Made from a simple mix of eggs, flour, and sugar, they’re a popular dessert often enjoyed during the Hawaii Okinawan Festival.
These doughnuts have a crispy golden brown exterior that contrasts beautifully with their sweet and light inside. By the way, “andaagii” means “deep fried,” which perfectly describes this delightful treat!
93. Angel Food Cake
Angel food cake is a type of sponge cake made from sugar, flour, and egg whites, sometimes flavored with cream of tartar. The result is a spongy and fluffy cake with a golden brown crust.
Normally, its flavor profile is sweet and alongside a mild hint of vanilla. People often enjoy this light and airy dessert on its own or pair it with their favorite toppings, like fresh fruit.
Anmitsu is a traditional Japanese sweet that dates back to the Meiji era. It’s perfect for summer or hot days, offering a refreshing bite. The treat often features small cubes of agar jelly made from red algae, water, or fruit juice, with red algae acting as a thickener or gelling agent.
This delightful dessert is perfect for combining with fruits, red bean paste, dango (rice flour dumplings), and mitsu (dark syrup).
From Lucena of the Philippines comes Apas, a well-loved biscuit for its unique oblong and thin shape. Topped with sugar, these biscuits have a delightfully crumbly texture and a milky, sweet taste. You can find them in many markets nationwide if you’re ever in the Philippines.
Apfelkuchen is a German-style apple cake that’s delicious! It’s made with apples, flour, sugar, and. Sometimes, people even throw in nuts, raisins, or spices for added flavors. The apples can be pureed, diced, or stewed to create a variety of textures in the cake.
Either you can enjoy it on its own or with a scoop of vanilla ice cream or caramel sauce; Apfelkuchen is a treat you won’t want to miss. The pie also freezes well, so you can savor its goodness for up to three months!
Ashure is a mouthwatering dessert hailing from the Eastern Mediterranean and Turkey. This sweet pudding or porridge-like treat combines grains, fresh or dried fruits (like apricots, raisins, currants, and figs), and nuts (hazelnuts and walnuts).
With its rich, sweet flavor, Ashure is a go-to dessert for cold months when you need those extra calories to stay warm. It’s also an excellent choice for big celebrations, including Christmas.
Ambrosia is a delicious fruit salad rooted in the Southern United States when it first appeared in cookbooks in the late 1800s. Ambrosia, meaning “food of the gods,” lives up to its name with a heavenly combination of mandarin oranges, pineapple, miniature marshmallows, sour cream, and shredded coconut on top.
99. Aero Chocolate
Aero chocolate bars, produced by Nestlé, are quite popular in the United Kingdom. These chocolate candies are known for their unique bubbly texture that melts in your mouth. While the original Aero bar features milk chocolate, many other flavors and varieties are available.
Asida is a cherished dessert in Arab countries, often served during religious holidays. This boiled flour pudding consists of wheat flour, butter or dates, and honey, creating a soft and rich profile.
If you’re familiar with fufu, a starchy food from West and Central Africa, you’ll find the smooth and dense texture of Asida quite similar.
In this FAQs section, I’ll delve into the most burning questions about foods that start with A. You’ll satisfy your curiosity and become the go-to foodie expert among your friends.
Endless “A” Foods Soon You Find
After exploring the diverse and delightful world of foods that start with A, I hope you’re as captivated as I am by their unique flavors and nutritional benefits.
Don’t hesitate to share the article and leave a comment, letting others in on these gems. I’d love to hear about your favorite “A-list” foods and any scrumptious recipes you’ve created. Bon appétit!
- Apricots: Health benefits, nutrients per serving, preparation information, and more (no date) WebMD. WebMD.
- Prakash, A. and Baskaran, R. (2018) Acerola, an untapped functional superfruit: A review on Latest Frontiers, Journal of food science and technology. U.S. National Library of Medicine.
- Aloe Vera (no date) National Center for Complementary and Integrative Health. U.S. Department of Health and Human Services.
- Asparagus: Nutrition, benefits, and risks Medical News Today. MediLexicon International.
- Nutrition facts Arugula, raw, 1 cup – Health Encyclopedia – University of Rochester Medical Center.
- Fooddata Central Search Results (no date) FoodData Central.
- Donnelly, J. (2022) Adzuki Bean: A potential rotational crop for the Columbia Basin, OSU Extension Service. Oregon State University Extension Service.
Foods by The Alphabet
- Foods That Start with A (You are here)
- Foods That Start with B
- Foods That Start with C
- Foods That Start with D
- Foods That Start with E
- Foods That Start with F
- Foods That Start with G
- Foods That Start with H
- Foods That Start with I
- Foods That Start with J
- Foods That Start with K
- Foods That Start with L
- Foods That Start with M
- Foods That Start with N
- Foods That Start with O
- Foods That Start with P
- Foods That Start with Q
- Foods That Start with R
- Foods That Start with S
- Foods That Start with T
- Foods That Start with U
- Foods That Start with V
- Foods That Start with W
- Foods That Start with X
- Foods That Start with Y
- Foods That Start with Z
- Foods That Start with A-Z
Table of Contents
- Dairy Products
- Legumes and Nuts
- Meats and Seafood
- Condiments, Herbs, And Spices
- Famous Dishes Around The World
- Endless “A” Foods Soon You Find
- Foods by The Alphabet
Leave a Reply