Do you know how many foods start with a V? There are way more than you would think! In fact, we’ve listed many every day items that you will be familiar, however there are quite a few that you may have never heard of. Either had we, until doing some research for this post. Lets jump into some of them now.
- 1 21 Foods That Start With The Letter V
- 1.1 1. Venison
- 1.2 2. Vermouth
- 1.3 3. Vodka
- 1.4 4. Vada pav
- 1.5 5. Vol-au-vent
- 1.6 6. Vetkoek
- 1.7 7. Vanilla beans
- 1.8 8. Veal
- 1.9 9. Velvet beans
- 1.10 10. Vla
- 1.11 11. Vienna sausages
- 1.12 12. Verjuice
- 1.13 13. Vichyssoise
- 1.14 14. Vinegar
- 1.15 15. Vegetable oil
- 1.16 16. Voatsiperifery
- 1.17 17. Velouté sauce
- 1.18 18. Vermiccili
- 1.19 19. Vegetime
- 1.20 20. Vatapá
- 1.21 21. Voa Vanga Fruit
- 1.22 Related
- 1.23 Related
21 Foods That Start With The Letter V
The further you go along the alphabet the more difficult it seems to be to come up with foods that start with v, w, x, y and z. It’s not impossible though, we’ve managed to list 21 foods that begin with v.
Venison originally refered to meat form any game animal, but now mainly refers to meat from antelope, deer or elk. It refers to any opoart that can be consumed, including offal (internal organs). They also come in different cuts and can be consumed like any other red meat.
Vermouth is a fortified wine that comes in a variety of botanical flavors and is sometimes colored. Popular flavoring includes herbs, spices, roots and barks. They can be used in many alcoholic drinks or in food as a flavoring ingredient.
Vodka is a distilled alcoholic liquid that originated in Poland and Russia. It can be made by fermenting grains like wheat and corn or potatoes. The majority of vodka that can be found is clear in color and un-flavoured, however, sometime they are flavoured with berries, spices and herbs.
4. Vada pav
This is a vegetarian street food dish that originated in Maharashtra, India. It consists of pav (a bread bun) that is sliced and filled with a deep-fried potato dumpling. The mashed potato (before frying) is flavoured with garlic, mustard, asafoetida and turmeric. It is served with a variety of chutneys and chili peppers.
These are hollow cases of puff pastry that originated in the French cuisine. They can be filled with a variety of meats but traditionally either chicken or fish. Different countries have created their own version of a vol-au-vent that has different fillings, shapes and sizes.
Vetkoek is a traditional Cape Malay dish from South African. It is a bread dough that is deep fried, then sliced and stuffed. Any type of filling can be used (even sweet) but most often it is served with a spicy filling such as a curry. These dishes can easily be made vegetarian.
7. Vanilla beans
Vanilla beans, or vanilla pods, are one of the most popular flavorings in the world. It comes in a long, black pod that is filled with seeds. These seeds and pods can be used as is, but are mostly made into extract and essence, which are more affordable and easily accessible. Vanilla by itself is very bitter, but when used in recipes add a beautiful sweet falvor.
Veal is meats that are obtained from calves (the opposite of beef that is obtained from older cattle). It is a very controversial type of meat due to the age of the cows and is also very expensive. In some countries, veal is illegal or strictly monitored.
9. Velvet beans
Also known as Mucuna pruniens, these beans are an African and tropical Asian legume. The fresh shoots or beans can be consumed arw or incorporated into various recipes. It is also an ingredient often used in traditional medicine to help slow the effects of snake bites and (even in modern medicine) is recognised to help Parkinson’s disease due to its high L-dopa levels.
Vla is a Dutch, dairy based dessert that closely resembles custard. Its’ base consist of eggs (or corn starch), sugar, milk and sometimes flavorings such as vanilla. Other flavors include chocolate, caramel, apple, citrus or banana.
11. Vienna sausages
These sausages originated in various parts of Europe and are thin, par-boiled sausages that are made from processed beef or pork meat encased in sheep’s intestines. These sausages are mostly smoked, but can be found un-smoked. There are a wide variety of ingredients, sizes and shapes that depends on the region of production.
Verjuice is an extremely acidic liquid made from unripe grapes and crab-apples (or other unripe sour fruit depending on the region). It is often used as an ingredient in sauces and condiments and can be used to replace acidic white wines in cooking.
Vichyssoise is a thick and creamy soup that originated in Vichy, France. It is made from leeks, potatoes, onions and chicken broth or stock. Traditionally it is served cold but can also be served warm.
Vinegar comes in many different forms and can be made from many different ingredients. It is a very acid liquid that is produced by fermenting ethanol (or sugars of ingredients) using acetic acid bacteria. They are most often used to preserve fresh ingredients (pickling) and can be used in thousands of recipes.
15. Vegetable oil
This type of oil is, like others, a mixture of triglycerides and extracted from plants like seeds or sometimes fruits. Sunflower or rapeseed oil are examples of seed oils whereas olive oil is a very popular fruit-based oil. Vegetable oil has many functions in cooking and baking including lubrication, enriching, providing color and adjusting consistencies.
This is a unique spice from comes from a berry that grows on Madagascar Island. It is a very rare spice and cannot be found everywhere in the world. It closely resembles black pepper and is used in the same way as well. It has very woody and floral notes with hints of citrus.
17. Velouté sauce
This sauce originated in the French cuisine as one of the five “mother sauces”. It is a sauce made form a roux (butter and flour thickening agent) and stock. It is most often served with poultry or seafood dishes or can be used as a base to create another sauce.
The term Vermicelli is used to describe a specific group of noodles. There noodles vary depending on where you come from. Generally, vermicelli describes a long thin noodle, similar to pasta, but thinner. In Asia, vermicelli is almost like angel hair; long thin white pasta pieces.
Vegemite is a thick, dark brown food spread that originated in Australia. It is made from leftover brewers’ yeast extract with additional vegetable and spices. Vegemite is extremely salty and malty that has a strong umami flavor.
This is an Afro-Brazilian creamy seafood dish made from shrimp, coconut milk or water, bread, peanuts and palm oil. Alternative meat options include tuna, cod or chicken. It is most often served with rice and garnished with coriander.
21. Voa Vanga Fruit
This fruit is also known as a Spanish-tamarind. The fruits are smooth and shiny round globes that have a yellow-brown color when it is ripe. The pulp inside is very sweet and almost has a chocolate like flavor.