Orange foods are coveted not just for their taste but also for the specific nutrients they provide. Did you know that orange in fruits and vegetables usually comes from a compound called beta-carotene? This is so good for eye health that you will be seeing all the vibrant orange hues for miles! We have for you 50 orange foods, some classics and some that may be new to you. Take a look and maybe try something new!
Orange Foods – Alphabetized
Here is an alphabetically arranged list of 50 orange foods! Use it to see what foods made our cut. Underneath the list, you’ll find an explanation of each item.
- Apricots
- Buffalo Wings
- Cantaloupe
- Carrot
- Carrot Cake
- Chanterelle Mushrooms
- Cheddar Cheese
- Cheez-It Crackers
- Chicken Tikka Masala
- Clementines
- Crab Rangoon
- Cumin (Ground)
- Curry Powder
- Doritos
- Duck a la Orange
- Egg Yolk
- Fuyu Persimmons
- Habanero Peppers
- Kimchi
- Kumquats
- Lentil Soup
- Lobster Bisque
- Mango
- Marmalade
- Mimolette Cheese
- Nasturtium Flowers
- Orange
- Orange Bell Peppers
- Orange Cauliflower
- Orange Chicken
- Orange Lentils
- Orange Tomatoes
- Orange Zest
- Papaya
- Peach
- Peach Cobbler
- Pumpkin
- Pumpkin Pie
- Red Lentil Dahl
- Romano Peppers
- Saffron
- Salmon Roe
- Sweet Potato
- Tandoori Chicken
- Tangerines
- Thai Red Curry
- Turmeric
- Velveeta Cheese
- Yam
- Zarda Rice
Orange Foods – List
Here are 50 orange foods!
Apricots
Apricots belong to the stone fruit family and are sometimes referred to as Armenian plums. Resembling a smaller peach in appearance, they have a certain tanginess like purple plums but are soft and a little fuzzy like peaches. These fruits are not only highly nutritious but also offer various health advantages, such as promoting better digestion and enhancing eye health. The quality of apricots can significantly differ. A good one should be soft and bursting with flavor. Apricots make delicious jams by cooking them with sugar and lemon juice, which can then be used as a glaze on pastries or in cake preparation, like sachertorte. Their distinct sweet-sour profile makes them a sought-after ingredient in desserts and sauces, pairing excellently with flavors like vanilla or distilled rosewater. To create the best apricot pie, cook halved apricots in unsalted butter and sugar before baking.
Buffalo Wings
Buffalo wings are a game-day staple in American cuisine. They are chicken wing sections that are typically deep-fried and then coated in a sauce made of vinegar-based cayenne pepper hot sauce and melted butter before serving. The buffalo sauce is moderately spicy and can be intensified by adding more cayenne or other chillies. Accompanied by ranch dressing or bleu cheese dip for a cooling effect, the classic buffalo sauce is bold, spicy, and creamy in texture. Known for its tangy and salty flavors, this sauce complements not only chicken wings but also grilled cheese sandwiches or as a dip with a kick!
Cantaloupe
Cantaloupe is a type of fruit from the Cucurbitaceae family. Historically, it referred to non-netted, orange-fleshed European melons but now encompasses any orange-fleshed melon of the C. melo species. Cantaloupes weigh between 1 to 11 pounds! Ripe fruit should not taste sour or bitter; instead, they lack sweetness and crunch, and overripe ones have a soft, mealy texture. Rich in antioxidants, vitamins, minerals, fiber, and water, cantaloupes, including the seeds, aid in regulating blood pressure and promoting regular bowel movements. Sprinkling a less flavorful melon with a pinch of salt can compensate for its lack of sweetness, while some opt to elevate its taste with a squeeze of fresh lemon or lime juice. Personally, I like to wrap mine in a slice of prosciutto!
Carrot
The carrot (Daucus carota) is an herbaceous plant belonging to the Apiaceae family and is known for its edible taproot. Carrots come in various shapes, from globular to elongated, with colors spanning from orange to white, yellow, and purple. This versatile vegetable offers different flavors based on color, size, and growing conditions, with a mildly sweet taste attributed to its natural sugars. Carrots can be consumed raw, boiled, fried, or steamed and can be incorporated into a variety of dishes like cakes, puddings, and jams. Carrot roots can also be juiced, and the leaves are also edible, whether raw or cooked.
Carrot Cake
Carrot cake tastes so much better than it sounds. I always have a friend of mine bake me one for my birthday, as it is my favorite! It features carrots blended into the batter along with brown sugar, cinnamon, ginger, nutmeg, and more (my friend uses canned, crushed pineapple), infusing it with a rich flavor profile. The ginger gives a zing without being overwhelming. Despite its dense texture, each bite offers a velvety softness that is truly something special. And it is just the right amount of sweetness! In fact, carrots have historically substituted sugar in some dishes due to sugar’s scarcity and costliness. How’s that for ingenuity with available resources?
Chanterelle Mushrooms
Chanterelle mushrooms belong to various fungi species like Cantharellus, Craterellus, Gomphus, and Polyozellus, showcasing vibrant orange, yellow, or white colors and a distinctive funnel shape. They have a rich flavor profile combining fruity, nutty, and peppery undertones and a delicate aroma. With a meaty texture, chanterelles are ideal for cooking, offering a satisfying mouthfeel and chew. Start by pan-frying them in a dry skillet before adding butter and garlic or other seasonings to enhance the mushrooms’ velvety texture. Enjoy these mushrooms solo, in an omelet, or as a topping for a juicy steak.
Cheddar Cheese
Cheddar cheese’s orange hue has puzzled many, given that cow’s milk, its primary ingredient, is white. The modern-day explanation lies in the addition of orange coloring during production. Historically, though, cows in England consumed beta-carotene-rich diets, resulting in naturally orange milk! Cheddar cheese varieties vary in flavor and texture, from mild and smooth to sharp and robust. Mild cheddar offers a buttery taste, while sharp cheddar boasts a tang that complements bold flavors. I love it on burgers and use loads of it in my mac n cheese!
Cheez-It Crackers
Cheez-It, a cheese cracker brand produced by Kellanova under its Sunshine Biscuits division, features rectangular crackers crafted from wheat flour, vegetable oil, cheese, skim milk, salt, and spices. They offer a well-balanced and mildly cheesy flavor profile that keeps you coming back for more (I’ve tested this, and it is true). The Extra Toasty variant is probably my favorite as it elevates the original taste. While a popular snack for generations, the crackers, though claiming to be made with real cheese, contain less desirable ingredients like the preservative TBHQ, high sodium content, and enriched flour, making them a less healthy choice.
Chicken Tikka Masala
Chicken tikka masala features roasted marinated chicken chunks in a spiced, creamy, and orange-hued sauce. This dish, originating from Indian cooks in Great Britain, is now a global restaurant favorite outside of UK pubs and chip shops. Made well, the vibrant flavors of this Indian classic come from the use of fresh tomatoes, offering a rich and delicious taste without the heaviness. It boasts a creamy texture thanks to cream, but you could also use cashews, minimizing any bloating sensation. Enjoy it with rice, roti, or doused all over hot chips as a 3 am post night out pick me up.
Clementines
Clementines are a hybrid of mandarin and sweet orange, akin to tangerines, satsumas, and Ojai Pixies. These small, nearly round fruits are typically seedless, juicy, and sweet, with a lower acidity compared to oranges. Their oils, rich in limonene, myrcene, linalool, α-pinene, and other aromatic compounds, offer a fragrance that smells like summer. For a convenient snack for the kids, you can peel and pack a few in a Ziploc bag in advance. They won’t lose their flavor. You can enjoy clementines as segments, juice them, or bake them alongside salmon or tilapia. Grilling them with chicken breast is also delicious!
Crab Rangoon
Crab Rangoon, known by various names like crab puffs or cheese wontons, are crispy dumplings commonly found in American Chinese eateries. The distinction between crab wonton and crab rangoon lies in their fillings. Are they just wontons? Not really. While crab rangoon features cream cheese as a key ingredient, traditional wontons do not. Although crab provides lean protein, crab rangoon mainly comprises cream cheese enveloped in dough and deep-fried into small, calorie-rich treats. Their bite-sized nature (and the fact they are delicious) often leads to consuming more than intended, so be warned!
Cumin (Ground)
Ground cumin, an orangey-brown powder derived from grinding dry roasted cumin seeds, gives various recipes a sweet, warming flavor profile. Unlike seeds, cumin powder releases its nutty essence instantly, making it a versatile ingredient that pairs exquisitely with chilli flakes to intensify spiciness. Widely used in Indian curries, chutneys, rice dishes, stews, and soups, cumin also elevates breads, pickles, barbecue sauces, and chili con carne. Do practice restraint when using cumin, especially at first, due to its potent taste. Quantities should be adjusted gradually.
Curry Powder
Curry powders are typically a blend of turmeric, cumin, ginger, and black pepper, with variations sometimes including garlic and cinnamon. What unites them all is their delightful mix of sweet warmth and pungency that infuses a toasty richness into any dish it touches. While commonly used for making curry, these powders also enhance vinaigrettes, condiments, rice, vegetable dishes, and even desserts. For a basic blend, combine coriander, cumin, turmeric, cardamom, ginger, dry mustard, cinnamon, and a mix of black pepper, cayenne, and chili pepper to taste.
Doritos
Doritos are a brand of flavored tortilla chips under Frito-Lay, a PepsiCo subsidiary, which trace their origins to a Disneyland eatery managed by Frito-Lay. Introduced nationally in 1966, the chips started with a simple toasted corn varietal, expanding to taco in 1967 and the popular nacho cheese in 1972. Currently, Doritos offers a diverse range of flavors worldwide, varying regionally. Beyond a standalone snack, they can be used creatively, like as a crunchy coating for Dorito chicken tenders or crumbled atop mac and cheese for added flavor and texture.
Duck a l’orange
Duck à l’orange, also known as orange duck or canard à l’orange, is a classic French dish from cuisine bourgeoise. It features a roast duck served with a bigarade (sour orange) sauce. Legend has it that Duck à l’orange originated as a favorite at the Medici court before gaining popularity in French cooking. The story goes that in 1533, Catherine de’ Medici’s marriage to the Duke of Orleans led to the introduction of this dish to France, as she brought along her skilled cooks and cherished recipes. While the crispy-skinned roast duck is not orange, the sauce has a tinge to it. It is rich, brownish orange and infused with the tangy essence of bitter oranges, wine vinegar and sugar.
Egg Yolk
Egg yolks, the golden center of an egg and the most delicious part may be known for their high cholesterol levels alongside a variety of essential nutrients and health perks. The caloric content of an egg yolk can differ based on the egg’s size. Predominantly comprising fats, the egg yolk offers a creamy, buttery taste and a smooth texture. When in batters, whole eggs, egg yolks, and egg whites contribute to structural integrity. The high-fat content in the yolk aids in binding fats and liquids together through emulsion, a process that merges two liquids that typically do not mix naturally, such as oil and water. This is how mayonnaise is made!
Fuyu Persimmons
Fuyu persimmons, also known as the Oriental persimmon, Chinese persimmon, or kaki persimmon, is a widely cultivated species within the Diospyros genus. Despite being officially described botanically in 1780, the cultivation of it in China dates back over 2000 years. Persimmons have a delicately sweet taste; Fuyu persimmons start sweet and become richer as they ripen, with hints of cinnamon. Hachiya persimmons, initially astringent when unripe, turn intensely sweet and honey-like when ripe. Fuyu persimmons are versatile and ideal raw or even grilled in salads, but if you are baking, Hachiya persimmons are creamier and perfect for baked goods like muffins, cookies, and puddings.
Habanero Peppers
The habanero chili pepper, known for its fiery heat, transitions in color from green when unripe to shades of orange, red, and other hues as it ripens. This fruit measures 1/2–2.5 inches when mature. Despite its intense spiciness, the habanero offers a surprising fruity flavor that enhances various global cuisines, making it a top choice among chefs. With hints of citrusy sweetness and a smoky undertone, this pepper works in salsas, sauces, and dressings, as well as hot sauce recipes. Often confused with the Scotch bonnet due to their similar heat levels, the habanero’s distinct taste profile sets it apart.
Kimchi
Kimchi is a traditional Korean side dish crafted from salty fermented veggies like cabbage and radish. Enhanced with an array of seasonings such as gochugaru, spring onions, garlic, ginger, and jeotgal, this delicacy adds zest to soups and stews. It also is great in a grilled cheese! Known for its tangy, spicy kick and slight sourness, kimchi boasts a unique umami taste from the fermentation process. Its spiciness is often likened to hot sauce or salsa but with a richer, more intricate flavor profile. Enjoy kimchi straight from the jar, mix it with rice, top off grain bowls, or incorporate it into various recipes like fritters, stews, or pasta sauce.
Kumquats
Kumquats, also known as cumquats in Australian English, belong to a group of small fruit-bearing trees in the Rutaceae family. The flavor of kumquats is distinctly citrusy, with a slightly sweet taste overshadowed by sour and tangy notes. Surprisingly, the most appetizing part of a kumquat is its peel, which is the sweetest section of the fruit! Enjoy kumquats by consuming them whole after washing, poaching them in sugar syrup to serve with ice cream, or incorporating them into fruit salads or poultry stuffings. They also make a pretty fantastic marmalade!
Lentil Soup
Lentil soup is a hearty dish featuring lentils as the star ingredient. I often have a pot on my stove, especially in the colder months. Whether prepared as a vegetarian delight or infused with meat, this soup can be made with any kind of lentils but dehulled red lentils contribute to a thick texture upon cooking. To prepare, sauté onions and garlic in oil, then blend in tomato paste, cumin, and chili powder for a burst of flavor. Add broth, water, red lentils, diced carrots, and simmer for 30 minutes before enjoying.
Lobster Bisque
A bisque is a creamy and smooth French-style soup traditionally crafted from crustaceans such as lobster, crab, or crayfish. The key components include a stock derived from the shells, a generous amount of cream, and a thickening agent created from finely ground shells or rice. Lobster bisque is the classic bisque featuring lobster in a rich, velvety, tomato-based broth. While the basic recipe remains consistent across variations, flavors can greatly differ depending on the source of the ingredients and the cooking method. Overcooking may result in a bitter stock, so careful attention to timing is crucial when preparing this soup.
Mango
The mango traces its origins to the region spanning northwestern Myanmar, Bangladesh, and northeastern India. Over time, M. indica has been fostered in South and Southeast Asia, leading to the development of two primary mango cultivar types: the “Indian type” and the “Southeast Asian type, though there exist hundreds of mango cultivars globally. Mango fruits exhibit a range of sizes, shapes, sweetness levels, skin colors, and flesh hues, from pale yellow to vibrant orange. This luscious fruit features tender, juicy flesh with a sweet aroma and a fibrous texture yet creamy consistency. Try mangoes blended into smoothies, mango chutney, grilling them for barbecues, in mango sorbet, combining them with fish, or freezing mango cubes for co*cktails.
Marmalade
Marmalade, derived from the Portuguese “marmelada,” is a citrus fruit preserve crafted by simmering citrus juice, peel, sugar, and water. This preserve has a distinctive blend of sweet, tangy, and slightly bitter notes. Primarily made from fruits like oranges, lemons, and grapefruits, marmalade isn’t just a breakfast staple but a versatile ingredient in kitchens, enhancing dishes from chicken to cakes. What is the difference between a marmalade and a jam? A marmalade usually contains pieces of the citrus fruit peel, while jams do not.
Mimolette Cheese
Mimolette cheese, hailing from Lille, France, is traditionally known as Boule de Lille or vieux Hollande, as it is influenced by Dutch Edam cheese. This aged cheese offers a unique blend of sharpness and mildness, boasting fruity and nutty flavors with hints of caramel. Resembling parmesan but with an eye-catching orange hue, Mimolette can be grated into various dishes like gratins or mac ‘n’ cheese for added richness. For a burst of color and taste, shave it over salads with a zesty vinaigrette.
Nasturtium Flowers
Nasturtium, also called Tropaeolum, comprises approximately 80 species of flowering plants. Carl Linnaeus christened this genus in his publication “Species Plantarum,” and it stands as the sole genus in the Tropaeolaceae family. These blooms, boasting five petals in vibrant orange to deep red hues, deliver a peppery essence to dishes, while their broad, flat, green leaves are equally eye-catching. The flowers and leaves of nasturtiums are entirely edible, lending a zesty touch to salads, stir-fries, and pesto. When pickled, the seeds offer a caper-like flavor, ideal for infusing vinegars or elevating roast brines.
Orange
An orange, known as a sweet orange to distinguish it from the bitter variety, is the fruit of a tree in the Rutaceae family. Botanically, it’s a hybrid of Citrus × sinensis, a mix of pomelo and mandarin orange. The chloroplast genome, indicating the maternal line, aligns with the pomelo. Oranges are famous for their sweet-tart flavor, with juices bursting when squeezed. Typically, they are peeled for fresh consumption or juiced. For culinary experimentation, try adding orange zest to marinades, dressings, or desserts. After all, if it works in orange chicken, imagine what else could be done with it!
Orange Bell Peppers
Orange bell peppers belong to the Capsicum annuum species, alongside green, yellow, and red bell peppers, each differing based on their ripeness at harvest. Orange bell peppers offer a fruit-forward taste; yellow ones are milder, while red peppers are the sweetest but may lack some crunch. Ripening from green to a vibrant tangerine orange, this sweet hybrid features large, blocky fruits with thick walls rich in antioxidants. Try it in dishes like stews, salads, soups, rice, or pasta sauce.
Orange Cauliflower
Orange cauliflower, originating in Canada in 1970, underwent years of crossbreeding to become relatively widely accessible. Its vibrant hue stems from a genetic mutation boosting beta carotene levels, offering 25% more vitamin A than its white counterpart. Featuring a gentle vegetal aroma, it boasts a subtle sweet and nutty taste. When cooked, its florets turn tender, chewy, and absorbent, perfect for picking up any accompanying flavors. Known for its attractive appearance, orange cauliflower shines in pureed soups and gratins, creating a delightful contrast.
Orange Chicken
Orange chicken is a well-beloved American Chinese delicacy featuring crispy fried chicken coated in a sweet and tangy orange sauce. Unlike its spicier counterpart, tangerine chicken, this dish delights with a harmonious blend of sweet and sour flavors, but isn’t big on the chili. Inspired by the flavors of China’s Hunan Province, Chef Andy Kho crafted this iconic dish in 1987 at Panda Express, where it remains a popular menu staple. The sauce has inspired numerous imitation recipes, making this dish easy to try yourself at home.
Orange Lentils
Masoor Dal, commonly referred to as red, orange, or pink lentils, is a protein-rich legume renowned for its high nutritional value, almost as high in protein as meat. These orangey-red legumes are split down the middle and skinless, so they yield a creamy texture when cooked and offer a nutty flavor. Whole lentils are ideal for both hot and cold salads, as well as accompaniments to various dishes like fish, poultry, and meat, besides being suitable for soups and stews. This legume is as a popular vegetarian substitute due to its wholesome profile, appealing taste, and adaptability.
Orange Tomatoes
The taste of Orange Tomatoes on the Vine is notably sweet with a hint of tanginess similar to citrus, accentuated by their higher sugar content as they mature fully. Orange cherry tomatoes, like other cherry tomato types, are smaller and sweeter than larger tomatoes but stand out with their orange skin caused by a genetic mutation. This recessive mutant allele, known as “tangerine,” was named after the orange fruit variety, where the gene was first identified. Unlike their red counterparts, yellow and orange tomatoes have lower lycopene levels but are rich in vitamin C and potassium, just like tomatoes of other colors. Due to their distinct sweet taste, they are excellent additions to soups and salads.
Orange Zest
Orange zest, derived from the outer layer of an orange’s peel, harbors the fruit’s aromatic oils and imparts a zesty, citrusy essence to foods, drinks, and even homemade cosmetics or cleanikng products!. Various kitchen tools like graters, microplanes, vegetable peelers, or knives can be used to extract this flavorful zest. I just use a cheese grater. Widely utilized in sweet treats like desserts, pastries, and marinades, orange zest also brightens up savory dishes like roasted vegetables, seafood, and poultry.
Papaya
The papaya, also known as papaw or pawpaw, was initially cultivated in Mesoamerica, encompassing present-day southern Mexico and Central America. This fruit thrives in tropical climates worldwide. Its luscious taste and velvety consistency, often likened to a blend of cantaloupe and mango flavors, make it appealing to most people who try it. Remarkably, papaya seeds are also edible, offering a crunchy texture and slightly peppery flavor. When used in salsas or savory salads with coriander, mango, chili, or seafood, they add a unique twist. Both ripe and green papayas can be used in fruit salads, smoothies, or pickled dishes, depending on the flavor profile you want. You can even mash them and use the paste as a face mask, as their enzymes help to break down dead skin cells!
Peach
The peach, originating from Zhejiang province in Eastern China, is a deciduous tree known for its delicious juicy fruits, commonly referred to as peaches or nectarines. White peaches offer a delicate, floral sweetness, contrasting with the more acidic taste of yellow peaches. Packed with essential vitamins like A, C, E, K, and various B-complex vitamins, peaches are like natural multivitamins. There are numerous ways to enjoy peaches, whether in a refreshing sangria, as a flavorful chutney, grilled to perfection, or even incorporated into sweet treats like Kaiserschmarrn or coffee cake. I love them them poached and in syrup over some vanilla ice cream.
Peach Cobbler
The cobbler is a classic American dessert which features a fruit filling baked under a topping like batter, biscuits, or dumplings. In the American South, cobbler recipes resemble deep-dish pies but with double crusts. They are a comfort food favorite, especially peach cobbler, which is probably the most well-beloved across the Deep South. Two main types of peach cobbler exist: those with a batter topping and those with biscuit or scone-like toppings. Enjoying it with ice cream is a must, though cream can suffice in a pinch!
Pumpkin
Pumpkin is recognized by its hard orange rind with unique grooves. Known not just for human consumption but for decoration and livestock feed, pumpkins are the most renowned winter squashes, commonly linked with Halloween lanterns. Beneath the tough orange or yellow peel lies sweet, honeyed bright orange flesh, rich in fiber, vitamins, and minerals. This versatile and healthy vegetable can enhance both sweet desserts and savory dishes. The seeds can also be toasted and eaten, providing plant-based fats and serving as a nutritious snack or salad topping.
Pumpkin Pie
Pumpkin pie is a traditional dessert pie featuring a spiced, pumpkin-based custard filling. It holds symbolic significance during the holiday seasons. Typically enjoyed in fall and early winter, this pie is seasoned with a blend of spices like cinnamon, ginger, nutmeg, and cloves or allspice. While canned pumpkin is commonly used and tastes the best, in my opinion, fresh-cooked pumpkin also works if you have the time to prepare it. Originating as a way to mark a successful harvest, early records suggest pumpkin was part of celebratory meals, though the transition to its form as a pie remains uncertain. Regardless, pumpkins have remained a staple in celebrations since then, a tradition we gladly embrace!
Red Lentil Dahl
Dal is a dish crafted from split legumes such as lentils and chickpeas. It involves simmering yellow or red split lentils with a blend of aromatic spices, coconut milk, tomatoes, and broth. The outcome is a delightful, highly nutritious meal boasting a velvety, stew-like texture. This rich and creamy delicacy is both cost-effective and teeming with plant protein and fiber, making lentils a top choice for plant-based protein sources. A mere cup of cooked red lentils offers a generous 18 grams of protein, a figure only marginally lower than that found in a 3-ounce rib eye steak!
Romano Peppers
Romano peppers look like stretched-out bell peppers and are available in the same red, green, and orange varieties. Resembling chilies, they are sweet, not spicy, and crisp when eaten raw. They are ideal for salads or as crudité with homemade dips, and roasting them imparts a rich smoky flavor. For substitutes, Anaheims or Poblanos work well, or combine Anaheim and Romano for a visually appealing mix of red and green. Red Romano chile peppers are elongated pods, about 7 to 9 inches long, tapering to a point.
Saffron
Saffron is a spice from the flower of Crocus sativus, known as the “saffron crocus.” It features vivid crimson stigmas and styles dried for seasoning and coloring food. Saffron’s taste is sweet, floral, earthy, and nuanced. Bitter, metallic, or plastic-tasting saffron indicates that it is of low quality. Essential in European dishes like Spanish paella, Italian risotto, and French bouillabaisse, saffron complements pastas like Saffron Orzo, grains like Saffron Rice or Saffron Jewel Rice.
Salmon Roe
Salmon roe, the reddish-orange translucent egg mass within female salmon, varies in size based on species, from 0.2 inches for sockeye to about 0.4 inches for chum. High-quality salmon roe is shiny, firm, and rich in dietary proteins, vitamins, and omega-3 fatty acids. Like all caviar, it offers a salty, slightly fishy flavor that may surprise initially, followed by a mix of bitterness and subtle sweetness. You will see it frequently at Japanese eateries on top of sushi rolls.
Sweet Potato
The sweet potato is known for its starchy, sweet tuberous roots. Its shoots and leaves are edible greens, too, though! Compared to yams, sweet potatoes are sweeter, often with a tapered shape and varying skin thickness. While sweet potatoes are more common in grocery stores, yams are, at times, labeled as sweet potatoes, even though they have distinct differences. These root vegetables are rich in fiber, antioxidants, and beta carotene, contributing to overall health by protecting against free radicals, supporting gut health, brain function, good vision, and bolstering the immune system.
Tandoori Chicken
Tandoori chicken is a renowned dish globally, and you can really tell why; it consists of chicken marinated in a blend of yogurt and spices, then cooked in a traditional cylindrical clay oven known as a tandoor. The dish originated at the Moti Mahal restaurant in New Delhi, India, during the late 1940s. Tandoori chicken is known for its spicy and flavorful profile, infused with a hint of smokiness from the intense heat of the tandoor. The aromatic taste of cumin, coriander, garam masala, and turmeric used in the marinade gives this dish its distinctive warm and rich flavor that is beloved by many. Eat it as is, or wrap it in roti bread with some yoghurt and chutney.
Tangerines
Tangerines belong to the citrus fruit family and are characterized by their incredibly orange hue. They are closely linked to mandarin oranges or as a hybrid (Citrus × tangerina) combining mandarin orange varieties with some pomelo influence. Compared to oranges, tangerines are smaller, slightly flattened, and have a less sour, sweeter, and more robust taste. A ripe tangerine is firm yet slightly soft, with a pebbly texture and an orange skin. Try it in a tangerine glaze! Blend the fruit juice with honey or brown sugar, ideal for marinating chicken, fish, or tofu. Alternatively, dice tangerines, onions, and cilantro mix with lime juice and salt for a zesty salsa.
Thai Red Curry
Red curry, a beloved Thai dish, features red curry paste simmered in creamy coconut milk with a choice of meats like chicken, beef, pork, duck, shrimp, or vegetarian options like tofu. This Asian delight boasts a rich and intricate flavor profile with layers of ingredients that contribute to its complexity. Its moderate spiciness makes it a popular choice for the inbetweeners like me who don’t like things too hot. The curry’s distinct bold and spicy taste comes from the incorporation of vibrant red chilies. Comprising coriander, cumin, red bell pepper, lemongrass, and ginger, the curry base takes on a reddish-orange hue.
Turmeric
Turmeric, scientifically known as Curcuma longa, belongs to the Zingiberaceae family of flowering plants alongside ginger. Originating from the Indian subcontinent and Southeast Asia, this herbaceous perennial plant thrives in temperatures ranging from 68 to 86 °F and requires significant annual rainfall. Known for its earthy undertones with hints of sweetness, turmeric also carries subtle notes of ginger and pepper, with some likening its flavor to mustard. Adding just half a teaspoon of ground turmeric can elevate the taste of various dishes like beans, rice, soups, and even desserts while also providing a vibrant hue to your dishes.
Velveeta Cheese
Velveeta is a processed cheese-like product that first emerged in 1918 through the Monroe Cheese Company in New York. The Velveeta Cheese Company became a distinct entity in 1923, introducing Swiss and American varieties by 1925. This shelf-stable product includes ingredients such as milk protein concentrate, starch, seed oil, and cheese culture, boasting a smooth texture, subtle flavor, and striking orange color. Velveeta elevates recipes with its melty goodness, from casseroles to pasta dishes, cheesy dips, and appetizers. As much as it isn’t as healthy as “real” cheese, melted Velveeta on nachos just can’t be beaten.
Yam
When it comes to distinguishing between yams and sweet potatoes, confusion often arises at grocery stores where they are labeled interchangeably. Despite the mix-up, yams and sweet potatoes are not the same. Chances are, what you’ve been eating as yams are actually sweet potatoes. True yams have rough, orange-brown, bark-like skin, while sweet potatoes have reddish-brown, thinner skin. Botanically, yams belong to the Dioscoreaceae family, while sweet potatoes are from the Convolvulaceae family. Yams have a starchier texture compared to the softer consistency of sweet potatoes when cooked. In the U.S., yams are commonly found in international or speciality markets, so those labeled as yams in American stores are typically sweet potatoes. Confusing, right?
Zarda Rice
Zarda is a traditional boiled sweet rice dish from the Indian subcontinent, is rich with saffron, milk, and sugar, complemented by cardamom, raisins, and nuts. The name “Zarda” originates from the Urdu word ‘Zard’, which is translated to yellow and reflects its vibrant hues. The ideal Zarda boasts long, separate rice grains bathed in sweet syrup and adorned with candied nuts and raisins, creating a pretty intense symphony of flavors and textures. Achieving the perfect rice texture involves using extra-long basmati rice or forgiving sella rice, which is not easily overcooked.
More Foods/Drinks!
Orange drinks listed with pictures, facts
Yellow foods listed with pictures, facts
Yellow drinks listed with pictures, facts
100 foods that start with the letter A
Drinks that start with A
100 foods that start with the letter B
100 foods that start with the letter C
3-letter foods listed with pictures and facts
4-letter foods listed with pictures and facts
5-letter foods listed with pictures and facts
6-letter foods listed with pictures and fact
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