Name a Fruit or Veggie A to Z
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Q - Quatre épices is a spice mix used mainly in French cuisine, but can also be found in some Middle Eastern kitchens. Its name is French for "four spices"; it is considered the French allspice. The spice mix contains ground pepper, cloves, nutmeg and dried ginger
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Thank you Susan tfor posting the Spice and telling us about it. Our family back East in Ontario used All Spice in a lot of our cooking, I used it myself and really enjoyed it.
R- Rutabaga (Turnips)
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You're welcome, Judith. I still use allspice in sweet cakes and pies but also in savoury dishes. It adds a nice flavour!
S - Spicebush berries
The leaves, twigs, and berries can all be used. The Iroquois and Ojibwa tribes of North America considered the spicebush berries as two dissimilar seasonings. They would separate the seeds of the berries from the pulp and skins. The pulp and skins would be used as an allspice-type flavor.
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Thanks for the information Susan, very interesting in how the Indigenous People used the Leaves Twigs Berries and made spice similar to allspice. I am sure it gave lots of flavour to the food they ate!
T- Thai Chillies
Thai chilies, also known asbird's eye chilies, are small, long, and slim peppers with intense heat and a distinctive flavor, commonly used in Southeast Asian cuisine, especially in curries, stir-fries, and sauces. They provide a powerful, fiery kick to dishes and are available both fresh (green or red) and dried, adding complexity and depth to food.1 -
U - ugli fruit
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V - Vaudouvan
A prominent spice blend starting with the letter 'V' is Vadouvan (or Vaudouvan), a French-Indian fusion blend with aromatics like onion, shallots, and garlic, combined with spices such as cumin, mustard seeds, fenugreek, and curry leaves. It is known for its rich, complex flavour and is used to enhance a variety of dishes, including curries, soups, stews, and roasted vegetables.
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W- Waxed Green Beans
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X - Xylopia aethiopica is an evergreen, aromatic tree, of the Annonaceae family that can grow up to 20m high. It is a native to the lowland rainforest and moist fringe forests in the savanna zones of Africa. The dried fruits of X. aethiopica are used as a spice and an herbal medicine.
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Y- Yellow Dragon Fruit
Yellow dragon fruit is a bright yellow-skinned, tropical fruit with translucent white flesh and small, black, edible seeds, offering a sweet, juicy, and slightly floral flavor similar to kiwi and pear. Unlike some red varieties, it features soft, curved spines and is often smaller and sweeter. You can enjoy it fresh by scooping out the flesh, or in salsas and smoothies, but remember to avoid eating the skin.0 -
Z - zante currants
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A- Apricots
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B - Baked Beans
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C - Creamed Corn
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D- Dried Figs
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E - Earthy mushrooms
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F- Fiddlehead Ferns
Fiddlehead ferns are the furled, immature shoots of the ostrich fern (Matteuccia struthiopteris) that unfurl into large, feathery fronds.They are a seasonal springtime delicacy found in the wild in northern regions of North America and are characterized by a deep, U-shaped groove on the inside of the stem and a brown, papery, scale-like covering when young. Fiddleheads have a unique flavor reminiscent of asparagus and spinach with a nutty undertone and should be cooked before eating.1 -
G - Ghost peppers
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H - Hispi Cabbage
Take the hispi cabbage, also known as sweetheart cabbage or pointed cabbage for its charming, conical shape. It's sweet, buttery and beautiful and doesn't smell like, you know, cabbage.
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I- Indian Rose Tomato
Reviews of the Indigo Rose tomato are mixed; many appreciate its striking dark appearance and high antioxidant content, but flavor is often described as underwhelming, bland, or lacking sweetness, sometimes with a bitter or tannic quality on the skin. While some growers find it a great producer, particularly in heat, others report low yields or a need for a very long time to ripen on the vine. It's often considered a novelty plant, best for its unique look and health benefits rather than a purely culinary standout.0 -
J - Jagus is a type of fruit that is grown in tropical climates. It looks like a cross between a grape and a strawberry and has a sweet, slightly tangy flavor.
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K - Korean Black Garlic
Black garlic is a type of aged garlic that is colored deep brownish-black. The process is of East Asian origin. It is made by placing garlic (Allium sativum) in a warm, moist, controlled environment over the course of several weeks, a process that produces black cloves.
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L - Lumina Pumpkin -
Lumina pumpkins are typically medium-sized but can vary in proportion, measuring anywhere from about 20 to 25 centimeters wide, 25 to 46 centimeters tall, and weighing between 3.5 to 7 kilograms. They can have a globular, uniform, or round shape with shallow ribbing or a squat and slightly flattened shape with more pronounced ribbing. Lumina pumpkins have an ivory-colored rind that's smooth, hard, and matte. This thick rind requires a knife to slice through and is attached to a stem with white and dark green stripes. When sliced in half lengthwise, the thick outer flesh of the pumpkin is revealed to be either a sherbert orange or creamy-white hue with a dense, fine-grained texture. This flesh encases a central cavity filled with stringy pulp and flat, cream-colored seeds. Lumina pumpkins have a tender texture with a mild, earthy, and slightly sweet flavor.
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M- Mulberries
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N - Nectarines
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o- Oranges 🍊
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P - Pine nuts
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Q - Quinoa
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R- Red Russian Kale
Red Russian kale features flat, oak-shaped, grey-green leaves with prominent purple veins and stems, giving it a characteristic reddish tint. It is known for its tender texture and sweet, mild flavor, which becomes even sweeter after a frost. A nutrient-dense "superfood," it is rich in vitamins A, C, and K, as well as antioxidants, making it excellent for salads, smoothies, steaming, or adding to soups.0 -
S - Seabeach Sandwort
- In some cultures, the plant is used in traditional medicine to treat various ailments.
- The leaves are edible and can be used in salads or as a garnish, adding a unique flavor to dishes.
- Seabeach Sandwort is sometimes used in landscaping for coastal gardens due to its hardiness and attractive appearance. It helps reduce erosion of the sand along beaches.
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T - Tuscan kale
Lacinato kale also known as Tuscan Kale, Italian kale, dinosaur kale, kale, flat back kale, palm tree kale, black Tuscan palm, or, in Italian and often in English, cavolo nero, is a variety of kale from the Acephala group of cultivars Brassica oleracea grown for its edible leaves. Lacinato has a long tradition in Italian cuisine, especially that of Tuscany, where it has been grown for centuries,and it is one of the traditional ingredients of minestrone and ribollita.
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