90 Foods That Start With T

Can you think of the name of the foods that starts with the letter ‘T’? If you are a foodie or a good cook interested in knowing the terms of food that begins with the letter T, read this article. We will discuss the various names of the fruits, vegetables, beverages, cake, nuts, and healthy foods you encounter in your day-to-day life.

Foods That Begin With The Letter T

These are 90 Foods that start with T.

Tea

Tea is an aromatic beverage made by pouring boiling water into the Camellia sinensis, an evergreen shrub that grows primarily in China and East Asia. Tea helps to stimulate humans due to the caffeine present in it. Tea is also used for medical purposes.

Turnips

The brassica family includes turnips, which are root vegetables. They have the shape of a vast, thick radish. The white roots have purple shoulders, and the greens are tasty as well. Turnips have a moderate, sweet, earthy flavor with a peppery aftertaste.

Tabasco

Tabasco is a chili pepper species that originates from Mexico. It is a red chili pepper that originally is green in colors then turns orange, and after it finally matures, it converts into the red. This chili powder is used in making chili sauces and is used by many multinational companies to add a spicy flavor. Tabasco is an American global brand that is popular in making hot and chili sauces.

Tsugaru Apple

Tsugaru apples are native to Japan, although they are available in the United States, primarily at farmer’s markets. They’re petite yellow-green apples with red stripes and meat that’s crisp, juicy, and delicious. The apples are adorable with a bit of acidic sour aftertaste, making them ideal for eating on the go.

Tacos

A popularly Mexican dish that is made by wheat tortilla or by corn and is filled with toppings. The best topping would be cheese, lettuce, tomatoes, and sour cream to keep the dish superior. Suppose you love to eat non-veg, then you can add meat, fish, chicken, and anything you like to it. It’s a mouth-watering dish.

Taffy

Taffy is an American candy made by starching the boiled sugar, vegetable oil, butter, flavorings, and colorings until chewable candy. When the process is completed, it is cut into small pieces and wrapped in wax paper to make it soft. The most common flavored taffy is fruit-flavored.

Tree Nuts

Tree nuts lead to a combination of nuts that grow on trees. They’re one of the most prevalent allergies globally, but they’re also one of the most perplexing because not all “nuts” are nuts. Some are legumes, such as peanuts, and others, such as coconuts, are seeds. Almonds, cashews, and pecans are among the most common tree nuts, but many others.

Tripe

The stomach lining of any ruminant animal, such as a cow, sheep, or goat, is known as tripe. Even though pigs aren’t ruminants, the lining of their stomachs is considered tripe. Tripe requires a long cooking period, but when done correctly, it develops a velvety texture and absorbs the flavors it is cooked with.

Tortilla

Tortillas are extremely thin, round flatbreads prepared from flour and water. Tortillas were traditionally produced with masa harina, a sort of light maize flour. Many Latin American households still use this method to make tortillas. However, we’re more likely to buy wheat flour tortillas from the grocery in North America.

Truffles

Truffles are gourmet mushrooms that are harvested for both their meat and their oil. Truffles come in a variety of colors and flavors, including white, black, and garlic. They’re valued for their earthy flavor and complex aroma.

Trout

Trout are regarded to be particularly robust and long-lived fish. It’s a salmon family member, so it’s high in fatty acids, but it’s not nearly as fishy-tasting or heavy in mercury. As a result, trout are known as the “chicken” of the fish world. In addition, wild trout collected recently are believed to have a richer flavor than farmed fish.

Trumpet Mushrooms

Trumpet mushrooms belong to the same family as oyster mushrooms. They’re tall, thick mushrooms with smooth white stems and a light brown cap that’s polished and flat. They have a meaty texture and a rich, earthy flavor that is often compared to seafood. As a result, they’re a popular choice for meat substitutes.

Tofu

Tofu, also known as bean curd, is prepared by coagulating soy milk and then converting it into solid white blocks that are very soft and tasty. Tofu is rich in iron, protein, and calcium. Tofu in the modern world is also considered to be the meat substitute.

Turbot

Turbot is a flatfish with a delicate flavor and dazzling white flesh. It is primarily found in the North Atlantic and large European oceans, and they’re farmed all across Europe. However, in the Americas, they’re rarely seen on menus.

Tapioca

Tapioca is a form of starch made from cassava roots, typical food in South America. Similar to cornstarch, starch is commonly used as a thickening agent. Tapioca pudding, a popular treat, is made with it.

Tomato

Tomato is an edible berry that belongs to Solanum Lycopersicum, commonly known as a tomato plant. Tomato is consumed in many forms, such as it can be eaten raw in salads, in dishes, sauces, and sauces. In addition, tomato is rich in Vitamin C and helps in preventing heart diseases.

Tremella Mushrooms

Tremella mushrooms are among the most beautiful mushrooms on the planet. Because they’re snow white and resemble a bath loofah sprouting out of the ground, they’re sometimes dubbed snow fungus. They have a gelatinous texture and a mild, sweet flavor.

Treviso Chicory

Treviso chicory has a mild flavor and is not as bitter as other types. The leaves are densely packed and rich purple with dazzling white ribs. The taste is earthy with a buttery texture when cooked.

Turkey Tail Mushrooms

Although turkey tail mushrooms can be cooked and eaten like any other edible fungus, they are more usually utilized medicinally than for gastronomic purposes. Some folks also make hot tea with fresh or dried mushrooms. Turkey’s tail gets its name because it grows on trees in the shape and color of an open turkey’s tail.

Tareh

Tareh is a herb that is sometimes referred to as Persian leek because of its broad, flat leaves and similar flavor. Only the leaves, not the bulbs, are consumed, as is the case with leeks. It’s typically chopped and added to stews or egg dishes.

Turmeric

Turmeric is a flowering plant, and its native is the ginger family. It’s a popular spice used to flavor food and is best use for medical purposes. It is mainly put in milk and helps reduce the pain in the body and helps indigestion. In addition, turmeric is considered the best medicine to treat high fever, control cholesterol, and boost immunity.

Teriyaki

Teriyaki is a popular Japanese cooking method in which the ingredients used are boiled or grilled then marinated with soy sauce, sugar, and mirin. The main ingredients in the Teriyaki dish are meat, fish, and chicken and then seasoned with sugar sauce, and finally garnished with spring onions.

Tampoi Fruit

Tampoi fruits are firm, spherical, and brown, about the size of a baseball with flat ends. A thick pith protects the translucent white, segmented flesh beneath the epidermis, comparable to mangosteen. The fruit is sweet and tangy, and juicy.

Teasel Gourd

Teasel gourds are small members of the melon family, measuring approximately 3 inches long and half as wide and shaped like an avocado. Their skin is sharp and pale green to yellow in color, with crisp, watery white flesh. It tastes like bitter melon, although it’s not quite as astringent. Typically, they’re roasted, baked, or fried.

Tubers

Tubers are a form of underground vegetable that grows as the plant’s stems. They’re usually vegetables with a lot of starch. Potatoes are the most widely consumed tubers globally, but ginger, artichokes, and jicama are all tubers. The ability of a tuber to sprout new plants through “eyes” on its surface separates it from many other forms of roots.

Ti Leaves

They’re tough and shiny, and they’re frequently used as a wrapper for a variety of prepared contents. In addition, they have a grassy flavor.

Turban Squash

Turban squash is named for its asymmetrical and irregularly shaped shape, including a cap in the center and bi- or tri-colored skin. They have a firm, delicate texture and a pleasantly sweet flavor ideal for roasting or steaming; however, the form might make cutting difficult.

Terrine

Terrine is a famous French cuisine that is prepared in covered pottery mold and served at room temperature. Earlier, the ingredients in France of Terrine used to be red meat and fish, but nowadays the trend has changed it is made up of mushrooms and fresh fruits and vegetables.

Tahini

Tahini is a sesame seed paste produced by crushing them. Raw sesame seeds are used to make most tahini, giving it a creamy texture and a mild, delightfully nutty flavor. Sesame paste is similar, but it’s made with toasted sesame seeds for a more prosperous, smokier taste.

Toast

Toast is the bread that turns crispy and brown with the help of radiant heat. Toast can also be eaten by applying toppings to it. It’s usually consumed during breakfast time. There are many recipes to make toast.

Torpedo Onions

The name “torpedo onion” comes from the shape of the onion. The bulb of each little plant is scarlet and torpedo-shaped. Torpedo onions are sweet, but they don’t have the same heat as a regular red onion, making them ideal for salads and other raw uses.

Tamarind

Tamarind is a leguminous tree that belongs to the pea family. It’s an edible fruit that is sweet and sour, mainly used in beverages and dishes. It is grown in Africa; they are also grown in India and Pakistan. They are also used in making candies. Children often love sweets.

Tangelo

Tangelo is a delicious juicy citrus fruit and substitutes for citrus orange pomelo or grapefruit. They have a juicy and tart flavor and can easily be peeled off. Unfortunately, it is often misinterpreted as orange. December and February is the best time to taste this fruit.

Tropical Apricot [Berries]

Because of their small size, which is often less than 1 inch in diameter, tropical apricots are commonly referred to as berries. They feature a thin, velvety peach-colored skin with a smooth texture that melts in your mouth, just like the traditional kind. The taste is somewhat sour and astringent, but it is unmistakably apricot. 

Turkey

Turkeys are giant, domesticated fowl birds reared for meat, and they are prevalent around. They’re cooked the same way as chicken but with a more prosperous, darker flavor and texture that some people equate to pig. They’re juicy and fatty with umami flavor when cooked properly.

Teaberry

A teaberry is a spicy fruit that is primarily grown in North America. It is grown close to the ground. Its leaves are also used for medical purposes. It also has a spreading habit, and gardeners tend to use it as a groundcover.

Tempura

Tempura is a traditional Japanese food that mainly consists of fish, meat, seafood, and veggies that have been battered and deep-fried. The dish was introduced by the Portuguese and is primarily eaten by the Japanese.

Truffle

A truffle is fruiting species of a subterranean ascomycete fungus. A truffle is chocolate and is used in making cakes, doughnuts, and chocolates.

Tahiti Limes

Tahiti limes, also known as Persian limes, are a mix between key limes and lemons and are the most widely grown and consumed lime on the planet. The trees have no prickles, which re-open to the cultivar, and have a longer fruit period. Above all, Tahitian limes are less harsh and acidic than most other limes.

Tangerine

Tangerines are small citrus fruits that have a smooth top and bottom, as well as a loose, peeling skin. They’re juicy and sweet for citrus fruit. They’re also mild in acidity when compared to other fruits.

Teacake

Teacake is a popular dish of England and is mainly eaten with tea or coffee. It is sweet-bun contained dry fruits and is primarily served toasted. It’s usually a bun or a cake or cookie.

Tuna

Tuna is one of the most widely consumed fish species on the planet. They’re big fish with a lot of protein and good fats. Unfortunately, because they are so high on the food chain, they are highly tainted with mercury. Nevertheless, it’s a gentle, delicate fish that may be used in a variety of ways.

Tamarillo

Tamarillos are tree tomatoes that are similar in size to grape tomatoes and have a little pointed bottom. They come in various colors, with orange flesh and black seeds, and might be red or yellow. As you’d expect from a tomato, the look of the fruit is pulpy and watery. Because the skin is bitter, it is frequently removed. The flesh has a robust flavor and a bit of sweetness to it.

Tayberry

Tayberry is a combination between blackberry and raspberry which is named after the River Tay in Scotland, where they were first grown. Though tayberries are related to loganberries, which are also a mix between blackberries and raspberries, they are considerably larger and sweeter.

Tomatillos

Tomatillos, also known as husk tomatoes, are little green or purple nightshade fruits with a papery husk protecting them from the elements. They can be eaten raw or cooked, and when fully ripe, they have essentially the same flavor as regular tomatoes. However, they’re tart when they’re green, and they’re a vital element in salsa verde.

Tindora

Tindora fruits are grown extensively in Africa and Asia and are popularly used as human and animal food crops. They are tiny, oblong fruits with a zucchini-like form. They feature a soft light to the dark green exterior and delicate white meat loaded with pink or red seeds that are edible and add to the sensory experience. They have a sweet, bitter flavor and are juicy.

Thimbleberries

Thimbleberries are exclusively found in the wild over most northern North America, not grown commercially. The berries resemble short, squat, brilliant red raspberries in appearance. The fruits are surprisingly soft and break easily, but their sweet-sour taste makes them worth the hunt.

Tarragon

Tarragon is a fragrant herb that belongs to the sunflower family. It has a mild flavor that is excellent for medium meals such as eggs, seafood, and cream sauces. On tall stalks, it produces thin, long, fluffy green leaves.

Tilefish

They have sweet, crisp flesh that is ideal for frying. Because these fish are bottom feeders, their mercury levels are likely to be high.

Thai Basil

Thai basil is a form of sweet basil that has been deliberately cultivated to bring out the plant’s licorice or anise flavor, resulting in a spicier flavor than the standard variety. When cooked, it retains more flavors. It’s simple to spot since the leaves are short and narrow, and the stems are purple.

Timun Suri

Timun Suri is huge, round melons with a vivid yellow rind and white stripes or spots. The flesh is tender, thick, and juicy, with a mild, sweet flavor reminiscent of cucumbers.

Tinda

Tindas are little round fruits that grow around 3 inches in diameter and have a lopsided shape. The skin might be yellow, green, or brown, and as it ages, it thickens substantially. The flesh is dazzlingly white and spongy on the inside, with soft, edible seeds. They have a cucumber-like flavor.

Tommy Atkins Mango

In more ways than one, Tommy Atkins mangoes are a mouthful. They are large fruits that can weigh up to 2 pounds and have a gorgeous pink blush on smooth yellow skin when ripe. The sweet, fibrous meat is not as strongly flavored as some other types.

Taro Root

Taro root is an Asian root vegetable widely available worldwide and a staple cuisine in many places. It is a starchy root vegetable with white flesh with coffee-colored skin and purple stripes or spots. The texture is similar to that of a potato, but the taste is sweeter than that of a potato, although not as sweet as a potato.

Taranome

Taranome is primarily grown in Japan and is utilized in Japanese cuisine. They’re Angelica tree buds that are picked when they’re around 2-3 inches long. They’re acidic and bitter, a popular flavor characteristic in Japanese culture, and they’re frequently served as tempura or cooked with rice.

Tindora 

Tindora fruits are widely produced and used as human and animal food crops throughout Africa and Asia. They’re tiny, oblong fruits that look like zucchini. They have soft light to dark green skin and delicate white meat with pink or scarlet seeds, all edible and contribute to the sensory experience. They are juicy and have a sweet, bitter flavor.

Topaz Apple

Topaz apples are particularly well-liked throughout Europe. When completely ripe, they have yellow skin that is almost entirely covered with a scarlet blush. They’re suitable for dips and appetizer since the white flesh is firm, crisp, and not too watery. They have a sweet taste with a tangy undertone.

Thelma Sanders Squash

Thelma Sanders squash resembles a long acorn but has a yellow-orange skin instead of a deep green one. As a result, the flavor is sweet potato-like rather than squash-like.

Tiger Nuts

Tiger nuts are tubers rather than nuts. They have brown skin covered with tiger stripes and are about the size of marbles. They have a chewy texture and a tang that is comparable to a cross between an almond and a pecan. 

Tatsoi Lettuce

Tatsoi lettuce is rarely recognized as spinach mustard or chickpea mustard. The short stems support spoon-shaped petals that vary in color from light to dark green. It belongs to the Brassica family, which also includes mustard and broccoli. If given a chance, it will produce tiny florets comparable to broccoli rabe. The leaves have a buttery flavor and are slightly sweet.

Tejocote

Tejocote is a Mexican fruit used as a traditional Day of the Dead offering all around the country. The small oval fruits have a soft, small yellow flesh with a core chamber filled with many seeds and a yellow to rose-colored skin. They have a sour, acidic flavor with hints of tropical fruit.

Toon Leaves

Toon leaves are a Chinese native that may be purchased in specialty shops all around Eurasia. The leaves are dark green to red and grow on tall branches. They have a distinct umami flavor that is crisp and crunchy when raw, with onion tones, and more pungent when cooked, similar to garlic or mustard greens.

Terung Asam

They smell unexpectedly like tomatoes, but the taste is harsh and acidic. It’s most typically seen in rich sauces like curries and soups.

Thyme

Thyme is a mint-family herb and a near relative of oregano. There are numerous types, each with a distinct flavor. Lemon thyme, caraway thyme, and winter thyme are all popular varieties. Many kinds are used in cooking and medicine, and wild thyme is a vital nectar source for honeybees.

Tilapia

It’s a freshwater fish that’s extensively farmed, so it’s readily available and inexpensive compared to many wild-caught species. Unfortunately, agricultural procedures have been criticized, and tilapia is frequently regarded as a dirty fish.

Tendrils 

Tendrils are egg-shaped weeds that emerge from the plant to the point where they can be harvested. Grooves run from tip to tip on their firm, dark green skins. The flesh is bright green on the interior, becoming slightly darker as it approaches the rind and virtually white near the center seed cavity. They have a mild sweetness that works well in chutneys.

Final Words

These are the list of some food that starts with T; we hope you enjoyed reading my blog and get to know about the various cuisines. I have mentioned some of the food that is famous all over the world. If you know more tasty foods that we missed mentioning in our list that start with the letter T, comment in the comment section.

Thank You!!

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