Are you having difficulty coming up with foods with eight letters? I get it, we all love food and it can be fun to learn the names of food-related items, but it takes work to concentrate on how many letters are in a food.
Don’t worry – plenty of foods share the same number of letters, and we’ve compiled a bunch to make it easier for you.
Let’s look at eight-lettered food names.
1. Doughnut
A doughnut is fried dough that can be sweetened or savory and is fried in deep fat. It is typically shaped into rings but can also appear in toroid, crescent, and annular objects.
It is often served as a breakfast treat but can also be eaten as dessert after dinner if you’re feeling peckish! When preparing them, you can add spice and art to them by sprinkling and frosting.
A doughnut is distinguished from a cake by its smaller size, fluffy and lighter texture. It can be served along an array of complements, including bacon, smoothies, wine, cider, hot chocolate, and more.
2. Broccoli
Broccoli is a vegetable belonging to the cabbage family. It has light green stalks and leaves with dark green buds. You can eat it raw in a salad, steam, boil, stir-fry, or saute it. It’s served as a side dish, or you can even serve it as the main course for dinner or lunch.
Broccoli is a very nutritious vegetable that has been in use since ancient times. It is rich in vitamins A and C and has a high fiber content. Broccoli also contains calcium, potassium, magnesium, iron, phosphorus, and zinc.
3. Eggplant
The eggplant is a native Indian food cultivated for over 1500 years. Eggplants are now widely grown commercially in many countries worldwide. It is a nightshade family member, including tomatoes, peppers, potatoes, and tobacco.
In China, it was considered part of the bride price. Every woman was required to present 12 eggplant recipes before her wedding. When it was introduced in Italy, it was thought to cause madness.
It’s eaten raw or cooked and makes an excellent addition to salads or dips. Eggplant can be used in many recipes, such as eggplant Parmesan, lasagna, tacos, pasta, and ratatouille.
4. Cucumber
Cucumbers belong to the same species as watermelons, cantaloupes, pumpkins, and squashes. The plant grows from a small vine known as a vining cucumber (sometimes called a climbing cucumber). It then produces small fruits that look like tiny green bowling balls.
Cucumbers can be eaten alone as a snack or appetizer or added to salads, sandwiches, and other dishes for extra flavor. Cucumber juice is another way to add cucumber flavor to food without adding any calories.
Cucumbers are generally served raw but can also be grilled, steamed, or boiled. They are also pickled or preserved in vinegar.
5. Barbecue
Barbecue is a quintessential American food. It’s a great way to celebrate a graduation or a birthday, but it’s also a simple and delicious way to enjoy a meal with friends and family.
Preparing a barbecue is one of those things that makes you feel like a grown-up, but at the same time, it feels like a kid thing to do. There’s something about standing outdoors on a warm summer evening with friends and family, setting up an outdoor kitchen to prepare it.
The barbecue is placed on a grill and cooked directly over the fire, producing a dry smoke flavor. It may be prepared using charcoal, wood, gas, electric heating elements, and other methods.
6. Meatloaf
Meatloaf is a classic comfort food that can be made in many ways. Some people like their meatloaf on the sweet side, while others prefer it to be on the savory side.
The basic meatloaf recipe starts with ground beef, pork, turkey, or chicken. You can also add vegetables and herbs to the meat mixture to give it more flavor. Then pan-fry or bake it until golden brown.
Meatloaf is great served with mashed potatoes and vegetables or served in a bun with ketchup and mustard. It’s also great as a sandwich with cheese, lettuce, tomato slices, and pickles. You can add some ketchup to the meat mixture before putting it together if you’d like more sauce on your meatloaf.
7. Mushroom
Mushrooms are fungi that grow on the ground and in trees. They have fleshy stalks that have caps at the top. Mushrooms are usually edible and have a mild aroma and flavor. They are rich in vitamins, minerals, protein, and carbohydrates. Mushrooms can be cooked by braising or frying them slowly with oil or butter.
They are classified in several ways, but the most important way is to classify them according to their spore formation. The varieties include white button mushrooms, button mushrooms, oyster mushrooms, crimini mushrooms, shiitake mushrooms, and maitake mushrooms.
8. Beetroot
Beetroot is a root vegetable from the same plant family as chard and spinach. Beetroots come in various colors, including red, yellow, white, and red with white rings.
They have a mild flavor similar to spinach or chard but with earthy overtones akin to celery root or parsnip. Beetroot is rich in nitrates and folate.
It also contains other nutrients such as vitamins A, C, and K; potassium; iron; beta-carotene; calcium, and fiber.
Beetroot can be eaten raw or cooked with other ingredients such as carrots and celery or in salads with other vegetables like lettuce or cabbage. You can also make plain juice or with fruits or vegetables.
9. Sandwich
Sandwich is a food that has a whole lot of taste and texture. It is made up of two slices of bread, which are filled with different fillings like meat, cheese, vegetables, or any other ingredient that you prefer.
The sandwich can be made in many ways, but they all come down to this basic idea – filling your bread with something delicious.
Sandwiches are typically consumed as finger foods by hand but may also be enjoyed at home on a plate or platter.
Sandwiches may also contain toppings that are used to enhance the flavor and presentation of the sandwich. Toppings may include vegetables like lettuce leaves or tomatoes used to reduce fat intake.
Herbs like oregano or basil are used to enhance flavors, and condiments like mustard or ketchup are used to add more flavor.
10. Lemonade
Lemonade is a refreshing drink made by adding lemons and sugar to water. You can also add other citrus fruits like oranges, grapefruits, and sometimes herbs or spices.
The sweet and sour taste of lemons makes it a fan favorite, popular thirst-quenching drink around the world. Lemonade is also very healthy for you as it contains vitamin C and antioxidants, which help reduce inflammation in the body.
11. Coleslaw
Coleslaw is a native of the Netherlands. It is a salad that consists of shredded cabbage mixed with carrots, green onions, and mayonnaise dressing. It is really quick to prepare and tastes perfect with burgers or sandwiches!
In addition to cabbage, many variations exist based on other vegetables, such as celery, carrots, and cucumbers.
You can also use a combination of apple cider vinegar and honey — it adds a nice mellow sweetness without being too overpowering.
12. Cinnamon
Cinnamon is a spice extracted from the inner bark of tree species referred to as Cinnamomum. It is used for flavoring or as an aromatic ingredient.
You can use it to flavor different cuisines, breakfast cereals, teas, snack foods, and classic foods.
There are only two types of cinnamon; Ceylon cinnamon, also referred to as true cinnamon, and cassia cinnamon, commonly used in different recipes.
Cinnamon has a substantial medicinal value from back in ancient Egypt. It was rarely found and valuable that it was presented to the king as a gift. Some health benefits include lowering blood sugar, improving gut health, managing blood pressure, and containing anti-inflammatory properties.
13. Ice cream
It’s a dessert made from freezing milk, cream, and other ingredients. It’s usually served in a cup or cone, but you can also buy it in a tub or bars of different flavors.
Ice cream is a creamy frozen dessert, typically made from milk and natural or added flavored ingredients. It is usually sweetened and flavored with vanilla, chocolate, and other ingredients. Ice cream may be served as it is (with no additional ingredients), or it may be prepared by blending it with other foods like fruit and toppings. It is usually eaten as a snack, main course, or dessert.
14. Hazelnut
A hazelnut is the nut of any one of several species of tree in the genus Corylus. They have brown shells and tan skin on them like almonds, but they’re smaller in size and have a different taste than almonds.
Hazelnuts are a superb source of vitamin E and magnesium, which can help improve your memory. They are also packed with protein, fiber, potassium, folate, and iron.
15. Chickpea
Chickpeas are small, round, and tan-colored beans. They are the most common bean in India and the Middle East, where they are eaten fresh or used to make hummus.
The name chickpea comes from the Tamil word for “pea.” This can be a result of their shape or because they were often used as poultry feed. Chickpeas have been grown for thousands of years in India, commonly eaten whole or ground into flour.
Chickpeas have many health benefits. They contain high protein, fiber, and essential minerals such as phosphorus, iron, magnesium, and zinc. They also consist of carotenoids like lutein and zeaxanthin, which help protect against macular degeneration (an eye disease).
16. Honeydew
Honeydew melon is a sweet, soft-textured melon. It’s smaller than other summer melons and has a smooth, pale green rind. Honeydew has a circular to oval shape of about 15-22 cm long.
The flesh is yellow with a honeydew aroma and flavor. Honeydew melons are usually eaten raw or used in salads or desserts. Its recipes include honeydew peach smoothie, melon sorbet, melon fruit wrap, melon with mint, and more.
Honeydew is one of the most popular varieties of cantaloupe, making it a great choice as an alternative to watermelon on your summer menu.
17. Celeriac
Celeriac is a root vegetable that looks like a cross between a fennel and a parsnip. It has a mild celery flavor, similar to that of its relatives. Celeriac can be eaten raw, cooked, or added to soups, salads, and stews.
Celeriac is a vegetable that is sometimes called celery root and has a mild, somewhat sweet flavor. Its root can be used in place of celery in many recipes, including soups and salads. It is also great in stir-fries and other dishes.
The plant has large bulbs which can be peeled and eaten raw or boiled, like potatoes. The bulb can also be roasted whole for a long time and later mashed into a pulp called “celery.” Celery root is rich in vitamins A and C and dietary fiber.
18. Zucchini
Zucchini is a summer squash with pale green skin and firm flesh. It is about 14-16 inches long when mature and has a cucumber-like flavor when cooked. Zucchini is a small green plant with a long, cylindrical shape. It has thick skin and is usually eaten raw or cooked.
Zucchini is usually eaten raw in salads or grilled as part of an antipasto plate. It is used in different recipes, like cakes, muffins, and bread. The zucchini is low in calories and fat but high in protein, vitamins A and C, potassium, and fiber.
19. Mandarin
Mandarin orange is a citrus fruit with sour yellow segments covered by a rind. The rind may be colored red or yellow, depending on the variety of mandarin oranges. The Mandarin color ranges from yellow to red-yellow. The flesh of mandarin orange is juicy and sweet-tasting when fully ripe, with the peel being the part most people eat.
Mandarin is rich in vitamin C and fiber and has high water content. It can be consumed naturally as a snack or a dessert like creams, fruit salads, and cakes. For industrial use, mandarin is used in juices and jams.
20. Mulberry
Mulberries are fruits of the Moraceae family. The genus Morus contains primarily deciduous trees and shrubs.
The fruit of mulberry trees is visually similar to that of many other deciduous fruit trees, such as plums or peaches: a drupe consisting of a single seed-bearing stone surrounded by a thick fleshy mesocarp. The soft, sweet flesh is eaten fresh or cooked and is commonly added to desserts, ice cream, pastries, pancakes, and pies.
Mulberry trees are native to Asia but were introduced to North America by European colonists. They grow in climates with hot summers and cold winters, such as those found in California’s Central Valley.
21. Rye bread
Rye bread is the bread that has been made from rye flour since at least the 17th century. It is similar to wheat bread, but it has a distinctive, earthy flavor that makes it unique.
Rye bread can be made with all-rye flour or rye flour mixed with wheat flour. It consists mainly of protein and fiber and contains many B vitamins. The amount of rye flour used in making this type of bread depends on the taste preference of the baker and on the amount of time he wants to spend working on his recipe.
