Experiencing different types of foods and flavors is one of our favorite topics. Getting to know fancy products is also educational and a great way to diversify your diet. Here’s a list of F foods to add to your following shopping list.
1. Fennel
An herbaceous plant of the celery family, fennel, looks like dill with a large bulb. The vegetable goes well with other vegetables, pasta, rice. In addition, fennel is a rich source of potassium, vitamin C, and fiber. In taste and aroma, it is closer to anise but with a sweeter and more pleasant flavor.
2. Falafel
Falafel, one of the staple home and street foods of the Orient. The recipe for this dish has been known since ancient Egypt and has delighted Middle Eastern gourmets for thousands of years. The falafel is made from chopped boiled chickpeas and deep-fried. The dish is traditionally served with sesame thina sauce, vegetables, and pita bread.
3. Focaccia
Crispy focaccia is one of the most famous ancient types of bread with a variety of spices. The flatbread was born from the ingenuity of the villagers, with olives, sun-dried tomatoes, and cheese. Thanks to the olive oil and rosemary, this is an insanely delicious and flavorful bread and a great addition to your table.
4. Fasnacht
The German fried doughnut fasnacht is traditionally eaten before Lent. These are made from yeast dough fried in a deep fryer with powdered sugar. The dish is made with simple ingredients found in every home.
5. Fava Beans
Fava beans may seem like a rather exotic product to those new to bean culture. These beans are loved in Europe, Asia, and many Eastern countries. Beans contain many nutrients, vitamins, and enzymes, which are easily digested by the body, improving the immune system and metabolism. In addition, beans are expected as a standalone dish or as a seasoning for first and second courses.
6. Feta
Greek cheese feta has a snow-white hue, is made from a mixture of sheep and goat milk, and has a tangy taste with a slight sourness. In addition, feta is high in protein, calcium, choline, and vitamin A. The consumption of cheese helps fight food poisoning and cholesterol levels in the body and strengthens the heart and immunity. Feta goes well with seafood, fish, meat, as well as salads and pies.
7. Figs
Figs are the most ancient plant known to man. It is a plant with thin skin and red flesh. Figs are used to prepare desserts, salads, porridges, making the taste of dishes brighter. It has a high concentration of vitamins, minerals, and antioxidants.
8. Frittata
A traditional Italian omelet with various additions, the frittata is made with leeks and fragrant parmesan cheese and sausage and meat fillings. In the classic Italian recipe, the egg yolks are beaten separately from the whites and fried on the stove, then cooked in the oven. Recipes for this dish may vary slightly in cooking techniques and ingredients, but they can safely be used as a hearty breakfast or part of a weekday dinner.
9. French Onion Soup
The recipe for French Onion Soup was known in Roman times and has been used as a popular snack worldwide. In those days, the main product for the soup, onions, was the food of many low-income families. The soup is made with onions in a broth with cheese and garnished with croutons.
10. Flaxseed
There are several types of flaxseed in nature, both with unique health benefits. Flaxseeds, rich in a wide variety of vitamins and minerals, are often used to prevent various diseases. In cooking, flax seeds are often added to herbal decoctions, diet porridges, or fruit kissels.
11. Flounder
Flounder is a sea fish with a strongly flattened body and two eyes on one side, a distinctive feature of this species. Dishes made from this fish enrich the body with nutrients and are indicated for inclusion in dietary diets. Usually, flounder can be boiled, steamed, made into fillet rolls, baked on the tray, in the oven, or in pots. In addition, various vegetables and spices enhance the original flounder meat taste.
12. Filet Mignon
A French variation of the traditional beefsteak, filet mignon, is another steak that chefs at top restaurants love to make. It is the most tender piece of beef tenderloin, first pan-fried and then cooked in the oven. Due to the unique structure of the meat, this dish is cooked quickly, but the taste is simply excellent.
13. Flank Steak
Flank steak has a rich beef flavor; it is derived from the abdominal part of the carcass and is served and marinated in spices with vegetable oil. An essential aspect of cooking this part of the carcass is roasting, and this steak gets more challenging the longer it is cooked. The meat slices can be dipped in a sauce with vegetable or fruit salsa.
14. Fiddleheads
The quirky fiddlehead plant is expected in the wild in parts of the U.S. and Canada. These are new shoots of several species of edible fern that resemble a spiral, which is harvested as a vegetable.
15. Fenugreek
Fenugreek is a unique plant in that it is widely known as an alternative medicine remedy and condiment. In ancient manuscripts, its properties are described as miraculous, which provide anti-inflammatory effects. The chemical composition of fenugreek contains essential and fatty oils, vitamins A, C and B1, B2, B9, and many other elements. In cooking, the plant is used as a sweetener or vegetable.
16. Farina
The classic Italian flour of Farina’s soft wheat varieties is usually used for puddings, porridges, and cereals. The array was created by grinding peeled wheat grains as thoroughly as possible and has a particularly airy texture and white color. Farina is ideal for professional and home cooking and is extremely rich in carbohydrates like starch.
17. Feijoa
An evergreen shrub of the myrtle family with beautiful leaves is feijoa, with a funny name and an extraordinary taste. Feijoa fruits taste like pineapple, mint, and strawberries combined. In addition, the berries are rich in vitamins and nutrients and rarely provoke allergic reactions. Regular consumption of feijoa helps to normalize the metabolism, cope with stress and overwork.
18. Filé Powder
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Popular in Cayenne cuisine, filé powder is the ground dried leaves of the sassafras shrub. It is often used as a thickener to add thyme flavor to a gumbo dish just before serving. In taste, filo powder is often described as similar to the taste of root beer.
19. Fioretto
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The following little-known product on the F list is Fioretto. This type consists of loose white inflorescences on long light green stems similar to cauliflower or broccoli. It is more tender in texture, has a slightly nutty flavor, and holds its crunch well.
20. Finger Lime
The miniature finger lime tree is perhaps one of the most unusual fruits in the world. The fruit of the tree is oval-cylindrical and dark maroon. Finger lime contains essential substances such as ascorbic acid, nicotinic acid, and B vitamins. Lime is most commonly used in creams and lotions to restore normal sebum function. It is also used as an ingredient in sauces, beverages, and food decorations.
21. Flathead
Flatheads are popular sport and table fish with mainly flat heads. It is a highly versatile fish from the Indo-Pacific region that can be baked, grilled, or marinated. The layer of fat makes this type of fish ideal for cooking at high temperatures.
22. Fish Chowder
Every Italian region has its traditional recipe for making fish chowder. In the past, unsold small fish were used to make this dish, but today some shark species, sea eel, shrimp, mackerel, cuttlefish, squid and octopus, and mussels. This type of soup is often made with milk, cream, or sourdough.
23. Frog Legs
Such an excellent dish as frog legs have gained world fame. Their meat is quite tender, and a bowl of water and lemon is served to rinse your hands. The portions are separated above the thigh muscle and strung on wooden spits. Cooking frog legs yourself at home is not difficult; it is worth following traditional processes to do so.
24. Fufu
Thick fufu porridge is a traditional dish of the peoples of West and partly Central Africa. It is usually made from cassava, yam and sweet yam pounded in a mortar and then rolled into small balls and eaten instead of bread. It is an excellent accompaniment to soups in the national cuisines of the Caribbean.
25. Frankfurters
Frankfurters are ordinary sausages from Frankfurt am Main, made from pork and beef with a high spice content. This type of sausage made from the highest quality meat was first introduced in the U.S. in 1900. Typically it comes ready-made and designed for both boiling and frying.
26. French Toast
One of the most popular breakfast dishes in many restaurants is French toast. It can be made in different variations, sweet with an ice cream scoop, or neutral flavor, which will go well with any dish. A pinch of nutmeg or vanilla will also harmoniously complement the classic version.
27. Fireweed
Fireweed is a common wildflower with a purplish-pink hue in parts of North America. In addition to looking beautiful, the flowers and buds of this flowering plant can be used to make drinks or jellies and serve as an attractive garnish. The young leaves can be eaten raw or added to various salads.
28. Fajitas
The famous Mexican dish of fajitas is known beyond the country’s borders and complements the menus of luxury restaurants. The meal is grilled with meat and vegetables sliced into strips. Beef is used for the fajitas, although substitutions for pork with the addition of sweet peppers and chilies are acceptable. All the dish ingredients are also served separately, making it different from another popular Mexican burrito dish.
29. Fungi
Fungi are a distinct group of eukaryotic kingdoms, including such as molds and yeasts. This mold is contained in everyday products like blue cheese, soy sauce, ketchup, canned juices, salami, bread and is perfectly safe to eat. Today, more than a hundred thousand available mushrooms are also widely used in medicine and cooking.
30. Flatbread
Flatbread, a baked dough product, is a traditional bread of the peoples of Central Asia, primarily round and flat. Flatbreads of various types and fillings are found in many cuisines around the world and can be used to make pizzas or as an accompaniment to different dishes. Multiple ingredients can be added to the dough, but it is generally breaded without yeast.
31. Frozen Yogurt
Light, refreshing frozen yogurt is often seen as a healthier alternative to ice cream. It is made with various additives of cultured milk, which can give the finished product a sour taste. This type of yogurt is usually lower in calories and fat and is ideal for summer.
32. Flapjacks
A flour product made of yeast dough in a pan, flapjacks are a traditional Russian, Belarusian, and Ukrainian cuisine. Flapjacks differ from the usual pancakes by their smaller diameter and greater thickness made from oat flakes, butter, and golden syrup. These are very easy to make at home as a dessert or a small treat or find in ready-made packages in supermarkets.
33. Fish Sticks
Rectangular slices of processed fish and fish sticks originated in Great Britain shortly after World War II and have since become popular worldwide. It’s a great way to make minced fish more appealing in a deep fryer or a pan. In addition, the dish contains many vitamins and omega acids, which are very good for the human body.
34. French Beans
French green beans are an indispensable dish on the menu of any decent French establishment. The green beans can be cooked in different ways or eaten raw. The French variety differs from the regular green beans in size and consists of a soft and velvety pod.
35. Fowl
Fowl can be considered synonymous with poultry, including guinea pigs, ground poultry, grouse, and turkey. In cooking, broth from poultry is preferred to be simmered for many hours and used as a base for soups, which provides an intense, rich flavor.
36. Fore Rib
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The fore rib is the first five bones of the loin after the three-winged ribs and a fantastic dish for family gatherings and celebrations. This part has excellent flavor and has become a favorite to roast in a hot pan with olive oil in recent years. The dish is straightforward to make at home with the addition of familiar spices.
37. Falooda
The traditional Indian sweet drink Falooda, despite its simplicity, is sold in most South Asian grocery stores. The drink can be easily made at home with the addition of rose syrup and other flavorings. Despite its tiny popularity, foodies from different countries quickly become accustomed to its taste, similar to a milkshake or smoothie.
38. Fodder Melon
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The fodder melon is biologically similar to the watermelon but differs in its more spherical shape and intense flavor. This type of melon is best eaten boiled, although it can be eaten raw as part of the main course.
39. Farsan
Farsan is a traditional Indian salted roast dish with dried fruits and is a generic term for any Maharashtrian snack. The key ingredient in this dish is gram flour and various spices. Farsan is usually prepared on special occasions and events in the Indian states.
40. False Strawberry
False strawberries resemble in appearance leaves, false fruits strawberries, and yellow flowers. It grows in East and South Asia and is very aggressive and hardy. False strawberries are very similar to real strawberries but less sweet and have a lot of iron, protein, and vitamin C.
41. Fritters
A type of fried liquid dough concoction, fritters are trendy in the United States and common in Great Britain. It is often eaten for breakfast or as a portion of street food. A variety of fruits, vegetables, meats, and seafood can be taken for toppings.
42. Flour Tortillas
A floury unleavened tortilla made from corn flour is a type of bread in Mexico. Often tortillas are eaten without toppings or as a complement to soft tacos, fajitas, and burritos. However, the tortilla is indispensable for sandwiches and, thanks to a simple recipe with flour, water, fat, and salt, is available to make at home.
43. Farro
Farro is beginning to gain popularity as an excellent alternative to other cereals because of its health benefits and ability to adapt to different recipes. Farro has been eaten for thousands of years worldwide and is now served in many restaurants in the Mediterranean and Middle East. Traditionally, the grits were used in soups, salads, and even some desserts. It is rich in antioxidants, fiber, and iron.
44. Flan
Flan is an aromatic and delicate dessert with a soft caramel flavor that has become famous in many countries. Usually, the dish is made with milk, eggs, and sweetener in many restaurants in Spain. But because of the uncomplicated recipe, flan is also easy to make at home, and you are sure to enjoy the result.
45. Fettuccine
Italian pasta fettuccine is beloved not only in Rome but all over the world. The pasta became famous in 1926 and quickly spread across the globe. The dish contains plain egg dough, lots of cheese, garlic, and various spices in the original recipe. It is served with a thick white cream sauce, but it can also be made with a flavorful tomato sauce.
46. Fox Grape
The Fox Grape is known by various names, with bubbly leaves and dark purple small berries with a strong muscat flavor. It is a versatile grape variety with increased resistance to frost. In addition, the combination is high in antioxidants and other beneficial substances that can be preserved as much as possible when making jelly grapes.
47. Faggot
A traditional English dish, faggot is made from scraps of meat, offal and has long been considered a peasant’s meal in rural areas of western England. The dish has an unusual flavor and goes well with peas or mashed potatoes.
48. Fabada
The most famous Asturian dish, Fabada, is a traditional thick, caloric, and fatty bacon and Asturian bean soup. In Spain, the dish is often served as an appetizer with red wine and comforting during the winter months. It is one of the few traditional dishes that perfectly portrays the local flavor.
49. Feijoada
The main Brazilian dish, feijoada, is a hearty, homemade dish that can diversify a World Cup viewing party and any other dinner. The dish’s heart is beans cooked with fresh beef or pork stewed over low heat in a thick clay pot.
50. Francesinha
The famous French francesinha sandwich consists of various ingredients, including ham, two types of sausage, and cheese. The sandwich first appeared in Porto and consisted of multiple components. Today, the dish is served with a fried egg and is topped with a hot, thick tomato and beer sauce.
51. Fugu
Fugu fish is renowned not only for its exquisite taste but also for its lethal nature. It is an internationally famous Japanese delicacy and is a prevalent Asian dish. Chefs are licensed to carve this delicacy before cooking it for guests. Fugu fish meat is nutritious, highly digestible, and saturates the body with healthy trace minerals and vitamins.
52. Fudge
Fudge is a type of candy that is usually made by mixing milk, butter, and sugar. Kind of candy that is generally caused by mixing and pouring over donuts, cupcakes, and gingerbread. Creamy fondant can be stuffed into eclairs, and chocolate fondant is made as a glaze for the famous Prague cake. Also, fondant can be enjoyed alone, adding just about anything to create any flavor you like.
53. Fondue
Fondue is a dish of melted cheese, an invention of the Swiss, in which slices of bread and vegetables are dipped. The first recipe for fondue was published in the late 19th century, and thanks to the efforts of the Swiss Cheese Union, the dish became world-famous. In Switzerland, local cheeses such as Camembert are traditionally used for cheese fondue because of their excellent melting and mild flavor.
54. Farfalle
Pasta Farfalle is a unique variation of Italian pasta, which translates from Italian as “butterflies.” The pasta is often seen as an ingredient in soups, stews, or pasta salads. Also, farfalle goes perfectly with vegetable, cream, and fish sauces.
55. Field Pea
Field pea is one of the varieties of sown peas that is often used to feed livestock. Peas are grown as a forage crop, are perfectly safe for human consumption, and are sold dried and peeled. In addition, field peas are rich in beneficial amino acids and taste great.
56. Flitch
Old-fashioned jelly flitch candies are traditionally made with a potato base and a spiral of peanut butter. It’s the kind of candy you’ve probably seen at school sales and events.
57. Fucales
Fucales are a common type of algae in areas near the sea. These algae are perfectly safe for human consumption in a fried or pickled form. Because of their high iodine content, fucales are incredibly beneficial to the human body.
58. Futsu Squash
Black Futsu squashes have orange flesh with pulling fibers, a bumpy exterior, and oval and flat cream-colored seeds. Each has a sweet and slightly nutty flavor that becomes more like a roasted chestnut when cooked.
59. Freckles Lettuce
The Freckles Lettuce variety is a fun vegetable native to Austria with purple-brown spots on the surface. The tender leaves have a mild, almost sweet taste and are great for salads.
60. Fat-Hen
Fat-Hen is a fast-growing herbaceous plant cultivated as a food plant in some regions and considered a weed in others. The plant is widely distributed throughout the world in an extensive range of moisture conditions. The chemical composition of Fat-Hen includes betaine, essential oil, vitamins C and E, and carotene. The use of the plant in cooking and folk medicine to treat sore throats and abdominal pain is known