Let us look at a variety of foods that start with the letter “T,” including flavors and dishes from around the world.
This list has something for everyone, from sweet treats like Turkish Delight to savory favorites like Tandoori Chicken.
You’ll find tropical fruits like Tamarind and traditional dishes like Tagine, each with its special taste.
This guide is perfect for anyone who loves food and wants to learn more about cuisines.
Whether planning a meal or just curious about what’s out there, these 110 foods starting with T will give you plenty of ideas and inspiration.
Discovering the Diversity of Foods Starting with T
1. Tamarind
A tangy and sweet pod-like fruit, often used in Asian and Latin American cooking for its distinctive sour flavor.
2. Tomato
A versatile fruit commonly treated as a vegetable, used in everything from salads to sauces, integral to many cuisines worldwide.
3. Tangerine
A small, easy-to-peel citrus fruit with a sweet, juicy flavor, it is popular as a healthy snack and in desserts.
4. Tayberry
A hybrid fruit between a blackberry and a raspberry, known for its juicy, sweet-tart flavor, often used in jams and desserts.
5. Thimbleberry
A soft, red fruit similar to raspberries but larger and flatter, typically used in jams and jellies due to its delicate texture.
6. Tangelo
A hybrid citrus fruit, a cross between a tangerine and a grapefruit or pomelo, with a juicy, tangy flavor.
7. Tarap
A tropical fruit from Borneo with a strong aroma and a sweet, creamy interior, similar to jackfruit.
8. Tangor
A hybrid citrus fruit, a cross between a tangerine and an orange, is often used in fresh juices for its sweet-tart flavor.
9. Tart Cherry
Due to its high antioxidant content, a sour variety of cherry is often used in pies and jams and as a natural remedy for inflammation.
10. Tomatillo
A small, green fruit enclosed in a papery husk is used in Mexican cuisine, particularly in green sauces and salsas.
11. Tropical Almond
It is not a true almond but a tropical fruit with a seed inside, often eaten raw or roasted, with a slightly sweet taste.
12. Totapuri Mango
A uniquely shaped mango with a distinct beak-like end, known for its sweet-tart flavor, commonly used in pickles and chutneys.
13. Tucuma
An orange-colored fruit from the Amazon Rainforest with a hard outer shell and a sweet, edible pulp, often used in traditional dishes.
14. Tormentil
A small red berry from the Tormentil plant has historically been used in herbal medicine for its astringent properties.
15. Trifoliate Orange
A hardy, small citrus fruit with a bitter taste, often used as a rootstock for grafting other citrus varieties.
16. Tampoi
A small, round fruit with a sweet and tangy flavor, native to Southeast Asia, often eaten fresh or made into preserves.
17. Tropicana Rose Apple
A crisp, bell-shaped fruit with a mild, rose-like flavor, often eaten fresh and enjoyed for its refreshing taste.
18. Taiwanese Pineapple
A smaller, sweeter variety of pineapple, known for its intense flavor and juiciness, popular in tropical regions.
19. Thorn Apple
A small, round fruit with a sweet-tart taste, often used in jams and jellies, also known as Jimsonweed in some regions.
20. Tree Melon
A tropical fruit with a melon-like flavor, it is often eaten fresh or used in beverages for its refreshing sweetness.
21. Teff
A tiny, gluten-free grain native to Ethiopia, packed with protein and fiber, often used in making injera, a traditional Ethiopian bread.
22. Triticale
A high-yielding grain hybrid of wheat and rye, combining the quality of wheat and the resilience of rye, used in bread and cereals.
23. Toasted Corn
Dried corn kernels, roasted or toasted, are commonly eaten as a crunchy snack or ground into cornmeal.
24. Tepary Beans
A drought-resistant legume native to the southwestern United States and Mexico, known for its high protein content.
25. Toor Dal (Split Pigeon Peas)
A yellow split pea is widely used in Indian cuisine, particularly in making dal, a staple dish in many households.
26. Tung Nut
Seeds from the tung tree, primarily used to produce tung oil, are important in industrial applications, though inedible.
27. Triticale Flour
Flour made from the triticale grain, used in baking bread and pastries, combines wheat and rye’s best qualities.
28. Tempeh
A fermented soybean product rich in protein, commonly used as a meat substitute in vegetarian and vegan diets, originating from Indonesia.
29. Triticale Berries
Whole grains of triticale are often used in salads, pilafs, and other whole-grain dishes for added texture and nutrition.
30. Tigernut Flour
A gluten-free flour made from ground tiger nuts, often used in paleo and gluten-free baking, with a slightly sweet, nutty flavor.
31. Tapioca
A starch extracted from the cassava root is used in puddings and desserts and as a thickening agent in cooking.
32. Toasted Soy Nuts
Soybeans roasted until crunchy are often eaten as a snack or added to salads for extra protein and texture.
33. Turtle Beans
Also known as black beans, these small, black legumes are a staple in Latin American cuisine, used in soups, stews, and burritos.
34. Triticale Bran
The outer layer of the triticale grain, rich in fiber, is used as a high-fiber ingredient in cereals, breads, and baking.
35. Tat Soi Seeds
Seeds from the Tat Soi plant are often grown for their leafy greens, which are rich in vitamins and minerals.
36. Toasted Buckwheat
Buckwheat groats roasted to enhance their nutty flavor are commonly used in porridge, pilafs, and as a side dish.
37. Tannia (Yautia)
A starchy tuber similar to taro, often boiled or mashed as a side dish in Caribbean and Latin American cuisines.
38. Timothy Grass Seeds
Seeds of timothy grass, commonly used as forage for livestock, are occasionally ground into flour for human consumption.
39. Toasted Oats
Oats lightly roasted to bring out their nutty flavor are often used in cereals, granola, and baking.
40. Thibet Barley
A hardy variety of barley grown in high altitudes is often used in traditional Tibetan dishes like tsampa.
41. Turkish Hazelnuts
Various hazelnuts known for their rich flavor are commonly used in confectionery, baking, and snacks.
42. Tiger Lily Bulbs
Edible bulbs of the tiger lily plant are used in Chinese medicine and occasionally in culinary applications as a delicacy.
43. Toasted Sesame Seeds
Sesame seeds that have been toasted to enhance their nutty flavor are often used as a topping or ingredient in various dishes.
44. Teh Tarik
A popular Malaysian tea drink made with black tea and condensed milk, “pulled” back and forth between containers to create a frothy top.
45. Trametes Mushrooms
Though primarily a medicinal mushroom, trametes are occasionally used in culinary applications for their health benefits.
46. Tequila Sunrise
A vibrant cocktail made with tequila, orange juice, and grenadine syrup, which settles at the bottom to create a sunrise effect in the glass.
47. Turkey
A large bird native to North America, often roasted whole during festive occasions like Thanksgiving and used in sandwiches and salads.
48. Tilapia
A mild-flavored freshwater fish that is versatile in cooking, often grilled, baked, or fried, and popular worldwide.
49. Tuna
A widely consumed saltwater fish known for its firm texture and rich flavor, it is commonly used in sushi, salads, and sandwiches.
50. Tripe
The edible lining of the stomachs of various farm animals is often used in traditional dishes like soups and stews across different cultures.
51. Toad in the Hole
A classic British dish of sausages baked in Yorkshire pudding batter is usually served with gravy and vegetables.
52. Tandoori Chicken
It is a popular Indian dish where chicken is marinated in yogurt and spices and then roasted in a tandoor (clay oven) for a smoky flavor.
53. Tartar Steak (Steak Tartare)
A dish made from raw ground beef or horse meat, mixed with onions, capers, and seasonings, often served with a raw egg yolk on top.
54. Tasso Ham
A Cajun specialty, Tasso is a highly seasoned, smoked pork shoulder used to flavor dishes like gumbo, jambalaya, and beans.
55. Turbot
A highly prized flatfish known for its delicate, white flesh, it is often served grilled, baked, or poached in fine dining.
56. Thai Fish Cakes (Tod Mun Pla)
A popular Thai street food made from fish, curry paste, and herbs, then deep-fried until crispy and served with a dipping sauce.
57. Tongue
A delicacy in many cultures, typically beef or pork tongue, often boiled, braised, or pickled, and served sliced.
58. Tetrazzini
An American pasta dish, often made with chicken or turkey, mushrooms, and a creamy sauce, baked with a breadcrumb topping.
59. Teriyaki Chicken
A Japanese dish where chicken is marinated in a sweet soy sauce glaze, then grilled or broiled, and served with rice and vegetables.
60. Tournedos Rossini
A classic French dish consisting of filet mignon topped with foie gras and truffles, often served with a Madeira sauce.
61. Tandoori Lamb Chops
Lamb chops are marinated in a blend of yogurt and spices, then grilled or roasted in a tandoor, offering a smoky and aromatic flavor.
62. Tandoori Roti
A type of flatbread made from whole wheat flour, traditionally cooked in a tandoor and often served with curries.
63. Turducken
A deboned chicken is stuffed into a deboned duck, then stuffed into a deboned turkey, creating a rich, multi-layered roast.
64. Taramasalata
A Greek meze from salted and cured fish roe, mixed with olive oil, lemon juice, and breadcrumbs, often served as a dip.
65. Terrine
A French dish where meats, game, or seafood are layered and cooked in a terrine mold, often served cold in slices.
66. Tonkatsu
A Japanese dish consisting of a breaded, deep-fried pork cutlet, typically served with shredded cabbage and a tangy sauce.
67. Tataki
A Japanese preparation of meat or fish (often tuna or beef) seared on the outside, sliced thinly, and served with a citrus-soy dipping sauce.
68. Tacos al Pastor
A Mexican dish featuring marinated pork slow-cooked on a vertical spit served in tortillas with pineapple, onion, and cilantro.
69. Tuna Tartare
A fresh dish with finely chopped raw tuna, seasoned with soy sauce, sesame oil, and various aromatics, often served as an appetizer.
70. Tandoori Prawns
Prawns marinated in a spiced yogurt mixture and grilled or roasted in a tandoor, offering a smoky and rich flavor.
71. Tteokgalbi
A Korean dish made from minced beef short ribs, formed into patties and grilled, often served with rice and banchan (side dishes).
72. Thit Kho
A Vietnamese dish of braised pork belly and eggs in a savory and sweet caramelized sauce usually served with rice.
73. Trout
A freshwater fish often grilled, smoked, or baked, known for its delicate flavor and tender flesh, popular in many cuisines.
74. Tandoori Fish
Fish fillets are marinated in a mixture of yogurt and spices, then grilled or baked in a tandoor, resulting in a flavorful and moist dish.
75. Taffy
A chewy candy made by stretching and pulling a mixture of sugar, butter, and flavorings until it becomes light and fluffy.
76. Twinkies
It is an iconic American snack cake with a golden sponge exterior filled with creamy vanilla filling.
77. Tiramisu
It is a classic Italian dessert made with layers of coffee-soaked ladyfingers, mascarpone cheese, cocoa powder, and sometimes liqueur.
78. Truffles
Decadent chocolate confections made from ganache, often coated in cocoa powder, nuts, or chocolate shavings, are available in various flavors.
79. Turkish Delight
A sweet, gelatinous candy from Turkey, often flavored with rosewater, lemon, or orange and dusted with powdered sugar.
80. Tortilla Chips
Thin, crispy chips made from corn tortillas, often served with salsa, guacamole, or queso dip.
81. Toffee
A rich, buttery candy made by caramelizing sugar or molasses with butter, often mixed with nuts or coated in chocolate.
82. Tres Leches Cake
A sponge cake soaked in three types of milk (evaporated, condensed, and heavy cream) creates a moist and creamy dessert popular in Latin American cuisine.
83. Tim Tams
A popular Australian chocolate biscuit consists of a chocolate cream filling sandwiched between two chocolate biscuits and coated in chocolate.
84. Tapioca Pudding
A creamy dessert made from tapioca pearls, milk, sugar, and often flavored with vanilla or coconut.
85. Tostones
Fried green plantains, commonly found in Latin American and Caribbean cuisines, are served as savory snacks or side dishes.
86. Trail Mix
A mixture of nuts, dried fruits, seeds, and sometimes chocolate or granola, commonly used as a portable snack for hiking and outdoor activities.
87. Toasted Marshmallows
Marshmallows are roasted over an open flame until golden brown and slightly melted, and they are often used in s’mores or eaten independently.
88. Turon
A Filipino snack made of sliced bananas or plantains, often combined with jackfruit, wrapped in a spring roll wrapper, and deep-fried, then coated in caramelized sugar.
89. Tiger Tail Ice Cream
A Canadian ice cream flavor characterized by orange-flavored ice cream with swirls of black licorice.
90. Tahini Halva
A dense, sweet confection made from tahini (sesame paste) and sugar, often flavored with vanilla, pistachios, or chocolate.
91. Tootsie Rolls
A chewy candy with a chocolate-flavored taffy-like texture, it is popular in the United States and recognized by its distinctive cylindrical shape.
92. Torrone
A traditional Italian nougat made from honey, sugar, and egg whites, often containing toasted nuts and citrus zest.
93. Twice-Baked Cookies (Biscotti)
An Italian cookie that is baked twice to achieve a crunchy texture, often flavored with almonds, anise, or chocolate.
94. Tapioca Pearls
Small, chewy balls made from tapioca starch, often used in bubble tea or as a topping for desserts.
95. Tostada
A crispy, flat tortilla topped with beans, cheese, lettuce, and other toppings, served as a snack or appetizer in Mexican cuisine.
96. Turkish Baklava
A sweet pastry made of layers of filo dough filled with chopped nuts and sweetened with syrup or honey, a traditional dessert in Turkey and the Middle East.
97. Tea Cake
A small, sweet cake often served with tea, varying from soft and spongy in the UK to a denser, biscuit-like form in the Southern United States.
98. Tamales Dulces
Sweet tamales made with masa (corn dough) and filled with ingredients like raisins, coconut, or pineapple are popular in Mexican and Central American cuisine.
99. Tapioca Crepes
Thin crepes made from tapioca flour, popular in Brazil, are often filled with sweet or savory fillings like chocolate, cheese, or ham.
100. Turkish Simit
A circular bread encrusted with sesame seeds, similar to a bagel, commonly eaten as a snack or breakfast item in Turkey.
101. Tanghulu
A traditional Chinese snack of skewered fruits, such as hawthorn berries, coated in hardened sugar syrup.
102. Torresmo
A Brazilian snack made from deep-fried pork belly or pork rinds, seasoned and crispy, often enjoyed as a snack with beer.
103. Tahini Cookies
Cookies made with tahini (sesame paste), giving them a nutty flavor, often combined with chocolate chips or nuts.
104. Tea
A widely consumed beverage made by steeping cured or fresh tea leaves in hot water. Varieties include black tea, green tea, oolong, and herbal teas.
105. Tom Collins
A classic cocktail made with gin, lemon juice, sugar, and carbonated water, typically served in a tall glass over ice with a lemon garnish.
106. Tequila
A distilled alcoholic beverage made from blue agave plants is primarily produced in the area surrounding Tequila, Mexico. It is often enjoyed as a shot with salt and lime or used in cocktails like margaritas.
107. Tonic Water
A carbonated soft drink containing quinine, often used as a mixer in cocktails, particularly with gin, creates the popular Gin and Tonic.
108. Turmeric Latte (Golden Milk)
A warm, spiced drink made with turmeric, milk (or plant-based milk), honey, and sometimes additional spices like cinnamon and ginger. Known for its anti-inflammatory properties.
109. Thai Iced Tea
A sweet, milky iced tea made from strongly brewed black tea, spiced with star anise, crushed tamarind, or cardamom, and sweetened with condensed milk or sugar.
110. Tamarind Juice
A tangy and sweet beverage made from tamarind pulp, often sweetened and served chilled. It is popular in tropical regions and known for its refreshing taste.
Conclusion
From healthy snacks like trail mix to comforting dishes like turkey and toffee, these foods show how diverse and delicious our food options can be.
Whether trying something new or enjoying a classic favorite, there’s always something exciting to explore.
Many of these foods have rich histories and cultural significance, making them tasty and meaningful.
Trying out these foods can be a fun way to expand your palate and learn more about different cultures.
We hope this list has inspired you to discover new flavors and enjoy the variety that food has to offer.
