Discover 70+ Foods that Start with A

Often, the beginning is an excellent place to start. Let’s consider apples, but also the apricots and albacore tuna. Foods that start with A are the starting point here.

Let us go on a moveable feast of the continents (all but one of which starts with A). Here are 12 foods, two from each inhabited continent, to munch on, plus a bonus list of foods that start with A for the Scattergories and Scrabble buffs out there.

Africa, Alloco, A Delicious Plantain Dessert

The Ivory Coast draws in a lot of influences for its cuisine. It’s literally a coast, so there is a lot of trade coming and going. Additionally, it shares a border with five countries.

Alloco is fried plantains, usually prepared in red palm or peanut oil. Perhaps like the churro or the elephant ear, they are a favorite street food in the region.

Recipes suggest going for plantains that are starting to get black dots. The plantain is similar, but not identical to the banana. They are thicker, starchier, and tougher. (They are less of a snack and more of a meal food.) If the plantain is softened up from slight over-ripening, the rugged peel is easier to remove.

The alloco comes from a word signifying the ripeness of the plantain. Served with grilled fish, hard-boiled eggs, or other proteins, alloco can be fried with coconut oil for a healthier option.

Africa, Argane, a Fruit, an Oil, and a Lotion

The argane tree is a smaller, bushier tree native to Morocco and Algeria. Kernels from these trees are harvested and pressed into an oil. From there, it’s a unicorn elixir for hair and skin—but also a drizzle for salads and dipping.

Fatty acids sound like a doubly bad thing to ingest, but they’re actually not. Fatty acids are a critical component in “good fat.” When we see a food wrapper with the enigmatic boast that it has lots of “omega-3s,” those are fatty acids.

Argan oil is touted for its various benefits, including beauty, nutrition, and others. (Foods claiming to “boost” some health benefit—these can be dodgy claims. It’s always good to use common sense.) However, in lab tests, rats that consumed argan oil had a noticeable drop in blood pressure over a placebo group. So, argan oil has had some good press and even the Mayo Clinic runner-up, the Cleveland Clinic, has noted it.

Asia, Aaruul Cheese Mongolian To-Go Snack Foods that Start with A, Twice!

If we read about Mongolian history, we’ll see the word “steppe” a lot. It signifies a flatter region with varying levels of vegetation. On the steppe, the people of Mongolia needed something to munch in the days of yore when they traveled to find pasture for their livestock. That’s where aaruul came in.

Aaruul comes from the Mongolian word for “curd.” There are several types of Mongolian cheeses based on the beast they get the milk from. Aaruul does not use camel’s milk or mare’s milk as those make other cheeses. The longevity and durability of aaruul are big advantages.

The creation of aaruul is something anyone skilled in the kitchen can master. Families can do it together. Since there is a history of nomadic migration in Mongolia, they didn’t have cellars way back when to age the cheese. As such, aaruul looks to be a swift but intense process.

The milk is boiled for an hour. Curds are then squeezed through a cheesecloth, sculpted, and then placed in the sun to cure. The finished product can be firm to stiff. It is abundant in calcium and can keep for a good while; it is helpful over the long winters with little milking to be done.

Aaruul cheese is noted for its sharp, earthy taste.

Asia, Akkawi Cheese of the Levant

For anyone whose diet can safely include dairy, who doesn’t love cheese? Alright, we can all agree on cheesecake, at least. Akkawi comes from the name of an ancient town in the Levant region. And this cheese is in the crumbly feta family.

Like aaruul, it can be in storage for a good while, up to a year, according to cheese.com. Unlike aaruul, it’s a smoother cheese, including the flavor. Cheese.com calls it “very mild, slightly salty.” It’s brined and apparently has a good chewiness to it.

Common to tables in the region, it’s also used in what sounds like a dangerously delicious eggless cheesecake.

North America, Gourd Foods that Start with A, Acorn Squash

It’s not the first squash we think of eating, but acorn squash has longevity. It is in the same gourd family, Cucurbitaceae, as pumpkins and zucchini. If harvested and stored correctly, these bad boys can last three months.

Though colors vary, the most common appearance is a deep forest green gourd shaped a lot like an acorn, hence the name.

The flesh is stringy at the top but gives way to a manageable firmness once the seeds and membrane are removed. It’s also one of the easiest recipes there is: 1) score the inside with a short, dull knife; 2) spread on some seasoning and butter; 3) bake until it’s soft (a good while).

It’s part of the winter squash group and has a hefty amount of fiber.

North America, Abalone, a Fertile and Highly Valued Mussel

There are different species of abalone, but the white mussels are remarkably fertile. A lab at the University of California Davis had to ship out white abalone after ten of them successfully gestated 25 million offspring! Their name comes from an undefined word in the language of West Coast First Nations Peoples.

Native to the Pacific, the abalone are prized for the succulent, rich meat inside their shells. It’s eaten raw or grilled. These are dainties for many cultures worldwide and fetch a hefty price. Online delivery for a budget option is still 18 bucks for 0.35 pounds—sources on abalone note to check if the price per pound or kilo is with or without shells.

Those shells fetch a price, too. The prism-like husks are collectors items. The most common way abalone is sauteed, breaded, and splashed with squeezed lemon.

South America, Arroz Imperial from Cuba

The name of arroz imperial is hard to determine beyond the “arroz,” meaning “rice” in Spanish. But it’s adaptable that way. The dish is many things all at once and is a mainstay in Cuban cuisine and a popular dish in Miami.

It’s a casserole-style main course. Its base is rice. The protein is usually chicken; some have used chorizo, stewed chicken, or ham. A key ingredient is tomato sauce to give it a yellow-orange look. A red bell pepper garnish is normal, too.

One key piece of the architecture is that all the ingredients must be cooked and prepped separately before being baked whole.

South America, More Fruits as Foods that Start with A, Aguaymanto

The Incas once ate this large berry. It’s orange, soft, and tangy. Cut in half, it looks like a cross between a clementine orange and a tomato.

It has many other names: uvilla, coztomate, pogapoga, tomatillo (little tomato), golden berry, Cape gooseberry, Peruvian ground cherry and “topotopo” in the First Nation language of Quechua. The name aguaymonta is unclear.

It grows on a shrubby plant, hence one of its other names, “Peruvian ground cherry.”

Australia, Aussie Meat Pies

That’s right. Aussie meat pies. The damper was the original, simple flour made by the first Europeans in Australia. Along with that came livestock and game. Australia has a different style of food than simply being similar to English cuisine. While the meat pie might look familiar, it’s a reboot of the English classic.

The original Aussie meat pie was, indeed, minced meat. It came with a solid but munchable crust and tomato sauce. However, new iterations include seafood, coconut milk and curry!

Australia, and New Zealand, ANZAC Biscuits

More properly, they’re A.N.Z.A.C. biscuits which commemorate the Australia and New Zealand partnership during World War I. They are the Australia and New Zealand Army Corps biscuits. People back home baked the flaky but chewy cookies and mailed them to the troops.

Originally created without eggs, they stay edible for a long time. A syrup said to be a secret recipe is mixed with butter, coconut, oats, and milk (today’s recipes allow for corn syrup). They are a popular food for the namesake war memorial holiday at the end of April.

Europe, Angel Wings of Poland

Polonia is technically the name for the expat community living outside of Poland. Pierogies are, of course, the most famous culinary export. But pastries—like the crisp, curly angel wings—are also popular for foods that start with a.

In Polish, they are called chrusciki, but their wing-shaped, feathery design also gave them the name angel wings. Chrusciki comes from a Polish word signifying “dry branches” and refers to the pastry’s light, very crispy texture.

Sometimes called bowties, they must be delicately twisted and folded to get the proper shape. Think of a delicious Möbius strip.

These are a delicate craft; one cook recommends using a pasta maker. They’re also something you save for a diet cheat day: the same cook recommends lard for frying.

Europe, Danish Pork and Apple Combo Closes Out the Ports of Call in Foods that Start with A

It’s also technically an “a” and “e” combo or “æbleflæsk,” which apparently means “apple pork.” Usually served open-faced, the most popular version goes on top of sliced rye bread.

Besides cured bacon and apples cooked to preference, onions give it some kick and ensure it’s not too cloying. Like American chili, it has regional variations, too.

But fruit and candied bacon? Yes, that does sound like a delicious Christmas.

Still Hungry?

Below is a continuing smorgasbord of noshery for the word nerd among us and the gastro adventurer. Enjoy!

For the health-conscious person who still has a sweet tooth, check out fruits that start with a.

For those who like argane oil, arugula, alfalfa, or more on their salad, check this list of 20+ vegetables that start with a.

Abnabat

This is a lollipop or similar Persian candy that is boiled.

Albacore

These Pacific tuna can swim up to 50 miles per hour!

Amarelle

A sour cherry with an almondy kick, but be careful about these.

Amygdalopita

An almond cake from Greece that cuts the carbs. No flour!

Andagi

Andagi is a filling Pacific Island donuty sphere; but thicker than a traditional doughnut.

Abgoosht

This is a lamb stew with chickpeas, onions, and white beans.

Absinthe

This is not so much a food as it is a green liquor.

Acai

This South American berry is known for its health properties and is enjoying a long trending streak.

Acerola

Acerola is another cherry-like fruit from Mexico and the Caribbean.

Achacha

There are many “a” fruits and achacha is another one. They are an apricot-sized South American fruit with a distinct rind.

Achiote

Seeds need some attention, too. These come from an evergreen tree and are ground up as a spice.

Ackee

Ackee is a Caribbean fruit that looks kind of like an enormous red-yellow walnut.

Acorn

Though they need some preparation, acorns can be boiled and processed for humans to eat.

Adai

Adai is a thin lentil-meal pancake from Southern India.

Adjika

Is Georgia on my mind? The country, not the state, has this spicy dip.

Adzuki

Beans can be used for tea and are a special occasion in Japan for adzuki. They have many other culinary uses.

Afang

Nigeria and surrounding nations make Afang, a leafy stew.

Agave

They look kind of like an aloe plant that’s into CrossFit. They’re used for a type of sweetener but also, of course, for tequila.

Agrodolce

Sweet and sour is part of all cultures, even Italy, which makes this sweet and sour sauce.

Aguachile

A South American stew with seafood literally means “chile water.”

Ahi

Steak is available not just from cows but fish, too. Ahi tuna is a popular dish.

Aioli

It’s a mayo-like dish with a healthy kick of garlic.

Ajowan

Ajowan is a seed-like fruit also called “bishop’s weed.”

Ajvar

The bell pepper is tasty and versatile. It shows up in this Central and Eastern European side dish.

Akara

A bean fritter native to West Africa, it’s also found in the Caribbean and Brazil. It’s a food that starts with a and it ends with a!

Albarino

Wine comes from Albarino grapes, a popular green grape that grows in Spain.

Albondigas

Meatball stews are hearty meals; this one has yerba buena or mint and comes from Mexico.

Ale

In the days of yore, ale was a safe way to hydrate. It was the alternative to polluted water supplies.

Alfalfa

This humble sprout needs no introduction. We’ve been chomping it down since healthy foods became a thing.

Alfredo

We always get it when we have a sit-down meal in a fancy restaurant, and we don’t know what else to get. A classic cheesy, buttery Italian cuisine usually served with chicken.

Algae

Humans can consume some forms of algae. One edible algae is spirulina.

Allemande

Not the dance, but the sauce. Allemande is a sort of hollandaise but a little gentler.

Alligator

Gator meat, as we’d expect, is firm. It’s low in fat, too.

Almond

“Ahmends” are delicious nuts that actually grow in a rugged shell.

Aloe

It is, at least, drinkable. We’ve seen aloe juice.

Aloo

Aloo is a potato curry.

Amala

This is both a yam flour bread from Nigeria and the name of a Bollywood actor/animal welfare activist.

Amanatsu

Amanatsu is the efficient Japanese delivery of all the citrus fruits into one sturdy sphere.

Amaranth

These are various herbs that got the attention of Mayans and other Meso-American peoples. They have been studied for their antioxidant properties.

Amaretto

It’s the classic, fancy liqueur.

Ambrosia

A popular dessert salad throughout the Great Lakes and the Midwest.

Ambuyat

Not unlike tapioca but without the curds, it’s the national dish of Brunei.

Anchovies

Long considered a punchline for pizza lovers, anchovies are “oily fish.” Sardines and anchovies, oily fish, have gotten some attention lately over health benefits.

Anmitsu

A Japanese dessert which is made from red algae.

Apaki

Flavored with sage and thyme (and time), this is a pork dish from Greece.

Appam

Coconut is having a moment, and it’s also in the appam. This is a thick, crunchy pancake that’s also made with rice batter.

Apricot

Apricots are not only useful for nourishing lotions and scrubs but they’re also tasty, humbly-sized fruits.

Arrowroot

This tuber is actually gluten-free, allowing for dietary-friendly flour for pastry lovers.

Artichoke

The leaves, if prepared right, can be quite delicious. It’s not just the artichoke hearts.

Asopao

A thick stew is good, but too thick is not good. This Puerto Rican stew with shrimp or chicken is just right.

Atole

It sounds worth a try, a corn-infused rich holiday drink flavored with cinnamon and vanilla.

Attieke

The cassava gets a lot of use. One of them is this crumbly but filling carb from the Ivory Coast.

Aubergine

The classic foundation to parmesan: the eggplant. It’s actually related to tomatoes and potatoes.

Aush

Everyone can get in on chili, and aush is a Near East chili made with noodles.

Avgolemono

From the Greek words “egg” and “lemon,” this is a sturdy, creamy soup or a broth for chicken.

Apples

There are over 7,000 cultivars of apples.

Asparagus

This spear-like vegetable grows in the wild and on farms. White asparagus is a huge deal in Southern Germany.

Antepasto

The ante, with an “e,” means “before,” so it’s “before pasta,” like a salad.

Arugula

For being related to kale and broccoli this plant is spicy!