Foods That Start With V

This page is a list of foods that begin with the letter V.

See the whole food dictionary!

Vacherin

Soft, rich-flavored cheese made from cows milk.

The term vacherin refers to soft and creamy cheeses from France and Switzerland.

They differ in taste and consistency depending on their origin, but they are divided into two categories.

Vacherin Fribourgeois is a semi-firm Swiss cheese with an acidic taste that is matured for two to six months.

The other is mont dOr, a French soft cheese with roughly 50% milkfat.

Vanilla

Fruit of a tropical vine of the species Vanilla orchids, used as a spice.

It was initially grown by the Totonac tribe under the Aztec empire.

Vanilla fruit is a seed capsule made up of extremely little black seeds that have a pleasant scent.

The whole pod may be utilized to flavor desserts.

It may also be crushed into a fine powder or extracted aromatically.

The extract is then used to make vanilla sugar.

Scrape tiny vanilla seeds into cakes, ice cream, chocolate bars, biscuits, and pastries.

Veal

Meat produced of calfs meat.

It has less fat than other varieties of meat, such as hog or lamb.

The veil has a firm yet tender consistency.

It is high in protein, zinc, niacin, and vitamin B12.

It is more expensive than beef because veal meat is derived from young calves and hence has a more delicate taste.

Some of the most well-known veal dishes are from Europe, such as Wiener Schnitzel and Veal Parmigiana.

Veal Oscar

Sauteed veal medallions with crab and asparagus, topped with Hollandaise or Barnaise sauce.

The dish was created in honor of royal Oscar II, a 19th-century Swedish royal.

Vegetable Oil

Oils extracted mechanically or chemically from seeds, nuts, cereals, or fruits.

Vegetable oils may be eaten raw to flavor salad dressings or sauces, or they can be fried or baked.

Sunflower, olive, and rapeseed oils are the most common.

Avocado, canola, grape seed, and peanut oil all have a high smoke point and are thus suited for high-heat cooking.

Because vegetable oils are largely flavorless and odorless, they are employed in many recipes as shortening or to glue the components together.

Velvet Bean

Tropical bean is also known as Yokohama velvet bean, Bengal velvet bean, Florida velvet bean, Mauritius velvet bean, and monkey tamarind.

These beans grow within a thick seed pod that is coated in orange hairs that may cause severe itching.

They are tiny, glossy, and often black or brown in color.

Each pod can contain four to six seeds.

Velvet beans were initially grown in Asia and Africa.

Venison

Typically refers to deer meat, although it may also apply to meat from other game animals such as moose, buffalo, and elk.

This meat may be cooked in the same manner as beef, pig, or other meats, as a steak, minced meat, sausage, or other forms.

It cooks rapidly, having a soft and silky texture, and a taste that is often likened to beef.

Ventresca Tuna

High-quality tuna flesh derived from the fish’s belly.

This delicacy, named after an Italian term for belly, is noted for its rich, buttery taste and creamy, velvety texture.

It is available in jars or cans as fillets packaged in olive oil or its own juice.

Verjuice

Unripe grape juice used as a condiment to lend a sour taste to dishes.

It has a comparable acidic scent like lemon juice, vinegar, or white wine and may be used in lieu of them.

Its name is derived from the French verjusorvert jus, which means “green juice.”

Vermouth

Aromatized wine that has been seasoned with herbs and spices.

It is made from a variety of grapes that have been fortified with added alcohol (grape spirit).

vol.) and has a sugar content of 10-15%.It has less alcohol (14% 22% alc.

Vermouth comes in dry or sweet white, amber and ros, and red varieties.

In cooking, white vermouth may be used in place of dry white wine.

Vermouth is a key component in classic cocktails such as the martini, Manhattan, and Rob Roy.

Vialone Nano

Medium-sized Italian rice.

Its cultivation began in the twentieth century with the cross-breeding of Vialone and Nano rice types.

This rice is constructed of round-shaped, soft, flat grains that absorb liquid and tastes well, making it perfect for risotto.

They may grow up to three times their original size when cooking.

Vichyssoise

French cold soup of leek and potatoes.

It is thickened with cream after being boiled in milk or chicken bouillon.

It can also include onions.

The recipe for this rich, creamy soup became famous in France in the nineteenth century.

It is usually topped with freshly chopped chives.

Vidalia Onion

Vidalia, Georgia was the birthplace of the American sweet onion.

Unlike most onions, this is a mild-flavored sort.

It was originally farmed in the 1930s, and by the end of 1990, it had been designated as Georgia’s Official State Vegetable.

To create these exceptionally sweet onions, the use of sulfate fertilizer, which makes the onion more sour and harsh in taste, is restricted.

Viennoiserie

Vienna-style pastries, which involve the use of puff pastry or yeast active cultures to raise the dough.

These baked delicacies are rich, buttery, and very soft.

Classic Viennoiseries are brioche and croissant.

They may have a variety of fillings, such as vanilla custard, chocolate, preserves, and raisins.

These delectable pastries are often served with breakfast or as a snack.

Vin Santo

A sweet dessert wine from Tuscany, Italy.

Vin Santo may be made from white grapes like Malvasia and Trebbiano, as well as red grapes like Sangiovese.

Aromas of hazelnut, honey, and caramel abound.

Its rich sweet and nutty taste complements pastries such as biscotti, panforte, chocolate, and fruit cakes.

It pairs nicely with duck pate and strong-flavored cheeses like Gorgonzola, in addition to desserts.

Vinaigrette

A mild dressing comprised of vinegar and oil.

This sauce may be poured over salads, meat, and vegetables, or it can be used as a marinade.

Add mustard, garlic, chile peppers, salt, pepper, and other spices or herbs to the basic recipe to make it more flavorful.

Lemon juice is often used to replace vinegar.

Vietnamese Mint

Peppery plant from the Polygonaceae family, endemic to South Asia.

Vietnamese mint is also known as raw rm and Vietnamese coriander.

Despite its name, this plant is not a member of the mint family, despite the fact that its leaves are quite similar to mint.

It is most often associated with Vietnamese cuisine, although it is also available in Singapore, Malaysia, Cambogia, and other South Asian nations where it is used in soups, salads, and stews.

Vinegar

Vinegar is a mixture of acetic acid and water that is created by acetic acid bacteria via the fermentation of ethanol or sugar.

It gets its name from the French vin aigre, which means “sour wine.”

It comes in a variety of flavors, including balsamic, fruit, palm, grains, cane, and spirit vinegar.

Some are used to flavor sauces and salad dressings, while others are used for pickling or marinades.

They usually have poor calorie and nutritional content and may include up to 95% water.

Vitello Tonnato

Veal in a tuna-flavored mayonnaise, an Italian delicacy.

The veal is served cold, sliced thinly, and topped with a sauce.

Tuna is cooked in vinegar, white wine, onion, and garlic before being blended with mayonnaise components (egg yolks, lemon juice, olive oil, and vegetable oil).

The recipe was originally created in Piedmont.

Vigna Mungo

Vigna mungo is a black bean grown in tropical areas.

It belongs to the legume or bean family (Fabaceae).

Vigna mungo was first grown in South Asia, where it is a common component in many traditional dishes, whether boiled, fried, or deep-fried.

This bean’s other names are urad bean, black matte bean, minapa Pappu, and mungo bean.

It’s packed with protein, calcium, potassium, and B vitamins.

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