F is the alphabetical letter for food. It is not just in English that dainties start with this letter. If you come across the favorite dish among Nigerians, for example, you will probably hear it being called foo-foo.

Then there are the more specific terms for food groups, two main ones of these being fruits and fish, again two words starting with F. You may also learn with surprise that there are also false  fruits on this list, too, with the likes of False Mastic Fruit topping the list alphabetically.

From fruits to beverages, this is what we are looking at:  

Fruits that start with F 

These fruits that start with letter F are known for their freshness, vibrant colors, and unique characteristics. Whether it’s their juicy sweetness, tangy flavors, or refreshing qualities, fruits starting with “F” provide a wide range of options to satisfy different palates. Additionally, they often offer essential vitamins, minerals, and dietary fiber, contributing to a healthy and balanced diet.

1. Fairchild Tangerine Fruit

Fairchild tangerine fruit is  a hybrid of an Orlando tangelo and a Clementine mandarin. Its botanical name is fashionable: Citrus tangerina ‘Fairchild.’ The peel is thin, tight and hard to peel, unlike the loose, flattish skin of mandarins, while the skin’s texture verges on that of pimples.  There is striking similarity between mandarins and Fairchild tangerine fruit all the same, including a rich orange color, juiciness of flesh and the sweet aroma. The fruit contains seeds.

If you like citrus fruits, you may like to view the South Africa page, a major global exporter of mandarins and tangerines.  

2. False Jaboticaba Fruit 

There is nothing false about False Jaboticaba fruit: it is only the striking similarity in aroma with the fruits of the real joboticaba trees. Its berries are round like globes, highly attractive in a blue-purple color. They hang high up from 10-meter tall trees in the heart of Venezuela and Panama where the tree is native. The real scientific name of the tree is Myciaria vexator. Its thick-skinned fruits also go by the common name of blue grapes. Two quick facts about False Jaboticaba fruit include:

  • The fruit is made of whole flesh enclosing a seed or two and it tastes a tantalizing sweet fruitiness.
  • The tree grows slowly over many years but it is always evergreen. 

3. False Mastic Fruit 

Like its etymological cousin, the resin-producing real mastic tree, false mastic fruit has multiple uses. It bears small long fruits that turn a bright yellow when fully ripe. It is native to the Caribbean and in the United States it grows only in the State of Florida. Its uses include:

  • Consumption as raw fruit.
  • Boat-building from its hard and attractive tree bark.
  • A cuisine ingredient in recipes that can contain ice, lemon, sugar and even chicken. 

4. False Pineapple 

Like its namesake, false pineapple is a member of the Ananas family that has a similar compact shape as that of a true pineapple. It is smaller than a pineapple, however. Its body has a long vine-colored shape that is topped with dense prickly foliage. Its aroma, though distantly similar to a pineapple’s, is less so and the flesh even harbors tiny seeds.  

5. False Strawberry 

False strawberry shares the definition as false fruit with its namesake the strawberry because both have pseudocarp that is made of tiny fruits that form a single fruit. False strawberry’s looks closely echo those of a strawberry, namely a bright red berry although in a round rather than heart shape. It is actually from a flowering plant in the same family as roses. Its leaves, stems, stalks and fruits, however, all resemble strawberries. The fruits are edible and bland in taste. If you have never seen this plant, it is probably even now growing in your backyard as a weed.  

6. Farkleberry 

Though classified here as a fruit, a farkleberry is inedible. Its black berries grow in close formation under the leathery foliage of the useful shrub tree that bears them. The farkleberry trees grow in many states of the southern parts of the United States where they have the following uses:

  • The skin of the root produces a product that can cure diarrhea.
  • The tree bark is rich in compounds that are extracted for tanning leather.
  • The hard wood of the tree makes handles of garden implements.  

7. Fascell Mangoes 

Fascell mangoes are mangoes that are named after Michael Fascell, who first propagated them. They have a sweet flavor and their shape is that of a long oval with no tip at the end. They are common finds in Florida and are also grown in India. Indeed, their scientific name is Mangifera indica ‘Fascell,’ a  name that  fully reflects their identity. In cuisine, they can be pickled or eaten raw, and they are best kept chilled for best results. 

8. Fazli Mango 

Fazli mango is an exotic mango cultivar that grows only in Bangladesh and the eastern state of West Bengal in India. It is one of the late-season mango fruits and thus its timing is perfect for sales when other varieties are depleted in the market. In appearance, it is rather large in size, long at about 17 centimeters, a  bit flattish on the sides and with a weight of at least 700 grams. 

9. Feijoa 

Feijoa is the fruit and name of a beneficial weed under the species name Feijoa sellowiana, a member of myrtle family. It is often grouped together with strawberries, Fazli mango of India and fig for their shared health benefits. The aggregate benefits of this plant of South America and New Zealand include:

  • Aids to improve digestion.
  •  Keeps down blood glucose levels.
  • It can boost memory.
  • It boosts immunity, reduces chances of developing cardiac disease and lowers high blood pressure. 

10. Fe’i Bananas 

F’ei bananas are among the most striking fruits from Polynesia and the Pacific islands. Their skins are a bright orange with red and yellow spots. They are also easy to spot because of their erect bunches with each tapered banana standing out straight from its fellows. Like all bananas, F’eis are quite nutritious, being rich in potassium, dietary fiber and vitamin B6.

Fiji is a Polynesian nation where Fe’i bananas abound. You may therefore like to read more comprehensive banana insights on Fiji. 

11. Fibrous Satinash Fruit 

Fibrous Satinash fruit is the edible produce of Sysygium fibrosum tree that is notable for its brilliant rich scarlet tinge. Locals of tropical forests in Indonesia and other regional countries not only eat it but feature it in food. It has a fleshy pericarp that is globe in shape with a depression at the top. This depressed top has prominent lobes that resemble hardened sepals of a flower. The fruit is tasty with slightly fibrous flesh. Because the beauty of the Fibrous Satinash fruit also extends to the yellow flowers, the fruit tree is also grown for purely ornamental purposes.  

12. Fig 

Figs are nutritious fruits of the fig tree that grows naturally in the Mediterranean region. Its species name is Ficus carica and the whole fruit is edible, including the skin, the red-colored flesh and the many seeds inside. This fruit is loaded with the following three sets of benefits:

  • Digestion: It is packed with dietary fiber that helps in digestion. Indeed, doctors tout the laxative and tonic quality of figs on the intestines.
  • Anti-cancer: the lush antioxidants of figs fight inflammation in cells and can therefore prevent tumor formation.
  • Bone and blood health: figs reduce high blood pressure and strengthen bones with their mineral content. 

13. Finger Grapes 

Finger grapes, also known as witch finger grapes, are hybrid versions of grapes and are currently only cultivated by a brand. They have a sour or bitter flavor verging on the salty side. As such, their flavor can be associated with that of a red grape or a plum. They have a crisp tight skin that gives the flesh enough volume to expand and hence their crunchy bite. As a specialty fruit, these fruits consist of a variety by the University of Arkansas crossed with the Mediterranean grape. The company that grows the cultivar is based in California.  

14. Finger Lime 

A fruit produced from a semi-dwarf wild tree that grows in the rainforest belt of Queensland, Australia, finger lime is a type of lime with many variants. In common form, it is cucumber-shaped but this can vary from one fruit to the next. The colors also range from greenish-yellow when ripe to red, black and purple. It has plenty of seeds that are steeped in thick juicy flesh. Finger lime can be consumed raw or halved to squeeze out the juicy pearly seeds which you can cook with tacos, grains or salads.  

15. Five-Leaved Bramble Berry 

Present in well-saturated dells, streams, sunny woods and meadows of Canada, five-leaved bramble berries are the fruits of a raspberry-like plant. The plants are defined by their green quintet of leaflets that compose each compound leaf formation. They are a member of creeping raspberries and hence they have similarities. The berry can be used in three ways:

  • Enjoyed raw as a fruit.
  • Added to food as a jelly or pressed into a beverage, including tea. In the 17th c., people in England would mix its extract with spice and brandy.
  • Leaves can be dried and drunk in a solution to serve as a tonic against diarrhea.  

16. Flat Lemon 

Flat lemon is the fruit produce of the Citrus depressa tree that grows to a height of at least three meters and bears small white flowers. Like normal lemon, it abounds with immunity-giving vitamin C. In a single glassful, this fruit will provide the full daily intake of the vital immunity-boosting vitamin.

In cuisine, you can partake flat lemon as citrus drops in coffee and in dessert, you can use it as a lemon juice additive to a semolina and vanilla dish.  

  1. Flatwoods Plum 

One of those rare taste-evasive fruits, the flatwoods plum is a bittersweet cultivar of plums that grows in parts of Virginia and Texas in the US. Owing to an acidic compound in it, a first bite into a flatwoods plum gives out a sour flavor, then slowly transits to tart and eventually to almond-sweet. In terms of appearance, the rose family tree of this fruit is a tall tree of up to 6 meters high with nearly the same dimensions in upper branch width. Its thin green leaves appear as a fibrous serrated spread from far and in fall they change color to yellow. 

17. Florentine Citron 

From Florence in Italy with love comes Florentine citron, a hybrid of possibly a lemon and a citron. It is popular for its pleasant sweet smell and taste. It is touted to have highly beneficial nutrition including:

  • Vitamin C for keeping the body immune.
  • Potassium for keeping fluid and blood plasma circulation stable.
  • Citron juice from this cultivar also lowers chances of developing cardiac disease and reduces the risk of stroke.

18. Florentine Crabapple 

Florentine crabapple or Malus Florentina is an apple species from the Balkans region of Europe as well as Italy. Besides serving as a raw edible fruit, it is a fruity additive to cuisine including desserts. It can make fruit pie, chips and even tarts. Florentine crabapple is rich in pectin whose gelatinous part adds a sticky texture to jellies and jams.

19. Florida Avocado 

The Florida avocado is an avocado cultivar that grows predominantly in Miami and other parts of this southern state of the US. It differs from other varieties like Hass due to its mild taste owing to its lesser fat content. Thus, eating it gives you fewer calories than Hass or Fuerte with compromised taste, of course!

Avocado oil enthusiasts may also try to squeeze the low unsaturated fat content and benefits of oleic acid from the Florida avocado. The essential oil also boosts good cholesterol and brings down the levels of LDL cholesterol. 

20. Florida Cherry 

Curiously resembling a rich-color ribbed watermelon, the Florida cherry is a fruit of the myrtaceae family and a native of South America. Its name is actually Surinam cherry, echoing the country name of origin. Its introduction to Florida in 1931 immediately gave it its current popular name. It serves both as an edible fruit and an ornamental. In terms of taste, it has a mildly sweet flavor. 

21. Florida Stangler Fig 

A member of the Moraceae family of trees, the Florida strangler fig grows in Florida in the US and in many parts of Central America and the Caribbean. The tree can grow up to 60 feet high and consists of strong roots that keep the plant stable in all weather forces. It produces tiny fig fruits that are edible: in early times during the colonization of Florida, these figs were a part of wild fruit diets. The red-colored flesh is mildly sweet, while its scent is spicy and fresh. It is also a staple source of food for birds.  

22. Fony Baobab Fruit 

Fony baobab fruit is the smallest among the naturally huge baobab trees. Its scientific name is Adansonia rubrostipa and it closes the nine currently known species of baobabs around Africa and the Middle East. Its unique features include reddish bark, fusing stems that twist over one another and regenerating barks that grow out of cavities between the fused stems. Bats and other fauna of Madagascar pollinate this tree.

The Fony baobab fruit is edible and rich in nutrients that fight weight loss, improve the mood, decrease high blood glucose levels and promote anti-inflammation in cells.

As Madagascar is a key source of Fony baobab trees, you may want to learn more price and market access info about Madagascar.  

23. Fox Grapes 

Interestingly first named in 18th century Virginia for its sharp smell, apparently that of a fox, fox grapes are bitter fruits that grow in clusters.They are some of those highly acidic grapes with little sugar content that make wild grape wine varieties. Their flavor remains dominant in the wine. As food or wine, fox grapes promote good health including nurturing strong bones and good eye vision. They also boost the functioning of the heart.  

Vegetables and Legumes that start with F

From the aromatic and mild fennel to the buttery and protein-rich fava beans, these vegetables and legumes bring unique characteristics to your table.  

24. Fairytale Pumpkin 

The fairytale pumpkin is a distinctive-looking pumpkin with the hallmark of a ribbed skin. The popular name for these yellow-fleshed veggies  is Musquee de Provence. This squash is flattish and huge and features a pale orange or yellow hue when ripe. It makes for great cooking with its sweet flesh, often featuring in broth, pies and other baked foods.  

25. Fat Chicken 

No, it is not a hen that has been fattened to perfection! It is only pigweed, a type of spinach that fashionably goes by the term fat chicken or fat hen. The diamond-shaped leaves, which curiously resemble those of amaranth, are perched on tall stalks. The plants can attain heights of two to three meters, which thrive until frost decimates them. They are eaten either raw or cooked as vegetables. 

26. Fava Bean 

Fava beans are some of the most widely cultivated field beans in the world. Their more common name is broad beans and as such, they are packed with high nutrients particularly protein. At a glance, one cup of fava beans has the following key nutrients:

  • 8 grams of protein accounting for 16 percent of the daily needs.
  • 332 milligrams of potassium or 9 percent of the daily requirements.
  • Carbohydrate values per day is 6 percent while sodium and fat are 1 percent apiece.  

Here are price insights on Canada beans, the world’s top fava beans exporter in 2023. 

27. Fennel 

Fennel is a vegetable from the carrot family known for its feathery and sprightly leaves sprouting from a thick green-white stalk. Its other characteristics include its flowering nature, bearing yellow flowers. Unlike its family member, the carrot, fennel does not have vitamin A but compensates with high potassium levels at 11 percent of the daily requirements, as well as Vitamin C and dietary fiber.  In dishes, fennel can serve as a garnishing for salads or serve as a soup ingredient, pasta component and broth delicacy. 

28. Fiddlehead Fern 

The beauty about fiddlehead fern is that it is actually the curly fronds of a tender fern. Indeed, with continued growth every unpicked fiddlehead rolls into a brand new frond. This is why early picking ensures the tenderest vegetable matter from these plants. Canadians love cooking these fronds which are considered to prevent heart disease and offer protection from diabetes. They are also poisonous if left stored improperly for long.  

29. Field Cucumbers 

Field cucumbers are the pure versions of cucumbers and unlike the latter, they are propagated in the open garden rather than in the greenhouse.  They have the typical cylinder shape of a cucumber in a spare green color, only that their texture is more wax coated. When cut and peeled, field cucumbers showcase a white interior lush with seeds. You can eat everything raw including the seeds in these vegetables after peeling them.  Alternatively, you can dice them in a salad or salsa dish with lemon spicing.  

30. Field Pea 

Field peas are some of the best known legumes worldwide. They grow in over a hundred nations where they serve as food or animal feed. Not only are they economical sources of protein-based nutrition but they also fix nitrogen in the earth when used as a rotation crop. In terms of nutrition, the field pea has these two sets of key nutrients:

  • Protein and dietary fiber at 10 percent and 20 percent of the daily needs, respectively.
  • Vitamins, including Vitamin C at 66 percent and Vitamin B6 at 10 percent of the daily value.

31. Field Sow Thistle 

The feathery snow white and yellow feathery blossom of the field sow thistle is perhaps the most identifiable part of this plant. Also known as gutweed and field milk thistle, this is an annual invasive vegetable that recurs in fields where it has grown before. It can be eaten raw or in cooked form. Its leaves which are thin and serrated can be featured in soups, salads and broth, while the stems can serve in a similar way as asparagus herbs.  

32. Fingerling Potatoes 

Fingerling potatoes are naturally grown finger-shaped potatoes that are small in size, long in body length and narrow in girth. They are similar to new hybrid potatoes only that they are natural, unlike the latter cultivars. In culinary terms, they make for mouth-watering crispy roasts. The most popular recipes feature them as roasts in butter mixed with garlic and done in olive oil. Roasted this way, their taste turns into a welcoming mild aroma.

33. Fiore Viola Artichoke 

The nutritious Fiore Viola artichokes are vegetable globes with slightly tapered ends. They can be medium or large in size, with most clocking around the 7-15 cm bracket along their length. Their rounded bodies are made up of fleshy curved leaves wrapped tightly around the globe in layers, one over the other. These nut-tasting veggies are rich in inulin, a unique digestive fiber. Other nutrients include Vitamin C, potassium, magnesium and Vitamin B12.  

34. Fiorentino Tomato

Coming from Florence in Italy, the Fiorentino tomato is a tall cultivar that grows to 6.5 feet high and blossoms fast to produce bright red eye-catching flattish fruits. The fruits measure 4 inches wide by 1 and 1/2 inches high, making them small-to-medium size beauties. Owing to their sweetness and juicy flesh, the Fiorentino tomatoes are key ingredients in beef steak sauces. They can also be roasted slowly for flavoring.

35. Fioretto Cauliflower 

Fioretto cauliflower has its origins in Japan, under the official name Fioretto 60 Cauliflower. It matures in 60 days under cool weather conditions. Its best culinary uses include making vegetable pickles. It can also be grilled, stir-fried and in the best cases, just munched raw. Among its key nutrients, vitamin C, K and B6 round up the vitamins’ content while potassium and fiber underline the rest of the nutrients. 

36. Flat Beans 

Flat beans are runner beans whose pods are edible. They fall in the Phaseolus coccineus species. They are harvested before the seeds have grown big with their pods chopped into pieces in the same style as French beans during dish making. The name flat beans owes to the flattened appearance of the pods.  The difference between these types and green beans is that they are less expensive, and have slightly tougher pods than their cousins. 

37. Flat Cabbage 

You might mistake it for a vegetable bread from far, for a flat cabbage is distinguished by its flattened body. It has the same color as a round white cabbage with the separating feature of shape. It has versatile leaves with a crunchy texture on the teeth. In terms of cooking, it is pickled and fried in a similar manner as a typical cabbage.  

38. French Beans 

French beans are the early pods of immature common beans, and are harvested at this early stage for their sweet edible pods. These snap beans or green beans have unripe seeds which espouse a sweet flavor unlike mature beans. The term French beans is the most popular of the many terms for this garden produce owing to the fact that they feature in popular French dishes. Key nutrients in the legume include:

  • Vitamins C and B6 at 27 percent and 5 percent respectively of the daily value.
  • Dietary fiber at 13 percent of the daily needs.

39. French Breakfast Radish

One among a hundred or so radish cultivars, French breakfast radish is a colorful tuber in bright scarlet and white color. The plant is crowned by a thatch of edible green leaves. The long, tapered bulbs taste like mild pepper and have a brittle texture. Their name is for no other reason than the fact that in 19th century England, wealthy Englishmen would import it from France for their breakfast and hence the term.  

Dairy and Eggs that start with F

When it comes to dairy, feta cheese stands out with its tangy and salty flavor, perfect for adding a zesty twist to salads and dishes.


Here are the options! 

40. Feta Cheese 

The Greek Feta cheese is derived from whole goat milk in the mainland of the European country and its Lesbos Island prefecture. Other cheeses going by this same name around the world also feature other milk sources including buffalo and cows. Owing to its origin in a country famous for its ancient civilization, Feta cheese is one of the earliest known cheeses in the globe. So, by savoring it you will be enjoying the best of the old world! 

41. Fresh cream (Creme Fraiche)

Fresh cream is the anglicized version of Creme Fraiche, a deep, thick cultured cream. This means that healthy bacteria agents are let to culture the milk until it turns  a sour and tart flavor. Indeed, fresh cream is a little bit sour, with hints of nuts in it. Its thickness derives from 30 percent fat content. Its thickness means it is rich and healthy and can be scooped raw into the mouth by the spoonful when it is not being featured in broth and soups.

42. Fontina cheese

Hailing from Italy, Fontina is a semi-soft cheese with a pale yellow interior. It has a rich and creamy texture, and its mild, nutty flavor pairs well with various dishes. Fontina is commonly used in fondues, sandwiches, and pasta dishes.

43. Fromage blanc

A fresh and creamy cheese popular in French cuisine, fromage blanc is made from cow’s milk. It has a smooth texture and a slightly tangy taste. Fromage blanc is versatile and can be used in both sweet and savory recipes, such as cheesecakes, sauces, and spreads.

44. Farmer cheese

Also known as curds cheese, farmer cheese is a simple and unaged cheese made from cow’s milk. It has a mild flavor and a crumbly texture similar to cottage cheese. Farmer cheese is often used in baking, spreads, and as a filling for pierogis or blintzes.

45. Fourme d’Ambert cheese

A traditional French blue cheese, Fourme d’Ambert has a creamy and crumbly texture with a distinct blue veining. It offers a milder and less sharp taste compared to other blue cheeses. Fourme d’Ambert is enjoyed on cheese plates, in salads, or melted into dishes.

46. Fresh mozzarella cheese

A soft and delicate Italian cheese, fresh mozzarella is made from buffalo or cow’s milk. It has a smooth, elastic texture and a mild, milky flavor. Fresh mozzarella is commonly used in Caprese salads, pizza, and other Italian recipes.

47. Fried egg

A simple and versatile preparation of eggs, a fried egg is made by cracking an egg into a hot pan with oil or butter. It is cooked until the whites are set and the yolk is runny or cooked to preference. Fried eggs can be enjoyed on their own, as a topping for burgers or sandwiches, or as part of a hearty breakfast.

48. Free-range eggs

Free-range eggs come from hens that are allowed to roam outdoors and have access to natural vegetation. These eggs are known for their richer flavor and vibrant yolks. Free-range eggs are a popular choice for those seeking ethically produced eggs.

49. Flan

A classic dessert originating from Spain and popular in many cultures, flan is a smooth and creamy custard made with eggs, milk, and sugar. It is often flavored with vanilla and caramelized sugar, resulting in a luscious dessert with a caramel sauce topping.

50. French toast

A breakfast staple, French toast is made by dipping slices of bread into a mixture of beaten eggs and milk, then frying them until golden brown. It is typically served with a variety of toppings such as syrup, powdered sugar, or fresh fruits.

51. Frittata

A versatile Italian dish similar to an omelette, frittata is made by mixing beaten eggs with various ingredients like vegetables, cheese, meats, or herbs. The mixture is then cooked in a skillet until set and slightly puffed. Frittatas can be enjoyed hot or cold, and they are often cut into wedges for serving. 

Grains and Seeds that start with F 

One popular grain is farro, known for its nutty flavor and chewy texture, making it a great addition to salads and grain bowls. Flaxseeds, on the other hand, are tiny powerhouses packed with omega-3 fatty acids and fiber. Whether you’re looking for hearty grains or nutrient-dense seeds, this ‘F’ category will introduce you to amazing flavors.

52. Flint Corn 

Flint corn is a variety of maize with a more rounded seed than you find in typical corn. Its name derives from its hard external epidermis that protects the tiny endoplasm inside it. It is considerably healthier than other corn going by the following measures:

  • It has Vitamins including A and B2.
  • Its mineral content such as zinc as well as iron is greater than that of white and yellow maize.
  • In cuisine, it makes healthy cornmeal and maize flour. Flint corn flour can be mixed with sweet corn flour to add flavor.

You may also like to learn more about US corn prices, as the country is  one of the world’s top maize/corn exporters. 

53. Freekeh 

Though Freekeh, a Levant and North African name, refers to a grain meal, it can also be used loosely to refer to durum wheat especially when still green.  Whether you call it a meal or a cereal,  Farik, as it is also alternatively called, is quite a healthy green wheat derivative. It has plenty of carbs with half a cup of the grain possessing 130 calories. The rest includes 8 grams of protein and a gram of fat. It also blows the mind away with its lush manganese content of about 70 percent of the daily value per serving.

54. Farro

A hearty and ancient grain, farro has a nutty flavor and chewy texture. It is commonly used in Mediterranean and Italian cuisines, often in salads, soups, and pilafs. Farro is a good source of fiber and protein and contains a variety of nutrients, including B vitamins and minerals.

55. Flaxseeds

Flaxseeds are small, brown or golden seeds that are rich in omega-3 fatty acids, fiber, and lignans, which have antioxidant properties. They have a slightly nutty flavor and can be used as a topping for yogurt, oatmeal, or baked goods. Flaxseeds need to be ground or soaked before consumption to make their nutrients more accessible.

56. Fonio

Fonio is an ancient grain native to West Africa and is known for its tiny grains and delicate texture. It is gluten-free, rich in protein, and packed with essential amino acids. Fonio cooks quickly and can be used as a substitute for rice, couscous, or quinoa. It is also considered a drought-tolerant crop, making it resilient in challenging agricultural conditions.

57. Freekeh

Freekeh is a grain made from green durum wheat that has been roasted and cracked. It has a smoky flavor and a chewy texture. Freekeh is a good source of fiber, protein, and minerals like iron and calcium. It is often used in Middle Eastern and Mediterranean dishes, such as salads, pilafs, and soups.

58. Fennel seeds

Fennel seeds are small and oval-shaped with a distinct licorice-like flavor. They are commonly used as a spice in cooking, particularly in Indian, Mediterranean, and Middle Eastern cuisines. Fennel seeds are known for their digestive benefits and are often consumed after meals to aid digestion.

59. Fenugreek seeds

Fenugreek seeds have a slightly bitter taste and are commonly used in Indian, Middle Eastern, and North African cuisines. They add a unique flavor to dishes and are also known for their potential health benefits, including promoting milk production in nursing mothers and helping regulate blood sugar levels.

60. Forbidden rice (Black rice)

Forbidden rice, also known as black rice, gets its name from its historical significance as a rare and prized grain in ancient China. It has a nutty flavor and a slightly sweet taste. Forbidden rice is rich in antioxidants, fiber, and iron. It is often used in both savory and sweet dishes, such as stir-fries, salads, and desserts.

61. French lentils

French lentils, also known as Puy lentils, are small, dark green lentils with a robust and earthy flavor. They hold their shape well when cooked, making them ideal for salads, side dishes, and soups. French lentils are a good source of protein, fiber, and essential minerals like folate and iron.

62. Fava beans

Fava beans, also called broad beans, are large, flat, and green beans that are commonly consumed as a staple in many cultures. They have a buttery texture and a slightly earthy flavor. Fava beans are a good source of protein, fiber, and various vitamins and minerals. It’s worth noting that fava beans need to be peeled and cooked before consuming, as their skin is tough and not edible.

63. Free-form wild rice

Free-form wild rice is a unique variety of rice that grows naturally in freshwater marshes and lakes. It has a dark brown or black color and a chewy texture. Free-form wild rice has a rich, nutty flavor and is often used in pilafs, salads, and stuffing. It is a good source of fiber, protein, and essential minerals.

Meat, Poultry and Fish that start with F  

From flavorful flank steak, perfect for grilling or stir-frying, to succulent free-range chicken, known for its high-quality and natural upbringing, let’s see what’s in store.

64. Filet Mignon 

Coming from the tenderest part of cow, the loin area, and therefore doubling as the tenderest beef cut out there, Filet Mignon is one of the dearer pieces of beef you can avail. It is rather expensive but its tenderness and nutrition repays for all that. It has 52 percent daily value of protein and:

  • 9 percent iron, 1 percent calcium and 2 percent sodium worth of mineral daily requirements respectively.
  • Its vitamins include Cobalamin at 26 percent daily value, and vitamin B6 at about 30 percent.  

65. Finnan Haddie 

Finnan Haddie is a delicately flavored smoked haddock fish that has a humble place in history to make any other fish dish envy it. It first began in the 19th century in its place of Findon in Scotland, where fishing wives used to hang their haddock catches inside the kitchen’s roof and smoke it slowly. The tradition continues today in a more modern fashion. Besides, the huge haddocks that make Finnan Haddie come from responsible fishing methods that use small boats. In some countries, the cold-smoked fish is helped down with mashed potatoes and tender peas. 

66. Fish 

Fish are ocean or freshwater creatures that are fished for meat, oil and bones. Fatty fish from cold water sources contain essential omega 3 oils in high percentage, which is considered good for the heart.

Of all meat sources available, fish meat is the one that you can  probably eat daily and still stay healthy unlike beef, mutton or pork. This is because at a glance, fish has a balanced set of nearly all healthy nutrient groups that a body needs. These include:

  • Carbs, Fats and lipids: Omega 3 fats, saturated fat and trans fat.
  • Vitamins: A and C.
  • Minerals: Iron and Calcium, Magnesium.
  • Dietary macrominerals: Manganese and selenium  

67. Flank Steak 

A flank steak is a thick cut of red meat from the upper flank of a cow or another animal. It comes from the region between the ribs and the hips, and is mainly free of bone. It is a must-have during summer barbeque and grill parties in most Western countries. It can also be prepared as a sautee, a roast or a broil. It is rather lean and so easy does it when cooking so as not to drain its little moisture and fat completely!

68. Foie gras

A luxury delicacy made from the liver of a fattened duck or goose. It has a rich and buttery flavor and is often used in gourmet dishes and fine dining.

69. Fried chicken

Chicken pieces coated in a seasoned batter or breadcrumbs and deep-fried until crispy and golden. Fried chicken is a popular dish enjoyed worldwide, known for its flavorful and succulent meat.

70. Franks

Also known as frankfurters or hot dogs, franks are sausages made from finely ground meat, typically beef or pork. They are often grilled, boiled, or pan-fried and served in buns with various toppings.

71. Flounder

A flatfish with delicate white flesh and a mild, sweet taste. Flounder is a versatile fish that can be baked, broiled, or pan-fried, and it pairs well with a variety of seasonings and sauces.

72. Fajitas

While not a specific meat, fajitas refer to a Tex-Mex dish typically made with grilled strips of marinated meat, commonly beef or chicken. The meat is served with tortillas and a variety of toppings and condiments.

73. Frog legs

The hind legs of frogs, often considered a delicacy in certain cuisines. They have tender and mild-flavored meat that is typically breaded and fried or used in stews and other preparations.

74. Free-range chicken

Chicken raised in an open environment with access to outdoor space and natural vegetation. Free-range chickens tend to have more flavorful and leaner meat compared to conventionally raised poultry.

75. Flamingo tongue

While not widely consumed, flamingo tongue was historically considered a delicacy. It refers to the meat of the Queen Conch mollusk, which has a chewy texture and is often used in soups, stews, or ceviche (raw marinated seafood dish).

76. Fraldinha

Also known as skirt steak, fraldinha is a flavorful cut of beef derived from the diaphragm muscle. It is popular in Brazilian cuisine and often grilled or used in dishes like churrasco or fajitas.

77. Frogfish

Frogfish are a type of fish that have a distinct appearance resembling a frog, with a stocky body and a large mouth. While not commonly consumed, they are sometimes used in certain regional cuisines, particularly in Asian countries. 

Spices, oils and Condiments that start with F 

Fenugreek, a versatile spice, adds a distinct earthy and slightly sweet taste to dishes, while fennel seeds bring a subtle licorice-like flavor to marinades and sauces. What are the rest? Here we go!

78. Fairy Ring Mushrooms 

Distinct for its fairy ring formation, though by no means then only mushroom with natural rings,  fairy ring mushrooms are temperate region plants. They are from the Marasmius group of plants and are edible: their caps are added into stews, soups and broth, while the stems are thrown away because they are rather hard. 

79. Feher Ozon Pepper 

With its  origin in Hungary, Feher Ozon pepper is a slow-germinating pepper that matures into a productive set of long pods. It features in food as seasoning in ground form, possessing a red powder appearance. In food, Hungarians call it paprika to distinguish it as a distinct part of their cuisine after it has been dried and ground to fine particles.  

80. Fenugreek Seeds 

Fenugreek seeds are the aromatic product of the fenugreek herb, itself a plant of the pea family. Its seeds are some of the chief sources of curry powder. Fenugreek seeds serve an important spicing role in different Indian dishes, including:

  • Sabudana Dosa.
  • Sambar-where the seeds, locally known as methi, are crushed, dried and roasted.
  • Moong Dal Vadi Subzi-as a dal curry powder.

You may also like to learn price insights on India’s produce and products.

81. Field Garlic 

The beauty about field garlic is that it is a product of two worlds: you can source it from the bush or grow it in your backyard. In appearance, it looks like chives inclusive of the lush green leaves and the diminutive bulbs. It has an economical dish spicing role as it comes as an able substitute to chives, green onions and other spices. Besides, you can eat field garlic whole to savor the distinctly delicate flavor that you are already familiar with in cultivated garlic.  

82. Filius Blue Pepper 

There are those plants that are ‘hot’ in their youth and stale at maturity. One of these is Filius blue pepper, an edible ornamental plant with a decorative bluish hue, that is crowned by an attractive violet-blue pod. The Filius blue pepper has a lot of Scoville scale heat levels of up to 50k units while young and still violet-blue in color. It however loses the heat considerably as its fruits mature into red-colored pods. This makes the pepper ideal to harvest while it is still immature.  

83. Fish Pepper 

Te first thing that comes to mind upon the mention of fish peppers is fish but this is beside the fact: this popular African-American and Caribbean staple is spicy and mild in flavor with not a hint of fish in it. Its first mention in the early 19th century clarified its name in that it was mainly used as a heat additive to seafood cuisine on the US’ East Coast and hence the name. It has a range of  other uses including raw eating for those who can match chili heat, serves in ground form as a sauce additive and it is made into a puree blend. 

84. Flat Italian Onions 

With a rich history going back to the 1400s, flat Italian onions are just that: rich. They turn into a roast brown when doing a frying bit, making them an ideal replacement for green onions. Besides, they have a rather pleasant sweet flavor that you don’t find in other onions. Like the name suggests, flat Italian onions, locally known as Cipollini, are differentiated for their flat-topped vines and similarly shaped bottom parts. If you are planning to plant them in your home garden, you might as well know that they are annuals, germinate in a week or two and are ready to harvest in 70 days of planting. 

85. Flaxseed 

As one of the oldest crops, with some shared textile characteristics with cotton, flax produces seeds that have no parallels at providing healthy benefits. Indeed, flaxseed has a big percentage of magnesium at 98 percent of the daily value, 25 percent vitamin B6 per day, 25 percent calcium daily, 108 percent dietary fiber daily, 36 percent protein per day and 64 percent total fat worth of the daily intake, among others. Two cuisine qualities of flaxseed can be highlighted:

  • A nutty aroma that stays neutral in almost any meal.
  • The seeds produce flaxseed oil and powder, both frying and baking delights, respectively. 

Ready meals and Various Dishes that start with F

From flavorful fajitas filled with tender meats and vibrant vegetables to fragrant and aromatic fried rice dishes, these options provide convenient and delicious meals for any occasion. 

86. Fajitas 

Both a filling up meal and a nutritious dish, Fajitas is a Mexican-Texas meat cuisine. It is made from stripped meat that has been grilled, then served with a side dish composed of stripped pepper, onion and flour or corn-made  tortilla. The original term ‘Fajitas,’ initially used to refer to the very first beef strip in the composite dish. With 33 percent sodium, 29 percent cholesterol and 38 percent calcium worth of respective daily values, this beef dish is packed with nutrients. 

87. Falafel 

Falafel is one of the more recognizable fast foods in Arab restaurants, its place of origin. It is shaped like a flat cupcake, with a hard baked surface hiding the nutritious ingredients underneath the crisp top. Typical components include:

  • Crushed chickpeas.
  • Broad beans.
  • Fava beans.
  • Wheat flour. 

88. Farce 

An exemplification of a typical mousse-a dish of meat or other ingredient done in a loose mass and topped with whipped eggs or cream- farce is a highly appealing meal. Traditionally, it has consisted of meat mousse stuffing. The meat is first chopped into fine pieces and pureed using eggs, bread or butter. In some cases all three can be used together as puree agents with the meat.  The  ingredients are then sprinkled with seasoning and served singly or as stuffing. 

89. Farfalle 

One of the fancier foods out there, the Italian Farfalle is an Italian pasta that is shaped like a butterfly. Hence, you will often hear it being referred to as a butterfly or bow tie pasta. It is usually a smaller version of the farfalline from the Emilia-Romagna area of Italy. The golden or bright yellow-colored pasta goes along with olive oil-dipped butter, sauces and salads. 

90. Fedelini 

Still in the world of pasta, comes Fedelini, a vermicelli-look alike only a little bit thicker. It is made up of quite symmetrical thin strands that remind one of spaghetti, only this is hollow and a little wider. It is best done as a boiled product. It can then be served with sauces, meatballs and similar fried dishes. 

91. Ferrero Rocher 

Famous for its shapely design and rich ingredients, Ferrero Rocher is a product of the chocolate brand, Ferrero from Italy. First unveiled in 1982, this  confectionery has redefined how people approach candies: it is put on a paper liner and then enclosed in a fine foil. Besides, its edible-looking golden wrapper lets you have a peak at the candy underneath due to its transparent foil. Its ingredients that lend its nutty flavor include hazelnuts done in chocolate.

92. Fettuccine 

Fettuccine is a pasta composed of eggs and flour as the main ingredients. It has an honorary origin, with many pasta connoisseurs tracing it to the Renaissance period’s quite thin capelli d’angelo pasta. However, Fettuccine is not thin but just the opposite: it is made of bright brown flattish ribbons that cook for about 8 to 13 minutes till done. It is a common substitute for spaghetti.  

93. Filet-O-Fish 

Filet-O-Fish is a popular sandwich by the brand MacDonald’s. Its range of ingredients include  22 percent protein, 23 percent fat, 13 percent carbs, 18 percent sodium , 8 percent iron and 18 percent cobalamin per the daily servings, as the main nutritional ingredients. The burger is composed of fish fingers or fish fillet and hence the name. You can also make Filet-O-Fish at home with augmented ingredients including dill pickle, cod and cheese wrapped in cake. 

94. Fish Fingers 

Fish fingers refers to fish sticks that are grilled till they make a barbeque stick or a broast. They are common sights in supermarkets and groceries especially in the ready food or frozen sweetmeat departments. The dish can also be made by baking filets or frying them before topping the filets with butter or bread.  The most popular fish types used with it include:


  • Haddock
  • Cod
  • Shark
  • Whitefish

95. Fish Sauce 

Fish sauce is a tomato sauce alternative. It is a condiment that is extracted from fish that has been salted or fermented for the past 24 months. It is a popular syrup in the far-east and south Asia. It contains extremely high sodium mineral levels at 327 percent of the daily value. This is followed by magnesium and vitamin B6 at 43 and 20 percent respectively.  

96. Flapjacks 

Made from rolled oats done in fat and coated with brown sugar, which is then coated with a golden syrup, flapjacks are flat wheat flour bars. They can either be baked or prepared inside an oven. Upon removal from the oven, they are cut into shapes such as rectangles or squares. They have a bread crumb-like appearance.  

97. Flatbread 

Flatbread refers to bread that is rolled into a flattish dough soon after mixing wheat flour with milk, cheese, water and other ingredients. The best known of this type of bread is the Middle Eastern leavened bread and in south Asia, chapati. Pizza also belongs to this category only that it is not leavened.  

98. Flour 

Wheat flour, maize flour, rice flour and other types are the milled products of grains. The most common, wheat, which is hulled first before milling, produces most of the snacks in restaurants from bread to pancakes. Corn flour makes fine pounded human food in Africa similar to semolina, as well as cornmeal.  Rice flour is a common staple in the Far-east, especially China. 

99. French Fries 

Perhaps the most common sight in restaurants and fast food joints are chips. Also popularized as French fries, these are potato chops that are done in thin strips then dipped into deep frying fat. They are served singly with tomato syrup or with a side dish, including chicken.

100. Fried Chicken 

Fried chicken is chicken that has been fried and given a finish with a flour coating. It is first fried in shallow or deep oil and then breaded. Its crisp texture which is quite tantalizing to the eye also serves as a moisture trap for the meat during the frying.

101. Fricassee 

Fricassee is more than meat that has been fried till it has turned brown. In fact, what makes it a classic appetite driver in the French sense is that after frying the chicken, which is usually the main ingredient, you then put the meat in the next waitlist of cooking: you dip it in white sauce made of wine or another beverage and cook it for a little more. Fricassee is a great protein-rich food that the French usually serve with side dishes, particularly chips, vegetables or whole potatoes.

Related: Current Chicken meat prices in France.

Beverages that start with F 

Did you know that Fanta was created to fill in a shortage of coca cola during the 1940s world war? Here is the last category and may you find the perfect beverages to invigorate your senses!

If you are keen to check out the breakdown of nutrition across different beverages, we have comprehensive nutritional information for various beverages.

102. Fanta

Perhaps everyone in the western world, or even the eastern world (where Pepsi is more popular) knows or has ever tasted Fanta. This is a major  branded carbonated drink from the US beverage company, Coca Cola. Its origins are not actually the United States. It was first created in Germany during the 1940s when war was raging in Europe and Coca-Cola could not be shipped there. The German wing called the drink Fantasie, and shortened it to Fanta. It is now a part and parcel of the modern drinking culture.

103. Frappuccino

A blended coffee beverage made with coffee, milk, ice, and flavored syrups or sauces. It gained popularity in the United States and is enjoyed worldwide.

104. Fruit punch

A vibrant and fruity beverage made by combining various fruit juices like orange, pineapple, and cranberry. It is popular in tropical regions and countries with warm climates.

105. Flavored water

Water infused with natural flavors, such as fruits, herbs, or vegetables, providing a refreshing and hydrating option without added sugars.

106. Fernet

A herbal liqueur with a distinctive bitter taste made from a blend of herbs, roots, and spices. It is enjoyed in several countries, with Argentina being a notable consumer.

107. Flat White

Originating from Australia or New Zealand, the flat white is a popular espresso-based coffee beverage. It is made by pouring velvety smooth microfoam over a double shot of espresso, creating a rich and creamy texture. The smoothness of the milk complements the boldness of the espresso, resulting in a balanced and satisfying flavor profile.

108. Fizz

The fizz is a refreshing and effervescent cocktail that dates back to the late 19th century. This classic drink typically consists of a base spirit (such as gin or vodka), lemon or lime juice, sugar, and carbonated water. The addition of carbonated water gives the fizz its distinctive bubbly texture, making it a delightful and invigorating beverage.

109. Fish House Punch

Fish House Punch is a historic and potent punch cocktail that traces its roots back to Philadelphia, USA, in the 18th century. Its precise origins are debated, but it was popularized by the Fish House Club, a gentlemen’s club in Philadelphia. The punch typically consists of a combination of rum, cognac, peach brandy, lemon juice, and sugar. It is known for its fruity yet balanced flavor, making it a favorite choice for gatherings and celebrations.

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