Welcome to a food-studded twentieth letter of the Latin alphabet. From a versatile blend of fruits from all species starting with the most common, tamarind, to the exotic nuts such as torrey pines, this list will give you amazing options to explore in the T foods.  

Fruits: Tamarillo, Tamarind, Tangelo, Tangerine, Tayberry, Tart Cherry, Topaz Apple. 

Vegetables: Taro, Tatsoi, Tigernut, Tomatillo, Tomato, Turban Squash. 

Grains: Teff, Triticale.

Legumes: Tarbais Bean, Tarwi, Tepary Beans. 

Meat: Tenderloin, Tripe, Turkey.

Seafood: Threadfin Bream, Tilapia, Trout, Tuna, Turbot. 

Dairy: Taleggio, Tete de Moine, Tomme de Chevre, Triple Cream, Truckle.

Nuts and Seeds:  Telfairia occidentalis, Telfairia Pedata, Torrey Pine, Torreya nucifera.

Oils and Fats: Tea Seed Oil, Tomato Seed Oil, Tonka Bean Oil, Tung Oil.

Sweets and Desserts: Tabbouleh, Taco, Taffy, Tagliatelle, Tamari, Tanghulu,Tapioca, Taquitos, Tart, Tartar Sauce,  Tempeh, Tiramisu, Toffee, Tofu, Tortilla, Treacle, Turkish Delight, Turnover.

Beverages: Tea, Tequila.

Herbs and Spices: Tabasco Peppers, Tahini, Tarragon, Thyme,Truffle, Turmeric, Turnip. 

Prepared/Cooked:  Tamales, Tetrazzini, Tom Yum Soup.

Fruits that start with T

The world of fruits that begin with T is remarkable: from the jungles of the Amazon rainforest you will encounter a tamarillo and by the time you reach a topaz apple, you will have encountered a few South American fruits and quite a few that are cultivated worldwide.

1. Tamarillo

Crowned by a tree with foliage shaped like an umbrella and capped by a calyx next to the stalk shaped also like an umbrella, tamarillo is a fruit of the tomato family native to South America but naturalized in the tropics. 

The fruit also goes by the term tree tomato due to its close resemblance to the Solanum family vegetable. However, unlike a tomato, this red or yellow, green-striped fruit is oval-shaped, almost like an egg. It has seed-encompassed red flesh that almost looks like blood. It is sweet and you can eat it whole, though the skin has some tangy highlights. 

Health attributes associated with tamarillos include:

  • Fighting eye cataracts
  • Anti-inflammation abilities

More resources: comprehensive info on tamarillos. 

2. Tamarind

A tamarind is a fruit of two worlds: half legume, half drupe. It is from a leguminous tree that grows naturally in Africa  and enjoys propagation in India as well. Its berry is a pod composed of a pulp full of fibers and seeds. The pulp turns pastier in texture as it ripens and acquires a sweet-tangy flavor.  Apart from this edible fruit, a tamarind tree also makes tamarind leaf tea that can help treat malaria fever and other tropical ailments.

3. Tangelo

Tangelos are citrus hybrids of reticulata  varieties including a mandarin orange or a tangerine and a maxima variety such as a pomelo. If you have ever eaten one, you will find the taste hovering between the citric sweetness of a mandarin and the bitterness of a pomelo. 

To eat this hybrid version with the best features of its parents, you need to peel it and cut it up in slices like you do an orange. You can also make juice or grate it to make fruit pickles. 

4. Tangerine

Satsuma orange, better known as tangerine, is a citrus fruit crossed from a mandarin orange and a tangerina citrus fruit. It is also a possible hybrid of any two mandarin orange cultivars with a bit of  a pomelo in them. It is the second biggest in size after oranges, without counting pomelo, a grapefruit variety.

This orange-tinged and thick-skinned, round fruit tastes  a bit sweeter than an orange and is equally more fragrant. 

Related: prices of mandarin oranges and tangerines from Namibia.

5. Tayberry

A fruit that takes its name from River Tay in Scotland, tayberry is a hybrid of blackberries and raspberries. It is from the species Rubus fruticosus x R. idaeus. It is a relatively new cultivar as it was first developed in 1979. Cone in shape, bumpy in texture, with a rich red color, it generally measures 4 centimeters long. 

A tayberry gives out a strong fragrant aroma and is a bit on the lower side of acidity compared to its cousin, a loganberry.

6. Tart Cherry

A fruit of a diminutive tree of the Prunus cerasus species, a tart cherry is a deep red fruit that has a sharp acidic flavor. It also has seeds whose kernels give out a scent that reminds of bitter almond varieties. 

What can you do with a tart cherry despite its overwhelming taste?  You can make sour cherry juice, which is linked with these two key benefits:

  • It helps soothe the muscles, especially after a painful heavy workday or exercise.
  • It has melatonin, which helps the brain keep parity between waking and sleeping. 

7. Topaz Apple

Topaz apple is a distinct dessert apple cultivar of scientific importance as it was developed in the Czech Republic with an aim of experimenting with disease-hardiness. This fruit has a sharp taste and is among the foremost modern apples with maximum resistance against infection.

Malus domestica ‘Topaz’ is also sour as well as crisp and crunchy in texture. These two qualities also characterize the skin, which is tinged yellow and yet shades of red and orange can sometimes take over the whole intonation. 

Vegetables that start with T

From the broad-leafed tropical tuber that loves marshy grounds or taro to the shapely yet strange turban squash, here are some of the many T-starting keywords in your vegetable lexicon.

8. Taro

Taro is an important root tuber that grows naturally in Africa where it is a food staple, though native to southeast Asia. It is also grown in the Oceania region, including Australia and New Zealand. The corm of this species of Colocasia esculenta is starchy and makes for wholesome food in the same way as sweet potatoes in many parts of Africa.

The other names of taro are arrowroot, eddo, dasheen and ‘nyakigio,’ the latter term a Kenyan one.  It has a dark brown skin and neutral-tasting white-purple flesh. 

Related: taro nutritional summary 

9. Tatsoi

You will often find it being pronounced tat choy, a similar name to its cousin bok choy. Tatsoi is indeed a Brassica rapa leafy green from Asia that comes short of forming a head.  It is almost a deeper-tinged and thicker-stemmed copy of spinach, including the soft texture of the leaves and the fast shrinking tendency of its volume in the cooking pot. The major difference between them is taste: tatsoi has a sweet yet earthy flavor. 

10. Tomatillo

An elegantly covered fruit, a tomatillo is a small tomato-like berry from a plant that belongs to the nightshade family. It is also known as Mexican husk tomato. To be certain, it has that perfect round green shape of a tomato albeit scaled down to a tiny size. It is covered by a thin, papery tuft that once torn off gives the aspect of wings.  

The fruit of the ‘little tomato,’ which is the Spanish translation of ‘tomatillo,’ is a little acidic and less sweet than a ripe tomato. 

11.  Tomato 

Perhaps the best known vegetable condiment in the world, which makes paste, puree and ketchup, the tomato or Solanum lycopersicum is the green or red fruit of the tomato plant. Its origin is South America but today it enjoys worldwide cultivation. The name comes from the Nahuatl term ‘tomatl,’ corrupted into the Spanish as ‘tomate,’ and hence the English word, ‘tomato.’ 

Types of tomatoes include:

  • Cherry tomatoes
  • Plum: Roma and San Marzano
  • Heirloom
  • Grape tomatoes e.t.c.

Extra resources: nutrition in a tomato.

12. Turban Squash 

In shape a rarity, turban squash is an ornate large gourd with a round base crowned with an often hollow gourd striped in beautiful colors. It is served in most cuisines as a winter squash delicacy. It is an heirloom, first discovered in the wild in 1820.

 Large, acorn-shaped and weighing 2.5 kg (5 pounds) or more, this gourd grows on vines that can extend to 2 to 3 meters on either side. It has a similar use and taste as its species relation, the buttercup squash.  

Grains that start with T

Presented to you here is one of the smallest grains in the world, teff, from Ethiopia and another quite intriguing cereal as well, both starting with the letter T.

13. Teff

A grain from a grass variety, teff is Ethiopia’s and Eritrea’s gift to the world among fine grains. These small poppy-sized, white, red or brown seeds come from a cultivated grass that some call Williams lovegrass. It is among the oldest domesticated crops in the world.

It is the basic ingredient of injera preparation, a type of Ethiopian food made from teff flour. In terms of nutrition, teff provides these major nutrients:

  1. Magnesium at 69 percent of the daily needs
  2. Low sodium, just enough for blood pressure control
  3. Carbs for energy provision

14. Triticale

Triticale is one of those rare cereals that come from a second generation of their original hybrid. Initially a cross of wheat and rye, today, market-accessed triticale comes from crosses of two or more triticale varieties.  Its propagation was first done in Scotland as well as Germany. 

With its taste of wheat, nuanced with rye flavor, this grain makes a competitive alternative to rye or wheat flour in baking. You can also graze it to feed cattle or make silage out of the husks.

Legumes that start with T

Legumes scream beans and peas every time you explore them. To ameliorate things a little bit, here we also present a lupin under the indigenous term of tarwi, as we explore this list of legumes which start with T.

15. Tarbais Beans

Tarbais beans are big, egg-shaped white types that espouse a tight fibrous skin. The very stringy characteristic of their skin is the secret to their being healthy alternatives to common varieties: the fibers are essential for keeping down gut troubles, regulating blood glucose levels and lowering HDL cholesterol. You can cook Tarbais beans by first boiling them for 60 to 120 minutes, to make their usually melting flesh and tough thin skins tender before cooking them.

16. Tarwi

Tarwi are the yellow seeds of certain legumes known as lupins. Growing on green flowering plants with mostly rich purple blooms, tarwi are edible lupin beans from the Andes. They are also known as Andean lupin or chocho. They make, among others, cooking oil and protein-rich meals.

Related: nutrition in lupin beans 

17. Tepary Beans

Tepary beans or Yori muni in indigenous terms, is an Old World seed from a twining legume that has grown in the southwest of the US and Mexico for ages, even before discovery of the Americas. The edible pulses are usually roundish in shape and can be white, yellow, tan or even dark blue in color. Used in Mexican protein-based cuisine, these legume seeds exude a nutty yet earthy flavor for the brownish varieties, which simmers to a milder taste in the white types. 

Meat that starts with T

If you are a meat lover, then prepare for a few gourmet-sized real treats including the tenderest of them all, a tenderloin and the soft-textured tripe, notwithstanding the fact that it is belly lining meat. On this list of T meats, you will also explore turkeys.

18. Tenderloin

Also known as Filet mignon in Portuguese, or filet in French, tenderloin is a tender cut of beef. Coming from the tenderest part of  a cow, the loin area, tenderloin is premium beef. It is rather expensive but its tenderness and nutrition repays 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.  

19.  Tripe

If you hanker after a rare treat other than your common cut of beef, pork or mutton, you may want to try a tripe, a cut from the lining on the first or second stomach of ruminants. It is usually obtained from cows, swine and sheep. 

Tripe usually has no strong flavor of its own: the taste is mild and is accented by the organs near the stomach such as the liver, which gives it a liver-like flavor. You can also add more aroma by pairing this stomach lining with the right cooking seasonings.  

20.  Turkey

Turkey refers to both the bird of domesticated and wild poultry as well as the lean meat of the bird itself. It is one of the most popular dishes in the United States, especially during Thanksgiving and Christmas celebrations.  In terms of taste, breasts and other cuts of turkey have a more pronounced flavor than that of chicken.

Surprisingly healthy for poultry meat, eating turkey brings you these key daily percentages of nutrition:

  • 58 percent protein
  • 30 percent vitamin B6
  • 16 percent Cobalamin
  • 10 percent fat 

Seafood that starts with T

From one of the most consumed fish in the US and worldwide, tilapia, to tuna and turbot, here is a mouthwatering voyage among sumptuous creatures of the deep on this list of seafood that start with T. 

21. Threadfin Bream

Also known as false snapper, threadfin bream is a Perciforme fish that espouses a forked tail fin that lends it the alternative name whiptail fish. It has a pink to mauve body tinge on its elongated, streamlined body with a longish dorsal fin.  It is prevalent in muddy shores and coastlines in the western Pacific Ocean. 

As cuisine, threadfin bream is considered to have a fishy aroma, which some dub as a weak sweetness or even a weak sourness!

22. Tilapia

Tilapia or Nile tilapia (Oreochromis niloticus) is the common name for tens of species of cichlid fish that inhabit shallow waters and ponds. It is associated with the Bible as ‘St.Peter’s fish,’ from the Gospel story of Peter catching a coin-bearing fish in his net. Though primarily from African waters, tilapia is farmed worldwide, doubling as the fourth most consumed fish species in the US as well as being a global favorite. 

Tilapia has a mild yet sweet taste. In terms of nutrition, it is a key source of protein, harboring 52 percent of the daily value of the nutrient.

Similar: Egypt tilapia market insights.

23. Trout

Trout is a fish similar to salmon, only that it lives out its entire lifespan in freshwater unlike the latter which spends half its time at sea.  Trout comes from the family of ray-fin types related to salmon. The largest species include lake trout at 18 kg, rainbow trout which weighs 12 kilos, cutthroat trout at 10 kg, followed by brook trout at 4.4 average kilos. 

These aggressive fish contain teeth that can bite careless fishermen. Once caught in the net, however, they taste distantly like salmon, though on a milder note.

24. Tuna

Tuna is an aquatic fish from the Thunnini tribe that range greatly in size and appearance.  The most common include yellow tuna and blue-fin tuna that live on the Atlantic. The latter blue type has a lifespan of 50 years and can attain a  length of 2 meters.  

Cooked tunas give out a delicate mild flavor on the palate. In terms of nutrition, these Scombridae family species bring you these benefits:

  • 56 percent of the daily portion of protein for body building needs
  • 14 percent of the daily value of potassium for regulating fluid circulation 
  • 2 percent fat, lean enough to pass as healthy

25. Turbot

Turbot are mainly European edible species that live mostly in inland shores and have diamond-shaped oblate bodies with bony tubercles on their sides. They are widely fished for their meat.  An adult of this flatfish type can weigh up to 14 kg. 

As cooked seafood, turbots bring to the taste buds a blend of halibut and codfish. This means parity between sweetness and mildness with some fishy aroma thrown in. 

Dairy that starts with T

From the classic soft cheese from Italy, taleggio, to the generic tomme synonymous with Savoy where it is made, welcome for a creamy treat via this dairy list made up of letter T.

26.  Taleggio

An  exotic smear-ripened, strong-flavored type of cheese, Tallegio has a thin-crust and a soft texture. It comes from various regions of Italy including Bergamo and Milan. Despite its classification in the ‘stinky’ group of cheeses, it has an extraordinary fruity nuance that endears it to many dairy gourmets. Primarily sourced from cow’s milk, Taleggio also derives from soft goat’s milk. 

27. Tete de Moine

Tete de Moine is a quasi-hard cheese that is derived from cow’s milk.  It has a sour taste which is obtained from aging for at least 75 days. A product of Switzerland, it has a long history going back 800 years.  On an interesting note, its maturation which lends it a strong taste with distinct sweet notes, has historically made it serve as a form of alternative payment: medieval farmers who could not afford to pay landlords tenancy money used it as payment! 

28.  Tomme de Chevre

Coming in shapely cubes, Tomme de Chevre is a wet pressed cheese espousing a cloudy blue-gray rind and a white soft inside. It first went into production in the 1600s in France. Usually served uncooked, Tomme de Chevre oozes with a goat-like aroma with hints of hazelnuts and other fruits. 

You can serve this rich cream with three traditional accompaniments:

  • Sausage
  • Bread
  • Wine

Related: cheese price in France. 

29. Triple Cream

A triple cream is distinct in French cheese lingo as a cream with over 75 percent butterfat or more. In this way, it differs from a double cream, which is 60 to 75 percent butterfat.  

Traditionally, your triple cream has always come from whole cow’s milk mixed with cream. It usually has a bloomy rind initiated by yeast culture. You will find it quite mild-tasting with a buttery flavor.

30. Truckle 

Truckle is a cheese name that recalls the barrel shape of this cream and milk product. It is usually more vertical than wide, and may look like a tall wheel, hence the Latin word ‘trochlea,’ from which the name is derived.  

This cheese can contain a wax coating to protect against further formation of mold on its yeast-aged rind.  The most common truckle type is the small Cheddar cheese. 

Nuts and Seeds that start with T

Prepare for some botanical-worded list of rare and common nuts that will feel salty and nutty on the tongue even before you try them for real. Read more about them on this T-fronted list of nuts and seeds.

31.  Telfairia occidentalis

More of a nut tree than a vegetable, Telfairia occidentalis or the fluted pumpkin, is a squash whose long oblong fruits hang from the rosy canopy of leafy branches above them. They are native to Africa. Both undeveloped seeds of the fruits and the leaves serve the same purposes as okra in traditional cuisine.  Some of their health benefits include improving bowel, joint, bladder and liver function. 

32. Telfairia Pedata

More of nut trees than vegetables, Telfairia pedata are squashes that grow dangling from trees in Africa.  The trees espouse leafy canopies with oblong-shaped, partially hairy leaves.  The seeds are the edible parts of this plant. They can be boiled, roasted or pickled but can also be eaten raw. In local communities where the plants are found, women with nursing babies eat the seeds to nurture milk production.

33. Tigernut

Tigernuts are the kernels of a sedge family tree species that grows in many parts of the world.  These misshapen nuts with dots on their deep brown or tan-colored kernels  produce the savory milk known as Horchata. As table fruits, the nuts give out an earthy aroma. 

From studies with animals that subsist on tigernuts, scientists have found these two health benefits of eating these seeds:

  • The nuts may help control blood glucose levels.
  • Their lush dietary fiber may help regulate digestion and keep down constipation by frequent short calls.

34. Torrey Pine

Torrey pines are the hard-shelled fruits of a pine that grows only in a few parts of California in the US. These hard-to-crack nuts are edible and larger than most other pine-derived nuts such as pinons. 

When not eating the nuts, you can make ornamental textiles such as baskets from the needles of the nevertheless rare torrey pine tree.

35. Torreya nucifera

Torreya nucifera is both the nuts and the name of a conifer tree that thrives in parts of Japan and the Korean peninsula. Its other common names include Japanese nutmeg-yew or kaya. Like the beautiful small tree with linearly-arranged leaves from which they are drawn, the nuts are attractive and shapely green ovoids with brown kernels inside. 

As for cuisine, torreya nucifera tastes strong and tangy. Most locals collect and then boil them in ashy water. They then dry the nuts to make them more palatable.  

Oils and fats that start with T

Did you know that certain teas have oil and likewise did you ever fancy that tomatoes, besides being a source of numerous condiments, also have oilseeds? Read on to find out more about these T-fronted oils and fats.

36.  Tea Seed Oil

Tea seed oil is the edible oil produced from the pressed seeds of Camellia oleifera, a tea plant from the Hunan province of China. It is usually tinged with a lemon- or pale-green hue and wafts a pleasant herbal fragrance. 

Due to its competitive measure of oleic acid and antioxidants that promote healthy cell development, tea seed oil is a good selection as cooking oil.  Though low in the major nutrients, its anti-inflammatory and anti-cancer properties will be enough lure to use it.

Related: tea seed oil nutrition.

37. Tomato Seed Oil

The extract of the fruit of Solanum lycopersicum, tomato seed oil is a tangy-tasting natural product that makes for powerful skin treatment.  It is extracted during the processing of tomatoes to make tomato juice, paste and food colors. 

You can use tomato seed oil for cooking as salad dressing. In most cases, however, this oil will always remain a key component of hair and beauty products due to its properties that promote cell regeneration. 

38. Tonka Bean Oil

As one of the multi-faceted oils that are inedible, tonka bean oil is a rich-smelling extract of the tonka bean plant that makes for nice-smelling sprays and fresh sprays for the home area. It comes in wafts of vanilla, tobacco, almond and woody non-floral scents. 

Health-related uses of tonka bean oil relating  to smell include those of bringing a calm aura in a room, which improves sleeping habits.  

39.  Tung Oil

Tung oil is a non-edible wood finish that comes from the pressed nut of Vernicia fordii tree. The seed oil dries fast on the surfaces it is applied, and hence it is a common varnishing product. 

The pale yellow, strong-smelling oil can also fine-tune the finishes of musical instruments and office furniture. It leaves a glossy finish with a distinct scent long after it is first applied.  

Sweets and desserts that start with T

Garnish your taste buds with an alphabetical list of foods that start with T, be they desserts, pies, sweets or similar pre- and after-dinner delicacies.

40. Tabbouleh

If you love your dessert full to the brim and wholesome, then you will have a rich after-dinner experience with tabbouleh, a many-vegetable and spice salad mixed with raw soaked bulgur. In the Middle East, where this dish is common, bulgur refers to parboiled wheat that is then dried. With this dish, however, you don’t cook the bulgur but eat it raw with your chopped parsley, tomatoes, onion and lemon juice condiments. The dish also has spicy seasoning such as olive oil. 

Related: nutritional make up of tabbouleh.

41. Taco

A taco is a typicality of Mexican traditional baked cuisine made of tiny tortillas made from corn or wheat flour and folded over stuffing. Similar to taquitos only that they are only rolled halfway, with the content visible, tacos are popular wholesome snacks in Mexico. People normally enjoy this savory baked good by hand. The stuffing defines the flavor: it can be anything from beef to cheese and lettuce. 

42.  Taffy

A popular candy number in the US, taffy refers to an unique stretchable type whose blend of boiled sugar, candy foundation, butter and other ingredients are shaped by pulling them into the desired mold. These small confections can have diverse colors per piece or whole colors. 

The chewy nature of a taffy owes to its stretch-making process which upon completion  leaves a compressed, light, airy candy with a sweet taste.

43. Tagliatelle

Tagliatelle is regional pasta from Italy that is distinct for its 6 mm-wide flattened ribbons. Its name comes from the Italian term ‘tagliare,’ which is literal for cutting. Similar to a fettuccine, a tagliatelle is made of bright yellow flattish ribbons that cook for about 8 to 13 minutes till done. It is a common substitute for spaghetti.  

This ribbon pasta is rich in these daily nutritional value percentages:

  •  22 percent protein
  • 18 percent iron
  • 18 percent carbohydrates
  • 11 percent magnesium 

44. Tamari

When you hear the term miso tamari while in Japan, then you will definitely know it refers to a thick mixture of soybeans, salt and fermented rice in water, which results in miso, a paste made from the blend. It can make your day as a thicker alternative to the classic soybean sauce.  

Unlike soy sauce, tamari has no gluten for it includes no wheat ingredient, and yet it still kicks as a consistent paste. You can use it to make that Korean fried chicken you have always craved.

45. Tanghulu

When coat natural sugar crystals on hawthorn fruits and embed the result on a bamboo stick, then shape it in a fancy way, you get the Chinese tanghulu. This crisp, crunchy snack borrows its name from the Chinese word for a calabash, which informs its shape. 

The sugar syrup in a tanghulu adds some 200 kilocalories to the food but this is accentuated by the vitamins in the fruits to make a healthy snack.

46.  Tapioca

Though sometimes used to refer to the cassava tuber itself, tapioca is nevertheless starch derived from cassava. You can make tapioca at home by boiling cassava, then drying it, followed by the processing part, finishing with re-cooking the starch. This nutritious extract is used as a food thickener. You can use it on baked loaves, puddings and noodles, among other foods.

47. Taquitos

If you are from Mexico and love your tortilla stuffed with savory content, then you are familiar with a taquito or flauta. This product that charts its way from the 1930s’ California and Mexico, is made up of rolled tortillas or flatbread beefed up inside with poultry, beef or cheese. The roll is then fried in deep oil or in shallow oil. You can have other garnishing agents such as sour cream or guacamole to keep the savoriness level-headed.

48. Tart

Tarts are open pastries which include a pastry foundation and visible filling made of sweets and fruits. It is also common to find custard-sugar and eggs serving as the primary filling. Its origin is France and it is now a baked product enjoyed worldwide. 

Because of the fruit stuffing, a tart can be surprisingly nutritious for a baked good, with 20 percent vitamin B6, 18 percent iron, and 6 percent vitamin C of the daily value portions.

49. Tartar Sauce

More of a spicy condiment than a sweet food, tartar sauce  pulls a flavor punch with its mayonnaise mixed with herbs, relish and pickles. It can also have a citric feel by featuring lemon juice and olive chops.  Its name has nothing to do with the ancient peoples called Tartars: it is just a corruption of the French term, ‘tartare.’

The thick paste of tartar sauce normally brings a rich, sour taste with creamy highlights to the palate. It goes well with seafood meals as it kills the fishy aroma.

50.  Tempeh

A Javanese staple with nutritional allure and a choice preparation method, tempeh or tempe is a soybean cake made from whole soybeans that naturally morph into hard bars through fermentation. Each fermented culture is pressed into a flat bar and so forth. Unlike the Japanese tofu, which comes from soymilk, this Indonesian cake is the whole seed and thus brings these high daily value nutritional percentages:

  • 38 percent protein
  • 20 percent magnesium
  • 15 percent iron
  • 11 percent calcium
  • 10 percent vitamin B6

Related: tempeh nutritional summary

51. Tiramisu

When you dip ladyfingers ( tiny finger-shaped cakes) into coffee and then cream them up with whipped eggs, flavored cocoa powder and sweetened cheese, you have tiramisu. This is a dessert from Italy that has also morphed into other cake types and even diverse desserts. 

A more modern version of tiramisu favors cream over eggs as a layering part of the recipe since sometimes raw eggs are disliked.

52. Toffee

A word of relatively unknown origin, but which is often associated with Creole usage, toffee is candy made of toasted sugar and molasses, often mixed with butter. The product can also contain flour and nuts. To caramelize the blend to its hard block, oven temperature is taken up to the 150-degree range. 

53. Tofu

Tofu is a Japanese sweet block for eating with savory dishes made of coagulated soy milk whose curds are then pressed to its definitive square shape. The size of a tofu can vary depending on the molder and can be different-textured, from soft to silken, firm to semi-solid and even quite firm. This bean curd, as some call tofu, is rich in iron, calcium and protein and exudes a sweet taste. 

54. Tortilla

Tortilla is a circular flatbread from the Central American region made without leavening the dough, which is composed of either maize hominy or wheat flour.  The root word comes from the Mayan language group term, tlaxcalli. 

To make your tortilla a little more flamboyant, you can choose any colorful corn variety from white to yellow and even blue for your flour base.

55. Treacle

Treacles is the spillover non-crystal syrup that forms during the process of sugar refinery. Treacle is, like molasses, a by-product of making sugar. Depending on the kind of sugar being made, the color can vary from golden to pale and black, with the latter nearing the appearance of molasses. As food, this syrup, especially the black kind, is somewhat bitter-tasting. 

This sweetener of sauces and baked goods is also known as blackstrap molasses in the US.

56. Turkish Delight

Also referred as lokum, Turkish delight is a range of candies bound by gel originating from Turkey but now made in many countries.  The basic confection contains just gelatinous starch and sugar. 

However, high quality Turkish delights have nutty content including hazelnuts and dates. The original sweets had rosewater or gummy flavorings. 

57. Turnover

If you take wheat flour dough, massage it with your fingers to shape it like a boot, then fold it over and bake it on both sides, you will have made a turnover. Yes, a turnover is bread that is baked by turning over for a long time to ensure consistent toasting. It is a kind of a bread that is prepared without preservatives. The longer it stays on the pan, the better its flavor becomes.  

Beverages that start with T

Here on this list of beverages that start with T, you will find perhaps the most popular brew for any teetotaller in the world, and a tequila alongside!

58. Tea

What was in your breakfast today? Tea or coffee? For many, tea, an aromatic beverage from  the finely-ground content of fresh tea leaves, is the piece d’ resistance of all early riser drinks. It is from the Camerllia sinensis plant from East Asia, which is now distributed throughout south Asia and East Africa. 

To make green tea, you usually boil water and pour it on the cured leaves, then stir. You can also make tea with boiling water and milk, with sugar as a sweetener. 

59. Tequila

Tequila is a distilled liquor that is taken without aging and normally shows a fluid clarity in a gin bottle.  Its name derives from some of the many varieties of the Agave tequilana species that grows in Mexico. The plant provides a juice that is fermented to make the 40 to 50 percent alcohol content in the beer. 

Tequila makes for a tipsy evening and you may take it on the rocks or dilute it with lemon juice, club soda or even orange juice to lower the chances of getting drunk. 

Herbs and spices that start with T

Whether you are after a peppery kick in your bland dish of meat whereby you may want to try tabasco peppers or you just want the medicinal value of turnip minus the bitter taste, then sieve through this list of herbs and spices that begin with T.

60. Tabasco Peppers

Tabasco peppers are the plump, elongated red pods of the Capsicum frutescens chili pepper that is native to Mexico. It is famous as the main ingredient for a hot sauce that comes before peppered vinegar soup in Latin cuisine.

Tabasco pepper is in the ‘hot’ regions of 30,000 to 50,000 Scoville scale range.  Eating it raw or using it in food brings a burning, sweet yet smoky flavor with hints of fruits.

61. Tahini

Tahini, also spelled tahina, is a Levant condiment obtained from baked sesame seed kernels. To make the aromatic paste, you need to follow these steps:

  • Hull sesame seeds and toast them on a pan.
  • Grind the toasted seeds and daub them in oil to bring a consistent yet viscous paste that is creamy and buttery.
  • Scoop the paste to flavor your baba ghanoush dish or other food and enjoy!

62. Tarragon

The common name for estragon, tarragon is an aromatic herb that grows widely in Europe, Asia and North America, serving both food and medicinal purposes. There are many kinds, each distinct from the other by region and smell: French tarragon has an anise-like scent  while the Russian variety smells similarly to sweet grass. The thin light-green leaves of cooked tarragon can help boost your appetite and inhibit nausea, among other benefits.

63.  Thyme

  Thyme is a highly nutritious herb with aromatic qualities similar to other fragrant members of its mint family. It mainly grows in the Mediterranean region with oregano, its floral cousin. This distinctly-scented plant with thin edible leaves, edible blooms and oil seeds, whose uses range from food garnishing to medicine, has these nutrients in daily value percentages:

  • 266 percent vitamin C
  • 97 percent iron
  • 56 percent dietary fiber
  • 40 percent magnesium 
  • 40 percent calcium  

Related: thyme price in Western Sahara.

64. Truffle

Distinct from mushrooms for their fruity dense crowns, truffles are the edible bodies of fungi from the Tuber genus. These underground mushrooms can be as small as peanuts and as sizable as oranges. Their habitat range is mainly restricted to cooler climates. 

Truffles have been a part of cuisine since Roman times. You can dig them up from a tree root area to sample their earthy flavor and similar aroma. 

65. Turmeric

Turmeric is an aromatic southeast Asian spice from the Curcuma longa species related to ginger, whose rhizomes serve as popular garnishing in meals. It is one of the major garnishing ingredients in south Asian cuisine, particularly India, where the plant is known as haldi by northerners and manjal by southerners. 

Turmeric is rich in a bright yellow pigment known as curcumin, which not only lends the superfood its spiciness but also its alternative name. This same pigment makes the plant a healthy anti-inflammation part of the diet. The powder from ground leaves also has a yellow tinge. 

66. Turnip

Turnip is a round white taproot of the allium family that grows from green shoots. It looks the same as a beetroot but the two are completely different species. Like onions, all its parts other than roots are edible. Its stalks and leaves are dense with nutrients including low calorie content which works well with diabetics.  

The bulb of a turnip has a sweet flavor with peppery tinges. It serves the same role as an onion in cooking.  

Prepared/cooked food that starts with T

To make things yummy out there, here are three easy full meals that anyone can make, restricted to only the letter T.

67. Tamales

An exotic dish with an interesting preparation method, a tamale is a dish of the Americas that is made of dough of nixtamalized maize called masa. The corn is first wrapped in corn hull or plantain leaves. It is then steamed until ready. The wrapping can serve as a temporary plate if you want to enjoy the starchy food at a go.  Besides masa, a tamale can have extra content such as potatoes and meat mixed with corn meal. 

68. Tetrazzini

From the US with savoriness comes tetrazzini, a creamy pasta casserole that is baked in an oven with meat and other ingredients. It includes diced chicken or other poultry and may feature fish. It also contains mushrooms and creamy sauce. 

This dish of two worlds derives its ingredients from Italy but first came up in San Francisco in the early 20th century. Its creator was an American chef who named it after the Italian soprano, L. Tetrazzini. 

69. Tom Yum Soup 

Funny to say but true, tom yum soup is actually a combination of ‘tom’ and ‘yam’, two Thai terms that mean ‘boiling’ and ‘mixed,’ respectively. The soup is eaten at lunch. Indeed, this soup is as delicious as its two words and as eclectic as any soup mixture can be. It has these ingredients:

  • Broth 
  • Lemongrass, chili and kaffir lime leaves
  • Lime juice, fish sauce
  • Galangal

Related: Thailand food and market insights

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