N as a letter is a rich resource for both exotic and common fruits. It is also a go-to word for typical and new vegetables. You will also find juices and beers with astonishing names such as naked juice on this same list. Enjoy!

First, a summary 

Fruits: Naartjie, Nagami Kumquat, Nageia, Nam Dok Mai, Nance, Naranjilla, Narenj, Nashi Pear, Natal Plum, Navel Oranges, Nectarine, Nere Fruit, Nonda Plum, Nopales, Northern Sky Apple, Nungu, Nuts. 

Vegetables and legumes: Nanohana, Napa Cabbage, Navy Beans, Nasturtium, New Potatoes, New Zealand Spinach, Nori.

Spices, oils and Condiments: Nectar, Neeps, Nettles, Nigella Seeds, Nutella, Nutmeg. 

Meat, Poultry and fish:  Nandus, Narwhal, Needle Fin Eater, Needlefish, Nigerian Red Krib, Nightingale, Nile Puffer, Nilgai,  Njassae Synodontis Catfish, Nurse Shark, Nyala.  

Dairy and Eggs: Neufchatel Cheese, Neopolitan Ice Cream.

Grains and seeds: Non-grass Cereals.

Ready Meals:  Naan, Nachos, Nantua, Napoleon, Nasi Goreng, Natilla, Natto, Navette, Newburg Sauce, Nesselrode,  Nduja, Nonpareil, Noodles, Norman Tart, Nougat, Nuggets, Nutter Butter Cookies.

Beverages:  Naked Juice, Nantucket Nectars, Natalie’s Orchid Island, Negroni, Negus, New Yorker, Nightcap, Nitro Brew, Nutty Irishman.

Whether you relish that edible berry from your neighboring forestland or you just can’t forgo that nutty flavor of your Nutty Irishman beer, you are about to learn more about an eclectic mixture of fruits, vegetables, ready foods, spices and other edible relishes starting with the letter N. 

Fruits that start with N

From the indigenous-sounding naartjie to the crack on the tongue of the word ‘nut,’ here is a list of fruits starting with L that will enlighten you more on sources, uses and nutrients of these fruits.

1. Naartjie

One of those rarer citruses that grow only in quite a few places, naartjie or Citrus unshiu is an almost seedless, free-skinned fruit that is grown for its demand. The fact that it grows mostly in South Africa makes it rather expensive, a trend seen in the first decade of the new millennium when prices skyrocketed.

Miyagawa mandarin or satsuma orange, as naartjie is alternatively called, is actually a tangerine in the Afrikaans language. It is sweet in taste, orange in tinge and small in size. It is touted to have anti-inflammatory properties and can fight microbes in the body.

Related: South Africa citrus fruits market insights.

2. Nagami Kumquat

Nagami kumquat or Fortunella margarita are loosely classified as citruses and are orange lookalike small fruits that grow in southern China. They  have similarities with lemons, including the tight peel and are similar to oranges, particularly the bright-tinged skin. They are edible whole, inclusive of their bright skin. In terms of taste, kumquats give your palate a hybrid of the tangy and the sweet, thus falling between oranges and limes.

3. Nam Dok Mai

Nam dok mai is a mango variety that originated in Thailand, espousing a long, curved body with a clear bright-colored skin. It is now the commercial pride of Australian and Colombian mangoes even if in smaller quantities than other major varieties. 

Nam dok mai is best eaten when ripe, upon which the stalk turns a dark brown and the fruit a bright red or yellow tinge. This berry of a 6-meter high tree has a decisively distinct taste for its kind, a sweet vanilla flavor not found in other tropical mangoes. 

4. Nance

Nance describes a delicious-looking, round, yellow-tinged small fruit of the Caribbean and surrounding latitudes that resembles a cherry in size and appearance. It sometimes turns into a red berry, especially in its wild varieties. It contains a pit in its tasty yet sour pulp, which exudes a strong scent.

You can eat the sweet-tart nance fruit fresh off the tree or bake it as a fruit pie. Its healthy benefits include high vitamin C and dietary fiber, which boost your immunity and improve digestion.

5. Naranjilla

From Ecuador, Colombia and Costa Rica with love comes the naranjilla fruit, whose name means ‘from Quito,’ denoting the Ecuadorian capital. It is round and small, with orange highlights that hint of a citrus descent yet it is in the nightshade family of potatoes and tomatoes.

Naranjilla’s taste varies from one country to another but you can equate it to that of a pineapple, kiwi and citrus. Its parent plant is nicknamed ‘lulo’ and has distinctive oblong heart-like leaves measuring 45 centimeters long.

For nutrition, please check: nutrition summary on naranjilla (lulo).

6. Narenj

Narenj is the Farsi word for bitter orange or Citrus aurantium. It is a common sight in cuisine across Iran, where the sour juice of the fruit garnishes meals as salad dressing. It also doubles as a souring item in stews and neutralizer in fruit pickles. 

Eating bitter orange or narenj can offer these health benefits reaped from folk Chinese herbalists:

  •  Bring heartburn relief 
  • Tone down nausea and gut issues such as constipation
  • Boost or lower appetite
  • Improve muscular and athletic performance

7. Nashi Pear

Nashi pear or Pyrus pyrifolia is a Far-East fruit that goes under numerous names ranging from apple pear to Chinese pear, Persian pear, Taiwanese pear and even zodiac pear.  Nashi as a word translates from the Japanese to just mean a pear.   

When you are not munching raw at this tan-colored crunchy fruit with its white flesh, you will definitely be making nashi juice or a smoothie out of it. Its low vitamin K content of 4 percent of the daily value is however sufficient to make you enough nutritious juice. More so, this fruit is juicier than most  other pears. 

8. Natal Plum

The natal plum, a berry from a South African wild shrub, is a sweet-tasting bright red-to-purple fruit that is eaten fresh or featured in cuisine. It is usually milky and sticky when unripe but quite juicy and milk-free when ripe.

The natal plum may sound homely on the tongue but this is not the last etymological sense you have heard of it: exotic terms in the Zulu and Afrikaans include Amathungulu/umThungulu oBomvu and noem-noem, respectively. 

9. Navel Oranges

Navel oranges or Citrus x sinensis are varieties of orange that mature in winter, ripening into a thick orange exterior with a sweet and juicy pulp. Most navel oranges do not contain seeds, which makes them fresh candidates for raw consumption and juice extraction. 

They are alternatively called sweet oranges for a good reason: taste. You can feature them in any dish that needs sweetening be it as salad dressing, dessert garnish or sauce ingredient or press them for fruit juice. 

Related: South Africa sweet oranges.

10. Nectarine

Nectarines are stone fruits with smooth red and yellow skins encapsulating rich, firm pulp. Basically a variety of peaches resembling miniature red apples, nectarines thrive in the warmer climes in both hemispheres of the globe. Sources trace the first nectarine to China around 2000 B.C., as a domesticated peach variant.

How much nutrition do you get from a nectarine as a percentage of the daily value?

  • Vitamin C at 9 percent
  • Dietary fiber at 6 percent 
  • Potassium at 5 percent

11. Nere Fruit

Nere or Parkia biglobasa is a tropical fruit from Burkina Faso that has a dicotyledon like that of a bean and is in fact nicknamed the African locust bean. Growing from tall trees that can reach 20 meters high, neres hang from green stalks in shapely round furry balls topped with thick calyx. They have a deep purple or magenta hue and creamy white flesh.

Locals use nere fruits in cuisine as they are considered good for the gut. The fruits exude a sweet, tangy taste that is a good element for making juices, spreads and even wine.

12. Nonda Plum

Nonda plum or nunda plum is a wild berry that grows free in New Guinea and the northern wastes of Australia.  The fruits of Parinari nonda are picked in the wild and have a mildly palatable flavor.  They thrive well in hot dry conditions, and are good for carefree cultivation. They make reputable jellies and sauces. 

13. Nopales

If you have never tasted cactus or even dreamed of eating its fleshy pads, then try nopales today!  It is the fruit and fleshy pad of the Opuntia cacti species that thrive in Mexico. You only need to scrape off the prickly thorns from the pads to relish the tart aroma tinged with a hint of citrus of these plants. You will also feel the milky, sticky texture that reminds you of okra even as you munch away at the crisp flesh. 

In Mexico, nopales freshen dishes such as salsas, tacos, salads and sauces. 

Related: nutrition summary for cooked cactus.

14. Northern Sky Apple

The Northern Sky apple is one of those cultivars that borrow their fancy names from books: this one is partially taken from the title of a classic old country novel by James Fennimore Cooper. It was first grown in New York State. This variety is a late fall maturing variety and garnishes meals at a timely winter season. 

You can use the Northern Spy apple in apple pies or desserts and in beverages such as juices, purees and cider. 

15. Nungu

Second to mangoes at beating the Indian summer, nungus are some of those rare tropical fruits that make your hot day refreshing. It is mostly found in the south of India and it is eaten as a popular summer pulp.

Nungu, also called palmyra palm and ice apple, is just that: juicy and coconut-like in taste. It has the texture of a lycee and the roundness of a big apple.  Each fruit has 87 grams or more of water content, making it a handy, fresh anti- dehydration measure.

16. Nuts

Who has not had a handful of nuts at one time or another which you munch away while just passing time?  Nuts are crisp, hard-shelled fruits whose tough exteriors enclose nutty, soft edible kernels. Some examples include almonds, groundnuts, hazelnuts and walnuts. They are associated with reducing the risk of cardiac ailments and offer good immunity against diseases. 

Vegetables and legumes that start with K

Whether you are about to make that sautee out of New Zealand spinach or you are grating that mash-making tuberous phenomenon that is new potatoes, you will find this list of veggies and legumes crowned by N a perfect resource.

17. Nanohana

Nanohana is a word in the Japanese that literally means flowers of plants in the cabbage family but is often associated with canola or rapeseed flowers. These flowers are usually in bloom in the northern hemisphere’s spring and are characterized by bright yellow tinges. 

‘Flower of vegetable’ dishes in Japan include those cooked from rapeseed oil. The Japanese call this vegetable oil natane abura. 

Related: Japan rapeseed market insights. 

  1. Napa Cabbage

Known for its white midriffs that look like ribs, the napa cabbage is an oblong brassica with more loose leaves than those of a typical cabbage. It first came to prominence in China, hence the nickname of Chinese cabbage. It is now grown elsewhere across the world. Its low density pale-green-colored leafy structure makes it a lighter alternative to typical cabbages.

You can dish on napa cabbage in many ways: dice it in salads, cut it raw onto noodles or stir-fry it with spices. 

19. Navy Beans

Navy beans are small white dry beans that are used especially in the United states for making baked meals. The point of origin of these beautiful legumes is the Americas.

In culinary terms, haricot beans, as they are alternatively called, are both a garnishing and filling up protein-rich legume. They are a common addition in stews, salads, casseroles and soups, going well with chili spice. They make for thick soupy gravy because they have the ability to absorb flavors for a thick sauce. They are also sold as canned beans.

20. Nasturtium

Nasturtiums are livery bright bright-colored flowering plants whose leaves, blooms and seeds are all edible. Hence, they are popular with both kids and adults alike. This flowering vegetable is native to Central and South America but also grows well in the US. The flower color ranges from scarlet to orange, pink, yellow and white. 

While not making a leaf, flower and seed blend into a salad, a pesto or a stuffed delicacy, you can directly apply nasturtium leaves on wounds. They have chemicals that guard against infection.

21. New Potatoes

New potatoes are not exactly a variety but rather define immaturely harvested potatoes. These little tuberous buddies usually have tender, thin-walled, waxy flesh, a far cry from their grown up versions. The one advantage in cooking these little ones over their mature kinsmen is that they retain their shapes if cooked whole. 

You can roast, dice, bake with butter glazing or just stir-fry these new potatoes. They cook fast as they are not big enough. So, the next time you are in the garden with nothing to cook, dig up these baby potatoes and enjoy them!

Related: roasted baby potatoes’ nutrition.

22. New Zealand Spinach

A member of the fig-marigold family, the New Zealand spinach or Tetragonia tetragonioides is a flourishing leafy plant that is grown as a vegetable in the Oceania and eastern Asia regions. The plant requires well-nourished soil and ample rainfall to flourish.  

Eating these rosette patterned leaves will bring your taste buds flavored recalls of lettuce. Besides the familiar taste, you will nurture strong bones due to the plant’s lush calcium. There are also substantial vitamins A, C and E that boost immunity and espouse anti-inflammation properties.

23. Nori

Nori is an edible seaweed used in dried form in Japanese dishes. It has more brine levels, however, compared to hijiki. another seaweed from the coasts of Japan. Despite this limitation, nori is strong-flavored, a distinction that makes it a perfect vegetable wrapping for sushi and other rolls.  

Dairy and eggs that start with N

If eggs are your favorite source of protein and cheese is your favorite spread, then you need to delve into this sumptuous list of dairy and eggs made up of the letter N.

24. Neufchatel Cheese

Neufchatel cheese describes a soft, bread-textured cheese with a grainy edible rind that is fermented with mold. It has a bit of a tangy feel on the taste buds. This historically important cheese comes from an eponymous area in the Normandy region of France. 

This cheese has 10 percent lower fat content than typical cream cheese, making it healthier. The main ingredients of Neufchatel cheese include:

  • Pasteurized cow’s milk  (23 percent fat)
  • Cream
  • Cheese culture
  • Certain gums

More resources: Cheese prices in France.

25. Neapolitan Ice Cream

Neapolitan ice cream or Harlequin ice cream is one of those cheeses that are blended with three diverse flavors, side by side. Each layer is embedded directly next to its mate without a separating agent. The name of this intriguingly blended cream comes from those who brought it to the US in the 1800s, namely cuisine-gifted Naples-born immigrants. 

Interestingly, if you get your hands on a true Neapolitan ice cream, you will incidentally be biting into the Italian flag. The green hue is represented by an almond flavor, red by cherry and white by vanilla. 

Grains and seeds that Start with N

Grains and seeds feed the nation and in this list you are about to explore some of the insights you may or may not know about common cereals.

26. Non-grass Cereals

Non-grass cereals are also termed as pseudocereals because they bear whole grains despite not being grassy plants. They include buckwheat, brown rice and quinoa. The latter was a trailblazing grain of the Andes region before the introduction of corn and other grains. Brown rice is brown when unpolished even after the husk has been removed. 

Meat, poultry and fish that start with N 

From the mammoth sea beast that is narwhal to the big land beast that is nyala, here is a once-of-a-kind list of common and exotic meats and fish starting with N.

27. Nandus

Nandus or Gangetic leaffish is a small fish that can be subtly described as a cautious predator. It ambushes its smaller prey in its native waters especially around Indochina and South Asia.  It has dorsal rays on top of its compact body, the first dozen of which have spikes. The Gangetic leaffish can reach a medium length of 12 centimeters.  

The fish brings a tangy, marine flavor to the palate, which can be accented by garlic and other seasoning.

28.  Narwhal

A creature of the cold northern polar regions, narwhal is not your usual fish for it is a medium-sized whale with a distinctive beak, actually a long canine tooth. Its natural waters include Canada and Greenland. It weighs 940 kg on average for an adult. This unicorn of the sea with its iconic long horizontal tusk, which is mostly endowed with males of the species, is a beautiful catch. 

The meat of narwhals is a staple delicacy of the Inughuit peoples of the polar region. The skin alone is as tasty as a hazelnut and is consumed raw. 

Related: nutrition in an Alaska whale.

29. Needle Fin Eater

An eel in aspect yet not one, a needle fin eater or needlefish is one of the strangest fish by bodily appearance alone. Thin like a rake, it has an elongated body tapered to a serrated triangular tail fin region and a long beak for a mouth on the head side. It has just one dorsal fin at the nether side of the body. Its color is mostly yellow accented with a blackish-gray body length line. In length, a needle fin eater is relatively long at 95 centimeters. As cuisine, it brings your palate a mild aroma with a compact flaky texture.

30. Needlefish

Needlefish is another name for needle fin eater or Belonophago tinanti. It is a fish that loves surfaces of oceans and narrow areas of the sea, especially in North American waters. Its prey includes shellfish such as shrimp which they mangle with their distinctive long, beak-like jaws. On the plate, needlefish meat is mild in flavor while its texture is flaky.

31. Nigerian Red Krib

Nigerian red krib is a small oblong Cichlid that is identified by its lengthy dorsal fin and equally striking anal fin. The males usually have extended spikes on these two fins. They also have bloated bellies and red throats.

As cuisine, these red kribs of West African waters are also raised at home ponds, so long as they are provided with sea-like inland equivalents of rocky shores and bogs. They make for delicate fish meat.

More resources: market info for seafood from across Africa.

32. Nightingale

Nightingale is a bird that is distinguished for its powerful crooning sound.  People with similar singing quality, especially women songbirds are often simply dubbed ‘nightingales.’ This small bird has no standing out qualities on its body but it outsizes a robin. It is brown-tinged and has a broad tail with a strong aspect. The bird is most common in the Mediterranean countries and also in England.  Nightingale meat is not much in use given the small sizes of the songbirds.

33. Nile Puffer

A Nile puffer is a globe-shaped fish with a concave flat tail fin that lives in the tropical freshwater reservoirs of West, Central and East Africa. It can be found in Turkana, Volta and Lake Chad, to name but a few continental basins. It is a relatively small creature that reaches a total length of 18 inches.  

Nile puffer is one of those few fish that are inedible because they contain toxins that can cause fatalities. 

34.  Nilgai

A sight to behold, nilgai is one of the modern animals from Asia that look prehistoric at a glance. This largest antelope of continental Asia, especially India, is the only member of its genus, Boselaphus. Standing at 1.5 meters high, it espouses a long, compact, sturdy body with a narrow head, topped by two horns. 

With its ample size and weight of 288 kg at its best, the nilgai provides a handsome supply of meat. It has a mild aroma with veal-like nuances. The meat is quite lean, with a fat content of as little as 1 percent per cut.

35. Njassae Synodontis Catfish

With its brownish-gray spotted streamlined body, the Njassae Synodontis catfish, also known as the Malawi squeaker, is a small edible fish that lives mostly in Lake Malawi and minimally in aquariums. Its nickname derives from its affinity for making sounds when it rubs its adjacent pectoral body parts upon disturbance. 

This freshwater catfish likes to hide in rocky shores. Measuring just 19.2 centimeters long, it gains an s-shape while moving in the waters searching for prey.

36. Nurse Shark

The nurse shark is an arguably endangered shark from the Ginglymostomatidae family. It is considered a placid type that does not attack people unless prodded. Though they are slow-moving in the deep, nurse sharks are quite carnivorous and eat up prey in the sea pretty fast. Their common repast include spiny lobsters and squids, among others.  

Nurse shark meat has the same taste as a chicken or recalls that of poultry in general. 

Related: fried shark meat nutrition. 

37. Nyala

Yet another prehistoric-looking animal on this list, the nyala is an antelope from the southern Africa region known for its spiraled horns. This antelope has a dark or deep tan skin. It resides in the veldts of the region. Its date of first description by a European was 1849.  

A fully grown nyala weighs 55 to 140 kilos, making its gamey-tasting meat quite sufficient for a family meal.  

Spices, oils and condiments that start with N

What tastes like flowers and stings like nettles? You need only peruse this list of N spices and condiments to find out more about such vintages as nectar, nettles, Nigella seeds and more.

38. Nectar

Produced by plants in their blossoms, nectar is a sweet sap of flowers that is secreted to draw insects so as to pollinate plants. This substance is also the main composite of the sugary part of bee honey. 

Nectar is one of the indispensable natural substances of nature that are useful both in nature and in foods. In nature, it is actually food for some development stages of insects such as larvae while in foods, it is extracted from fruit sap and diluted with water to reduce acidity.

39. Neeps

Neeps is the alternative word for swede turnips, in Ireland. It is a root vegetable that  is native to Nordic countries.  This cabbage family tuber has a heart-shaped rounded bulb that is reminiscent of a toned down carrot. 

In meals, the smooth-skinned small, yellow or white-fleshed bulb is used to make salads, tatties and is often paired with tinned tomatoes. It has a nutty, sweet flavor.

40. Nettles

A nutritious herb with stinging fibers, a nettle is a vegetable in the genus Urtica. Their stiff hairs that burn at touch are natural protection against foraging. As a leaf, stinging nettle has many uses in Western traditional medicine including toning down fever signs, controlling blood pressure and stemming inflammation. The leaves can be taken as solid food or drunk as a boiled herbal tea.

42. Nutella

Nigella sativa or Nigella seeds are flowering spices that grow naturally in cooler climes but with affinity for naturalization in different parts of the northern hemisphere. They grow from eastern Europe through the Mediterranean and western Asia. 

The  widespread culinary uses of the onion-tasting Nigella seeds are buoyed by many health facts including:

  • Anti-inflammation properties from their antioxidants
  • Cholesterol-lowering abilities
  • Anti-cancer qualities 

42. Nutella

A quality branded food spread, Nutella is hazelnut flavored cocoa paste. It was first mass-produced in 1964 by its Italian parent company.  Its defining qualities include a rich chocolate blend, which is associated with an amino acid that controls mood. Thus, the Nutella spread may be said to bring a pacifying or euphoric feeling to its user. 

43. Nutmeg

A spicy seed or a ground extract of the same seed, nutmeg comes from a tree in the Myristica genus. In fact, nutmeg is but one of the two spices derived from the same seed, the other being mace, a derivative of the seed’s skin.  You can use this spice for your winter’s baking needs, as sauce garnishing and for making an eggnog drink.

Ready meals and dishes

Do noodles or Napoleon ring a bell? When talking of ready dishes that are epitomized in the letter N, you can expect to find snack classics like noodles and sweet unknowns yet local favorites like Nduja.

44. Naan

Naan is a flatbread from many parts of Asia, particularly the Middle-East and south Asia that is baked on the oven and raised with a leavening agent. You may also find this food in the Caribbean region. It is made of eggs, yogurt, olive oil and sugar blended into wheat flour dough and raised with yeast or baking powder.

45. Nachos

Nachos is a nutritious dish made of tortilla chips that are garnished with whole cheese and sometimes cheese sauce. It can also feature other soft topping agents. Salads include veggies and meats (including ground beef), legumes such as refried beans and corn,  as well as condiments ranging from guacamole to salsa. It is a common find in Mexican breakfast ovens. 

46. Nantua

Nantua is a seafood sauce topped with cream. Its classic version has always contained crayfish though other fish such as shrimp can be incorporated. You can make the recipe a short cut with these key ingredients: crayfish or shrimp butter and Bechamel sauce-a thick white sauce that blends milk, flour and herbs.

47. Napoleon Pastry

Basically a dough of flour, fat and water enclosing pastry cream, Napoleon is a dessert  that might have little to do with Napoleon Bonaparte. Its origin is traced to a Naples-based Italian cook who created it and called it ‘napoletano.’ Language usages changed the pronunciation to Napoleon.

Its main ingredients include cream layers inside the dough pastry. It also contains eggplants and zucchini ingredients as well as onion flavoring. The baked goods are small and puffy in texture.

48. Nasi Goreng

Indonesian fried rice (nasi goreng) is possibly the most popular dish in Indonesia. Nasi goreng, as it is known in the Malay language, consists of jasmine rice, soy sauce, green chili fresh from the garden and chicken garnished with shrimp paste. Its other defining ingredient is the kecap manis. This spicy meal can also be coated with egg whites on top. 

More resources: price insights on Indonesia rice. 

49. Natilla

Natillas in the Spanish-speaking countries describe a set of similarly prepared custards and sauces. The classic natilla however is just another word for a custard-a sweet mixture of eggs and milk. In some Latin American countries, this delicacy is made without eggs but still qualifies as one. Other alternative ingredients besides wheat flour and baking soda  include coconut milk and cinnamon.

50. Natto

A natto is a nutritious old Japanese dessert made of cured soybeans that looks slimy and gooey on the surface. It has an astringent texture on the palate. It features as a breakfast dish eaten together with rice. 

This Far-East dish offers you a whopping daily value of iron at 47 percent,  with nearly half that measure of calcium at 21 percent, 28 percent magnesium and 20 percent potassium minerals. Natto also boasts a daily portion of vitamin C at 21 percent, making it quite a surprising immune boosting meal for a dish made from fermented soya.

51. Navette

A traditional Candlemas festival delicacy in France, navettes are dry biscuits that double as pancake substitutes. They are a Marseilles’ crisp holiday delight, and are usually shaped in fancy designs. A navette is consumed cold just like any other dry cake. This mostly cylindrical biscuit can be  flavored with orange blossoms, especially when eaten in the French provinces. 

52. Newburg Sauce

Newburg sauce is that exquisite dish of shellfish made into a gravy of butter, sherry, egg yolks and cream.  Shrimps or lobsters are more or less the most probable seafood you will find in this sauce in a deli. In it are also handsome measures of sherry wine, cream, paprika, milk and flour, with some measure of ketchup. 

Newburg sauce is eaten together with rice or noodles. You can also have it on toast or other solid food.

53. Nesselrode

Basically a word for a blend of fruits and nuts done in maraschino liqueur and turned into candy, Nesselrode is this blend made into a pudding, a pie or an ice cream. This pie has been around since the 1940s and its cooking methods and ingredients have evolved with time. 

Nowadays, a Nesselrode more or less contains candied chestnut puree, dark rum and cream.  It can also contain a binding agent such as wheat gelatin. 

54. Nduja

A sausage like no other from the fabled Calabria region to the south of Italy, nduja is pork sausage that you can use as a spread on bread or crackers. You just split it open to show off  its spicy content: chopped pancetta and a guanciale made of salted pork cheeks that have been cured, then dried and spiced with herbs. While applying your spread, you will also get a whiff of the hallmark red chili peppers of Calabria. 

Many locals also cook nduja instead of using it as a cold spread. This way they can lend other meals a more alluring spicy delicacy.

55. Nonpareil

A nonpareil is a smooth confection from chocolate made into a round flat shape, over which is sprinkled white sugar.  In other cases, nonpareils are round tiny balls made of many colors and rich in starch. Due to their numerous numbers in a box, they are alternatively called ‘hundreds and thousands’ in some English-speaking countries. The word nonpareil is used in American culture to mean ‘one with no equal,’ and may refer to many things and not just these sweet confections.  

56. Noodles 

Noodles are fibrous thin strands of dough that have been rolled into flat tubes or shaped into long strips that look like strings. Often associated with Italy where pasta is common, noodles are nevertheless common foods around the world and in some cultures even double as staple meals. At a glance, here are the nutritional content of a plate of noodles as percentages of the daily requirements:

  • Low dietary fiber at 4 percent
  • Low vitamin D, calcium and Cobalamin at 1 percent apiece
  • Moderate iron at 8 percent
  • Moderate protein and carbohydrates at 9 and 8 percent respectively 

Related: Pasta prices in Italy.

57. Norman Tart

Norman tarts or more professionally, Tarte Normande,  are French desserts that are prepared from natural products of the Normandy region of the country. These include whole apples, apple brandy and cream mixed with butter. The result is as magnificent as the name itself: the pastry is kept open to reveal the delicious content, which may include sliced almonds on top of the apples.

58. Nougat

Sugary, puffy and creamy, nougats are confections that are not only tasty but nutritious, too. They are made from a whipping of egg whites mixed with honey, roasted nuts and often, diced with fruits done in candy. Their name derives from the Latin term for ‘nut bread.’

The thing that wins for nougats is their chewiness due to the consistency of the dough. No wonder they are incorporated in countless candy bars as well as chocolates. 

59. Nuggets

Nuggets are Hungarian cookies that have been a delicacy for the whole family for generations. Also called holiday nuggets, these crispy wheat flour products are made from almond extracts mixed with sugar and flour. 

With a sprinkling of vanilla extract on the all purpose flour, this blend is made into dough and enriched with nuts. The result is a crumby delicious cookie with a soft interior. You might even want to spice them with ginger for a more enticing flavor.

Related: nutrition in chicken nuggets.

60. Nutter Butter Cookies

Nutter butter cookies are tiny fritters or biscuits made of creamy peanut butter that is sandwiched between two peanut-shaped cookies. It is a delightful homemade baked product that any one can make. You just require the following ingredients to make these shapely, crunchy tan-colored cookies: 

  • 1 and a 1/2 cup of all-purpose flour
  • A teaspoonful of baking soda
  • 1/4 teaspoonful of salt
  • 1/2 cup of unsalted peanut butter 

Beverages that start with N

A beer is not a beer until it has a kick of novel fermentation and a juice isn’t one until it is made of naked whole fruit extracts. Find out more about beverages starting with the letter N!

61. Naked Juice

Naked Juice refers both to the fruit/vegetable drinks and the brand name of the California-based company that produces them. The set of drinks range from fresh fruit juices to vegetable smoothies. The most popular of these products include Pomegranate Blueberry as well as Green Machine thick purees. These two are flavored with combined fruit and vegetable extracts. 

62. Nantucket Nectars

As the name suggests, Nantucket Nectars are fruit juices from a company that processes and sells them from Massachusetts, New England, US. Its range of natural juices include orange, pineapple, passion fruit and other juices. Concentrated Nantucket Nectars drinks can have these ingredients:

  • Filtered water with sugar
  • Concentrates of orange juice, passion fruit juice and mango puree
  • Acacia gum and citric acid
  • Natural coloring

63. Natalie’s Orchid Island

From the company of a similar name located in Florida in the US, Natalie’s Orchid Island is a juice set that is made of fresh pressed fruit drinks. The major branded juices include blood orange, margarita mix and  other organic products. The juices from this company are considered quite healthy. As they are naturally pressed, they contain high vitamin C and folate content for boosting immunity and keeping the cells free of damage.

64. Negroni

Negroni is a cocktail from Italy that consists of equal gin, vermouth rosso and Campari measures flavored with orange peel. In most cases, you do not shake the drink when blending it but, rather, you stir it. This drink is taken on the rocks-that is, undiluted, with a slice of orange peel on the side and an ice float. Courtesy of vermouth, Negroni tastes sweet. 

65. Negus

A title worthy of a king and in fact it describes a ruler in the Amharic tongue, negus is an Ethiopian wine and water drink spiced with lemon. This non-alcoholic dark malt drink is served at low temperatures of  2 to 4 degrees Celsius. You can give it a shot any time due to its affinity for various food pairings.  

66. New Beer’s Eve

New Beer’s Eve is not a drink but rather a celebration to mark the freedom to grab an alcoholic drink any time anywhere. Usually celebrated a day earlier, it marks April 7, 1933 when people in the US could finally drink beer after a 13-year hiatus. Yes, there had been a  ban against drinking in the country right before and during the Depression years. 

So, each year on April 6, New Beer’s eve is marked just the same way you mark Christmas Eve on December 24, only this time you are getting a real kick out of it, solo or with friends!

Related: US beer market insights.

67. New Yorker

New Yorker is a cocktail made from orange juice, lemon juice, claret red wine, pure cane sugar syrup and bourbon whiskey. The approximate measures of ingredients to make a one-glass recipe for this drink include:

  • 60 milliliters bourbon
  • 15 milliliters claret red wine and fresh lemon juice apiece
  • 12.5 milliliters Monin Pure Cane sugar syrup
  • 10 milliliters fresh orange juice 

68. Nightcap

Nightcap is a simple drink that you take just before you turn in for the night. It can be a shot of a low alcoholic beverage or a pint of warm milk. It is said to improve chances of a good night’s slumber.

Popular alcoholic types include red wine in a tiny beer glass that you can take during the evening hours. Though it is not medically certified, regularly taking a nightcap may prove the missing link between insomnia and a relaxing sleep! 

69. Nitro Brew

Nitro brew describes a cascading, hot creamy sugarless coffee that has been made creamier through a shot of nitrogen gas. Nitro brew coffee, as it is alternatively called, is a smooth get down that has more flavor than natural coffee. This is because it neutralizes the organic sourness of coffee and sweetens it even without sugar. It is a rather healthy drink as each glass brings just 5 calories and zero fat. 

70.  Nutty Irishman

Nutty Irishman is an exquisite liqueur made of hazelnuts, whipped cream and Irish cream liqueur. It is topped with a generous half glassful of ice to create that delicate, unforgettable flavor with a nutty aroma. You may also want to intoxicate things a little with a measure of Irish whiskey into the mix. You just need to pour these ingredients together and then stir the drink to a good concentration.  

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