47 Common Foods That Start With N

Noodles are flat or long round strips of rolled unleavened dough and cooked in a flavorful broth. They can also be stir-fried and deep-fried.

Noodles are usually served in a broth as a noodle soup or mixed with sauce.

Some worldwide popular noodle dishes include Japanese’ ramen noodle soup, Vietnamese flat noodle soup (phở), Korean mixed glass noodles (japchae), etc.

Nachos is a dish originating in Northern Mexico from the Piedras Negras city of Coahuila. The dish often includes toasted or fried corn tortilla chips accompanied by a rich cheese-based sauce.

Nutella is the brand of a sweet spread made from hazelnut cocoa. The most content of nutella is sugar and palm oil (50%), hazelnuts (13%), cocoa, and skimmed milk for a thick mixture.

Naan bread is a flatbread primarily consumed as a staple food in the Middle East and Western Indian cuisines. It is made from flour, yeast, salt, butter, and yogurt.

People usually serve this soft and fluffy bread as a side dish in savory courses.

Nuts are hard-shelled fruits of some plants, characterized by a tough outer shell and a seed inside, which is generally edible. Some of the popular nut varieties include pistachio, walnut, almond, cashew, etc.

Nectarine is a common name for varieties of peaches that have smooth, glossy skin without the common fuzzy hair. Typically, nectarine appears more reddish along with a sweet taste and a firmer texture.

Navel oranges are winter fruits that sport bright, thick skins. Although they are slightly bitter after peeling due to exposed limonin and not as juicy as their counterparts, they are a seasonal favorite from November to March.

Nori is Japanese dried edible seaweed sheets made using a type of red algae from the Pyrpia genus. It has a savory taste, a slightly dry texture, and a distinctive aroma.

Nutmeg is the ground nutmeg seeds of several plants belonging to the genus Myristica and primarily cultivated in Indonesia. The spice is a common condiment for the autumn season with a signature depth in flavor.

The powder is used primarily as a spice for stew or savory dishes. It has a tangy, warm fragrance and a sweet, nutty taste.

Napa cabbage, or wombok in Australia, is a type of cabbage that originated near Beijing, China. It has a distinct shape from the commonly known cabbage, with an oblong shape and leaves densely layering side by side.

These leaves are much juicier, thinner, and less crunchy than regular cabbage, so it is used widely in Asian countries, by boiling, stir-frying, or making soup.

Nougat is a sweet treat that is usually given as a gift on special occasions. Traditionally, they are made from sugar or honey, roasted nuts, egg white, and chopped candied fruits.

The candies have a chewy and toothsome texture, which is a combination of different ingredients and bears a super sweet taste.

Nectar is a sweet viscous liquid produced by flowers to attract bees and birds in exchange for their help with pollination. You can use nectar as a natural sweetener or drink it directly.

Nashi pear is the common name for all species of Asian pears. These pears typically have a brown-dotted white or yellow-brown skin and a round shape.

Its flesh is crunchy, incredibly juicy, and full of pleasant sweetness. Nashi pear makes an excellent choice to eat as a snack.

Nasi goreng is a national fried rice dish originating from Indonesia. It is primarily made from leftover rice, which lends a chewy texture.

A platter of nasi goreng is served with many accompaniments, such as pickled vegetables, sunny-side-up or boiled eggs, beans, lettuce, tomatoes, etc.

Also known as Harlequin ice cream, Neapolitan ice cream is a colorful delight from Naples, Italy. The treat features a trio of vibrant colors, embodying the flavors of vanilla, chocolate, and strawberry; it is designed to mirror the Italian flag.

Neapolitan pizza, hailing from Naples, is a pizza composed of wheat flour, natural Neapolitan or brewer’s yeast, salt, and water for the dough.

Commonly, Neapolitan pizza requires specific San Marzano tomatoes or Pomodorino del Piennolo del Vesuvio and mozzarella cheese as toppings.

Natto is a traditional Japanese food that has fermented soybeans as the main ingredient. These beans come with an acquired taste, which is due to the slimy, sticky texture and overwhelmingly intense flavors it carries.

Nutmeg melon is the general term for cantaloupe varieties with netted skin (e.g., cantaloupe) or smooth skin (e.g., honeydew). Most of the time, nutmeg melon has a shape similar to a nutmeg.

Depending on the variety, nutmeg melons can have green or yellow pulp; they boast juicy and sweet mouthful bites.

Navy bean (also known as haricot, pearl haricot bean, pea bean, or Boston bean) is a species of common bean that originated in the Americas.

The beans are generally smaller than other types of beans and have a distinctive white color. Cooked Navy beans are soft, creamy, and have a decadent mouthfeel.

Nasturtiums are a group of 80 species that are native to South and Central America. Amazingly, all parts of nasturtiums are edible, including flowers, stems, leaves, and seed pods.

The flavor is pretty much reminiscent of radish or watercress, peppery and fresh.

Nougatine is a dessert delight that combines caramel and almond flakes. Its crunchy texture makes it a perfect topping for soft desserts like pudding and ice cream.

Nigiri is a type of sushi consisting of a slice of raw fish or seafood placed atop an oblong mound of vinegared rice. It’s often garnished with a small amount of wasabi, and sometimes a thin strip of seaweed is used to bind the fish to the rice.

These tiny, colorful balls of Nonpareils trace back to 17th-century French recipes. They are essentially condensed forms of sugar capsules coated with an array of colors.

Nankhatai is a type of Indian cookie with a rich history originating from the vibrant city of Surat in the 16th century. These shortbread biscuits are buttery, crumbly, and crispy.

Nerds is an American candy that first hit the market in 1983. The sweet treat has a neon color that comes in diverse shapes and a range of flavors.

Typically, the core of each candy is made up of sucrose crystals, offering a sweet burst.

Nettle is a short shrub plant native to temperate zones. Its leaves are quite familiar to perilla, forming a heart shape with a saw-like pattern on the edges. Young nettle leaves have long been used as a traditional food for both culinary and medicinal purposes, bearing the flavor of spinach and cucumber.

Neem or Indian lilac is a tree native to northeast India and Africa. Young neem leaves are stripped off the branches and eaten raw or stir-fried with other vegetables or mixed into salads.

Flowers are used both as a flavoring and a vegetable. The sap is used to ferment alcohol, and fully ripe fruits offer sweet pulp for drinks and snacks.

Natal plum is a shrub plant from South Africa recognized by the locals as “large num-num” in the Zulu language. The fruits are the only edible part of the plant, while the stems and leaves carry toxicity.

Naranjilla are fruits quite similar to the Spanish oranges from the look. As for the taste, these fruits offer a flavor combination of rhubarb and limes.

Diluted juice of naranjilla is the favored way to consume this fruit, softening its robust tanginess.

Nipa is a rhizomatous leaf palm plant widely available in the tidal rivers of Southern Asia and Austria. This unique fruit features a tough exterior that guards its delicate, translucent meat.

Nuggets are pieces of chicken meat that are deboned, mashed, and covered in batter or breadcrumbs for deep-frying. Chicken nuggets are also sold frozen in packages and ready for use at any time.

Natillas is the common name for varieties of custards and similar dishes in the Spanish-speaking world. They typically contain egg, milk, and sugar as the three standard ingredients.

Nantua sauce, from the French city of the same name, is a Bechamel-based creation, boasting a rich, creamy blend of cream and crayfish butter. Typically, most seafood dishes in France are compatible with this sauce.

Ndolé is a Cameroonian stew that blends peanuts, shrimp, and beef, with a hint of bitter, aromatic leaves for an unexpected twist.

This traditional dish is usually complemented by plantains or other starchy sides, but rice also makes a worthy companion.

Nihari is a rich curry of Pakistan, simmered slowly, allowing beef or mutton to meld with the robust flavors of long black peppers and marrow. A unique aspect of this dish is the taar, the leftover curry from the previous day, which infuses a unique touch to the next day’s nihari.

From the Calabria region of Italy, ‘nduja is a soft, spicy sausage paste that was once a mix of meat consumed by the poor in Southern Italy.

The spicy dish usually combines pig’s head meat, fat, and roasted Calabrian chili peppers before being smoked for a soft texture.

Navette, named after the French term for “shuttle”, is a French culinary creation made with a delightful blend of orange blossom, flour, sugar, eggs, and butter. It is a part of the Catholic holiday of Candlemas.

Neufchatel cheese is a mold-ripened cheese with a white color, semi-soft and grainy texture, and a mushroomy and nutty taste. The cheese is usually made with cow milk in a heart shape or a huge block in the Neufchâtel-en-Bray region of Normandy.

Norbury Blue is a type of blue cheese that originates in Surrey, a country in Southeast England. It is fermented with a special vegetarian rennet and a blue mold which results in its distinct blue shade and marbled look.

The cheese has a lovely creamy, soft texture and a mild musty aroma. The blue mold adds a note of earthy and smoky flavor to it.

Neep, or turnip, is a root vegetable, typically of the white variety. Usually, the starchy flesh of turnip is perfect for roasting or mashing to enjoy its subtle sweetness.

Nameko mushroom has an earthy, nutty, and fruity flavor reminiscent of butterscotch or cashews, so it is also known as butterscotch mushroom in the US. It is mostly used as an ingredient in stir-fries, soups, stews, risotto, and a wonderful accompaniment to meat dishes.

Nigella seeds are harvested from the Nigella sativa from the Ranunculaceae family, a flowering plant native to Eastern Europe and Western Asia.

They have a pungent taste accompanied by a mildly bitter flavor that is reminiscent of toasted onions.

Nance fruits are harvested from a plant native to tropical regions of America. They are the same size as cherries, with a deep yellow and orange color, offering a sweet and fantastic aroma described as a soap-scented fragrance.

Nshima is a Zambian dish made of white cornmeal. It’s an essential food made by steaming for serving with meat dishes or vegetable specialties.

Navarin is a French stew or ragoût using lamb or mutton as the main protein source. When made in spring, the dish goes by the name of navarin printanier, meaning spring stew.

Depending on the ingredients, the broth of navarin ranges from translucent to a thick brown color.

Nikujaga is a Japanese stew of potatoes, carrots, meat, and onion. All these ingredients are boiled together until the liquid is reduced.

The stew is perfect for accompanying steamed rice and miso soup and often appears during the winter.

Nopalitos are a Mexican salad mix made from the young, tender pads of the prickly pear cactus, known as nopales. They are often diced and cooked for a slightly tart and vegetal flavor.