Are you curious about foods that start with the letter U? Prepare to be amazed by this list of 51 incredible, tasty, and unique foods, ranging from spices to main dishes and desserts. Let’s explore this diverse and delicious collection, and maybe you’ll discover a new favorite!
Fruits, Veggies, and Condiments That Start With U
1. Urfa Biber
Urfa biber, originating from the Urfa region of Turkey, is a Turkish chili pepper that’s sun-dried and ground into flakes. Also known as urfa pepper flakes, it has a dark burgundy color and a complex flavor profile. It’s sweet, smoky, and salty, with a gentle heat that’s deeper than just “spicy.”
This versatile condiment can elevate many dishes. Add it to stews, soups, sprinkle it over raw or roasted vegetables, or use it to give pre-made meals an extra layer of smoke and spice. For a delicious twist, try it on roasted potatoes.
2. Ugba
Ugba is a unique food made from fermented seeds of the African oil bean tree. The seeds are extracted from long pods, boiled, cracked, shredded, and then fermented.
Ugba comes in various forms and can be salted or unsalted. It’s a common ingredient in salads and raw dishes in African cuisine. When selecting ugba, ensure it’s well-fermented, with a rich, soft taste and a pungent umami flavor. While rich in protein, its vitamin and mineral content is relatively low.
3. Ugli Fruit
Ugli fruit, also known as uniq fruit or Jamaican tangelo, is a citrus hybrid resulting from a natural cross between a tangerine orange and grapefruit (or pomelo). Primarily grown in Brown’s Town, Jamaica, this fruit is a delightful surprise.
Ugli fruit is known for its sweetness and juiciness. Slightly larger than a grapefruit, it has few seeds and is packed with vitamin C and antioxidant flavonoids. Enjoy ugli fruit as you would oranges or grapefruit, adding it to breakfast fruit salads for a refreshing twist.
4. Ume
Ume fruit, often called Japanese apricots or Japanese plums, is originally from China but widely used in Japanese cooking. Resembling small, round apricots, they have a greenish-yellow skin.
Typically harvested unripe and green, ume fruits are tart and sour. They are often pickled, fermented, or cooked before consumption. A delicious way to use ume plums is in simple syrups or compotes, offering a unique flavor profile to desserts and drinks.
5. Umeboshi
Umeboshi, a Japanese delicacy, is made from pickled and dried ume fruit. Translating to ‘salted Japanese plums,’ umeboshi provides a burst of flavor in Japanese cuisine.
Umeboshi offers a nostalgic taste for many, with a strong salty and sour flavor, although sweeter honey-infused varieties are also available. Traditionally served in small quantities with rice or onigiri to add a punch of flavor, umeboshi can also enhance vegetables and stir-fries with its umami richness.
6. Ugni Fruit
Ugni fruit, also known as Chilean guava or strawberry myrtle, is a small, round berry native to South America, particularly Chile and Argentina. Scientifically named Ugni molinae, it’s a flavorful berry.
About the size of a blueberry, ugni fruit has a sweet and slightly tart taste, reminiscent of strawberries and cranberries. Ripe fruits are typically dark red or purple with a distinctive aroma. Ugni fruit is versatile, used in jams, jellies, sauces, and desserts, and can be enjoyed fresh or as a garnish.
7. Urad Dal
Urad dal, also known as split black gram or black lentil, is a staple in Indian cuisine. This versatile lentil is prepared in numerous ways across different regions of India. In Northern India, it’s a key ingredient in dal (like dal makhani), while in the South, it’s used to make batter for idli and dosa.
Urad dal is a comforting and familiar food in many Indian households, often used in daily cooking. It can be incorporated into dishes like sweet potato dahl or crock pot dal for a nutritious and flavorful meal.
8. Umibudo
Umibudo, a type of seaweed found in the shallow waters of Okinawa, Japan, and other Asian countries, is a unique sea vegetable. Also known as sea grapes or green caviar, it’s prized for its delicate flavor and texture.
Resembling tiny grapes or marbles, umibudo is typically eaten raw, but can also be grilled or added to soups. It has a distinct ocean-like, salty flavor with a unique crunchy texture. Umibudo can add an interesting textural element to dishes like vegan sushi.
9. Ububese Fruit
Ububese fruit, native to several African countries including Angola, Botswana, Mozambique, Namibia, and Zimbabwe, is a yellow fruit known for its luscious, sugary taste. It can be eaten raw, cooked, or preserved.
With its sweet flavor, ububese fruit would likely make an exceptionally sweet and flavorful juice, perfect for a refreshing and natural drink.
10. Urava Fruit
Urava, also called mangrove apple or perepat, is a distinctive fruit with a unique appearance. Small and spherical, it resembles a tiny hat with a thick green outer skin. It’s commonly found in mangrove environments.
Both the fruit and leaves of the urava tree are edible. In Sri Lanka, the fruit pulp is blended with coconut milk to create a refreshing milkshake, showcasing its versatility.
11. Umbu Fruit
Umbu fruit, also known as Brazil plum, is native to northeast Brazil. Ranging from light yellow to red, it’s a small, round fruit with a rugged outer skin. Varieties range in size from cherry to lemon-sized.
This fruit can be eaten fresh or processed into juice, jams, or sweet preserves. A regional specialty, umbuzada, is a rich beverage made from umbu fruit, substantial enough to be a meal replacement.
12. Usuma Fruit
Usuma fruit, originating from the Andean region of South America, is also known as peanut butter fruit because of its remarkably similar taste. These small, red fruits offer a unique flavor experience.
Thanks to its distinct peanut butter flavor, usuma fruit is excellent in milkshakes, smoothies, jams, and juices, or simply enjoyed fresh. It can add a nutty twist to smoothies, balancing other flavors effectively.
13. Ulluco
Ulluco, second only to the potato in popularity in the Andean region of South America, is a widely cultivated root vegetable. Its waxy skin displays bright colors like yellow, pink, and purple.
With a slightly sweet taste, ulluco is a nutritious vegetable, providing protein, carbohydrates, and vitamin C, especially important for people in high-altitude regions of South America. It’s also low in fat. Ullucos are prepared in various ways, with pickling being a popular method, and are a traditional food during Catholic Holy Week in Bolivia.
14. Ube
Ube, a vibrant purple yam from the Philippines, is gaining global recognition. With a mellow and sweet flavor, it’s related to sweet potatoes and is celebrated for its color and taste.
Ube is popular in visually striking purple desserts such as ice cream, macaroons, brownies, and cakes. Its unique flavor is often described as creamy and coconut-like, with hints of vanilla and nuttiness, setting it apart from regular sweet potatoes. Nutritionally similar to sweet potatoes, ube is rich in fiber, vitamins, carbs, and antioxidants, making it a healthier dessert choice.
15. Upland Cress
Upland cress, similar to watercress, is a green leafy vegetable native to Europe and Asia. Cultivated in England since the 17th century, it’s a nutrient-rich vegetable.
Upland cress can be used in salads, sandwiches, soups, or cooked like spinach. Its versatile flavor makes it a great addition to various dishes, adding both texture and nutritional value.
16. Umbrella Fruit
Umbrella fruit, also spelled “ambarella fruit,” is a sour fruit grown in tropical regions worldwide, particularly in Asia and Africa. It can be green or yellow, with a crisp texture and a mildly acidic flavor, hinting at pineapple and mango.
Savory Dishes That Start With U
17. Udon
Udon, thick wheat flour noodles from Japan, are a comforting and versatile food. Often served simply in a mild broth or hot soup made from dashi, soy sauce, and mirin, udon’s broth color varies regionally in Japan due to different soy sauce types.
Udon noodles, especially when made from whole wheat flour, are a healthier alternative to ramen, being higher in fiber and whole grains. Common toppings include scallions, tempura, fried tofu, fish cake, and shichimi seasoning. Udon noodles are also delicious stir-fried.
18. Urchins or Uni
Sea urchins, particularly their gonads known as uni, are a culinary delicacy. Popular in Japanese cuisine and sushi bars, uni offers a unique taste experience.
Uni has a deep umami flavor with a fresh, salty taste and a creamy texture, often compared to salmon roe. It can be served over rice, as nigiri sushi, or in Japanese-style pasta with nori seaweed, creating a fusion of flavors.
19. Ukha
Ukha is a traditional Russian fish soup with origins dating back to the 12th century. Recipes vary by family, giving each ukha a unique character.
Ukha can be made with various types of fish, such as bream, catfish, or pike, along with onions, potatoes, and carrots. Millet is sometimes used to thicken the broth, seasoned with black peppercorns, dill, parsley, and bay leaf. Fish stock is prepared with fish bones, tails, and heads, and often smaller fish are cooked first before adding larger pieces.
20. Uthappam
Uthappam (or uttapam) is a South Indian breakfast dosa, with regional variations and names. Unlike typical crispy dosas, uthappam is thicker, more like a pancake, and topped with various ingredients.
Uthappam is made from urad beans and rice and can be customized with toppings like tomatoes, onions, chilies, bell peppers, coriander, and grated coconut, carrots, or beets. It is typically served with sambar or chutney.
21. Upma
Upma is a versatile Indian breakfast dish, a thick porridge made from dry-roasted semolina or coarse rice flour. It serves as a blank canvas for various seasonings and toppings.
While traditionally made with semolina, upma can be prepared with sooji, whole wheat, oats, quinoa, rice, corn, or vermicelli. Its adaptability makes it a popular and customizable meal.
22. Unagi
Unagi, Japanese freshwater eel, is a popular and luxurious delicacy in Japan. It’s a must-try for visitors to Japan.
Unagi can be enjoyed in several ways, including kabayaki (grilled with sweet soy sauce), shirayaki (roasted with salt and dipped in wasabi and soy sauce), as nigiri, umaki (rolled in egg omelet), and hitsumabashi (finely chopped with rice and nori).
23. Usal
Usal is a healthy and easy-to-make Indian breakfast dish made from mung bean sprouts. It’s rich in fiber, protein, vitamins, and minerals.
Usal typically includes mixed sprouts, tomatoes, onions, and curry spices like red chili, cumin seeds, turmeric, and garam masala, along with garlic, ginger, and oil. It can be eaten alone or added to vegetable stews and served as a main meal or a snack.
24. Ulava Charu
Ulava charu, or horse gram lentil soup, is a flavorful and healthy Indian curry. It’s another notable dish in Indian cuisine.
Horse gram lentils are boiled and soaked in a coconut red chili gravy, then cooked in a ‘rasam’ style, meaning it’s cooked by itself in a pressure cooker. The red chili gravy includes tomatoes, onion, coconut, and red chilies.
25. Uszka
Uszka or vushka, meaning “little ears” due to their shape, are small dumplings from Poland, traditionally served on Christmas Eve.
The filling is primarily wild forest mushrooms, sometimes with minced meat, along with onion, bread crumbs, parsley, egg, and seasonings, encased in unleavened dough. Vegetarian uszka are often enjoyed with melted butter and chives, either as a snack or in soup.
26. Undhiyu
Undhiyu is an authentic Gujarati curry made with fresh vegetables. The name comes from the Gujarati word ‘undhu,’ meaning upside down, referring to its traditional cooking method in underground earthen pots, though now it’s often cooked in regular pots.
A seasonal dish, undhiyu incorporates whatever vegetables are in season. Variations exist across Gujarat, but it’s a creamy, rich vegetable dish, often served on special occasions like festivals and weddings.
27. Utica Greens
Utica greens originated in Italian restaurants in Utica, New York, in the 1980s, inspired by sautéed greens from Sicily and Southern Italy.
This dish typically includes hot peppers, escarole, cheese, bread crumbs, pecorino, chicken stock or broth, and prosciutto or other meats. Escarole is a key ingredient, making it a flavorful choice for those who enjoy greens and spicy food.
28. Umbricelli Pasta
Umbricelli pasta, similar to pici pasta, is from the Umbria region of Italy. It is a thick, hand-rolled spaghetti-shaped pasta.
Traditionally made without eggs, umbricelli pasta uses durum wheat flour and water. Its dense texture makes it quite filling and pairs well with rich sauces like tomato with mushrooms or truffle sauce. It can be a great substitute for spaghetti in pasta dishes.
29. Ukrainian Dinner Rolls
Ukrainian dinner rolls, or pampushky, are savory buns similar to garlic bread. Made from yeast dough and brushed with garlic sauce, they are a flavorful side.
Baked to a golden color, these rolls are fluffy and airy inside with a crusty exterior. They are perfect with soups or main dishes, especially borsch. Making Ukrainian dinner rolls requires overnight proofing for the best texture.
30. Ukrainian Stuffed Cabbage (Ukrainian Holubtsi)
Stuffed cabbage is common in Eastern Europe and the Balkans, with Ukrainian cabbage rolls, or holubtsi, being a classic version.
Holubtsi means “little pigeons.” Traditional recipes often omit meat, making them a great side dish to richer, meatier meals. They are a comforting dish for cold weather, with fermented cabbage leaves wrapped around various fillings, often served with tomato sauce or sour cream. Holubtsi preparation is time-consuming but rewarding.
31. Usban
Usban is a traditional Tunisian sausage dish, featuring a stuffing of rice, lamb, chopped liver and heart, and herbs.
Varieties of usban exist, but common herbs and spices include cayenne pepper, turmeric, cinnamon, black pepper, dried mint, parsley, and dill. These are mixed with spring onions, tomato, rice, and vegetable oil, then stuffed into sheep’s intestine, boiled, and fried. Usban is usually served with rice or couscous.
32. Ugali
Ugali is a porridge made from maize or cassava flour, originating from East Africa and a staple in Kenya. It’s similar to polenta. Corn was introduced to Kenya in the 19th century and transformed into ugali, a nourishing staple.
Ugali is traditionally eaten without utensils. Small balls are formed by hand, with an indentation to scoop up stews. Ugali has a subtle popcorn-like flavor, enhanced by butter or salt.
33. Umami Burger
An umami burger is a hamburger designed to maximize the savory “umami” taste. Umami is one of the five basic tastes and is associated with glutamates.
Umami burgers use ingredients high in glutamates, such as soy sauce, Parmesan cheese, mushrooms, tomatoes, and caramelized onions. Meats like beef or pork are often chosen for their natural umami, sometimes enhanced with umami-rich sauces or marinades.
Snacks That Start With U
34. Urgelia Cheese
Urgelia cheese comes from the Catalan Pyrenees in northern Spain. Made from pasteurized cow’s milk, it’s produced in wheels with a yeast brine rind.
This cheese is cured briefly, resulting in an aromatic, creamy, and soft texture. Ivory or straw-colored, it has a robust, salty flavor, suitable for salads or paired with fruits and meats, often featured on cheese boards.
35. Urda Cheese
Urda cheese is a traditional whey cheese from the Balkans, possibly originating in Romania. It can be made from sheep, cow, or goat milk whey.
This is a low-fat, soft, granulated cheese, ideal for baking cheesecakes or enjoyed in salads.
36. Unpasteurized Cheese
Unpasteurized cheese is made from raw milk. The debate about whether it’s superior to pasteurized cheese is ongoing, often depending on personal preference.
Pasteurization, heating milk to kill harmful microorganisms, is skipped in unpasteurized cheese making. Instead, aging for at least 60 days is required to naturally prevent harmful bacteria. Raw milk cheese is known for more complex flavors and tender texture, but carries a risk of foodborne illness, especially for pregnant individuals.
37. Unni Appam
Unni appam is a popular snack in Kerala, India. They are small, round, sweet fritters made from rice, jaggery, banana, roasted coconut, ghee, cardamom, and sesame seeds.
Jackfruit can replace banana for a variation. These snacks are gluten-free and vegan, offering a sweet indulgence popular in India.
38. Ugadi Pachadi
Ugadi pachadi is a special festive food for Ugadi, New Year’s Day in Andhra Pradesh, Telangana, and Karnataka, India. It marks the start of the Hindu lunisolar calendar.
This dish uniquely combines six flavors: sweet, sour, salt, spice, bitter, and pungent, representing life’s mix of emotions. Flavors come from neem flowers, jaggery, pepper, coconut, raw mango, and salt, with optional additions like fried gram, cashews, raisins, and banana.
Desserts That Start With U
39. Utah Scone
Despite being called a “scone,” Utah scones are quite different from traditional scones. They are deep-fried bread pieces, not baked biscuits served with tea.
Utah scones are made from sweet yeast dough, buttermilk, and baking powder/soda. They are light, fluffy, but dry and crumbly. Toppings are flexible, from melted butter and honey or maple syrup to jam, marmalade, or peanut butter, often finished with powdered sugar.
40. U-No Bar
U-No is a truffle-type candy bar covered in milk chocolate, with almond bits inside. It comes in a silver foil wrapper and is reminiscent of a 3 Musketeers Bar but with a different texture.
While similar to a snack bar, U-No is a dessert bar, high in calories and sugar.
41. Upside Down Cake
Upside-down cake is defined by baking fruit under the batter, then serving it fruit-side up. Its origins are centuries old.
A perfect upside-down cake is soft and buttery with a caramelized brown sugar fruit topping. Pineapple is a common fruit, often enhanced with maraschino cherries for appearance. Easy to bake, it’s a versatile dessert.
42. Ube Halaya
Ube halaya, or purple yam jam, is a simple yet flavorful dessert for adventurous bakers. It’s made by slow-cooking ube with butter, coconut milk, sweetened condensed milk, and evaporated milk.
Ube halaya is used in baked goods, pastries, halo-halo, and ice cream. It has a gentle, milky, mellow taste and a creamy, starchy texture, with vegan versions available.
43. Ube Cake
Ube cake is another popular dessert using ube. Often similar to chiffon or sponge cakes, ube cakes can also be made as cupcakes, cheesecakes, and more.
The key ingredient is ube jam or halaya, though ube powder or extract can substitute. Ube jam makes the cake denser and softer, offering a sweet treat.
44. Ui Boov
Ui boov, meaning “shoe sole cake,” is a traditional Mongolian cake or deep-fried cookie baked for the Mongolian New Year, Tsagaan Sar. It’s more of a spiritual offering than just a dessert.
Ui boov looks like a pyramid of cross-hatch patterned fried cakes, symbolizing the Shambhala realm, topped with sugar cubes, aarul, and candies, holding social significance in Mongolian culture.
45. Unsweetened Chocolate
Unsweetened chocolate is a pure form of chocolate, made from 100% cacao nibs. It’s very bitter and used as an ingredient to add intense chocolate flavor to recipes.
Unsweetened chocolate is used in baked goods and desserts like chocolate cakes, brownies, and cookies, often requiring added sugar to balance its bitterness.
46. Ugly Pie
Ugly pie, popularized by the children’s book Ugly Pie, is a uniquely delicious sweet treat, especially popular during Thanksgiving.
Ugly pie is made with simple ingredients like Granny Smith apples, molasses, lemon juice, flour, cinnamon, nutmeg, sugar, brown sugar, dried cranberries, and walnuts, with a crust of flour, shortening, salt, and ice water.
47. Uunijuusto
Uunijuusto is a Finnish dessert made from cow’s colostrum, salt, butter, or margarine. Colostrum is the first milk from a cow after calving.
Uunijuusto, meaning “oven cheese,” is an egg-free, vegetarian dessert, also made in a Swedish version with eggs. It’s typically eaten with berries, especially cloudberries or jam, or with mehukeitto, a berry soup.
48. Ugli Pie
Ugli pie is a pie made from ugli fruit, offering a sweet and tangy alternative to apple pie.
Ugli pies are made with ugli fruit, crushed pineapples, mini marshmallows, milk, and whipped cream, with a crust of graham crackers, coconut cream wafers, and butter.
Drinks That Start With U
49. Umbuzada
Umbuzada is a traditional Brazilian fruit drink made from umbu fruit, also known as Brazilian plum or imbu. It’s a refreshing and sweet drink popular in Brazil.
Umbuzada is made by mashing or blending umbu fruits, mixing the pulp with water or milk and sugar. Variations may include mint. It’s served cold and used as a beverage or a base for Brazilian desserts.
50. Up To Date
The Up To Date is a sherry-based cocktail from the early 1900s, similar to a Manhattan.
It’s made with sherry, rye whiskey, Grand Marnier, and Angostura bitters, often garnished with a lemon peel, offering a sophisticated and flavorful drink.
51. Ulmer Maibock
Ulmer Maibock is a German beer brewed in Renchen, Germany. Maibock is a traditional German spring beer, released in May.
Maibock is a strong, pale lager, associated with springtime. Ulmer Maibock is known for balanced maltiness and hop bitterness, with a moderately sweet, malty flavor, a hint of hops, and a clean, crisp finish, and an aroma of malt, caramel, toffee, and breadiness.
