Xacoco, a traditional Peruvian dish from the Amazon, combines earthy and savory flavors with ingredients like fish, plantains, yucca, and regional spices.
Xacuti, a Goan curry with Portuguese influences, features meat, a blend of spices like coriander, cumin, cloves, and cinnamon, coconut, and sometimes cashew nuts or dried red chilies.
Xampinyons en Salsa, Spanish for “Mushrooms in Sauce,” is a tapas dish where mushrooms are cooked in a sauce often featuring garlic, onions, tomatoes, herbs, and spices.
Xanthan gum, a food additive, is a tasteless and odorless thickener used in gluten-free baking, salad dressings, sauces, and ice cream to improve texture and stability.
Xanthium strumarium, or cocklebur, is a plant with toxic seeds and a bitter, inedible fruit, historically used medicinally by some Native American tribes.
Xarel-lo, a white wine grape from Catalonia, Spain, contributes crisp acidity and citrusy notes to Cava, a Spanish sparkling wine.
Xarém, a Portuguese porridge from the Algarve, is made from cornmeal, water, and seasonings, often served with seafood or as a base for stews. It’s a hearty and slightly savory dish.
Xarque, dried and salted meat popular in Bolivia, is rehydrated and used as a flavor enhancer in soups, stews, and rice dishes.
Xavier steak, an American dish, features a steak topped with Worcestershire sauce, asparagus, Swiss cheese, and olive oil. Xavier soup, an Italian soup, often includes dumplings, chicken stock, cream, butter, parmesan cheese, and herbs, traditionally enjoyed on Saint Xavier’s Day.
Xerophyte refers to plants adapted to arid environments, with pineapple being a well-known example.
Xiaolongbao, or soup dumplings, from Shanghai, are steamed dumplings filled with pork and flavorful broth, often dipped in a vinegar and soy sauce mixture.
Xidoufen, a Yunnanese dish from China, is a spicy and sour rice noodle soup made with fermented soybeans, chilies, and vinegar, often enjoyed as street food.
Xilacayota squash, a mildly sweet and nutty winter squash from the Andes, is used in both savory and sweet dishes, including Mexican calabacitas and desserts.
Ximenia americana, a fruit from Central and South America, has a sweet and tart flavor similar to plums or apricots, used in jams and jellies.
Ximenia caffra, or wild plum, a tangy and tart fruit from Africa, is eaten fresh, dried, or used in jams, jellies, and beverages. Its seeds are sometimes used for oil.
Xingren Doufu, or Almond Tofu, a Chinese dessert, is a sweet, nutty, and gelatinous treat made from almond milk, sugar, and gelatin, often garnished with fruit.
Xinomavro, a red wine grape from Greece and Macedonia, produces a rich red wine considered by some to be among Greece’s best.
Xiphias, the Greek word for swordfish, denotes a firm, meaty fish with a mild, slightly sweet flavor, often grilled, broiled, or used in sushi.
Xnipec, a Yucatecan salsa from Mexico, combines habanero peppers, purple onions, and seasonings for an intensely spicy and tangy condiment.
XO sauce, a spicy seafood sauce from Hong Kong, blends chili peppers, dried scallops, ham, and garlic, often served with seafood dishes.
Xocolātl, the ancient Aztec and Mayan bitter chocolate drink, was made from roasted cacao beans, water, and spices like chili and vanilla.
Xoconostle cactus fruit, with a sour and tart flavor similar to green apples or limes, is used in Mexican sauces, salsas, preserves, and salads.
Xoi, Vietnamese sticky rice, is made from glutinous rice and can be sweet or savory, often topped with mung bean paste, coconut, meat, or fried shallots.
Xoi gac, Vietnamese red sticky rice, gets its color and mild sweetness from gac fruit, often served during festivals and celebrations.
Xouba, small sardines from the Atlantic and Mediterranean, are enjoyed grilled, fried, pickled, or canned in oil.
Xylaria mushrooms, found on decaying wood worldwide, have a mild to earthy flavor, sometimes with bitter or nutty notes.
Xylocarp refers to fruits with a hard, woody outer layer, like coconuts.
Xylocarpus granatum, or cannonball mangrove, has inedible seeds and a hard shell, but its timber is used for construction in coastal communities.
Xylitol, a sugar alcohol from birch trees or corn cobs, is a sugar substitute with a sweet taste and cooling sensation, used in sugar-free products and oral care.
