40+ Foods That Start With V: An Alphabetical Listing

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Do you have favorite foods that starts with the letter V? If not, then this blog is for you. It will introduce you to foods from around the world that start with V and describe what they are and how they are prepared.

Foods that start with V
Foods that start with v  
Vada pavVelouté sauceVichyssoise
Valencia OrangeVelveetaVictoria Plums
Valencia Pride MangoVelvet AppleVictoria Sponge Cake
Velvet BeanVidalia Onions
Valerian RootVelvet beansVienna Sausage
Valor BeansVelvet PioppiniVienna sausages
VanillaVelvet ShankViking Potatoes
Vanilla beansVelvet TamarindVindaloo
Vanilla PersimmonVenisonVine Leaves
Variegated BananaVerdolagasVinegar
VegemiteVermicelliVoa Vanga Fruit
Vegetable oilVermont Beauty PearVoatsiperifery
VegetablesVermouthVoavanga Fruit
Vezena PiperkaVol-au-vent
Vomiting Russula
Vori Vori

We all love to eat. Food is a big part of our lives and who we are as people. It makes us feel good, it is comforting, and it can bring together large groups of people that otherwise might not speak the same language.

When you take into account how many different cultures there are in the world, this list could go on forever! Here are few foods that start with V for you to enjoy.

Foods that start with the letter V

1. Vada pav

Vada pav is a popular Indian vegetarian fast food, originating in the Indian state of Maharashtra. It consists of a deep fried potato patty, served in a bread roll. Vada Pav, like most other fast foods, can be eaten on the go. Vada Pav is a popular street food in Mumbai and served hot and fresh by vendors on footpaths, near railway stations and busy areas.

2. Valencia Orange

Valencia oranges are the most widely grown oranges in the world. They are sweet, seedless, and available in the winter time. Valencia oranges are grown primarily in Spain, and make up the bulk of the domestic California orange crop. Valencia oranges are commonly used in making marmalade and juice, and as a substitution for navel oranges.

3. Valencia Pride Mango

Valencia Pride Mango is a type of mango that was first discovered in the Valencia region of Spain. This kind of mango fruit was first found in the Dominican Republic in 1804, and then was found in India in 1848. It was brought to the United States years later in the 1900s. The Valencia Pride mango offers a wide variety of health benefits and is an amazing source of antioxidants. The mangoes are easy to peel and are a delicious snack that you can enjoy any time.

4. Valor Beans

Valor Beans is a small coffee company in the southwestern United States, and the owner is a coffee lover who wanted to share his passion for the drink with the world. The beans are sourced from South America, and they’re roasted in small batches to bring out their best qualities.

5. Vanilla

Vanilla is the world’s second-most expensive spice (behind saffron), and it has been used as flavoring for thousands of years. Ancient Mayans and Aztecs used vanilla in their foods and drinks as a type of chocolate, sweetened with honey and spiced with chile peppers. Today, vanilla is one of the most popular flavors in food, perfume, and other products.

6. Vanilla beans

Vanilla beans are the fruit of an orchid plant. The fruit is harvested when it is still immature, and then cured, usually in hot rooms, to allow it to dry. The curing process gives the beans their distinctive flavor. Vanilla beans are then sliced and packaged for sale. The most famous place to grow vanilla beans is in Madagascar, and indeed the majority of the world’s vanilla beans are grown there. Today, Vanilla beans are the second most expensive spice in the world, after saffron.

7. Vanilla Persimmon

A vanilla persimmon is a persimmon that has been dried and is often used as an ice cream or sorbet flavor. It is named after the vanilla bean, which is also dried. A vanilla persimmon is not actually a persimmon. The persimmon is a fruit that is in the same family as the cashew.

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8. Variegated Banana

Variegated bananas are fairly rare and are also known as spider or moti banana. It is a banana cultivar with a variegated skin of cream and yellow, resembling a spider’s web, or the markings of a zebra. As a result, it is often marketed under the name Zebra Banana. The flesh is white and the flavor is very similar to that of the common yellow Cavendish banana.

9. Vatapá

Vatapá, a Brazilian seafood stew, is a rich, creamy dish that combines the flavours of shrimp, coconut milk, and onion in a delicate tomato sauce. Since it’s difficult to find fresh coconut milk in supermarkets, this dish is often made with canned coconut milk instead, but the fresher option is preferable, since it adds a creamier consistency and richer flavour to the dish overall.

10. Veal

Veal is an umbrella term for meat from young calves. It is commonly used to refer to meat from male calves born by natural means.

11. Vegemite

Vegemite is a popular Australian sandwich spread made from leftover brewers’ yeast extract and vegetable extract. It’s a salty, bitter food paste that comes in a dark brown plastic jar. Vegemite is famous for its thick, dark, caramel-colored texture. Many Australians have been eating Vegemite for breakfast for decades. Vegemite is available in many other countries, but it is especially popular in Australia. Vegemite is popular in Australia because it is a convenient way to get a lot of protein, iron, and Vitamins B1, B2, and B3.

12. Velouté sauce

In cooking, a velouté sauce is a basic sauce made from a roux and a liquid. The liquid can be chicken broth, fish broth, milk, or even water. The most common and basic velouté sauce is made with chicken broth and butter, and is commonly used to make a cream sauce.

13. Velveeta

Velveeta is a processed cheese product made by Kraft Foods. It is sold in the form of a pure white, softer plastic tub. It is typically used as a cheese spread, but can be melted and used like any other cheese as well.

14. Velvet Apple

Velvet Apple is a variety of apple that is also know by many other names; Red Winter, and Red Setter are just a few. Velvet Apple is a cross between the Red Delicious apple and the York apple.

15. Velvet beans

The name velvet beans is derived from the appearance of the pods. In cooking, the young pods are often used as a green vegetable while the mature pods are prepared as a vegetable. When either is dried the seed coat breaks open and turns silky. The texture of the seeds inside the pods is similar to that of the seeds of a common bean.

16. Velvet Pioppini

The velvet pioppini is a variety of pear that is quickly gaining popularity in North America. It was accidentally discovered in Italy in the early 20th century, and has since been cultivated in California’s Central Valley and in the South. The pioppini’s skin is salmon-colored and smooth, sometimes with a rosy tinge, and the flesh is salmon-pink and juicy. The taste is excellent, with a sweetness and a hint of lemon. The pioppini is best eaten raw, but can also be used for preserves and in casseroles.

17. Velvet Shank

Velvet Shank is a preparation technique of cutting a sliver of meat from a beef shank or beef round. The beef shank is a cut of beef from the lower portion of the animal’s leg. It is the meaty area between the knee of the cow and the ankle, and is also known as the back of the leg or shin.

18. Velvet Tamarind

Tamarind is a fruit that has a tangy, sour taste and is used in many recipes. The tamarind  fruit is tan-colored, and usually sold in the form of a paste or a block. Tamarind is the most important ingredient of Worcestershire sauce, which is used in various recipes and marinades around the world. In Indian cuisine, tamarind is used as a souring agent.

19. Venison

Venison is a red meat commonly associated with hunting. It is made from deer, elk and other large wild animals. Venison technically refers only to meat from deer, but many people use it to refer to all game meat. For example, deer, elk, caribou and moose are all known as venison.

20. Verdolagas

Verdolagas (also known as Lamb’s Lettuce) are a traditional Mexican food that is a part of the same family as Swiss Chard and Spinach.

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21. Verjuice

Verjuice is an acidic juice made from unripe grapes. It’s the juice that forms in the process of making wine, but that’s not what you want for making cocktails. You need verjuice, which is sometimes called verjus, verjuice, or vergis juice.

22. Vermicelli

Vermicelli is a type of thin pasta. In the Middle East, it is called sikhye. It is a popular pasta in some countries, but it is not very popular in other countries. However, its variations have become a popular food throughout the world. It is one of the most frequently consumed foods in the Middle East, along with couscous, rice, and bread.

23. Vermont Beauty Pear

The Vermont Beauty pear is a variety of pear that is highly regarded for its extremely juicy, sweet, and flavorful flesh. What sets it apart from other varieties is that its flesh is not only edible, it can also be used in its entirety. The flesh of the Vermont Beauty pear is not only sweet and flavorful, but it is also thick and firm enough to be sliced and served as well as to replace apples in recipes that traditionally require them.

24. Vermouth

Vermouth is an alcoholic beverage that is a wine that is flavored with various herbs, roots, barks, and fruits. The base wine is usually a white wine, but it can also be made with a red wine.

25. Vetkoek

A traditional South African food called Vetkoek is a deep-fried corncake that can be served as a side dish or a dessert. Its name comes from the Afrikaans word for cake, and its origins date back to the arrival of European settlers in South Africa. Today, you’ll find Vetkoek served at events like birthdays and weddings, and the dessert is also a popular snack that’s sold at grocery stores, like Shoprite, throughout the country.

26. Vezena Piperka

Vezena Piperka is a traditional Bulgarian dessert served warm that goes well with almost any meal. It is made with only a few simple ingredients, the most important being the homemade yogurt.

27. Vichyssoise

Vichyssoise is a classic French chilled potato and leek soup that is typically flavored with creme fraiche, and garnished with chives or caviar. Vichyssoise is traditionally served cold, and can be made with chicken stock for a richer flavor.

28. Victoria Plums

They are available only in the summer months and you can eat them fresh, in jams, or dried. Victoria plums are very versatile; they can be used in a wide variety of desserts, whether fresh, dried, or frozen.

29. Victoria Sponge Cake

The Victoria sponge cake is a light fruit cake, and is named after Queen Victoria. It is made of two light sponges which are sandwiched together with buttercream or jam filling and covered in a thin layer of pink icing.

30. Vidalia Onions

Vidalia onions are a type of sweet onions that are grown in the state of Georgia. The exact characteristic that makes them sweet is unknown but it is speculated that it is a process of curing the onions after harvesting that makes them sweet.

31. Vienna Sausage

It’s true, Vienna sausages are a food that’s easy to make fun of. The meat-based snacks are often referred to as “hot dog in a can,” they’re the cheap eats of choice for college students and their taste is pretty hard to beat. But if you’re looking for a quick meal that doesn’t require a lot of ingredients, they’re one of the best options out there.

32. Viking Potatoes

Viking potatoes are the Scandinavian version of the classic mashed potatoes, created to appeal to hearty Viking appetites. The traditional ingredients are mashed potatoes, cream, butter, and milk. The potatoes for this dish are boiled until tender and then mashed while still hot. Butter, cream, and milk are added and the mixture is beaten until fluffy and smooth.

33. Vindaloo

Though popular in the UK, Vindaloo is not actually Indian. It is a Portuguese dish brought to Goa by the Portuguese during their reign in India. In Goa, it gained popularity and was enjoyed by locals. Over time, the dish was evolved into an Indian curry recipe that the locals called by the same name. A Vindaloo curry is known to be the hottest curry in the world.

34. Vine Leaves

Vine leaves and their wide variety of uses are one of the most interesting and important parts of our culinary heritage. Use them to wrap around rice and meat to make dolmas, use them as part of a vegetable dish to add freshness and flavor, use them to make a soup or stew. Vine leaves can also be used as a wrapper for fried meat or fish, and can be stuffed with rice, vegetables, or meat to make kibbeh.

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35. Vinegar

Vinegar is made by fermenting alcohol, usually from a mixture of ethanol and water. It is a solution consisting of about 5 to 20% acetic acid and water. Vinegar can be made with most types of alcohol, including wine, beer, and grain alcohol. Commonly, a mixture of different vinegars is used, even for table vinegar. Over time, vinegar can be used for many purposes, including cleaning and disinfecting.

36. Vitelotte

Vitelotte is a kind of vegetable in Japan that is similar to cauliflower. It has a different texture that cauliflower and is used in different ways, but they can both be used in a wide variety of dishes.

37. Vla

Vla is a local dessert from the Netherlands, made of cooked and sweetened fruit. Vla is a Dutch term for custard, but vla is not to be confused with the English custard. Vla is most often made from apples, plums or rhubarb. In the Netherlands, there is a lot of variation in the way vla is made. Vla is a generally a dish served in a bowl, and can be eaten as a snack or as dessert, served with whipped cream. Vla is often eaten during the winter months.

38. Voavanga Fruit

Perhaps the most famous fruit ever, the Voavanga Fruit is a very sweet fruit that grows in the Amazon Rainforest and is known for it’s healing powers. The fruits, which can grow up to the size of a football, have four distinct colors. The outer skin is yellow, the flesh is light pink, the inside is white and the seed is green.

39. Vodka

Vodka is a distilled beverage, typically from grains or potatoes, though some modern versions use fruits or molasses. In the vodka process, these are first milled into a mash, then fermented and distilled. These days, the most common use for vodka is in mixed drinks, though it can also be consumed on its own.

40. Vol-au-vent

A vol-au-vent is a small pastry shell used in baking, puff pastry, pastry dough, or choux pastry that is typically filled with savory or sweet fillings. The shell is made by creating small balls of puff pastry dough, which are then baked to create a hollow shell. The pastry is often served topped with a sauce or garnish of some kind, such as a sauce, a salad, a fruit compote, or a meat stuffing.

41. Vomiting Russula

Typically, Russula mushrooms are some of the best edible mushrooms in the forest, but one subspecies called Russula emetica is actually quite deadly. It is also known as the Vomiting Russula. Although the common name of the mushrooms might make them seem fairly obvious, the mushroom is best avoided.

42. Vori Vori

Vori-Vori is an impressively versatile Ethiopian dish with two main ingredients: injera ,flat bread made of teff flourand doro wat, spicy chicken stew. Vori-vori is considered a complete dish by itself, and is eaten with the right hand, not cutlery. The secret to eating this dish is to take a piece of injera, scoop a bit of doro wat, and roll the bread around it.

Final Thoughts

There are a lot of foods that start with the letter Z. We hope this list was useful and you tried some of the food too! Let us know if we missed any foods in our list by leaving a comment down below.

Foods that start with V

Foods That Start With V

Yield: 40
Prep Time: 6 minutes
Total Time: 6 minutes

Do you have favorite foods that starts with the letter V? If not, then this blog is for you. It will introduce you to foods from around the world that start with V and describe what they are and how they are prepared.


  • 1. Vada pav
  • 2. Valencia Orange
  • 3. Valencia Pride Mango
  • 4. Valor Beans
  • 5. Vanilla
  • 6. Vanilla beans
  • 7. Vanilla Persimmon
  • 8. Variegated Banana
  • 9. Vatapá
  • 10. Veal
  • 11. Vegemite
  • 12. Velouté sauce
  • 13. Velveeta
  • 14. Velvet Apple
  • 15. Velvet beans
  • 16. Velvet Pioppini
  • 17. Velvet Shank
  • 18. Velvet Tamarind
  • 19. Venison
  • 20. Verdolagas
  • 21. Verjuice
  • 22. Vermicelli
  • 23. Vermont Beauty Pear
  • 24. Vermouth
  • 25. Vetkoek
  • 26. Vezena Piperka
  • 27. Vichyssoise
  • 28. Victoria Plums
  • 29. Victoria Sponge Cake
  • 30. Vidalia Onions
  • 31. Vienna Sausage
  • 32. Viking Potatoes
  • 33. Vindaloo
  • 34. Vine Leaves
  • 35. Vinegar
  • 36. Vitelotte
  • 37. Vla
  • 38. Voavanga Fruit
  • 39. Vodka
  • 40. Vol-au-vent
  • 41. Vomiting Russula
  • 42. Vori Vori


    1. Pick any 3 familiar foods that start with V
    2. Choose any other 3 food items that are not that familiar to you.

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Foods by alphabet

Foods that start with AFoods that start with B
Foods that start with CFoods that start with D
Foods that start with EFoods that start with F
Foods that start with GFoods that start with H
Foods that start with IFoods that start with J
Foods that start with KFoods that start with L
Foods that start with MFoods that start with N
Foods that start with OFoods that start with P
Foods that start with QFoods that start with R
Foods that start with SFoods that start with T
Foods that start with UFoods that start with V
Foods that start with WFoods that start with X
Foods that start with YFoods that start with Z
Foods that start with V 3

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