From soba noodles to swiss cheese, here are 30 different foods that start with S.
I don’t know about you, but I’m a bit of a foodie. I love to try new foods, restaurants, and recipes. And sometimes they list things that I’ve never heard of before.
So I decided the best way to learn more foods was to alphabetize it! So today I did my research on the letter S – fruits, veggies, foods, and beverages that start with the letter S.
There are some that are familiar like salad, and some that are foreign like schnitzel. So let’s dive in. Here are thirty foods that start with S.
Saffron is an expensive spice, one of the most precious in the world. It’s believed to be from Greece originally and looks sort of like red strings.
Saffron tastes like nothing else. It is aromatic, fragrant, and one of a kind. One of those things you just have to try to really know.
Sage, on the other hand, is a much more common spice. It’s an herb with grayish, greenish leaves.
It’s a member of the mint family and native to the Mediterranean. It has a slightly peppery flavor and is a common ingredient in Thanksgiving stuffing.
Sake is a Japanese alcohol made from fermenting rice. It can be served hot or cold, depending on the type, and is always served in small carafes and drunk out of small porcelain cups. I love a good sake with my sushi!
A salad can be just about anything. Any mixture of fresh fruits and veggies, and sometimes even grain.
I love a good fruit salad featuring berries, pears, and melons. And a classic Caesar salad always hits the spot.
Salmon is that sweet, tender, pink fish. It’s a freshwater fish mostly native to the Northwest. It’s one that many people like because it’s not too fishy, plus it’s chock full of omega-3 fatty acids.
In Spanish, ‘salsa’ simply means sauce. But in America it’s used to refer to a spicy tomato and chili pepper mixture that is used as a condiment in Mexican, Texan, and South American foods.
It can be served hot or cold, mild or spicy – it all depends on how much your taste buds can handle.
Sardines are small, oily fish from the Herring family. They are usually served in cans, but fresh ones can be grilled, pickled, or smoked. Some folks even put them on pizza!
Sausage is a ground meat product that can be made from pork, poultry, or beef. It is ground, stuffed into tubes with seasoning and fillers, and then you can bake it, grill it, or put it on your pasta or pizza.
Scallops are a type of mollusk. They are round, disk-like, and are delicate in taste and texture. They are sweet and not too briny. I love a seared scallop with a creamy sauce. Yum!
Schnitzel is a thin slice of fried meat. The name comes from the German word for ‘slice’, but it is eaten in different variations around the world.
Italian milanesa, French escalope, and American chicken-fried steak are all technically schnitzel.
11. Sesame Seeds
Sesame is a flowering plant in Africa. It’s seeds are tiny but flavorful and are used for their rich, nutty flavor in cooking and to top bagels and buns.
In Japanese cuisine they are often sprinkled on sushi. The seeds are commonly used in Asian foods along with sesame oil for it’s tasty flavor as well.
The shallot is a type of onion. It’s smaller and has a more delicate flavor than regular onions. They are sweet, acidic, and a little sharp. But milder than onions.
In the grocery store, you generally find them alongside the onions and garlic. They’re often used in soups, salads, and even salad dressing.
Shrimp are those funny, long, tailed creatures; sort of like if a caterpillar could swim. They are delicious whether they are fried up and served with cocktail sauce, or grilled with some pasta. They have a nice crunch and just enough fishy flavor.
Hungry? Grab a Snickers. These handy candy bars are filled with nougat, peanuts, and caramel, all coated in chocolate.
If you are getting a little hangry, they are sure to bring your blood sugar back up! This tasty treat has a crunchy, sweet combination of textures that is oh so satisfying.
15. Snow Peas
Snow peas are those flat pods that you eat whole, rather than digging inside them for the little peas. They have a fresh, mild flavor, can be served cooked or raw, and often appear in Asian stir-fries or sauces.
Soba are thin wheat noodles used in Japanese cuisine. As opposed to udon which are thick noodles. Soba are served chilled with a sauce, or hot and turned into a noodle soup.
Speaking of soup. Soup can be creamy, brothy, chunky, or plain. Made with a wide mixture of meat, noodles, veggies, and creams.
A simple tomato soup is a classic with grilled cheese, while chicken noodle is the iconic soup for when you’re feeling a little under the weather. I always love a good tortilla soup, or a nice creamy broccoli cheddar.
Soy comes from beans and can be used as a replacement for dairy (soy milk) and a meat alternative too (tofu). It can also be fermented which turns it into soy sauce; that lovely, salty sauce used in Asian cuisine.
Spaghetti noodles are oh so long, round and thin. Cover these in a meaty marinara sauce and you have spaghetti!
It’s a traditional Americanized Italian food that that is rich, savory, and always satisfying.
20. Spaghetti Squash
Spaghetti squash is a big, oval-shaped, yellow-colored squash. It got its name because the inside can be pulled apart easily and looks just like noodles.
It is often used as a gluten-free pasta replacement, but it’s also delicious all by itself. Grill it up with some butter, salt, and pepper.
Spinach is a dark, leafy green that’s packed with vitamins and nutrients. It’s actually considered a superfood because of how healthy it is for us humans to consume.
It’s a great source of iron, protein, and Vitamin C, among many others. So get yourself a tasty spinach salad ASAP!
Squash are a type of gourd. They come in many varieties, colors, shapes, and sizes; from pumpkins to zucchini.
They all have a similar soft texture on the inside, but vary in flavor. Zucchini is much more mild flavored than pumpkin or butternut.
23. Star Fruit
Star fruit are a type of tropical fruit from Southeast Asia that are in the shape of, you guessed it, a star.
They have a sweet flavor with a sour undertone, and juicy, firm flesh reminiscent of a grape. Some folks describe the flavor as a mix of green grapes, oranges, and pears.
Steak is a cut of beef grilled to your liking. I personally think the best way is Medium Rare – seared on the outside, and pink but warm on the inside. You can get several different kinds of steak as well, and my favorite is a nice sirloin.
Strawberries are lovely little fruits that grow on bushes on the ground. They are red, sweet, and juicy. I just love the scent of fresh strawberries, not to mention biting into a perfect berry and having the juice drip down your chin. It is the epitome of summer.
Sultanas are golden raisins. They don’t change color as much as other grape varieties do in the drying process, and they also absorb liquids easier. They are smaller and slightly more sweet than raisins, but can be used the same way.
27. Sun-Dried Tomatoes
These are essentially tomatoes that are sliced and salted before being dried out in the sun. They are usually nice and sweet, and go great in Italian pastas or atop a delicious pizza.
Sushi is raw seafood combined in a rice roll with veggies, sauces, and sometimes even fruit.
A classic roll is a California Roll featuring simple ingredients, just crab and avocado. The rice is usually vinegared to help hold its shape in a roll, and some rolls are also held together by a strip of seaweed.
29. Sweet Potato
This is a large root vegetable that is pinkish orange in color and obviously sweeter than a regular potato.
You can use a sweet potato in all the same ways as the original – French fries, baked potatoes, mashed, etc. But since it’s sweet, you can also use it in desserts, like the sweet potato/marshmallow casserole you serve at Thanksgiving, or a sweet potato pie.
30. Swiss Cheese
Swiss Cheese is a pale yellow, medium-hard cheese that is full of little holes. It originated in Switzerland, which gives it its name.
The flavor is mild, sweet, and a little nutty. It’s savoury, but not sharp.
Fun fact: the larger the holes (or eyes as they are called in the cheese world) the stronger the flavor of the cheese!