119 Foods That Start With P
If you have ever sat down and wondered how many foods start with the letter P and not come up with much– look no further. If this is something that has never crossed your mind, you should still read on to learn more about different foods and meals from all over the world.
Below is a list of 119 foods that start with P – you never know when you might need to know this. Included in the list are not only foods but other edible substances such as plants and drinks.
119 Foods That Start With The Letter P
1. Paddy
Paddy is used to refer to rice which is still in the husk, which can either have been harvested or still be found in the field.
2. Paella
Paella is a Spanish rice dish, which originated from Valencia. The dish traditionally contains seafood, but it also contains meat and vegetables as well. Chorizo sausage is also commonly found in paella. The use of saffron in paella gives it a unique flavor and yellow color.
3. Pancake
A pancake is a flat cake that is usually thick and round. It is made from a batter that contains milk, egg, and butter. Pancakes are served on a hot surface and can be served plain or with different fillings. Most popularly, pancakes are served with syrup for breakfast. We also have a super fluffy pancake recipe if you’re interested in checking it out!
4. Pancetta
Pancetta is sometimes confused with bacon, but they are two different types of meat. Pancetta is a salumi that is made with pork belly meat and then salt-cured. It is often cooked to add extra flavor to dishes such as pasta and soups.
5. Pandowdy
A pandowdy is a spiced apple pudding that is baked in a deep dish and covered with a rich crust.
6. Panfish
A panfish is a game fish that does not outgrow the size of a standard frying pan, which can be cooked and eaten. While it refers to a specific fish, anglers also use the term to refer to any type of small fish they catch which will fit in a pan but is not big enough to be legal.
7. Panocha
Panocha is a pudding found in New Mexico and southern Colorado. It is made from ground sprouted wheat and piloncillo. This pudding is mainly eaten during lent.
8. Papaya
Papaya is a fruit with green skin and yellow flesh. It has a sweet taste and a creamy, butter-like texture. Ripe papayas are soft and melt in your mouth, but other varieties have a firmer flesh. Papayas are also known as pawpaws.
9. Paprika
Paprika is a ground spice that is made from certain dried red fruits from the capsicum annum family. These are usually sweeter varieties, such as chili peppers, but with milder flavors and a thinner flesh. Paprika adds a spicy and smoky flavor to many dishes.
10. Parfait
Parfait is a dessert that originated in France. To make parfait, cream, egg, sugar, and syrup are boiled together to form a custard-like puree. This is served in a parfait glass and can be flavored with different ingredients, such as jelly and fresh fruit.
11. Parmesan
Parmesan, or Parmigiano-Reggiano, is a hard, granular Italian cheese that is made from cow’s milk. Parmesan is aged between 12-36 months. Most commonly grated, parmesan is used to top many Italian dishes, such as pasta and sometimes pizza.
12. Parsley
Parsley is a flowering plant that is native to the central and eastern Mediterranean region. It is widely cultivated across the world as an herb and is used to add a fresh, mild flavor to many types of dishes.
13. Parsnip
A parsnip is a root vegetable that is closely related to parsley and a carrot. The long, tuberous root has a cream-colored flesh skin, and if left to mature in the ground, the taste of a parsnip becomes sweeter as winter-frost passes.
14. Partridge
A partridge is a small game bird similar to a pheasant. It has a slightly sweeter and gamier flavor than pheasant and has a strong enough taste to be paired with hearty flavors. If cooked right, the meat is delicate and tender.
15. Pasta
Pasta is a type of food made from a dough of wheat flour mixed with eggs or water. This dough is formed into sheets and other shapes and cooked in boiling water or by being baked. There are many types of pasta – spaghetti, ravioli, penne, tagliatelle, lasagna, etc, all of which can be served with a wide range of sauces.
16. Paste
Paste is a mixture that is used as a spread on bread, or a substance that can be used in different meals – such as fish paste or curry paste. It is a soft, moist substance that is made by mixing dry ingredients with a small amount of liquid.
17. Pastil
Pastil is a Filipino packed rice dish that is made with steamed rice which is wrapped in banana leaves. This could also contain shredded beef, chicken, or fish. It is a popular cheap breakfast meal.
18. Pastrami
Pastrami is a meat product that is typically made from beef brisket. There are other versions that can be made from lamb or turkey. The raw meat is brined, dried, and seasoned with certain herbs and spices. It is then smoked and steamed and sliced. Pastrami is commonly served on sandwiches.
19. Pastry
Pastry is a dough made from flour, fat, and water. It is used to make desserts, baked dishes, and pies. Pastry can either be savory or sweetened. Sweet pastries can contain fillings such as cream, jam, or fruit. Savory fillings can contain meat and vegetables, such as pies.
20. Pasty
A pasty is a baked pastry, which is commonly associated with the area of Cornwall, United Kingdom. The pastry is traditionally filled with beef skirt, swede, potato, and onion, but there are other variations found as well.
21. Páté
Páté is a paste that contains forcemeat, which usually contains liver and can contain other ground meat such as pork, fish, beef, and poultry, and other vegetables, herbs, spices, and brandy or wine.
22. Patty
A patty is a round, flattish serving of ground meat. Patties can also be made from legumes, grains, vegetables, or meat alternatives. Different types of patties are found in different cuisines around the world. The minced ingredients are compacted, shaped, and cooked in various ways.
23. Pattypan Squash
A pattypan squash is a variety of summer squash that is known for its small size. Pattypan squashes have a round, shallow shape with scalloped edges. The flavor of a pattypan squash tastes like zucchini and other squashes.
24. Pavlova
A pavlova is a meringue-based dessert that has a crisp crust and a light, soft inside. Pavlova is usually topped with fresh fruit and whipped cream. Pavlova is made with egg whites whipped into a foam with sugar added in, and then baked at a low temperature.
The difference between a meringue and a pavlova is that meringues are crisp on the outside and dry inside, whereas pavlovas are crisp on the outside but still soft and chewy inside.
25. Pea
A pea is a small spherical shaped seed of a pea-pod. While botanically peas are considered a fruit, they are a popular vegetable served in many kitchens. They can be boiled, fried, or added to soups and stews.
26. Peach
A peach is a round stone fruit that has a downy pink-yellow skin, and juicy yellow flesh. Peaches are sweet and juicy, and while they are popularly enjoyed fresh, they are also used to make jams, preserves, and desserts.
27. Peanut
Peanuts are legumes of a tropical plant found in South America. These are harvested, sometimes roasted and salted, and served as a snack. Peanuts are also used to make the very popular peanut butter that is served on toast and sandwiches in many homes!
28. Pear
A pear is a brownish and yellowish fruit that is narrow at the stalk and slightly wider towards the bottom. The flesh of a pear is gritty, but it has a mild, sweet flavor. Pears are eaten fresh and used to make desserts and preserves.
29. Pearmain
While originally a specific type of apple, pearmain now refers to a variety of apples that have red skins.
30. Pecan
Pecan is a smooth, brown nut that is similar to a walnut. Pecan nuts are popular in desserts, and there is even a pecan pie which highlights this delicious nut!
31. Pekoe
Pekoe is a superior grade of black tea, which is made from young leaves.
32. Pemmican
Pemmican is a pressed cake made with tallow, dried meat, and dried berries. It has a gentle taste of dried beef, with a sweetness from the berries, and a complex taste from the lard.
33. Penne
Penne is a type of pasta. It is cylindrical in shape, being small tubes of pasta. Penne is great to serve with a variety of sauces as the little tubes hold the sauces well.
34. Pesto
Pesto, traditionally known as pesto alla Genovese, is a sauce that is made from crushed garlic, pine nuts, coarse salt, basil leaves, and a hard cheese such as parmesan. These ingredients are all blended together with a healthy serving of olive oil.
35. Penuche
Penuche is a candy that is slightly similar to fudge. It is made using brown sugar, butter, and milk, with the flavoring of vanilla. Penuche is lighter than regular fudge. The candy is formed by the caramelization of brown sugar, which gives it a very caramel flavor.
36. Pepper
Peppers are known as bell peppers. They can be red, yellow, orange, green, white, or purple. They are a sweet pepper that do not have any heat. Most often they have a sweet taste, and can be enjoyed raw or sliced and chopped up and added to many dishes.
37. Peppercorn
Peppercorn, or black pepper, is a fruit from the flowering vine Piperaceae. The fruit is dried and used as a seasoning or spice. Black pepper is most commonly used to season dishes along with salt and can be used during or after cooking to add a hint of pepper-flavor.
38. Peppercorn Sauce
Peppercorn sauce is a cream sauce prepared with peppercorns. The peppercorns are added to the cream as it is reducing. Different peppercorns can be used, such as black, pink, and green.
39. Peppermint
Peppermint is an aromatic leave forming part of the mint family. It is popularly used as a flavoring in food and is also used as an essential oil to treat certain ailments.
40. Pepperoni
Pepperoni is an American variety of salami. It is made with a cured mixture of beef and pork, which is seasoned with paprika or sometimes chili pepper. Pepperoni is soft, bright red, and has a slightly smoky flavor. Sliced thinly, pepperoni is a popular topping for pizza in America!
41. Perch
Perch is a white fish that has a medium texture, and which can be either freshwater or from the ocean. As perch has a mild taste, it goes well with some breading, or simple ingredients such as lemon and garlic.
42. Periwinkle
Periwinkle is a small marine snail that can be eaten. They can be placed in boiling water with salt for a few minutes, and then removed and eaten by poking the meat out of the shell using a toothpick.
43. Pernod
Pernod is a liqueur that has a strong anise flavor. The licorice flavor of Pernod is often used in seafood dishes.
44. Persian Melon
Persian melons have a green skin and an orange flesh. These melons are elongated and unridged. They have a mildly sweet flavor, very similar to other melons.
45. Persimmon
A persimmon is an edible fruit that grows on a variety of trees. They have a very unique taste, with a silky, slippery texture. The taste of a persimmon can be compared to a mix of mango and sweet pepper. They are sweet, tangy, and rich at the same time.
46. Pfannkuchen
Pfannkuchen is the name used for pancakes in most parts of Germany. It can also refer to a lemon-flavored egg mixture that can be served with jam.
47. Pheasant
Pheasant is a game bird that is lower in fat than chicken and other meat. Wild pheasant is very lean and can turn out very dry if it is not cooked with care. If done right, pheasant can have a deliciously rich flavor and pairs well with many ingredients.
48. Phyllo
Phyllo is a thin, unleavened dough pastry used to make certain dishes such as baklava and other meals. The sheets of phyllo pastry are layered on top of each other and brushed with butter and oil, and then baked.
This results in a very thin and light pastry that can be served either savory or sweet!
49. Piccalilli
Piccalilli is a pickle, consisting of chopped vegetables, mustard, and hot spices. It is considered the British interpretation of Asian pickles. It is commonly used as a relish, but the recipes used to make piccalilli vary.
50. Pickerel
Pickerel is the name given to small fish in the Pike family. When cooked, pickerel have a sweet and mild flavor and are enjoyed by those who want to eat fish, but without that overwhelming fishy flavor.
It can be pan-fried or deep-fried with a breading.
51. Pickle
Pickling is a method of preserving fruit or vegetables using a brine. Most people know pickles as a pickled cucumber which are small cucumbers pickled in brine, vinegar, and other spices, and left to ferment for some time.
52. Pie
A pie is a baked dish which is made with a pastry dough that encases a filling which could be made with a wide variety of either sweet or savoring fillings. Sweet pies can contain fruits, nuts, or sweetened vegetables, and savory pies can contain meat, eggs, cheese, or vegetables.
53. Pie Plant
Pie plant is the early name used for rhubarb. Rhubarb can be used for pies, tarts, sauces, and is great to use in both sweet and savory dishes.
54. Pigeon Pea
The pigeon pea is a legume crop that is a very important crop in rural areas. It is a cheap crop that provides substance to many.
55. Pignoli
Pignoli is another name for pine nuts. These are the edible seeds of pines. While very small, pine nuts are used in many different cuisines around the world. They are quite expensive due to the time it requires to grow the nuts, and the extensive effort needed to harvest the seeds.
56. Pigswill
Pigswill is a wet feed which is used to feed pigs. It consists mostly of kitchen waste which has been mixed with water or milk.
57. Pigweed
Pigweed, also known as amaranth, is a wild and edible food. The plant has a red taproot and is mostly considered to be a weed. The leaves of pigweed are high in vitamin A, vitamin C, and iron and calcium.
58. Pike
Pike is a freshwater fish that has a distinctive flavor, with a rich, white textured meat. A whole pike is an impressive fish, with a glossy skin featuring dark-green and gold marbling.
It is a delicious fish if cooked right, but they do contain a large number of bones. One needs to prepare and debone pike carefully before cooking.
59. Pilaf
Pilaf, also commonly known as pilau, is a rice dish. The recipe involves cooking the rice in stock or broth, with the addition of spices, meat, and vegetables. Rice pilaf is sautéed with aromatics before being cooked to give the rice more flavor.
60. Pilchard
Pilchards are small, oily fish in the herring family. They are also known as sardines. They have a meaty, dense, and oily texture, and a noticeably fishy taste.
Tinned pilchards are quite salty, but their taste depends on how they are prepared.
61. Pimento
Pimento is a cherry pepper, which is a large, red, heart-shaped chili that measures up to 4-inches long and 3-inches wide. When immature, pimentos are green, but they turn a bright red as they mature. The flesh is sweet and succulent and tends to be more aromatic than the flesh of a red bell pepper.
62. Pineapple
The pineapple is a tropical fruit that has a distinctive shape and wonderfully sweet and tangy taste. The large fruit has spikes on the skin, which need to be cut away to expose the yellow flesh.
This fruit is indigenous to South America and has been cultivated for centuries.
63. Pinole
Pinole is a roasted, ground maize, which is mixed with a combination of cacao. The powder is then used as a nutrient-dense additive to make different foods such as baked goods, cereals, tortillas, and beverages.
64. Pinotage
Pinotage is a red wine grape that is cultivated in South Africa. It is a dry red wine that is a cross between pinot noir and cinsault. Pinotage has a dense color and has notes of plum sauce, tobacco, licorice, and blackberry.
65. Pippin
Pippin is a type of apple, which is part of the heirloom winter variety. These types of apples are popularly used to make apple pie and apple crumble.
66. Pierogi
A pierogi is a dumpling filled with either sweet or savory ingredients. The dumplings are made by wrapping unleavened dough around the filling and then cooking the pierogi in boiling water. They can then be pan-fried before being served.
67. Pistachio
Pistachios are members of the cashew family. The seeds produced by the small tree are then salted and sometimes roasted and enjoyed by many around the world. You can even find pistachio ice cream and other treats!
68. Pita
A pita is a type of yeast-leavened round flatbread that is made from wheat flour. These are common in Mediterranean and Middle East cooking and can either be served as a side to dishes or stuffed with meats or vegetables.
69. Pitaya
Pitaya or pitayaha are two names given to dragon fruit. With an incredibly exotic look with a bright pink exterior, the white flesh with small black seeds tastes like a cross between a pear and a kiwi. It is a tropical fruit native to Central America and Mexico.
70. Pizza
Pizza originated in Italy. It is a round, flattened base of leaved wheat-based dough that can be topped with a very wide variety of ingredients, but which is most commonly, or traditionally, topped with tomatoes and cheese.
The pizza and toppings are then baked at a high temperature, which should traditionally be in a wood-fired oven.
71. Plaice
Plaice is a popular fish to eat in Danish and North German cuisine. Most often, plaice is filleted, battered, and pan-fried. It can be served hot or cold and is often served as an open sandwich with lemon slices and remoulade. Fresh plaice is also delicious when oven-baked.
72. Plantain
Plantains are also known as cooking bananas. The fruit of plantain is generally used for cooking, and can also be eaten ripe or unripe. They are quite starchy and can be used to bulk up many dishes, or fried and enjoyed as it.
73. Plonk
Plonk is the name given to a cheap wine that has inferior quality. Sometimes plonk can be used in cooking, but it more commonly refers to low-quality wine.
74. Plum
A plum is a fruit that has a purple or reddish skin and which has a flat pitted stone on the inside. The flesh of a plum is juicy and delightfully sweet!
75. Plum Tomato
A plum tomato is a type of tomato that is grown to make sauces and for packing. These are usually oval in shape and have a higher solid content, which makes them ideal for processing.
76. Plumcot
Plumcots are a hybrid between plums and apricots. They are fast-growing in popularity due to their amazing flavor!
77. Praline
A praline is a form of confection that contains culinary nuts and sugar and sometimes cream. These treats are made by boiling nuts in water and then grinding the mixture and is often used to fill chocolates.
78. Prawns
Prawns are small aquatic crustaceans that can be prepared in many ways, and which are popular among many cuisines. Prawns can be fried, grilled, or added to pasta, curries, or other meals.
79. Pretzel
Pretzels are a type of baked pastry that is made from dough. This dough is shaped into a knot and then baked or fried and sprinkled with salt or sesame seeds.
80. Prickly Pear
A prickly pear, also known as cactus fruit, tastes like a mix between a strawberry and a raspberry. Depending on how ripe the prickly pear is, it can be syrupy sweet or just slightly sweet.
81. Profiterole
Also known as a cream puff, or a chou á la crème, a profiterole is a French choux pastry ball that traditionally has a moist filling of whipped cream, pastry cream or custard, and garnished with chocolate sauce or caramel.
82. Prosciutto
Prosciutto is an Italian meat that has been dry-cured. The meat is sliced very thin and served uncooked.
83. Prune
Prunes are a type of dried plum that are used to improve constipation and other blockages. They can be enjoyed dried or drank as prune juice.
84. Pruno
Pruno is a liquor that has been fermented to produce alcohol. This is usually made by inmates who are in prison!
85. Purloo
Purloo is a thick stew that is made from rice and chicken and sometimes small game. It is similar to jambalaya or paella but is popular in South Carolina.
86. Puree
Puree is food that has been pressed or blended down until it has a smooth texture. This is usually cooked foods such as vegetables, fruits, or legumes.
87. Punch
Punch is a general term referring to a wide range of drinks that can be alcoholic and non-alcoholic. These generally contain fruits or fruit juice. Most often, punch is served at parties in large bowls, and people use a large scoop to serve some up in a glass for themselves.
88. Poi
Poi is a staple food in Hawaii. It is made from the underground stem of taro and is made by mashing the cooked stem on a pounding board.
89. Polenta
Polenta is boiled cornmeal that can be served as a hot porridge, as a side to stews or main meals, or which can be left to cool and then solidify into a loaf which can be fried, baked, or grilled.
90. Pollock
Pollock forms part of the cod family. Many people prefer to eat Pollock, as it is a good source of lean protein while being low in saturated fat.
91. Polony
Polony is made up of mechanically recovered meat (MRM). It is also known as bologna and is made from pork. It is sliced and served as sandwich meat.
92. Poivrade
Sauce poivrade is a peppery sauce made in French cuisine. It is made with a cooked mirepoix which is thickened with flour and then moistened with some wine and vinegar. It is seasoned with pepper.
93. Pompano
Pompano is a marine fish that tastes similar to mahi-mahi, snapper, and mullet. It is considered a medium-flavor fish with a flesh that holds together while during all types of cooking.
94. Pond Apple
Pond apple is a fruit that grows on the Annona glabra tree. The fruit can be eaten, or it can be made into a jam. The seeds of a pond apple are not edible.
95. Pone
Pone is unleavened maize bread which is in the form of loaves or flat oval cakes. These were traditionally prepared by North American Indians, who prepared the bread with water and cooked them over hot ashes.
96. Pop
Pop is another name for soda or a sweet fizzy drink. It is available in many different flavors and colors!
97. Popcorn
Popcorn is made from corn kernels which expand and puff up when heated. It can be spiced and salted, or served sweet, and is a very popular snack.
98. Popover
A popover is a light roll which is made from an egg batter, similar to a Yorkshire pudding. This is usually cooked in muffin tins or proper popover pans, which have straight sides instead of angled sides.
99. Popsicle
Popsicles are ice pops made from either water or milk-based mixes. These are not whipped while freezing, so they freeze quite solid. They are frozen onto a stick and enjoyed on hot days!
100. Pop-Tarts
Pop-Tarts are a brand of pastries that can be prepared in the toaster. These have a sugary filling which is placed between two rectangular pastry crusts, which are most often frosted.
101. Pomelo
A pomelo is a citrus fruit, which is the largest citrus fruit of its family. It has a much thicker rind than grapefruit and tastes like a milder grapefruit. It does have some bitterness.
102. Pomegranate
Pomegranate is a fruit that contains lots of edible seeds. These are rich in fiber, minerals, and vitamins. They have a sweet-tart taste and are often used to flavor juice.
103. Pork
Pork is the name of the meat that comes from domesticated pigs. It is a very popular meat worldwide.
104. Porcupines
Porcupines are meat patties that are formed and then rolled in rice and simmered while covered in tomato sauce.
105. Porgy
Porgy is a great fish to cook with and to eat. It has a white tender meat with a large flake. The taste is mild and slightly sweet, similar to snapper.
106. Pork Chop
A pork chop is a loin cut taken perpendicular to the spine of a pig, and usually still has a rib or a part of a vertebra. These are unprocessed and leaner than some other cuts.
107. Porridge
Porridge is a food which is most commonly eaten as breakfast. It is made by boiling crushed or ground starchy plants or grain in water or milk and sweetened with sugar or honey.
108. Porter
Porter is a style of beer that was developed originally in London. It is a well-hopped dark beer due to the use of brown malt.
109. Porterhouse
Porterhouse is another name for a T-bone steak. It is a cut of meat taken from the short loin of beef. The steak includes a T-shaped lumbar vertebra. As porterhouse is cut from the rear end of the short loin, they contain some tenderloin steak.
110. Posset
Posset was originally a British hot drink that is made of curdled milk with wine or ale, which is then spiced. The drink is now made into a cream drink with sugar and citrus and is enjoyed cold.
111. Potage
Potage is a category of soups, porridges, or stews that contain meat, grains, vegetables, fruit, or a combination of all of these, boiled together with water or broth.
112. Potato
The potato is a root vegetable, which is a starchy tuber. Potatoes are consumed all over the world and can be used in so many ways – baked, as fries, as hashbrowns, mash and so much more.
113. Potato Bean
Potato beans are grown on a perennial vine and are edible beans. The vine also grows large edible tubers.
114. Poteen
Poteen is a traditional Irish whiskey which was originally distilled in small pots. It is typically made from potatoes.
115. Potherb
Potherb refers to any leafy green or vegetable that can be used in salads or in cooking.
116. Pot Pie
A pot pie is a meat pie that has a top pie crust, which is a flaky pastry. These can be made with a wide variety of fillings, such as poultry, beef, vegetables, or even seafood.
117. Pottage
Pottage is similar to potage, a soup made from boiling vegetables, grains, and meat or fish if they were available.
118. Poulet
Poulet is meat from chicken and is the most common type of poultry consumed around the world. Chicken is used in so many different cuisines all over the world.
119. Poulette
Poulette is a creamy, mushroom sauce with a tangy taste that is made for chicken and poultry dishes. Sautéed mushrooms are cooked with chopped parsley and lemon juice and a basic allemande sauce.
