41 Foods that Start with E

41 Foods that Start with E

When it comes to foods that start with the letter E, eggs may be the first to come to mind. However, there are plenty of other foods beginning with E. They range from vegetables to salads, pastries, meat dishes, etc.

Most of these foods are simple to prepare, so you can have a fun variety in your meals. Some have more other everyday uses around the house, making them twice as important to get to know.

This article will give you details about foods beginning with E. And if you’re not an at-home cook, you’ll know what to order when exploring foreign cuisines!

41 Foods that Start with E

1. Eastern Teaberry

Eastern teaberry, Gaultheria procumbens, is also called the American wintergreen, the boxberry, or the checkerberry. It is native to northeastern North America.

Eastern teaberry is used to produce wintergreen oil, flavor teas, chewing gums, candies, and medicines. Crushed eastern teaberry leaves have a sweet aroma, filling your house with a lovely scent.

Teaberry can also be used to flavor ice cream, as well as for making a fine herbal tea.

2. Earthnut Pea

Earthnut pea, Lathyrus tuberosus, is a small climbing plant native to temperate regions of Europe and Asia.

The Earthnut pea has many uses. Previously, its flowers were used to produce perfume, and the tubers were cooked or roasted for human consumption. It was also used to make fermented beverages and bread. It is currently grown in parts of middle Europe for its aroma, appearance, and tuber taste.

The tubers are delicious and nutritious- they contain starch, proteins, sugar, and amino acids. Plus, the above ground biomass has twice the amount of recommended daily value of vitamin C and twice as much calcium as in cow milk.

3. Eclair

Eclair is a pastry adopted from French cuisine. It is made from choux dough and baked with a hollow center. After cooling, the hollow is filled with delicious cream, and the pastry is topped with flavored icing–often chocolate.

In French, “eclair” means flash of lightning, signifying that the pastry is eaten fast because it’s so scrumptious

4. Edamame

Edamame is a dish of soybeans which originated from East Asia.

The beans can be cooked by boiling, steaming, shallow-frying, or cooked in a microwave for a few minutes. They are prepared with moderate salt and can be added to stews, soups, noodles, salads, or simply eaten as a snack.

Edamame is available in the frozen section of various large supermarkets in the US. It is also served in most Chinese and Japanese restaurants.

5. Edible Jellyfish

Edible jellyfish are consumed in various east and southeast Asian countries. Due to its high perishability, it is usually processed by dehydrating it in a brine.

It can be used to prepare various dishes including noodles, vegetables, salads, sushi, and other foods.

Edible jellyfish are sources of multiple nutrients, including selenium, choline, iron, and collagen. Note that only a few jellyfish species are safe for human consumption.

6. Eelgrass

Eelgrass, Zostera sp., is a type of marine seagrass found in temperate zones. It has been a source of food for the Seri tribe living along the Sonora coast, Mexico. Eelgrass’ rhizomes and leaf bases are consumed fresh or dried into cakes and stored for winter use.

7. Eggs

Eggs have been a source of human food for thousands of years. The most widely used eggs across the globe are bird eggs, including chicken, duck, and goose eggs. Quail, ostrich, gull, guinea fowl, pheasant, and emu eggs are also used

Eggs are part of the most nutritious foods in the world containing plenty of vitamins, minerals, calories, proteins, and fats. They have different preparation methods, including frying, poaching, boiling, scorching, scrambling, pickling, or omelets.

Eggs are widely used in numerous types of dishes, and egg yolks are emulsifiers in various foods and thickeners in custards. Egg whites are also often used in desserts for meringues and other fluffy delicacies.

8. Eggplant

Eggplant, Solanum melongena, is a globally grown plant with many varieties. It has various shapes, sizes, and colors, but deep purple is the most common. Although they’re used as vegetables, eggplants are berries by botanical definition.

Eggplants originated from India, but are used in many cuisines around the world. They have various minerals, vitamins, and antioxidants. Eggplants’ capability to absorb oils and flavors increases their popularity in the culinary arts.

9. Einkorn

Einkorn wheat refers to both the wild Triticum boeoticum, and the domesticated wheat, T. monococcum. You can use it as a wheat flour substitute to make any dish: such as waffles, cakes, bread, pie, etc.

10. Eisbein

Eisbein is a German dish of cured and slightly boiled ham hock. In some areas, eisbein is roasted or smoked. The dish can be served with mashed potatoes or mustard. You can also add some apple purée to enhance its taste.

11. Elderberry

There are roughly 30 types of elder plants grown across the globe. However, the European elderberry/black elder, Sambucus nigra, is the most common. The berries come in clusters of small blue-black, black, or red berries.

Elderberries are loaded with vitamins and antioxidants known as anthocyanins. Elderberries are considered to help boost your immune system, lessen stress, tame inflammation, and protect your heart.

The anthocyanins give elderberry juice its deep blue-purple color, making elderberries suitable colorants for various products.

For centuries, elderberries have been used in traditional medicine to treat flu, minor skin conditions, hay fever, and headaches. Despite their health and nutritional benefits, uncooked elderberries and other parts of the plant are poisonous – they may cause cyanide toxicity.

Elderberries are also used in wine, jam, and body lotions.

12. Elderflower Cordial

Elderflower cordial is a soft drink made from a solution of water, refined sugar, and flowers of the European elder. If you want to make a well-flavored cordial, pick the freshest flowers you can find before the day gets too hot.

13. Elecampane

Elecampane, Inula helenium, is an herb native to parts of Europe and Asia. It was traditionally used to treat digestive issues, strengthen sight, soothe inflammation, clear respiratory blockages, and other ailments.

Today, elecampane can be used in tea, foods, and beverages for its flavor, and in beauty products for its fragrance.

14. Elenski But

Elenski but- refers to dry salted ham prepared in Elena town, northern Bulgaria, and is popular throughout the country. It is made by cutting fresh pork leg and curing it over a bed of salt before putting it in a wooden cask made of oak.

The delicacy remains in salt for 40 days after which it is air dried. It has a specific taste and you can consume it raw or lightly baked when it’s ready. A little Bulgarian red wine or beer is a perfect companion.

Elenski but- can be preserved for several years, and you can get it in nearly all restaurants in Elena.

15. Elephant Garlic

Elephant garlic, Allium ampeloprasum var. Ampeloprasum is a plant with broad flat leaves, pink or purple flowers, and bulbs weighing as much as 500g.

It has a mild, sweet flavor different from garlic and onion. Its large cloves are easy to peel – you can eat them raw, roasted, or cut them into salads. You can also steam or boil elephant garlic as a vegetable, cook it like an onion in soup, or bake it in the oven. You can slice young leaves into salads or use them as a garnish.

Elephant garlic is loaded with vitamins A, C, and E. It contains antioxidants found in garlic and onions.

You can use elephant garlic as an ornamental plant to repel pests, like aphids.

16. Elephant Foot Yarn

Elephant foot yarn, Amorphophallus paeoniifolius, is used as food in areas of Asia where it is grown. It is cooked and mashed, fried, or added to curries in India and is rarely used to make chips. Some people cook leaves and stems and consume them as green vegetables. Other countries have different ways of preparing and eating it.

Elephant foot yarn is also widely used in Indian medicine, alongside Ayurveda, Siddha, and Unani. The corm is used to treat various ailments, and the tuber to treat piles.

17. Elote

Elote is grilled Mexican street corn. It is made from grilled corn on the cob covered with mayonnaise, chili powder, fresh lime juice, cotija cheese, cilantro, and salt.

This tasty dish is an awesome side dish for any Mexican meal in the summer. It is cheap, easy to prepare, and popularly sold by street vendors. You can enjoy it on a wooden skewer or use your fingers for fun.

18. Embutido

Embutido is a meatloaf prepared the Philippine way. It is prepared by mixing breadcrumbs, ground pork, hard-boiled eggs, raisins, carrots, onions, salt, tomato sauce, and pepper. The meat mixture is wrapped with aluminum foil and steamed but can also be baked.  

19. Emmer

Emmer wheat, or hulled wheat is found in mountainous areas of Europe and Asia. It originated in the middle east, between Israel and Iran, and in southeastern Turkey.

Emmer is used as human food and animal feed in various countries. It is used in baked products such as bread and other products such as pasta.

20. Empal Gepuk

Empal gepuk is an Indonesian spicy fried beef dish. The beef is cut from the shank and boiled. Spices such as shallot, chili pepper, coriander, palm sugar, garlic, and salt are grounded. The meat is then cooked with spices, some coconut milk, and turmeric water until the stock evaporates.

After frying the meat in coconut oil, it is served with steamed rice, providing a nice base for the sweet and spicy beef.

21. Empalme

Empalme is a Mexican dish of two corn tortillas with a layer of different ingredients between them, forming a sandwich. The components placed between the two tortillas include refried beans, pork lard, and salsa.

22. Empanadas

Empanadas are crescent-shaped pastries of Spanish cuisine. Components such as meat, cheese, vegetables, tomato, shellfish, pork, tuna, or other ingredients are placed onto the flattened dough. The dough is then folded and baked or fried. The ingredients vary from one country to another, wherever it is made.

23. Emu Apple

Emu apple is a common name for three different plant species.

Konzea pomifera, native cranberries, are small, red, hard, rounded fruits with a bitter and sour taste. They are common in southern Canada and the northern United States. Cranberries are rich in antioxidants, especially phenolics and anthocyanins. They have anti-cancer and anti-inflammatory properties.

Owenia acidula is a small to medium-sized tree native to Australia. It has brown twigs that produce milky sap when broken. The fruit is purplish-red with pale speckles on its ends and a large stone-like seed.

The fruits have a sour taste and are packed with antioxidants. They are considered skin superfoods and are mostly used in skin products. In the past, they were used to cure coughs, colds, headaches, and wounds.

Owenia vernicosa is a short tree with an orange-gray bark and deep red fruits.

24. Emu Berry

Emu berry is a fruit from a shrub species known as Grewia retusifolia. The shrub’s common names include dysentery bush, turkey bush, dog’s balls, emu-berry, and diddle-diddle. It is prevalent in Eastern and Northern Western Australia.

The fruit is small, two-lobed, seeded, berry-like, and sweet with a fibrous acidic pulp. It is loaded with calcium, iron, vitamin C, sodium, and dietary fiber. You can boil the fruits for a refreshing drink and use crushed leaves to relieve toothaches.

Since ancient times, native Australians have used the roots and leaves of the emu-berry plant to treat various conditions, including: Diarrhea, boils, headaches, infected sores, flu, fatigue, and scabies.

25. Enchiladas

Enchiladas originated from Mexican cuisine. It is a rolled maize tortilla filled with various ingredients such as meats, beans, potatoes, cheese, vegetables, or combinations. The most common element is chicken or beef. It is then covered with savory sauces, including cheese-based and chili-based sauces, and baked.

26. Endive

Endive is a leafy vegetable of the family chicory. You can eat it raw or cooked. When raw, endives are crispy and bitter, making them suitable for salads. You can cook endives through grilling, braising, or roasting.

Endives are rich in calcium, folate, vitamins A, C, E, & K, potassium, and fiber. They also contain polysaccharides known as inulins which stimulate appetite and aid in digestion. Endives are low in sodium, sugar, and fat making them one of the healthiest vegetables.

27. Engkala

Engkala, Litsea garciae, is believed to have originated in the Philippines. It is native to most Southeast Asian countries.

The fruit is often soaked in hot water for five minutes until the pink color turns white. You can then squeeze its sides to release the edible white center, sprinkle it with salt, and enjoy. The fruit has a mild and milky taste, and you can serve it with steamed rice.

The fruits are high in antioxidants and exhibit antibacterial properties. Oil extracted from the seeds can be used for candles and soap ingredients.

Other parts of the engkala plant have various medicinal properties, including treatment of boils, muscular pains, curing skin diseases, and preparing antidotes for snakebites.

28. English Muffin

An English muffin is a common part of breakfast in Australia, New Zealand, and North America, usually accompanied by savory or sweet toppings. Such toppings include sausage, eggs, bacon, cheese, fruit juice, or honey.

English muffins are available in many varieties such as cinnamon raisins, whole wheat, apple cinnamon, cranberry, and multigrain.

29. Entremeada

Entremeada is a piece of grilled pork in Portuguese cuisine. A piece is cut from the side or belly and thinly sliced. The slices are evenly sprinkled with salt and grilled on an open flame or a grill.

When ready, you can cut the meat into small pieces, squeeze fresh lemon over it and serve/enjoy. You can also incorporate various accompaniments such as garlic, black pepper/pepper sauce, soy sauce, beer, or wine.

30. Entomatada

A Mexican dish, entomatada, is simply an enchilada that is covered in a tomato-based sauce, unlike enchilada’s chili-based sauce. The tortilla can be filled with various ingredients, including cheese, beef, chicken, or beans.

31. Eomandu

Eomandu is fish filet dumplings common in Korean royal court cuisine. It is prepared by wrapping a piece of thinly sliced white fish filet around vegetables, minced meat, and spices. The dumplings’ edges are trimmed to create half-moon shapes, coated with starch, and steamed.

The white fish filet used includes sea bream, croaker, flatfish, or gray mullet. The unique, light, and sweet dumplings are enjoyed on special occasions.

32. Epazote

Epazote is an annual or perennial aromatic herb native to central and South America and southern Mexico.

It is used as herbal tea and a leafy vegetable to reduce bloating when eating black beans. It is also an accompaniment to stews and rustic meals made with mushrooms or corn. Epazote is excellent for flavoring other Mexican dishes and can also be used in soups or as an herb in fried white rice.

33. Escabeche

Escabeche refers to various dishes in Latin America, Portuguese, Filipino, and Spanish cuisines. It is made of marinated fish, meat, or vegetables and cooked in vinegar. The dish has a combination of sweet and sour tastes.

34. Escamoles

Escamoles, also known as Mexican caviar, are a unique treat in Mexico. They are edible ant larvae and ant pupae, especially the velvety tree ant. They are usually fried with onions, chili, and butter.

Escamoles have a buttery and nutty taste. Traditionally, they are served with tortillas and guacamole. They can also be incorporated into tacos or omelets.

Escamoles are costly due to their difficult acquisition and short egg production period between February and April.

35. Esgarrat

Esgarrat, or esgarraet, is a common dish of the Valencian cuisine. It is made of codfish, garlic, red pepper, and oil, but some variants may include olives. The red peppers and the fish are ripped in stripes, and the ready esgarrat dish is soaked in bread. The dish is healthy and simple to prepare.

36. Espetada

Espetada, or espetinho, is a traditional Portuguese dish cooked on skewers. Tender meat is cut into cubes, seasoned with salt, garlic, pepper, and bay leaves. It is then placed on skewers with pieces of onions and pepper between the meat and grilled over non-resinous wood.

37. Espresso

Espresso can refer to a coffee brewing method, as well as the coffee beverage resulting from the method.

Espresso is an Italian coffee brewing method where hot water (190℉) is forced through finely-ground coffee beans at high pressure. The method is most common in southern Europe and parts of eastern Europe.

Espresso is a coffee beverage that is thicker and creamier than typical coffee. Due to the pressurized brewing process, its flavors and chemicals are very concentrated, and so it’s served in small shots.

Espresso can be enjoyed in its state or used to make various drinks including cappuccino, caffe americano, caffe latte, etc.

The level of acidity in espresso depends on the bean origin and roasting method. Although espresso has higher caffeine content, it is served in small quantities to give less caffeine than a standard cup of coffee.

38. Esqueixada

Esqueixada is a perfect Catalan salad. It is made of raw, salt-cured, and dried cod as the main ingredient. Esqueixar means to tear or shred; thus, the cod is hand-shredded, not chopped. Various recipes add varying components such as onion, tomatoes, bell peppers, eggplants, vinegar, olives, boiled eggs, etc.

Esqueixada and other Spanish salads are common in summer and are usually served before the main dish.

39. Etrog

Etrog is a yellow citron, Citrus medica, is one of the four plant species used during Jewish Sukkot celebrations. After Sukkot, the fruit’s thick peel is brine-cured, candied, and sold as confections in some places.

40. Étouffée

Étouffée is a shellfish dish in Cajun and Creole cuisine of southeastern Louisiana. It is a shellfish dish simmered in flour-and-oil roux and served with rice. Other étouffée ingredients include onions, celery, green pepper, and Cajun or Creole seasonings.

41. European Dewberry

European dewberry, Rubus caesius, is a Eurasian dewberry species widely distributed across Europe and Asia. It is also found in dispersed areas in Canada, the United States, and Argentina.

Dewberry fruits can be eaten raw, made into preservatives, or baked into pies. Each fruit is a bluish-black cluster of one-seed drupelets.

The dewberries are low in calories but contain zinc, magnesium, copper, and vitamins A and C. Traditionally, dewberry fruits, roots, and leaves were used as herbal remedies for various conditions.

Dewberries have many culinary uses. You can dry the leaves to substitute tea. And since they have a stronger flavor than blackcurrants, dewberries are suitable for flavoring various products. The fruits can also make jellies, dewberry syrup, etc.