160 Foods That Start With A to Add to Your Diet

Are you looking to spice up your meals with something new? Exploring foods that start with A can open up a world of flavors and ingredients you might not have considered before. From the everyday apple to the less familiar acai berry, there’s a whole alphabet of options to discover.

This guide will take you through a variety of these foods, offering insights into their benefits and ways to incorporate them into your cooking. Dive in and expand your palate with some intriguing “A” foods!

Fruits That Start With A

Apple: A popular fruit with a sweet to tart taste, available in many varieties and used in everything from desserts to savory dishes.
Apricot: Small, golden orange fruits with a velvety skin and flesh that is not too juicy but definitely sweet and tart.
Avocado: Known for its creamy texture and rich, nutty flavor, commonly used in salads, spreads, and sushi rolls.
Acai Berry: A small, dark purple berry from the Amazon, known for its antioxidant properties, often used in smoothies and bowls.
Acerola: Also known as Barbados cherry, acerola is a bright red fruit known for its extremely high vitamin C content.
Ackee: A tropical fruit native to West Africa, popular in Jamaican cuisine, particularly known for being part of the dish ackee and saltfish.
Ambarella: Also known as the golden apple or June plum, this tropical tree fruit is crunchy and slightly sour, often eaten raw or made into a pickle.
American Persimmon: Native to the eastern United States, this fruit is sweet and highly astringent when unripe but deliciously honey-like when ripe.
African Cucumber: Also known as horned melon, it has horn-like spines and lime green jelly-like flesh with a taste similar to a cucumber but slightly sweeter.
Araza: A fruit from the Amazon rainforest, with a very acidic taste, often used in desserts and jams.
Asian Pear: Crisp, light in texture, and mildly sweet, the Asian pear is a common ingredient in both sweet and savory dishes.
Apple Pear: Also known as nashi pear, combining the shape and crispness of an apple with the taste and texture of a pear.
Abiu: This tropical fruit from the Amazon has translucent, sweet flesh that is often described as tasting like creme caramel.
Alligator Apple: Commonly found in the swamps of the southeastern U.S., this fruit is also known as pond apple.
Alpine Strawberry: A wild variety of strawberries, smaller and more aromatic than the cultivated versions, with a very sweet flavor.
Amazon Grape: Found in the Amazon region, these small grapes are used to make traditional juices and wines.
Atemoya: A hybrid of two other fruits, the sugar apple and the cherimoya, with a taste that resembles a combination of pineapple and vanilla.
Australian Finger Lime: Nicknamed the ‘caviar lime’, this fruit contains beads of tangy juice, used as a garnish for sushi or a flavoring for drinks.
Autumn Olive: Not a true olive, this berry has a high lycopene content and a tart flavor, making it great for jams and jellies.
Aprium: A hybrid fruit derived from crossing an apricot with a plum, known for its sweetness and dense texture.

Vegetables That Start With A

Artichoke: A thistle-like vegetable rich in fiber and antioxidants, often eaten steamed or grilled.
Arugula: A peppery, leafy green often used in salads, sandwiches, and as a garnish.
Asparagus: A spring vegetable known for its tender shoots, used in a variety of dishes from omelets to stir-fries.
Aubergine: Also known as eggplant, this versatile vegetable is used in many cuisines, particularly Mediterranean and Asian.
Acorn Squash: A type of winter squash with a sweet, nutty flavor, often roasted or made into soup.
Adzuki Beans: Small, red beans that are a staple in Asian cooking, often sweetened and used in desserts.
Amaranth Leaves: Leaves of the amaranth plant, eaten as greens in many cultures and known for their nutritious qualities.
Anaheim Pepper: A mild variety of chili pepper, often used in Mexican cuisine.
Anise: Although often considered a spice, anise plant leaves can be used in salads and the bulb is a flavorful addition to dishes.
Arracacha: A root vegetable from South America, similar to a cross between a carrot and celery root, used in stews and soups.
Arrowroot: A starch extracted from the roots of the arrowroot plant, used as a thickener in many recipes.
Ash Gourd: Also known as winter melon, used in Asian cooking to make soups and candies.
Asparagus Bean: Also known as yardlong bean, this vegetable is used extensively in Chinese and Southeast Asian cuisine.
Australian Finger Lime: A citrus fruit that is also classified as a vegetable because of its culinary uses, especially in garnishing and salads.
Avens: A root vegetable that’s similar to sunchoke or Jerusalem artichoke, not commonly found but used in traditional European cuisines.
Ahipa: A root vegetable from the Andes, somewhat similar in texture and taste to jicama.
Alpine Leek: A variety of leek that is smaller and more delicately flavored, used in gourmet cooking.
Agave: This plant is more commonly known for producing agave nectar and tequila but its leaves can be cooked and eaten.
Ajwain Leaves: Often used in Indian cuisine, these leaves have a flavor similar to thyme and are used in breads and pastries.
Alexanders: A biennial plant whose young shoots, leaves, and bulbs are edible, often used in salads or as a seasoning.

Meats and Proteins That Start with A

Anchovies: Small, salty fish often used as a flavoring in dishes like Caesar salad and pizza.
Antelope: A game meat known for its lean, tender qualities, commonly enjoyed in stews and roasts.
Alligator: A specialty meat popular in the Southern United States, known for its firm, white flesh that tastes similar to chicken and rabbit.
Abalone: A type of shellfish with a mild flavor and chewy texture, considered a delicacy in many cultures.
Arctic Char: A cold-water fish similar to salmon, but with a milder flavor, often grilled or baked.
Albacore Tuna: A species of tuna with light-colored flesh, valued for its mild flavor and firm texture, commonly used in canned products.
Anglerfish: Known for its firm, lobster-like flesh, anglerfish (or monkfish) is often referred to as “poor man’s lobster.”
Akawi Cheese: A type of white brine cheese originally from the Middle East, mild and slightly salty, often used in pastries.
Argentine Red Shrimp: Known for their sweet, lobster-like taste, these shrimp are larger and more flavorful than their Atlantic counterparts.
Asian Carp: An invasive species in North America, these fish are flaky and mild in flavor, suitable for various cooking methods.
Ayrshire Pork: A specific breed of pork known for its rich flavor and succulent fat content, prized in gourmet cooking.
Axolotl: Once a staple protein in ancient Mexico, this amphibian is rarely eaten today but was historically valued for its meat.
Aoudad Meat: A type of wild sheep from North Africa, its meat is gamey and similar to other wild sheep varieties.
Awassi Lamb: A breed of sheep from the Middle East known for its tender and flavorful meat, often used in traditional dishes.
Alaska Pollock: A commonly consumed white fish in the cod family, known for its mild flavor and flaky texture.
Anguilla Eel: Freshwater eels that are particularly popular in East Asian cuisine, often grilled or used in sushi.
Andouille Sausage: A spicy, smoked sausage made from pork, commonly used in Cajun cuisine.
Ant Eggs: Considered a delicacy in some cultures, particularly in Mexico, where they are known as “Mexican caviar.”
Amaranth Seed: Not a meat but a high-protein grain that can act as a protein source in vegetarian and vegan diets.
Animal Rennet: Derived from the stomachs of ruminant mammals, this enzyme is crucial in the production of many cheeses.

Dairy and Cheese Products That Start with A

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Asiago: An Italian cow’s milk cheese that comes in fresh and aged varieties, known for its smooth texture and nutty flavor.
American Cheese: A processed cheese known for its meltability and mild flavor, commonly used in sandwiches and burgers.
Anari Cheese: A fresh mild whey cheese from Cyprus, often used in pastries or eaten fresh.
Anejo Cheese: A Mexican cheese aged to achieve a firm texture and robust flavor, often grated over dishes.
Afuega’l Pitu: One of the oldest Spanish cheeses, known for its spicy and tangy flavor.
Ackawi: A Middle Eastern cheese made from cow or sheep milk, known for its smooth texture and mild salty taste.
Amish Butter Cheese: A buttery and slightly tangy cheese that originated in the Amish community.
Abbaye de Belloc: A French cheese made by the Benedictine monks of the Abbaye de Belloc, using sheep’s milk.
Ambert Cheese: Also known as Fourme d’Ambert, this French blue cheese is creamy with a mild mushroomy and earthy taste.
Appenzeller: A traditional Swiss cheese known for its nutty, spicy, and slightly fruity flavor.
Ardrahan Cheese: An Irish farmhouse cheese made from cow’s milk, known for its rich, pungent aroma and vegetable flavor.
Azeitao Cheese: A Portuguese sheep’s milk cheese, creamy and slightly acidic with a buttery texture.
Australian Feta: Made from cow’s milk in Australia, this feta is creamy and less salty than the traditional Greek version.
Aura Cheese: A blue cheese from Finland, noted for its sharp and slightly salty flavor.
Asadero Cheese: A Mexican cheese that melts well, commonly used in quesadillas and other melted cheese dishes.
Avalanche Cheese: A creamy goat cheese from the Colorado-based Avalanche Cheese Company.
Asiago Pressato: A younger, milder version of Asiago cheese, with a soft and creamy texture.
Ashdown Foresters’ Cheese: A semi-hard cheese from England, with a distinctive nutty taste.
Arzua-Ulloa Cheese: A soft, creamy Spanish cheese from Galicia, similar to a young Brie.
Almkase Cheese: A traditional Alpine cheese made from the milk of cows that graze on Alpine meadows.

Grains and Legumes That Start with A

Amaranth: A nutrient-rich grain known for its earthy, nutty flavor and high protein content, used in porridge, baking, and as a rice substitute.
Adzuki Beans: Small, reddish-brown legumes popular in Japanese and Chinese cuisine, often sweetened and used in desserts or served as a savory dish.
Anasazi Beans: Also known as cave beans, these are patterned legumes native to the southwestern United States, known for their sweet flavor and firm texture.
Arborio Rice: An Italian short-grain rice best known for its use in risotto, valued for its creamy texture and ability to absorb flavors.
Azuki Beans: Similar to adzuki beans, these are small red beans commonly used in East Asian cuisine, especially in sweet confections.
Abyssinian Hard Wheat: A type of wheat used for its hardiness and nutritional content, suitable for making breads and cereals.
African Rice (Oryza glaberrima): An ancient grain native to West Africa, less common than Asian rice varieties but known for its hardiness in local conditions.
Alfalfa Seeds: Primarily grown as fodder, alfalfa sprouts are used in salads, sandwiches, and health foods for their crisp texture and nutty flavor.
Awned Wheat: A wheat variety with long awns (bristles), used for traditional wheat products like breads and pastas.
Acha (Fonio): A small-grained ancient West African cereal that is highly nutritious and gluten-free, used in porridge, baking, and side dishes.
African Millet: Known for its drought resistance, it’s used in various dishes across Africa, similar in use to other millets.
Austrian Winter Peas: A cool-season legume used both as a cover crop and for human consumption, often in soups and stews.
Aromatic Rice: Includes varieties like jasmine and basmati, known for their fragrant, distinct flavors and used in a multitude of culinary dishes.
Asparagus Bean (Yardlong Bean): A legume that grows up to a yard in length, used in Asian cuisines, often stir-fried or steamed.
Apple Lima Beans: A variant of lima beans that is apple-shaped, used in similar fashion for its buttery texture and sweet flavor.
Argentine Peanuts: Cultivated primarily in Argentina, these peanuts are noted for their large size and high oil content, ideal for peanut butter and snacks.
Aztec Beans: A strikingly patterned bean that maintains its shape and texture well when cooked, excellent in soups and stews.
Andean Lupin (Tarwi): A legume native to the Andes, known for its high protein and oil content, traditionally eaten after soaking to remove bitterness.
Asian Black Beans: Used in Asian cuisine, these are fermented and processed into black bean paste, a popular ingredient in many dishes.
American Wild Rice: Not true rice but a grass seed, prized for its nutty flavor and high protein content, used in salads, soups, and side dishes.

Herbs and Spices That Start with A

Allspice: A spice that combines flavors reminiscent of cinnamon, nutmeg, and cloves. Used in both sweet and savory dishes.
Anise: Known for its flavor, which resembles licorice, fennel, and tarragon. Commonly used in baking and in making liqueurs.
Angelica: A herb used primarily in Nordic and Eastern European cuisines, noted for its sweet, celery-like flavor.
Asafoetida: A pungent spice used in Indian cooking, often as a substitute for onions and garlic.
Ajwain (Carom Seeds): Small seeds used in Indian and Middle Eastern cuisine, offering a flavor similar to thyme but stronger.
Aniseed: Similar to anise with a strong licorice-like flavor, used in a variety of global dishes and confections.
Annatto: Derived from the seeds of the achiote tree, used for flavoring and as a natural coloring agent in Latin American and Caribbean cooking.
African Blue Basil: A hybrid basil variety with a strong, clove-like flavor, used in cooking and as a decorative plant.
Aleppo Pepper: A moderately spicy chili pepper commonly used in Middle Eastern and Mediterranean cuisine.
Amchur (Mango Powder): A fruity spice powder made from dried unripe green mangoes, used primarily in Indian dishes to add sourness.
Avens: A perennial plant whose roots are used as a spice or flavoring agent in European cuisine.
Agastache (Anise Hyssop): A herb with a strong anise or licorice flavor that makes it popular in teas and for medicinal purposes.
Alkanet Root: Mainly used as a dye for its bright red color but historically used in Mediterranean cuisine as a spice.
Artemisia: Includes several bitter-aromatic herbs like wormwood, used in the production of spirits and wines.
Arrowroot: A starch obtained from the rhizomes of several tropical plants, used as a thickener in cooking.
African Bird’s Eye Chili (Peri-Peri): A hot chili pepper that is a key ingredient in Peri-Peri sauce, popular in African and Portuguese cuisine.
African Basil: Different from common basil varieties, it’s used in African cuisine for its robust flavor.
Agrimony: Historically used in herbal medicine, but also used as a culinary spice in teas and other beverages for its subtle, slightly bitter flavor.
Apple Mint: Known for its mild minty flavor with a hint of apple, used in teas, jellies, and as a garnish.
Achiote (Annatto Seeds): Used for flavoring and as a natural coloring in Latin American cuisine, offering a slight peppery taste with a hint of nutmeg.

Desserts and Sweets That Start with A

Apple Pie: A classic dessert featuring a sweet apple filling encased in a flaky pastry crust.
Almond Cake: A rich and moist cake made with ground almonds, often flavored with a hint of almond extract.
Angel Food Cake: A light, airy cake made with egg whites, sugar, and flour, known for its delicate texture.
Affogato: An Italian dessert consisting of a scoop of vanilla gelato or ice cream topped or “drowned” with a shot of hot espresso.
Anzac Biscuits: A sweet biscuit popular in Australia and New Zealand, made using oats, flour, coconut, sugar, butter, and golden syrup.
Apple Crisp: A dessert with a base of sliced apples covered with a crumbly topping made from butter, flour, and sugar.
Apricot Tart: A pastry tart filled with fresh or dried apricots, often glazed with apricot jam after baking.
Almond Brittle: A type of candy made from caramelized sugar and butter with almonds embedded into the mixture.
Açai Bowl: A Brazilian dish made from frozen and mashed açai palm fruit, typically served as a smoothie in a bowl or glass.
Arroz Con Leche: A Spanish rice pudding made with rice, milk, sugar, and cinnamon.
Amaretti: Small Italian cookies made from ground almonds, sugar, and egg whites, with a chewy texture.
Apple Fritters: Deep-fried apple slices coated in a sweet batter and dusted with powdered sugar.
Almond Joy: A popular American candy bar that combines coconut and whole almonds covered in milk chocolate.
Apfelstrudel (Apple Strudel): A traditional Viennese strudel pastry with an apple filling.
Alfajores: Latin American cookies filled with dulce de leche and often covered in powdered sugar or coconut flakes.
Aebleskiver: Danish pancake balls that are cooked in a special stovetop pan and often filled with fruit or jam.
Aletria: A Portuguese dessert made from thin pasta, milk, sugar, and cinnamon.
Amaretto Cheesecake: A cheesecake flavored with Amaretto liqueur, often topped with almond pieces.
Apple Turnovers: Pastry filled with a sweet apple mixture, folded into a triangle shape, and baked until golden.
Apple Cobbler: A baked dessert of apple filling topped with a biscuit or dumpling-like topping.

Beverages That Start with A

Apple Juice: A sweet drink made from the pressing of apples.
Apple Cider: A non-alcoholic beverage made from apples, similar to apple juice but often less filtered and more robust in flavor.
Absinthe: A highly alcoholic beverage made from wormwood, anise, and other herbs, known for its distinct green color.
Amaretto: An Italian sweet almond-flavored liqueur.
Ale: A type of beer brewed using a warm fermentation method, resulting in a sweet, full-bodied and fruity taste.
Aperol Spritz: A popular cocktail consisting of Aperol, Prosecco, and soda water.
Arnold Palmer: A non-alcoholic beverage that combines equal parts of tea and lemonade.
Aquavit: A distilled spirit from Scandinavia flavored with spices and herbs, primarily caraway or dill.
Aviation: A classic cocktail made with gin, maraschino liqueur, crème de violette, and lemon juice.
Americano: A coffee drink made by diluting an espresso with hot water, giving it a similar strength to, but different flavor from, traditionally brewed coffee.
Almond Milk: A non-dairy milk made from ground almonds and water, often sweetened or flavored.
Anisette: A sweet French liqueur flavored primarily with anise seeds.
Agua Fresca: A light non-alcoholic beverage made from fruit, sugar, and water, popular in Mexico and the United States.
Amazake: A traditional sweet, low- or non-alcoholic Japanese drink made from fermented rice.
Apfelwein: German cider, known as apple wine, made from fermented apple juice.
Apple Martini: Also known as an “Appletini,” a cocktail consisting of vodka and either apple juice, apple cider, or apple liqueur.
Adonis: A cocktail made with sherry, sweet vermouth, and orange bitters.
Alexander: A classic cocktail made from gin or brandy, cream, and creme de cacao.
Albariño: A variety of white wine grapes from Spain and Portugal, known for producing high-acid, aromatic wines.
Ayran: A cold yogurt beverage mixed with salt, popular throughout the Middle East and Central Asia.