Are you on a quest for foods that start with the enigmatic letter X? Whether it’s for a trivia night, a culinary challenge, or simply out of sheer curiosity, you’ve landed in the right place. This guide dives into 33 fascinating foods beginning with X, proving that even the rarest of letters has a place at the global table.
As you might expect, the realm of “X” foods is a unique corner of the culinary world. While not as common as foods starting with other letters, you’ll discover a surprising diversity, with many originating from corners of the globe like China and South America. Get ready to expand your food vocabulary and maybe even find your next adventurous dish!
Food Trivia: The Mystery of X-Mas
Before we embark on our X-food journey, let’s tackle a quick food trivia question: Why is Christmas sometimes referred to as X-Mas? (The answer awaits you at the end of our exploration!)
A Culinary List: 33 Foods Beginning With X
Prepare to be amazed by this curated list of 33 foods that proudly wear the letter “X” as their starting badge. From dishes to ingredients, get ready to explore flavors from around the world. Have you encountered them all?
1. Xacoco
Origin: Hailing from the heart of the Peruvian Amazon, Xacoco is a traditional dish deeply rooted in the culinary heritage of indigenous communities.
Taste and Use: Xacoco offers a taste of the Amazon rainforest, typically featuring earthy and savory notes. Recipes often incorporate local ingredients like fish, plantains, yucca, and regional spices. This creates a hearty and flavorful dish that embodies the unique flavors of the Amazon. It’s often prepared for special occasions, serving as a delicious celebration of cultural identity.
2. Xacuti
Origin: Xacuti is a rich and aromatic curry originating from Goa, India. Its culinary identity is a fascinating blend of Indian and Portuguese influences, reflecting Goa’s history as a Portuguese colony.
Taste and Use: Xacuti is celebrated for its complex flavor profile. Typically made with meat like chicken, crab, beef, or lamb, it’s infused with a medley of spices – think coriander, cumin, cloves, and cinnamon – alongside coconut and sometimes cashew nuts, onions, poppy seeds, or dried red chilies. The result is a creamy, subtly spicy curry with a distinctive nutty depth. Traditionally served with rice or bread, Xacuti is a beloved dish enjoyed by locals and visitors alike, often gracing special occasions and festive gatherings.
3. Xampinyons En Salsa
Origin: From Spain comes Xampinyons En Salsa, a classic tapas dish. Its name, meaning “Mushrooms in Sauce,” might sound similar to “chips and salsa,” but it’s a distinctly different and savory experience.
Taste and Uses: Xampinyons En Salsa features mushrooms (xampinyons) expertly cooked in a flavorful sauce. The specific sauce varies, but often includes garlic, onions, tomatoes, and aromatic herbs and spices. This combination creates a savory and umami-rich dish, highlighting the earthy notes of the mushrooms. Served as a tapas, or appetizer, in Spanish bars and restaurants, it’s a delightful plate for mushroom enthusiasts, where the sauce beautifully complements the mushrooms’ natural flavors.
4. Xanthan Gum
Origin: Xanthan gum isn’t a food itself, but a crucial food additive and thickening agent. Its discovery dates back to the 1960s in the United States, stemming from the fermentation of sugars by the Xanthomonas campestris bacterium.
Taste and Use: Xanthan gum is virtually flavorless and odorless, making it a versatile ingredient in the food industry. Its primary role is to enhance the texture and stability of various food products. Particularly vital in gluten-free baking, it mimics gluten’s properties in wheat-based recipes. You’ll also find it in salad dressings, sauces, ice cream, and processed foods, where it acts as a stabilizer, preventing ingredient separation and extending shelf life. Beyond food, it’s also used in personal care and pharmaceutical products for similar stabilizing and thickening effects.
5. Xanthium Strumarium
Origin: Xanthium strumarium, known as cocklebur or rough cocklebur, is a plant species producing small, spiky fruits. Native to North America, it has spread to regions like Australia, New Zealand, and South America, often considered an invasive weed. Its fruit is perhaps the most unusual entry on our X-foods list.
Taste and Uses: The seeds of Xanthium strumarium are toxic and not for consumption. The fruit itself is bitter and toxic, rendering it unsuitable for culinary use. Historically, some Native American tribes used it medicinally, but it’s not a common practice today. Mainly regarded as a weed in agriculture, its culinary applications are virtually non-existent.
6. Xarel-lo
Origin: Xarel-lo is a distinguished white wine grape variety, primarily cultivated in Catalonia, Spain. It’s a key component in producing Cava, the renowned Spanish sparkling wine, alongside Parellada and Macabeo grapes.
Taste and Uses: Xarel-lo grapes yield crisp wines characterized by good acidity and refreshing citrus notes. The precise taste can vary based on winemaking techniques, contributing to the diverse profiles of Cava wines.
7. Xarém
Origin: Xarém is a traditional porridge-like dish from Portugal, especially popular in the Algarve region in southern Portugal.
Taste and Uses: Xarém is made from cornmeal, water, and seasonings. Its flavor is hearty and subtly savory, though recipes vary. It’s often served as a side dish, complementing seafood like grilled fish or shellfish. However, it can also be a main course, sometimes flavored with garlic, herbs, and olive oil, or used as a base for stews and served with vegetables.
8. Xarque
Origin: Xarque is a type of dried meat popular in Bolivia and other South American countries.
Taste and Use: Xarque’s taste depends on the meat and preparation method. Typically salted and dried, it develops a concentrated, savory flavor, often quite salty. It’s primarily used as a flavoring agent in Bolivian cuisine, adding depth to soups, stews, and rice dishes. Before use, xarque is rehydrated and then incorporated into recipes to impart its distinct salty, meaty flavor.
9. Xavier Steak
Xavier steak is an American steak preparation, known for its rich toppings. It features a steak generously topped with Worcestershire sauce, asparagus spears, Swiss cheese, and olive oil. While often linked to St. Xavier, the origin of the name is debated. Regardless, it’s an innovative and flavorful way to enjoy a steak.
10. Xavier Soup
Xavier soup, an Italian classic, is believed to be named after Saint Francis Xavier, much like the steak. Often served on December 3rd, Saint Xavier’s Day, this soup typically features hand-rolled dumplings, chicken stock, cream, butter, Parmigiano-Reggiano, and aromatic herbs, creating a comforting and flavorful dish.
11. Xerophyte
Xerophyte isn’t a specific fruit, but a term for plants adapted to survive in water-scarce environments. We’re including it as it represents a category of drought-resistant fruits. The popular pineapple is a prime example of a xerophyte.
12 & 15. Xiaolongbao (Soup Dumplings)
Origin: Xiaolongbao, or soup dumplings, originated in the Jiangnan region of China, specifically Shanghai. They are a dim sum favorite and popular street food across China. While often called dumplings, they are distinct from wontons.
Taste and Uses: Xiaolongbao are delicate steamed dumplings filled with meat, usually pork, and a savory, flavorful broth. They have a thin, slightly chewy skin and are prized for their rich, savory, and umami-packed taste. Typically served as a snack or appetizer, they are often accompanied by a dipping sauce of black vinegar, soy sauce, and sometimes ginger. The unique eating experience involves carefully sipping the hot broth from inside before enjoying the rest of the dumpling.
13 & 16. Xidoufen
Origin: Xidoufen is a distinctive dish from the Yunnan province in southwestern China. It is a type of pea soup with bold flavors.
Taste and Uses: Xidoufen is crafted from boiled pea meal, combined with ginger, onion, chili flakes, garlic, and pepper oil. It boasts a bold, umami flavor profile, blending sourness and spiciness. Often garnished with peanuts, tofu, and vegetables, Xidoufen is a popular Yunnan street food, enjoyed by both locals and tourists for its unique and hearty taste.
14. Xia Mi
Origin: Xia mi refers to Chinese freshwater prawns, a type of seafood commonly used in Chinese cuisine, especially in regions with freshwater access.
Taste and Uses: Xia mi prawns are prized for their sweet and succulent flavor and firm texture. They offer a delicate, slightly briny taste, making them a sought-after ingredient in Chinese cooking. Versatile in dishes like stir-fries, soups, and seafood boils, they are often paired with a simple garlic and ginger sauce or integrated into more complex recipes like Cantonese prawn dumplings.
17. Xilacayota Squash
Origin: Xilacayota squash is native to the Andean region of South America, commonly grown throughout South and Central America, and parts of the southwestern United States. Uniquely, this winter squash is harvested in August, before full ripeness. All types of squash are native to the Americas, but this one has an unusual harvesting time.
Taste and Uses: Xilacayota squash offers a mildly sweet and nutty flavor, similar to butternut squash or pumpkin. Its tender flesh is versatile for both savory and sweet dishes. In Mexican cuisine, it’s used in dishes like calabacitas, soups, stews, and even desserts like empanadas. The seeds can also be roasted as a snack or garnish.
18. Ximenia Americana
Origin: Ximenia americana is believed to originate from Central or South America, with a long history of use by indigenous peoples. It’s now found in regions from Mexico to Brazil, the Caribbean, and parts of Florida.
Taste and Uses: The fruit of Ximenia americana is small, cherry-sized, and ripens to yellow or orange. Its taste is sweet and tart, reminiscent of plums or apricots, with juicy, slightly fibrous flesh and a single large seed. The skin can be tough. Eaten fresh, its sweet-tangy flavor is enjoyable raw. It’s also used in jams, jellies, and preserves.
19. Ximenia Caffra
Origin: Ximenia caffra, known as wild plum or hog plum, is native to Africa, including South Africa, Kenya, Tanzania, and Zimbabwe.
Taste and Uses: Ximenia caffra fruit has a tangy and tart flavor when ripe, like a sour plum, with taste varying by ripeness and region. Typically eaten fresh, dried, or made into jams, jellies, and traditional African drinks. In some cultures, the seeds are used to make cooking oil.
20. Xingren Doufu (Almond Tofu)
Origin: Xingren Doufu, or Almond Tofu, is a traditional Chinese dessert from ancient China, possibly from the Tang Dynasty (618-907 AD). This gelatin-style dessert of sugar, gelatin, and almond milk is common in Beijing.
Taste and Uses: Almond tofu has a delicate, sweet, and nutty flavor with a smooth, slightly gelatinous texture, softer than regular tofu. Served as dessert, it’s often garnished with syrup made from sugar and fruit juices, and sometimes topped with fruits like lychees or strawberries for added flavor and visual appeal.
21. Xinomavro
Origin: Xinomavro is a red wine grape primarily grown in Macedonia, Greece. Cultivation was limited to under 5,000 acres until 2010, but expanded to China in 2013, potentially increasing its global presence.
Taste: Xinomavro grapes produce a rich red wine, considered by some to be Greece’s finest, known for its complex flavor profile.
22. Xiphias (Swordfish)
Origin: Xiphias is the Greek word for swordfish (Xiphias gladius). Swordfish are found in warm and temperate oceans globally and are a staple in Mediterranean cuisine.
Taste and Uses: Swordfish has a firm, meaty texture and a mild, slightly sweet flavor, often compared to steak, making it excellent for grilling or broiling. Versatile in cooking, it can be grilled, pan-fried, broiled, or used in sushi and sashimi, pairing well with various seasonings and sauces.
23. Xnipec
Origin: Xnipec is a traditional salsa from the Yucatan region of Mexico, known for its intense heat from habanero peppers. It typically includes purple onions, salt, sometimes oregano, vinegar, bay leaves, and bitter orange juice.
Taste and Uses: Xnipec is known for its fiery, spicy, and tangy flavor. The habaneros deliver significant heat, balanced by the refreshing tang of lime juice and cilantro. Served as a condiment with Yucatecan dishes like cochinita pibil or panuchos, its heat and zest add a vibrant kick.
24. XO Sauce
Origin: XO sauce, a spicy seafood sauce from Hong Kong, is popular in southern Chinese regions like Guangdong. Named after XO cognac, it signifies its status as a luxury condiment.
Taste: XO sauce is intensely spicy and seafood-based, designed to enhance seafood dishes. It’s a complex blend of chili peppers, scallops, ham, and garlic, delivering a powerful flavor punch.
25. Xocolatl
Origin: Xocolātl, meaning “bitter water,” was a beverage of the ancient Aztecs and Mayans in Mesoamerica, predating modern chocolate. “Xocolatl” is the term for chocolate in both Mayan and Aztec languages.
Taste and Uses: Unlike today’s sweet chocolate, Xocolātl was bitter, made from roasted cacao beans, water, and sometimes spices like chili and vanilla. It was a ceremonial and everyday drink for the affluent in Aztec and Mayan cultures, considered a luxury item with cultural and ritual significance. Recipes to recreate authentic Xocolātl are readily available online for those interested in experiencing this ancient beverage.
26. Xoconostle Cactus Fruit
Origin: Xoconostle cactus fruit (Opuntia matudae) is native to Mexico and arid regions of North and Central America.
Taste and Uses: Xoconostle has a sour and tart taste, similar to a green apple or lime, with an intense tanginess. A versatile ingredient in Mexican cuisine, it’s used in sauces, salsas, and preserves, and can be eaten raw or in salads. It also has traditional medicinal uses.
27 & 28. Xoi (Sticky Rice)
Origin: Xoi is the Vietnamese term for sticky rice, a popular dish in Vietnamese cuisine. Xôi can be sweet or savory, made from glutinous rice and various ingredients.
Taste and Uses: Xoi has a subtly sweet and nutty flavor with a distinctive sticky texture from glutinous rice. Its versatility allows for sweet or savory preparations. Sweet versions are often topped with mung bean paste, coconut, or sesame seeds, while savory types include shredded chicken, sausage, or fried shallots. A common street food and breakfast item in Vietnam, it’s also enjoyed as lunch or dinner.
29. Xoi Gac (Red Sticky Rice)
Origin: Xoi gac, red sticky rice with baby jackfruit, is a traditional Vietnamese dish from northern Vietnam, especially popular for special occasions and festivals.
Taste: Xoi gac is visually striking with its vibrant red color, derived from gac fruit. The fruit imparts a mild, slightly sweet taste to the glutinous rice. Served at Vietnamese celebrations, it symbolizes good luck and prosperity, appreciated for both its cultural significance and unique flavor and color.
30. Xouba (Small Sardines)
Origin: Xouba are a variety of small sardines found in the Atlantic Ocean and Mediterranean Sea, particularly near Spain and Portugal.
Taste: Xouba have a strong, fishy flavor, often grilled, fried, or pickled, with taste varying by preparation. Young xoubas are also canned in oil for use in European cuisines.
31. Xylaria Mushrooms
Origin: Xylaria mushrooms are a diverse group of fungi found globally, typically growing on decaying wood in forested areas.
Taste: Xylaria mushrooms vary in taste by species, generally offering a mild to earthy flavor. Some may have slightly bitter or nutty notes. They are used in culinary applications, valued for their unique appearance and texture.
32. Xylocarp
Xylocarp is a botanical term for any fruit with a hard, woody outer layer. The coconut is a classic example of a xylocarp.
33. Xylocarpus Granatum
Origin: Xylocarpus granatum, or cannonball mangrove, grows in coastal regions of the Indian and western Pacific Oceans.
Taste and Uses: The fruit has a hard, woody shell, and its flesh is not typically eaten. It’s known for its large, inedible “cannonball” seeds. While the fruit isn’t consumed, the Xylocarpus granatum tree is valuable in coastal communities. Its durable, water-resistant timber is used for construction and boat-building, and it helps stabilize coastlines and prevent erosion. Not found in grocery stores!
34. Xylitol
Origin: Xylitol is a sugar alcohol derived from birch trees or corn cobs, discovered in the 19th century and used as a sugar substitute since the 1960s.
Taste and Uses: Xylitol tastes sweet, like table sugar, with a slightly cooling sensation. Used as a sugar substitute in sugar-free chewing gum, candies, baked goods, and syrups, it’s popular for those with diabetes or seeking reduced sugar intake due to its low glycemic index and dental benefits. It’s also used in oral care products.
That wraps up our exploration of foods starting with X! It’s a unique mix of culinary curiosities and exotic ingredients. For more food adventures, check out our articles on 129 Tropical Fruits and 40 Exotic Fruits. Happy cooking from Live Eat Learn!
Trivia Answer: The Mystery of X-Mas Solved
The “X” in X-Mas comes from the Greek letter Chi (Χ), the first letter of Χριστός (Christos), meaning “anointed” or “covered in oil,” which became “Christ” in English. “Mas” is from the Old English word “mass.” Hence, X-Mas!
