Foods that start with V
When it comes to food, the letter V brings a delightful mix of variety, vitality, and value. From classic staples like vanilla, vinegar, and vegetables to international delights such as vermicelli, veal, and vindaloo, “V” foods are surprisingly plentiful.
Each one brings its own nutritional story and cultural flavor, whether it’s the creamy richness of Velveeta cheese, the refreshing sweetness of valencia oranges, or the deep umami of venison stew.
This list explores every “V” food group — fruits, vegetables, meats, seafood, dairy, nuts, legumes, spices, and more — arranged alphabetically for easy reading.
Source: Harvard T.H. Chan School of Public Health highlights the importance of varied plant-based and lean-protein foods — many of which begin with “V.”
Quick-Reference Table: Foods That Start With V
| Category | Foods That Start With V |
| Fruits | Valencia Orange 🍊, Velvet Apple 🍎, Voavanga (Spanish Tamarind) 🌰, Vanilla Bean |
| Vegetables | Vegetable Marrow, Velvet Bean, Vidalia Onion 🧅, Vine Leaves |
| Grains & Starches | Vermicelli, Vietnamese Rice Noodles, Varagu (Kodo Millet) |
| Legumes & Beans | Velvet Bean, Val Beans 🫘, Vegetable Peas |
| Nuts & Seeds | Valencia Peanut 🥜, Vanilla Seeds |
| Meats & Poultry | Veal 🥩, Venison, Vienna Sausage |
| Seafood | Vongole (Clams), Velvet Crab 🦀, Volga Fish |
| Dairy & Cheese | Velveeta 🧀, Vermont Cheddar, Vanilla Yogurt |
| Herbs & Spices | Vanilla, Vietnamese Basil, Vadouvan Curry 🌶️ |
| Condiments & Sauces | Vinegar, Vinaigrette, Velouté Sauce |
| Oils | Vegetable Oil, Virgin Olive Oil |
| Beverages | Vanilla Milkshake, Vermouth, Vodka |
| International Dishes & Desserts | Vegetable Soup 🍲, Vindaloo, Viennoiserie, Victoria Sponge |
Foods that start with V
Foods that start with V
Alphabetical List of Foods that start with V
1. Vadouvan Curry
A French-Indian spice blend made with onions, garlic, mustard seeds, and curry leaves. Aromatic and slightly smoky, vadouvan brings warmth to meats, grains, and lentil dishes.
2. Valencia Orange
A bright, sweet orange named after the Spanish region. Bursting with vitamin C and antioxidants, it’s perfect for juices and desserts.
3. Valencia Peanut
A smaller, sweeter peanut with a reddish skin. Used for natural peanut butter and roasted snacks — rich in protein and healthy fats.
4. Vanilla
The world’s favorite flavoring, derived from orchid pods. Its aroma defines countless desserts, coffees, and sauces. Naturally high in antioxidants.
5. Vanilla Bean
Whole, dried bean containing the pure seeds that make authentic vanilla extract. A single pod adds luxury to custards and ice cream.
6. Vanilla Milkshake
A creamy beverage blending milk, vanilla extract, and ice cream. Comfort in a glass — indulgent but nostalgic.
7. Vanilla Yogurt
Smooth, probiotic-rich dairy flavored with vanilla bean. Pairs beautifully with fruit, granola, or honey.
8. Varagu (Kodo Millet)
An ancient Indian grain similar to quinoa. Naturally gluten-free, high in fiber, and known for regulating blood sugar.
9. Veal
Meat from young cattle, tender and delicate. Popular in European cuisines for dishes like veal piccata or schnitzel. A lean source of protein.
10. Vegetable Marrow
A mild, zucchini-like squash used in British cooking. Versatile for roasting or stuffing; high in water and potassium.
11. Vegetable Oil
Neutral cooking oil made from plant sources. Excellent for frying, baking, or dressing, offering unsaturated fats for heart health.
12. Vegetable Peas
Fresh green peas rich in protein, fiber, and folate. Delicious in soups, rice dishes, and curries.
13. Vegetable Soup
A wholesome mix of seasonal vegetables simmered in broth. Nutritious, customizable, and comforting on any day.
14. Vegetable Vindaloo
A spicy Indian curry known for its bold flavors of vinegar, chili, and garlic. Traditionally made with meat but easily adapted for vegetables.
15. Veloute Sauce
One of the classic French “mother sauces.” Made with stock and roux, its name means “velvety.” A base for chicken and fish dishes.
16. Velveeta
A smooth, processed cheese famous for melting perfectly. Common in comfort dishes like mac and cheese and nachos.
17. Velvet Apple
A tropical fruit native to the Philippines, covered with fine reddish skin. Sweet aroma with creamy flesh reminiscent of peaches.
18. Velvet Bean
Also known as Mucuna pruriens, this legume is used in Ayurveda for energy and vitality. Ground seeds appear in herbal supplements and porridges.
19. Velvet Crab
A small, soft-shell crab found in Europe. Tender, slightly sweet meat ideal for bisques and seafood pasta.
20. Venison
Lean, gamey meat from deer. High in protein and iron, low in fat — excellent roasted, grilled, or stewed.
21. Vermicelli
Thin pasta or rice noodles used across Italian, Indian, and Vietnamese cooking. Quick to cook and easy to pair with sauces or soups.
22. Vermont Cheddar
Sharp, creamy cheddar from the U.S. northeast. Aged for depth, used in sandwiches, casseroles, and cheese boards.
23. Vermouth
An aromatized wine infused with herbs and botanicals. Used in cocktails like martinis or sipped as an aperitif.
24. Victoria Sponge
Classic British cake layered with jam and whipped cream. Light, airy texture and timeless charm for tea time.
25. Vienna Sausage
Small, cured sausages originating from Austria. Often canned or smoked, used in hearty breakfasts and travel snacks.
26. Viennoiserie
French bakery term for rich, flaky pastries like croissants and brioche. Made with butter-layered dough — indulgence perfected.
27. Vietnamese Basil
An herb with anise-like flavor and purple stems. Essential in pho, stir-fries, and summer rolls.
28. Vietnamese Rice Noodles
Flat noodles made from rice flour, used in soups and salads. Soft and light — a Southeast Asian comfort food staple.
29. Vinaigrette
A dressing of vinegar and oil whisked with herbs. Light, tangy, and customizable.
30. Vindaloo
A fiery Goan curry spiced with vinegar and chilies. Deeply flavorful, balancing heat with tang. Can be made with chicken, lamb, or tofu.
31. Vine Leaves
Edible grape leaves used in Mediterranean dolmas (stuffed rolls). Contain fiber and antioxidants with a tangy, herbal bite.
32. Vinegar
Fermented acid used for pickling, sauces, and dressings. Adds brightness to food while aiding preservation and digestion.
33. Virgin Olive Oil
High-quality olive oil pressed mechanically without heat. Retains antioxidants and fruity flavor; perfect for drizzling.
34 Voavanga (Spanish Tamarind)
A tangy African fruit used in juices and jams. Combines sweet and sour flavors with vitamin C and potassium.
35. Vodka
Clear distilled spirit made from grains or potatoes. A versatile base for cocktails or culinary infusions.
36. Vongole (Clams)
Italian word for clams, featured in spaghetti alle vongole. Briny, tender, and full of coastal flavor.
Foods that start with V
Health Benefits of “V” Foods
- Heart Health: vinegar, virgin olive oil, venison, vegetables
- Immunity: valencia oranges, velvet apple, voavanga
- Energy & Fiber: vermicelli, varagu millet, vegetable soups
- Brain Function: vitamin E-rich peanuts and basil
- Antioxidants: vanilla, velvet beans, vine leaves
From tropical fruits to European classics, “V” foods combine vitality, versatility, and nutrient balance.
Fun Food Facts
- The Victoria Sponge was named after Queen Victoria, who enjoyed it with afternoon tea.
- Vermouth means “wormwood” in German, referring to one of its key flavoring herbs.
- Venison was once a royal delicacy reserved for hunting feasts.
- Vanilla comes from the Spanish word vaina, meaning “little pod.”
The Bottom Line
The letter V brings versatility, value, and vibrant flavor to the food world. From the sweetness of vanilla and valencia oranges to the savory satisfaction of venison, vegetable soups, and vermicelli noodles, this letter celebrates culinary diversity at its best.
Whether you’re cooking, exploring, or simply curious, “V” foods show how delicious global eating can be — value-packed, versatile, and so, so good.