List of All Foods That Start With S

You can probably name a few foods that start with ‘S’ but many of these might catch you by surprise. This list of foods that start with ‘S’ has everything from herbs and beverages to fruits and vegetables. Keep on reading to learn more about these delicious ‘S’ foods!

Foods That Start With S

Salmon

Salmon is a very popular food fish, classified as an oily fish. It is known for its unique and delicate flavor, which is less “fishy” than other varieties of oily fish (mackerel and sardines). You can prepared Salmon in a variety of ways by cooking, but it is also eaten raw in sushi and sashimi. Even simple pan-fried salmon seasoned with rosemary and lemon is a delicious meal on its own.

Salmon is a rich source of protein, B vitamins, and Omega-3 Fatty Acids. It is also considered a superfood due to its excellent nutritional profile.

Sage

Sage, also known as common sage or garden sage, is an aromatic herb from the mint family. It is native to the Mediterranean region, used fresh or dried as a seasoning in many dishes. It has a slightly peppery flavor and is commonly used in Thanksgiving stuffing and sausages. Due to its strong and earthy flavor, a small amount is enough. Additionally, it is rich in antioxidants that promote brain health and fight cancer.

Salad

A salad is a mixture of many ingredients, either cooked or raw. Sauces called salad dressing add flavor to the salad. Salads are versatile and can be an appetizer, main course, side dish, or even dessert. While appetizer salads are light and packed with leafy greens, main course salads contain protein-rich foods such as meat, fish, cheese, and legumes.

Salads are a great way to get your stomach ready for the main course. The fiber and nutrients from the vegetables improve digestion.

Salsa

Salsa refers to a variety of sauces that serve as condiments for Mexican and Mexican-American dishes. It often accompanies tacos or tortilla chips, for which it serves as a dip. Salsa can be raw or cooked and two main varieties are the most popular: the pico de gallo made with tomato and chilies, and the salsa verde which is green salsa.

Although these two varieties are the most common, there are others as well that use ingredients such as pineapples, mango, and cilantro.

Spinach

Spinach is a dark leafy green vegetable, native to Persia (now known as Iran). It is a superfood that is laden with many nutrients including protein, iron, vitamins, and minerals. Spinach has been a popular ingredient in Middle-Eastern, Mediterranean, and Southeast Asian cuisine for a long time in history. You can prepare spinach in many ways and add it to a variety of dishes. Spinach goes well with eggs, other leafy greens in a salad, and even in soups and stir-fry.

Sauerkraut

Sauerkraut consists of finely cut cabbage that is fermented using various types of lactic acid bacteria. It is one Germany’s most well-known national dishes. It is widely popular due to its long shelf life and distinctive sour flavor. You can easily prepare Sauerkraut at home with a few simple ingredients including cabbage and non-iodized salt. Since it is sour, you can add it to a variety of dishes for a tangy flavor. You can also use it in salads and sandwiches.

Sauerkraut is surprisingly very nutritious because it is rich in probiotics from the fermentation process. Probiotics promote a healthy immune and digestive system.

Saffron

Saffron is one of the most expensive spices in the world. It is derived from the flower of the Crocus sativus plant. Saffron looks like crimson pieces of thread, collected and dried for use as a seasoning or colorant in food. It is difficult to describe the taste of Saffron, it really is one of those things that one has to try to find out. Although, many describe the taste as floral, earthy, and subtly sweet.

You can use Saffron as a spice in a variety of savory and sweet dishes. Dishes that include rice, chicken, pasta, and seafood taste great with added Saffron.

Sake

Sake, also spelled sak√©, is a Japanese alcoholic beverage that is made through the fermentation of rice. It is a very popular alcoholic drink in Japan and contains about 14-16% alcohol. It is a light and sweet non-carbonated beverage which can be used in a variety of ways. Sake is slowly growing in popularity in many parts of Europe. Although many mistake Sake for a wine, the brewing process by which it is made is more similar to beer. The starch in rice converts to sugar, which then ferments into alcohol.

In Japan, there are many rice varieties used to make Sake. Around 70 different varieties of rice are used to make Sake, but the most popular ones are yamadanishiki, gyohakumangoku, and miyamanishiki.

Sausages

Sausages are meat product, typically made from ground meat that is either beef, pork, or poultry with various spices and seasonings. Sausage usually refers to the ground meat, encased into a skin and cylindrical in shape. The casing is usually intestine, but synthetic casings also exist. Sausage making involves preservation and sausage meat may either be cured, dried, frozen, or smoked to preserve it.

There are many varieties of sausages which differ on the basis of the type of meat used, the flavors and spices used, as well as the manner of preparation.

Scallops

Scallops are a popular form of seafood, which refers to the meat of saltwater clams. The meat of the Scallop is firm and white, eaten freshly cooked. They are one of the top ten seafood items eaten in the United States and a cooking staple in many kitchens. Scallops can be of small, medium, or large size, and are available as fresh frozen meats.

They are low in fat, but contain abundant protein, vitamins, and minerals. The most popular way to prepare Scallops is by pan-searing, where they are usually combined with butter, garlic, white wine, and lemon.

Scallions

Scallions, also called green onions, spring onions or sibies, are a variety of onion without a fully-developed bulb. They have a milder flavor than onions and their hollow tubular leaves are chopped in the same manner as onions and garlic. You can use them raw or cooked as a topping for soups, ramen, curries, and stir-fry. They also do great cooked in salsas and salads. Many cultures use scallions in a variety of ways in savory dishes.

Sardines

Sardines are a small oily fish, related to Herring, which are native to the Mediterranean. In fact, their probably comes from the Mediterranean island of Sardinea, which was once abundant in sardines. You can prepare them in many ways but the most popular ways include pickled, grilled, or smoked. Sardines are usually available in cans, but fresh Sardines are more preferable. They are a rich source of B vitamins, potassium, calcium, and Omega-3 fatty acids.

Canned Sardines can be eaten fresh with a sprinkle of lemon juice or with cheese on crackers. You can also grill them with thyme and lemon for a delicious seafood dish.

Schnitzel

A Schnitzel is a thin slice of meat, usually pounded and thinned with a meat tenderizer. The slice is then breaded and fried to make a crispy fillet of meat. Breaded Schnitzel is very popular in many countries and made with  veal, pork, chicken, mutton, beef, or turkey.

The modern varieties of Schnitzel are a descendant of the German Weiner Schnitzel made with veal. Usually, a slice of lemon, a side of potato salad or potatoes made with parsley and butter are the common accompaniment to Schnitzel. It is very popular around the world and many cultures have their own version of Schnitzel.

Soup

Soup is a liquid food, made by cooking meat, vegetables, and stock, milk, or water till it turns to a broth. The preparation of soup usually involves slow cooking all the ingredients in a pot till the flavors are extracted. They are similar to stews, but soups are generally more liquid. Soups can be clear or thick, depending on the cooking techniques and ingredients used.

Although soups are often served warm or hot, there are cold varieties as well. For example, Gazpacho is a Spanish recipe of soup which is served cold. There are many kinds of soup but the most popular ones are chicken soup, mushroom soup, and tomato soup.

Seville Orange

Seville oranges are one of the most popular varieties of bitter oranges, native to Southeast Asia. However, they were first cultivated in Seville, Spain, which is how they got their name. Seville oranges mainly grow in Spain to this day, but can be found at supermarkets around the world. Seville oranges are small or medium in size with a bumpy texture. The bright yellow-orange rind is tough and aromatic. The flesh of the Seville orange is either yellow or deep orange and has many cream colored seeds.

Seville oranges are tangy, sour, and somewhat bitter. They are mainly used in cooked dishes since they are too tart to consume fresh. You can also use them as a substitute for key limes and lemons.

Soba

Soba are thin Japanese noodles, made from buckwheat. There are many ways to serve Soba noodles, such as chilled with a dipping sauce or warm in a noodle soup. They are commercially available in a dried form as well to make preparation easy. Soba noodles are very versatile and you will find them everywhere from fast food places to high-end restaurants in Japan. The ingredients that are commonly combined with Soba noodles include soy sauce, honey, sesame seeds, tofu, ginger, and scallions.

Spaghetti

Spaghetti is a long, thin, and cylindrical form of pasta that is a staple in Italian cuisine. Like other varieties of pasta, spaghetti is made with milled wheat and water, sometimes enriched with added vitamins and minerals. You can make it fresh at home with a few simple ingredients and a pasta roller. The Italians believe firmly that fresh pasta is better and they are right. The preparation of spaghetti is simple as it is simply boiled in salted water.

After boiling, the most popular way to serve spaghetti includes a tomato-based sauce that contains herbs such as oregano and basil, meat, olive oil, and vegetables. Carbonara and amatriciana are two other popular ways to prepare spaghetti.

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