90 Foods That Start With B

90 Foods That Start With B

There is a lot of food around the world. Some of them you may know and some you may not. Below are the foods that start with the letter b.

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90 Foods That Start With B

1. Babaco

Babaco is a fruit native to Ecuador and is one of the most delicious tropical fruits on the planet. It has a wonderful texture that’s soft, juicy, smooth, and creamy all at once. The Babaco fruit is easy to identify because of its beautiful color which ranges from dark orange to reddish-yellow. In recent years, Babaco has been used as an ingredient in many recipes for ice cream, jam, sorbet, and cocktails. The fruit grows on small trees with gorgeous bright green leaves.

2. Bailan Melon

Bailan Melon is a fruit that grows on trees, and it looks like a cantaloupe. Bailan melons are grown in Yunnan Province, China, and also in the Philippines. The Chinese eat bailan melons as snacks or use them to make juices and alcoholic beverages. They grow on average to eight inches long and five inches wide, but can get as big as 20 pounds. They have bumpy skin that’s light green or yellow-green with dark splotches of color ranging from purple to orange. Their flesh is pale white

3. Baker’s Yeast

Baker’s yeast is a single-celled fungus that is commonly used in baking. This form of yeast, Saccharomyces cerevisiae, metabolizes sugars and produces carbon dioxide as a byproduct. The carbon dioxide gives bread its characteristic airy texture and lightness. It is also responsible for the pleasant yeasty aroma found in baked goods.

4. Bambangan

Bambangan fruit is a tropical fruit and is mainly found in the Philippines, Indonesia, and Sri Lanka. It is also known as “Pineapple” or “Moringa Fruit”. The Bambangan fruit has a soft fleshy pulp which is whitish-green to yellow-green in color. This tropical fruit is also used in Southeast Asian cuisine for its tangy taste. Bambangan fruit is an excellent source of Vitamin A, Vitamin C, and calcium.

5. Bamboo Shoots

Bamboo shoot is a type of bamboo plant that belongs to the Bambuseae family. It is a perennial grass plant and grows in large clumps in tropical and subtropical regions. When compared to other plants, it has a very short life cycle and can grow up to 1 meter in height in just 3 months. The shoot itself is made up of fine fibers that are hard, yet flexible enough to consume raw or cook into meals. These shoots have been eaten by generations before us due to their ability to grow quickly and provide nutrition at the same time.

6. Banana

Bananas are a popular fruit that has been cultivated for thousands of years. They have been found in the tombs of ancient China, and it is believed that they were first domesticated in Papua New Guinea about 8,000 years ago. These fruits are very nutritious and delicious, and their popularity has increased over the past few decades. Nowadays, bananas can be found nearly anywhere around the world. There are numerous recipes that use bananas as the main ingredient.

7. Banana Bread

Banana bread is a popular breakfast food. It’s also an excellent way to use up bananas that are about to go bad. You can make banana bread with or without chocolate chips, and you can add nuts or dried fruit if you like.

Banana bread is a quick bread made with ripe bananas, flour, sugar, eggs, and spices. Banana bread is also called Plantain Bread or Green Banana Bread.

8. Barberry

Barberry is a powerful and effective herb that has many uses. The name comes from the Persian word, ‘barbar’ which means yellow. It was used as a dye in ancient times. The plant that the herb comes from grows tall and bushy with deep green foliage. It can grow as tall as six feet tall, and it has small white flowers that bloom during the summer months. This is an herb that prefers cooler climates and is known for growing well in northern regions of the world, such as Canada and Siberia.

9. Barley

Barley is a cereal grain that has been used for over 10,000 years. It’s the fourth most popular cereal in the world and is cultivated in nearly every continent on earth. Barley comes in three different types: hulled, pearled, and flaked. Let’s take a look at what each of these types entails and how they can be used to add nutritious fiber and antioxidants to your diet. Hulled barley is the most basic form of barley.

10. Basil

Basil is a popular herb that is known for its distinct smell and flavor. It can be used fresh or dried in many recipes, especially Italian ones. Basil originates from India, where it was first cultivated for culinary purposes. It is now grown all over the world and is used in cuisines around the globe because of its distinctive smell and taste.

11. Basmati Rice

Basmati is a long grain aromatic rice grown in India. It’s the most popular variety of rice grown in India. Basmati Rice is known for its mild, slightly nutty flavor and aroma. There are two types of basmati rice available in the market, white basmati and brown basmati.

While both types of Basmati are highly nutritious, there are some major differences between them. Let us look at some basic facts about these two varieties of Basmati Rice to understand which one is better than the other when it comes to health benefits.

12. Batuan Fruit

Batuan fruits are a variety of fruits that grow in the Philippines. Batuan is a Philippine term for a fruit tree. Fruit trees have been around in the Philippines for about 30 million years. There are more than 4,000 different varieties in the Philippines.

The most common types of batuan fruit in the Philippines include mangoes, coconuts, durians, bananas, and rambutan. Mangoes have been popular since ancient times because they can be used to make sweet juice or jam or preserve them by drying them out in the sun.

13. Bay Bolete

Bay bolete mushroom is a European wild edible fungus belonging to the Boletaceae family. It has been consumed since ancient times, but can be mistaken for toxic fungi, which can cause fatal poisoning. The bay bolete (Boletus badius) grows throughout Europe and in some parts of North America and Australia.

The fruit bodies are large and fleshy with yellow pores on the underside; they typically weigh 1-2 kg after maturity and grow singly or in overlapping clusters at the bases of hardwoods such as oak, beech, birch, or pine trees.

14. Bay Leaf

Bay leaf is a spice that adds flavor to many dishes. It’s also important in Ayurvedic medicine, where it’s used to treat indigestion and other digestive problems, as well as rheumatism, fever, and coughs. The dried leaves of the myrtle plant are called bay leaves.

They’re harvested from wild or cultivated myrtle trees (genus “Myrtus”). The most popular myrtles for leaf production are those from the Mediterranean region, particularly Turkey and Morocco.

15. Bayberry

The bayberry fruit is technically not a berry, but rather an aggregate fruit. The berries are actually the small edible seeds in the center of the fruit. This is one of two species of myrica in North America that produce edible fruits, and it has become less common in recent years due to development in its native habitat.

The genus was named by Linnaeus after another botanist called Thomas Myricus who lived during Roman times. It was also known as candleberry, candlewood, waxberry, and tallow tree for its tallow-like yellowish or brown

16. Beach Plum

Beach Plum is a small fruit that grows on trees and is native to the eastern coast of Canada. It’s edible, which was discovered by Native Canadians; however, it wasn’t until some European settlers tried some that Beach Plum got into farming.

17. Beans (Green)

Green beans are among the most popular legumes in the world, and they’re relatively easy to grow at home. Beans are a great choice for beginners because they require little maintenance and produce quickly.

Green beans can be planted directly into your garden during the growing season (which is typically May through October). They prefer soil that is well-drained and moderately fertile, with a pH level between 5.5 and 7. If you would like to save seeds from your home-grown green beans, allow them to fully mature before harvesting them.

18. Bean Curd

Bean curd, also known as bean cheese or tofu, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. Bean curd has been produced in China since antiquity. There are many different styles of bean curd across the world.

Bean Curd tastes good when it’s fresh out of the coagulation tank. It can be eaten alone with rice or put into stir-fries, soups (like congee), and sweet desserts like mango pudding.

19. Bear

Bear meat is one of the most delicious meats you can eat. It can be a little tough to find at your local grocery store, but it’s easy to get when you know where to look. You probably have a few uses in mind for this meat already, but here are just a few ideas about how you can use bear meat.

Use bear meat in place of beef for a healthier alternative. Bear has a higher amount of protein and less fat than beef, so bear meat makes an excellent choice if you want to lose weight or eat healthier.

20. Bearberry

Bearberry plants are native to northern Europe, particularly Finland and Sweden. The leaves can be used as food for humans and forage for reindeer. It was also traditionally used in medicine by the Sami people of Scandinavia, who would eat them or use them in teas to treat inflammation, eczema, and thrush.

21. Bearss Lime

Bearss limes, also known as Mexican sour or key limes, are a small variety of lime. They have a thinner and smaller rind than the common Persian lime, and contain seeds. Bearss limes are typically picked when they ripen to yellow or green color.

Bearss limes are smaller than the Mediterranean type of lime and have less juice than larger varieties such as Tahiti and Persian limes. The flavor is stronger than other types of limes such as Key West, West Indian, Persian, or Tahitian.

22. Beaver

Canada is the second-largest producer of beaver meat behind Russia. In Canada, they produce 50,000 tons annually and export 40% of it to European markets for consumption. Beaver meat has a flavor similar to beef and can be cooked in many different ways.

You can also use it to make burgers and sausages. It is most popular with older generations and rural populations but has been growing in popularity among younger people, especially in cities where it is easier to find than most other meats.

23. Beechnut

Beechnuts are one of the most widely appreciated nuts because they taste good and have a high nutritional value. They are also used extensively in different culinary preparations all across the world. The beechnut is produced by beechnut trees that belong to the genus Fagus, which is commonly found in Europe and North America.

The tree produces fruit called beechnuts, while its wood is used variously to make furniture, paper products, musical instruments, and other products. Since ancient times people have used beechnuts for a variety of purposes including food preparation, medicine, and treatment.

24. Beef

Beef meat is a very healthy food. It contains many vitamins and minerals.

Beef or bovine from cattle, also called beef, is the edible meat that comes from cows. The beef industry produces over 7 million metric tons of beef annually worldwide and provides employment for millions of people around the world.

Beef can be harvested in many ways, including slaughtering, farming, and ranching. There are several cuts of beef with different textures and tastes. This includes top round (from the rear legs), bottom round (the back portion of the lower leg), sirloin (the hip area of an animal), and tender.

25. Beetroot

Beetroot, a type of red beet, is a vegetable that is very nutritious and healthy. It can be eaten raw or cooked. The leaves are also edible. Beetroot has been used as a food source since prehistoric times by many civilizations throughout the world, including the Ancient Greeks and Romans.

26. Belgian Endive

Belgian Endive is a mild-tasting, crunchy vegetable. It has a triangular shape with a creamy white interior and a distinctive flavor that can be described as slightly bitter or tangy. Endive belongs to the chicory family of vegetables and it is also known as Witloof in France.

The name endive comes from “Englischer Ehrenpreis” which means English Cicely in German. In French, they are called Chicon which comes from the word chicorée, the Italian word for endive.

27. Bell Peppers

Bell peppers are the most widely cultivated and consumed type of pepper. They have a mild taste, which makes them versatile for use in both sweet and savory dishes. They can be eaten raw or cooked, and are often used as a vegetable in salads, soups, slaws, or stir-fry dishes.

Green bell peppers have a slightly bitter flavor that becomes more pronounced as the peppers mature.

28. Bengal Currant

Bengal currants are also called gooseberries and are the small, bright red fruits that grow in clusters on a shrub or small tree. These fruits can be eaten raw or cooked, but do not substitute for currants in recipes. The fruit is larger than a cranberry but smaller than a blueberry. The skin of the fruit is tart while the flesh is juicy with a sweet-tart flavor. Gooseberries have low acid content and are safer to eat when fully ripe.

Gooseberries contain vitamin C, manganese, and dietary fiber.

29. Bergamot

Bergamot is the fruit of a small citrus tree, grown in southern Italy for thousands of years. Bergamot essential oil is produced by cold-pressing the bergamot peel and has a delightful, mild and sweet aroma with notes of lemon and orange.

Bergamot (Citrus bergamia) essential oil comes from the dried peel of the fruit of an evergreen tree native to China and Japan. It’s called Citrus aurantium ssp bergamia in scientific terminology.

30. Bigfin Reef Squid

The Bigfin Reef Squid is a species of reef squid that can grow to be as large as a human and has the ability to live at depths of up to 1,100 feet. The bigfin reef squid can change color and patterning depending on their surroundings and surroundings.

The Bigfin Reef Squid, also known as Enoploteuthis Infernus, is one of the most mysterious creatures found in the sea. These animals are often caught by fishermen who mistake them for other animals such as jellyfish or Portuguese Man o’ Wars.

31. Bighorn Sheep

Bighorn sheep are a species of sheep found in North America. They are the most sought-after game in Alberta and BC, with the record prices reaching up to $500 per pound for their meat. Bighorn sheep gain popularity among hunters because they are easy to track, have great trophy quality, and taste delicious.

32. Bignay

Bignay is a fruit tree that grows in the Philippines. It is the primary source of food for bats, birds, and insects. The fruit can be eaten or used to make juice.

33. Bilberry

Bilberry is a low-growing, deciduous shrub that belongs to the genus Vaccinium; it can also be called blaeberry or whortleberry. Bilberries grow mainly in Asia and North America. They are frequently found in cool and shady woods, on moors and on heaths, and along rocks and on mountains.

34. Bilberry Cactus

Bilberry Cactus fruit is a pine-shaped edible with a sweet flavor originating from Central and South America. In Venezuela, Bilberry Cactus is most commonly eaten in the city of Turmero by slightly boiling the fruit slightly and putting it on top of some tamales. The fruit has a very sweet flavor and texture.

35. Bilimbi

Bilimbi or Belimbi is a common fruit in the Philippines. Bilimbi tastes sour and tangy. It is also called bilimbing, sampaloc, and belimbing in some parts of the country.

36. Binjai

Binjai is a Citrus fruit with is known as Pomelo, like the character in the TV series, BoBoiBoy. Binjai has a unique taste that totally different from other citrus fruit. Since its color is green and yellow, it totally looks different compared to other citrus fruits. Because of its unique taste, Binjai price tends to be a bit expensive if you’re going to buy one from a supermarket.

37. Birch Bolete

Birch Bolete is a genus of mushrooms whose members have fleshy stems, and gills that are not attached to the stem. The cap of a bolete is convex or flat, and usually has grooves or concentric rings. Members of the Bolete genus usually have brown spores while some species have pink spores, others blue.

38. Bird’s Eye Chili

The bird’s eye chili is one of the most famously fiery chilies in the world, growing in popularity for its high heat index. The little pepper is known as bhut jolokia, or Naga Morich.

39. Biriba

Biriba is a sweet/dessert native to Africa. It seems to have originated in the islands of the coast of Tanzania, known as Zanzibar. It’s made from corn flour or cassava flour mixed with fruits or vegetables, honey, sugar, butter, and nuts. The ingredients are boiled together for long periods of time. Over time other ingredients were added such as coconut milk and coconut sugar.

40. Bison Meat

Bison meat is more flavorful than beef, has less fat and cholesterol than chicken, contains higher levels of iron than beef or chicken, and is half the price of beef.

41. Bitter Orange

The bitter orange tree is a member of the Rutaceae family and can grow up to 15 m tall. The fruit, popularly known as the Bitter Orange, is 2-4 cm in diameter and weighs about 30-50 grams. It is dark yellow in color and has thick skin with a very bitter taste.

42. Bitter Melon

Bitter melon, from the family Cucurbitaceae, is a tropical vine plant grown for its fruit called bitter gourd. Bitter melon vines produce tendrils that grow on the ground and climb up other plants.

43. Black Apple

The Black Apple is an enigmatic fruit indigenous to Japan. Only found on the island of Honshu, black apples are created by accidental mutations. The fruit itself is hard to describe. The best way to describe it is that it’s neither sweet nor tart or bitter. When you bite into it, the flavor permeates your entire mouth. It’s more of a sensation than a taste. It’s very different from most other fruits.

44. Black Beans

Black beans are from a plant belonging to the bean family. They’re a very popular garnish for Mexican food as well as garnishes for soups. Back in the day, people thought black beans were used as a treatment for coughs and colds. These days, it seems people resort to eating them for more effective remedies, such as helping prevent cancer and lower cholesterol levels.

45. Black Cardamom

Black cardamom is a spice that is native to South India and Sri Lanka, although it is commonly found in Southeast Asian cuisine. Black cardamom is on the stronger end of the spectrum of spices so if you are not accustomed to the taste of these spices I recommend tasting them first before adding them to your food.

46. Black Cod

Black cod, also known as sablefish or butterfish, has a mild flavor and a velvety texture. In the case of black cod, the color derives from carotenoid pigments in the feed. This is distinct from farmed salmon, which derives its color from carotenoids in the fish meal fed to the salmon during its early life.

47. Black Cherries

Black cherries are sweet-tart little gems that grow heavily on trees that have been around for hundreds of years. They are native to the British Isles, growing abundantly in the UK and Ireland but their cultivation has spread throughout Europe and other parts of the world to become one of the most popular types of berries available globally.

48. Black Currant

Black currant is a shrub that can be grown in your yard and produces small, blackberries. Black currants, also known as red currants, are actually in the gooseberry family and not true currants (which come from a vine and not a bush).

49. Black-eyed Peas

Black-eyed pea is the common name for the beans commonly eaten in the southern United States, but they are also popular in Nigeria, India, and Latin America. Black-eyed peas are rich in protein, fiber, folate, zinc, and iron. They are quick-cooking legumes that are perfect for meal planning.

50. Black Gram

Black Gram, also known as Kala Chana, is an incredibly nutritious legume. This healthy pea is among the most popular pulses consumed in India. Black Gram has numerous health benefits and its consumption can help reduce the risk of many diseases.

51. Black Locust

Black Locust is a flowering plant that can be found throughout the United States. The woody part of the plant has many uses and is an excellent food source for many animals throughout nature.

52. Black Mulberry

Black mulberry fruit, or moose as it’s also known, is a nutrition powerhouse. One 3.5 ounce serving of fresh, raw moose has 161 calories, 29 grams of carbohydrates, 4.8 grams of fiber, and 3.7 grams of protein. But it’s not all about the numbers with this little berry! Not to mention black mulberry has some impressive health benefits like helping to prevent cancer. If you’re looking for another great source of natural antioxidants in your diet, consider black mulberry juice.

53. Black Pepper

Black pepper is harvested by peppercorn trees that belong to the Piperaceae family. Peppercorns are actually berries that contain spice that is highly pungent and sometimes numbing to your taste buds. Black pepper is often used in cooking, salami making, processing meat, spicing up sauces, and many other food-related activities where this spice can be applied. Black pepper has an extensive history stretching back millennia to different civilizations in Asia.

54. Black Raspberry

Black Raspberry is a dark red, heirloom variety of this popular berry. Raspberries are an excellent source of vitamin C and antioxidants. They may also help to prevent some types of cancer, including prostate cancer. Black raspberries are an important food source for gray jays, bears, and birds. They are located on the east side of Mount Rainier in Washington State.

55. Black Rice

Black rice is a wonderfully dark grain with a rich, nutty flavor.  Also known as Golden Rice, this traditional food product is an excellent source of many different types of nutrients.

56. Black Sapote

Black sapote is a fruit native to Mexico, but it’s not the sort you would use to make a fruit salad. It has an absolutely unique flavor, which can be described best as “meaty” or “chewy.” It tastes like it’s right on the verge of becoming sweet, but then abruptly finishes with a slightly bitter hint. The flavor resembles that of chocolate but is somewhat more intense.

57. Blackberry

The blackberry is a small, thorny shrub with trailing and upright stems. Blackberries are native to North America and most species of blackberries in cultivation were derived from North American material. The name is sometimes applied to any of the various plants in the genus Rubus (bramble fruits or brambles). A large number of hybrids and cultivars have been bred.

58. Black-eyed Peas

Black-eyed Peas are edible legumes that can either be dried or canned. When dried, they are the initial ingredient used to make the popular Southern dish black-eyed peas.

59. Blood Lime

Blood lime is a unique kind of lime with red flesh. It has yellow-green skin when ripe, but when cut it reveals beautiful dark red flesh. The flavor tastes somewhat sour, similar to regular lime. Blood lime is in season in June in South America.

60. Blood Orange

Blood oranges, sometimes called Moro oranges, are dark-red fruits that grow on trees bearing blushing peachy-pink blossoms and fragrant white flowers. They’re delightful to look at and make a colorful addition to any centerpiece. Their dramatic color and tart, quenching flavor also make them special enough to be added to salads and desserts. Blood orange is a particular type of citrus. It is the only type of orange that has an outer flesh color that varies from pale yellow/green to deep red depending on the maturity of the fruit.

61. Blue Guarri

Blue Guarri is a type of blue candy that comes from Mexico. It’s basically a snack that is made out of peanuts, sugar, cinnamon, chili powder, and food coloring. They are really cheap in price, you can get them for only about 4 dollars. The Mexican candy called “Guarras” is also salty, but they are shaped like little people or animals.

62. Breadfruit

Breadfruit is a very healthy food. Breadfruit originated in Polynesia. It can be used in many ways. The fruit is usually the size of a football. It contains smooth black seeds. The white flesh is starchy. It tastes sweet. Sometimes it contains rougher tastes, which generates an acquired taste. Breadfruit is nutritious with little saturated fat, no cholesterol, and no sodium.

63. Blueberries

Blueberries are sweet, delicious, and loaded with health benefits. Known in the culinary world as a superfood, blueberries pack in an incredible amount of antioxidants in just one serving!

64. Boar Meat

Boar meat is the meat from wild boar, a very large land pig that is native to much of Eurasia, North America, and also seen in many other parts of the world. Wild boar can still be found in Feral and Semi-Feral states and managed to become quite common in certain parts of the United States where they are sought after to hunt. Boar meat is often referred to as wild pig, Eurasian wild pig, and formerly Sus scrofa. Wild boar that has been captured and domesticated is called a True Pig or Domesticated Pig.

65. Bobcat

Bobcat is an un-aged, lean, and healthy wild game meat that has a mild flavor and is easy to prepare. It is similar in quality to rabbit and venison. Bobcat meat tastes similar to pork and has a sweet aftertaste, much like a domesticated rabbit. The texture of the bobcat resembles roast chicken.

66. Bok Choy

Bok Choy is one of the most popular leafy vegetables in this part of the world. Although its original Chinese name is Pak Choi or Bai Choi, it is also known as Chinese White Cabbage, Bok Choy Wong Bok, White Chinese Cabbage, Pak Choy, Bok Radish Leaf, and Shanghai Choi. This vegetable has a head where each head has a few leaves. Bok Choy is a great source of vitamins A and C, iron, and calcium. It can be used in stir-fries, bento boxes, and salads.

67. Boldo

Boldo is a cooking herb native to Chile and Peru. About 50% of boldo’s total production is exported to Japan. It has a very unique flavor and is the featured herb in this recipe for Boldo tea.

68. Bolivian Mountain Coconut

Bolivian mountain coconut is one of the most delicious fruits you probably never heard of. Called maca s sacha in the local Quechua language, this fruit (yes it’s actually a fruit) grows in the Bolivian Andes and packs quite the nutritional punch.

69. Brazilian Cherry

The fruit from the Brazilian cherry tree, otherwise known as the crataegus monogyna, is highly nutritious and popular with both humans and animals. This fruit has many names including hawthorn, mayday tree, empress tree, May blossom, and whitethorn.

70. Bomba Rice

Bomba rice is a non-aromatic Asian cultivar of long grain rice. It is glutinous rice, which means that it does not have as much starch as normal rice. It has a shininess or gloss to it and is darker than normal rice with a slight purple tinge to it. Bomba rice is popular in Spain and its varieties have been grown in the country for over 500 years. The main varieties of Bomba Rice are those that come from Valencia and other parts of eastern Spain.

71. Bomdong

Bomdong is a variety of Korean cabbages that are shorter, thicker, more compact, and stronger in flavor compared to other varieties. Bomdong has smooth dark green leaves with crumpled inner leaves of good quality. This means the outer skin is removed before sale. The cabbage is named after where it’s grown, Bongwon-ri in Gyunggi Province, famous for its cabbages since ancient times. They grow particularly well around Seonun Temple on Mt. Gunggeum.

72. Bora Saul

Bora Saul is a type of rice and named after the King Bora Saul of Sri Lanka. This rice is known for its flavor, aroma, and its ‘stickiness’. The fiber in Bora Saul rice is richer than that of other rice.

73. Borage

Borage is a rather small plant, but there are still a lot of things to learn about it. Interestingly, contrary to most species of flower borage has a very pronounced and really strong taste. In fact, any part of an adult plant can be eaten, even if you cook it for a long time, borage does not lose its unique aroma.

74. Boston Cream Pie

Boston Cream Pie is a decadent dessert that consists of two layers of vanilla cake with the first layer appearing to be chocolate. Between the two cake layers are vanilla cream filling and chocolate frosting. It takes about an hour to make this dessert but it is worth every minute.

75. Boysenberry

Boysenberries are small, soft fruit that is typically grown in California, North Carolina, Oregon, and Washington. Today, they’re grown commercially in both countries along with several others including Australia, Chile, Germany, and South Africa.

76. Brazil Nut

The Brazil nut is the largest of the nuts originating from a tree. They are light green in color and taste similar to a macadamia nut, but with a stronger flavor. The fruit takes 4 to 5 months to ripen, and falls from the tree when ripe, or can be picked from the tree using a pole reaching up into the canopy above.

77. Brazilian Guava

Experience a burst of tropical flavor with the sweet taste of the Brazilian Guava. Widely known as uva, guava is a delightfully sweet fruit native to South America. The tropical taste and slightly tart nature make it a delicious addition to breakfast, snacking, and desserts. You can even use Brazilian Guava as a marinade or as an ingredient in dishes from salads to stir-fries.

78. Breadnut

The breadnut is the fruit of species of flowering plant in the genus Morus in the mulberry family, Moraceae. The fruit is not a nut, rather it is the soft, sweet edible inner flesh of the breadfruit tree’s trunk. This fruit can be cooked and eaten as part of a meal or it can be eaten raw.

79. Brewer’s Yeast

Brewer’s Yeast is a food product obtained from yeast by drying, washing, separation of protein, extraction, evaporation. It is almost tasteless. It contains protein, enzymes, minerals, and B-group vitamins.

80. Broad Beans

The Broad Bean is one of the oldest and most popular vegetable beans in the world. The seed comes from the plant Vicia Faba which is a good source of protein, vitamins, and minerals. It is also a very good source of dietary fiber.

81. Broccoli

Broccoli is a green plant in the cabbage family whose large flowering head (commonly referred to as a “broccoli spear”) is eaten as a vegetable. It is closely related to cabbage, Brussels sprouts, cauliflower, and kohlrabi. Broccoli may be eaten raw but is often lightly steamed or boiled in water to reduce its slightly strong taste. The flower buds are surrounded by leaves.

82. Brown Rice

Brown rice is a whole grain and is higher in fiber than white rice. Brown rice contains all the nutrients of white rice, but with added fiber, minerals and vitamins. Fiber promotes regularity and may help lower cholesterol.

83. Brussels Sprouts

Brussels Sprouts are a small cabbage-like vegetable originally from Belgium. Brussel sprouts are composed of a tightly packed cluster of tiny flower buds. They have a mild flavor when cooked, and a unique flavor described as somewhere between cabbage and broccoli.

84. Buckwheat

Buckwheat groats, also known as “kasha”, are simply groats that have been processed less than other groats. They look similar to brown rice but are darker, tenderer, and have a crunchier bite. Buckwheat is not related to wheat at all, but it can be used in many ways the same way you might use other grains. Add it to salads or serve it as a side dish with your main course. You can also make porridge out of buckwheat groats for breakfast.

85. Buddha’s Hand

The Buddha’s Hand fruit, which is also known as Kyo-no-en, is an unusual-looking citrus fruit, believed to be the origin of the Buddha’s Hand citron. This citrus fruit is noted for its fragrance, flavor, and shape.

86. Buttercup Squash

Buttercup is a winter squash boasting bright orange, flavorful flesh. The Buttercup combines the elegance of acorn squash with the sweetness of traditional butternut for a one-of-a-kind taste you won’t soon forget. It’s easy to prepare in any recipe calling for Butternut Squash. Buttercup Squash is great for roasting and sautéing and delicious when made into soups and purees.

87. Butterfinger

The Butterfinger candy bar is a crispy, crunchy candy bar made from peanut butter nougat, chocolate, and roasted peanuts.

88. Butternut Squash

Butternut Squash is a versatile gourd that can be cooked in many ways, used in salads, baked zucchini bread, puréed to keep for later. It is famous all around the world not just for its use as an ingredient in this homey soup, but also for its hardiness and long growing season. Its taste may be sweet or nutty. The texture can be smooth or slightly grainy depending on the variety, and it has a lovely orange-tan color somewhere between yellow squash and pumpkin squash.

89. Button Mangosteen

Garcinia prainiana, known as the button mangosteen, is a small tropical tree fruit cultivated in Indonesia, Malaysia, Thailand, and Brazil. The mangosteen fruit is picked green and ripens orange-red. It has a thin sweet skin that is easy to peel off, revealing segments that are segmented quite similar to an orange. A truly sweet, succulent treat that you would be hard-pressed to find elsewhere.

90. Buffalo Meat

Buffalo meat is a delicacy that comes from buffalo which live on grass and water and should not be confused with other similar meats such as venison and beef. Pressed and extra-aged we offer this wholesome buffalo meat primarily to specialty food shops and restaurants. It is primarily ground for use as a hamburger, sausage, and hot dog filling, as well as other ground products such as bologna or salami. Typical of all high-quality meat, buffalo meat will keep frozen for over a year if wrapped properly; do not store above 32 degrees Fahrenheit; and always thaw in the refrigerator.