115 Foods That Start With I With Names And Pictures

Ethiopian cooks ladle stew straight onto injera, South Indian kitchens steam idli before dawn, and Manila vendors grill isaw over charcoal. Their English names begin with the same letter, which is why twelve cuisines meet on one list. Most foods that start with I come from Ireland, India, Italy, Japan and Ethiopia. Ice cream is the one everybody names first.

Foods That Start With I

Foods that start with I are dishes, ingredients and drinks whose English names begin with the letter I. Ice cream, iceberg lettuce, idli, injera and Italian sausage are the five you meet first. More of these names are Irish or Italian than anything else, since both country names begin with the letter and attach to dozens of dishes. Indian, Japanese, Indonesian and Israeli names make up most of the rest.

Foods from A to Z:

A · B · C · D · E · F · G · H · J · K · L · M · N · O · P · Q · R · S · T · U · V · W · X · Y · Z

Foods That Start With I With Pictures

Fifty of these foods turn up regularly enough to be worth knowing on sight. Each one names what it is, where it is eaten, and what goes into it.

Ice Cream

Ice cream is a frozen dessert churned from cream, sugar and flavouring. Churning breaks up ice crystals, which is what makes the texture smooth rather than solid. Turkish dondurma stretches like dough instead, because mastic resin and salep flour thicken it. Italian gelato uses more milk and less cream, so it tastes denser and less cold.

Iceberg Lettuce

A crisphead variety, iceberg lettuce grows into a tight pale bulb of layered leaves. Growers first developed it in 1894, and the name dates to the 1920s, when rail cars moved the crop packed on ice. California produces most of the American crop today, since the cool coastal valleys suit it. The high water content is what makes it crunch, which suits burgers, wedge salads and tacos.

Icing

Icing is a sweetened coating spread or piped over cakes, cookies and pastries. Bakers beat powdered sugar with butter, milk or water until the mixture thickens to the point they want. Royal icing sets hard because egg white binds it, while glacé icing stays soft and glossy. The two words differ by country, since British bakers say icing where American bakers say frosting.

Idli

Cooks across South India and Sri Lanka steam idli, a soft rice cake, for breakfast. Cooks soak rice and skinned black lentils, grind them into a batter, then leave it overnight to ferment. Steaming the batter in shallow moulds produces a soft, mildly sour cake, and sambar goes beside it with coconut chutney. Sambar is a lentil and vegetable stew.

Idiyappam

Idiyappam is a nest of fine rice noodles steamed in Kerala, Tamil Nadu and Sri Lanka. English speakers also call it string hoppers, said id-dee-YAH-pum. Cooks press rice-flour dough through a perforated mould, then steam the strands into flat discs until they set. Coconut milk, egg curry or a fish curry goes with it at breakfast.

Imarti

Imarti, said ih-MAR-tee, is a deep-fried Indian sweet shaped into a flower of concentric loops. Confectioners pipe fermented urad dal batter into hot ghee, then soak the fried spiral in sugar syrup. The result turns bright orange, sticky and chewy. Jalebi looks similar but uses wheat flour instead of lentils, so imarti tastes denser and less sharp.

Inari Sushi

Inari sushi, said ee-NAH-ree, is a pouch of fried tofu skin filled with seasoned sushi rice. Cooks simmer the abura-age skin in soy sauce, mirin and sugar until it turns sweet and dark. No fish goes into it, which makes it the vegetarian option at most sushi counters. Cooks pack it into lunchboxes for the same reason, and stalls at shrine festivals sell it by the tray.

Injera

Injera is a large sourdough flatbread from Ethiopia and Eritrea, said in-JAIR-uh. Bakers ferment teff flour with water for several days, which produces the sour taste and the bubbled surface. Diners tear pieces and scoop stew with them, so no plate or cutlery is needed. Teff grows almost nowhere else in quantity.

Instant Noodles

Pre-cooked and dried into a block, instant noodles reheat from a sachet of seasoning and hot water. Momofuku Ando invented them in Japan in 1958, using a flash-fry to drive off the moisture that spoils fresh noodles. Hot water rehydrates the block in three minutes, which is why the format spread so fast. Shoppers in Indonesia, China and India buy more packets a year than anywhere else.

Irish Soda Bread

Irish soda bread is a quick loaf raised with baking soda rather than yeast. Buttermilk reacts with the soda, so the dough lifts in the oven without proving time. Four ingredients make the traditional version, which are flour, buttermilk, soda and salt. Bakers cut a cross in the top, which lets the dense centre bake through.

Irish Stew

Lamb or mutton, potatoes and onions go into one pot for Irish stew, which then cooks slowly for hours. The dish became a staple during the nineteenth century, when cheap cuts and root vegetables were what most households had. Long simmering breaks down the tougher meat into something tender, and a slice of soda bread goes alongside it.

Israeli Couscous

Israeli couscous is a toasted pasta rolled into pearls about three millimetres across. Israeli food producers created it in the 1950s during a rationing period, when wheat had to stand in for rice. Toasting makes the taste nutty, and the pearls stay chewy after boiling. Hebrew speakers call it ptitim rather than couscous.

Italian Sausage

Butchers season Italian sausage, a fresh pork sausage, with fennel seed, garlic and pepper. Fennel is what distinguishes it from other fresh sausages, which lean on sage instead. Butchers sell it sweet, hot, or extra hot, and the quantity of red pepper flakes is what sets the level. Sausage and peppers is its best-known American use.

Iberico Ham

A dry-cured Spanish leg ham, Iberico ham goes by jamón ibérico at home. The pigs must be pure Black Iberian or at least half that breed, which is written into Spanish law. Acorn-fed animals produce the top grade, bellota, and the acorns are what make the fat taste nutty. Curing takes two to four years, which is longer than any other Spanish ham.

Iberian Chorizo

Iberian chorizo is a cured pork sausage from Spain, coloured deep red by pimentón. Smoked paprika and garlic do the seasoning, so the paprika colours it and smokes it at once. Butchers make it from the same Black Iberian pigs used for the ham, so the two share a curing tradition. Thin slices go on bread, and thicker pieces go into stews.

Idiazabal

Idiazabal is a hard sheep’s milk cheese from the Basque Country, said ee-dee-ah-THA-bal. Shepherds make it from raw Latxa or Carranzana milk, then age it for at least two months before sale. Some wheels take a light smoking over beech or hawthorn wood. The paste turns firm and buttery, with a nutty finish.

Ikan Bakar

Ikan bakar is charcoal-grilled fish from Indonesia and Malaysia, and the name means burnt fish. Cooks coat the whole fish in a spice paste of shallots, garlic, chilli, turmeric and tamarind. Grilling over coals chars the paste onto the skin. A dipping sauce of chilli, lime and soy goes beside it.

Ikura

Salmon roe cured in soy sauce and sake, ikura sells as large translucent orange beads. Japanese cooks separate the eggs from the membrane, then brine them for a few hours until the shells firm up. Each bead bursts on the tongue and releases salty liquid, which is why gunkan sushi, rice bowls and chirashi all use it as a topping.

Iwashi

Iwashi is the Japanese sardine, eaten grilled, simmered or raw as sushi. The fish is oily, which is why it grills well and spoils fast. Izakaya kitchens salt-grill it through autumn, when the fat content peaks. Pressed sushi and vinegar-marinated versions handle the strong taste differently, since acid tempers the oil.

Ikayaki

Ikayaki, said ee-kah-YAH-kee, is grilled squid sold from street stalls across Japan. Vendors brush whole squid or thick rings with soy sauce, then grill them over an open flame until the edges char. The soy caramelises on the surface while the flesh stays springy. Osaka cooks press a flattened version, bound with batter into a savoury pancake.

Itokonnyaku

Itokonnyaku, said ee-toh-kon-YAH-koo, is a thin grey noodle cut from konnyaku, a jelly made from konjac corm. Konjac is mostly fibre and water, so the calorie count stays close to zero. Producers sell the noodles in bags of water, so cooks rinse and parboil them before use. Sukiyaki is where most Japanese diners meet it.

Ichigo

Ichigo is the Japanese word for strawberry, and Japanese growers treat the fruit as a luxury. Cultivars such as Amaou and Tochiotome sell in padded boxes at prices far above any supermarket berry. Growers pick them fully ripe, so the sugar level is higher than in export fruit. Confectioners wrap a whole berry in sweet bean paste and mochi to make ichigo daifuku.

Isaw

Isaw, said EE-sow, is a Filipino street food of grilled chicken or pork intestine on a skewer. Vendors wash the intestine thoroughly and boil it until tender, then finish it over charcoal. Basting with a soy and vinegar marinade produces a dark glaze. A dip of spiced vinegar cuts the richness, and students buy it by the stick.

Ikokore

Ikokore, said ee-koh-KOH-ray, is a Nigerian yam porridge from Ijebu country in Ogun State. Cooks grate water yam into a thick paste, then simmer it in a peppery broth reddened with palm oil. The yam sets into soft lumps as it cooks, which is where the texture originates. Smoked fish, crayfish and beef go in alongside.

Isi Ewu

Isi ewu, said EE-see EH-woo, is an Igbo delicacy from southeastern Nigeria, made from goat head. Cooks scrub and boil the head until the meat loosens, then dress it in a sauce of palm oil, utazi leaf and ehu seed. Restaurants serve it in a wooden mortar. Palm wine or cold beer goes with it.

Irio

Kikuyu households make irio, a Kenyan mash of potatoes, green peas and maize kernels. Kikuyu cooks boil the three together, then pound them into a mash that stays green from the peas. The peas colour it green and the maize adds the bite. Nyama choma, the grilled meat Kenyans eat at weekends, goes beside it on the plate.

Iskender Kebab

Iskender kebab, said is-KEN-der, is a Turkish dish from Bursa, named after Iskender Efendi who created it in 1867. Thin slices of döner lamb go over cubes of pide bread, then tomato sauce and melted butter go over both. Yoghurt goes on the side, and grilled peppers finish the plate. The butter is poured at the table.

Icelandic Skyr

A strained cultured dairy product, Icelandic skyr resembles fresh cheese more than yoghurt. Producers strain four litres of skimmed milk to make one of skyr, which is what concentrates the protein so far. Icelanders have made it since the settlement period, more than a thousand years. The texture is thick and the taste mildly tart.

Icelandic Rye Bread

Icelandic rye bread is a dark, dense loaf called rúgbrauð, said ROO-brohth. The dough of rye flour, sugar and buttermilk bakes slowly for up to a day, which darkens it and turns it sweet. Some bakers still bury the pot in hot geothermal ground near a spring, which steams rather than bakes it. Butter and smoked lamb go on top.

Irish Colcannon

Mashed potato beaten through with kale or cabbage, colcannon takes butter and spring onion as well. The greens go in cooked and roughly chopped, so they stay visible in green flecks through the mash. Households traditionally ate it at Halloween, with a coin or ring hidden inside for luck. Melted butter pools in a well in the centre.

Irish Boxty

Irish boxty is a potato pancake made from grated raw potato and mashed cooked potato together. The raw potato keeps the texture waxy while the mash binds it. Cooks in Leitrim, Cavan and Mayo defend their versions most strongly. Cooks fry the batter on a griddle and serve it with bacon, or roll it around a filling instead.

Irish Barmbrack

Bakers soak raisins and sultanas in tea for barmbrack, a yeasted Irish fruit loaf. The name originates in bairín breac, the Irish for speckled loaf. Bakers hide charms in the Halloween version, and finding the ring means marriage within the year. Sliced and buttered is how most people eat it.

Indian Pudding

Indian pudding is a New England dessert of cornmeal simmered in milk with molasses and spices. Colonial cooks named it after the indigenous cornmeal, which they called Indian meal rather than maize. Baking takes up to three hours, until the pudding sets into a loose brown custard. Vanilla ice cream goes on top while it is still warm.

Italian Ice

Fruit purée, sugar and water freeze into Italian ice, a dessert with no dairy at all. Italian immigrants brought the technique to Philadelphia and New York, where it became water ice. Constant churning during freezing keeps the texture fine rather than icy. Lemon remains the standard flavour, and Philadelphia stalls still sell more of it than any other.

Insalata Caprese

Mozzarella, tomato and basil make insalata caprese, a salad from the island of Capri. The three colours match the Italian flag, which is why Italians read the plate as a flag. Three ingredients make it: buffalo mozzarella, ripe plum tomatoes and a pour of olive oil. Italians eat it as an antipasto rather than a side.

Indian Samosa

Indian samosa is a fried pastry triangle filled with spiced potato and peas. Cooks fold a plain flour dough into a cone, pack it, then seal the top before frying. The Persian sanbosag reached India with traders around the tenth century, and the shape stayed. Tamarind and mint chutneys go with it at every stall.

Indian Pakora

Gram flour batter and sliced vegetables make pakora, a fritter fried in irregular clumps. Onion, potato, spinach and cauliflower are the standard fillings, and the batter takes turmeric, chilli and ajwain. Frying in loose heaps rather than neat shapes is what produces the ragged crisp edges. Monsoon evenings are when Indian households fry most of them.

Indian Kulfi

Indian kulfi is a frozen milk dessert set in a cone-shaped mould on a stick. Cooks reduce whole milk for an hour before freezing, which thickens it without any churning. No air is beaten in, so kulfi melts far more slowly than ice cream. Pistachio, cardamom, mango and saffron are the four standard flavours.

Indian Jalebi

Jalebi is a spiral of fermented wheat batter, fried and then steeped in saffron syrup. Cooks pour the batter through a cloth into hot ghee in loose irregular loops. Soaking while still hot is what makes the inside syrupy rather than dry. Imarti looks close but uses lentil batter and a regular flower shape.

Italian Tiramisu

Coffee-soaked savoiardi layered with sweetened mascarpone make tiramisu, an Italian chilled dessert. Cooks dip the biscuits briefly, since a long soak collapses them into paste. Cocoa dusted on top just before serving keeps the powder dry. Veneto and Friuli both claim the recipe, which dates to the 1960s rather than to any older tradition.

Italian Cannoli

Italian cannoli are fried pastry tubes piped with sweetened ricotta. Pastry chefs wrap the dough around metal tubes, fry it, then slide the shell off once it cools. Filling happens to order, because ricotta softens a shell within minutes. Sicilian versions press candied peel or chopped pistachio into the open ends.

Italian Meatballs

Ground beef, pork or veal bound with breadcrumbs, egg and parmesan make Italian meatballs. Milk-soaked bread rather than dry crumbs is what keeps them tender through a long simmer. Italians serve them small and separate from pasta, so the large meatballs over spaghetti are an American invention. Simmering in tomato sauce finishes the cooking.

Irish Coffee

Irish coffee is hot sweetened coffee under a floating layer of lightly whipped cream. Joe Sheridan created it at Foynes airbase in County Limerick in 1943, for cold transatlantic passengers. Sugar dissolved in the coffee is what lets the cream float rather than sink. Drinkers take it through the cream without stirring.

Irish Nachos

Thick potato slices under melted cheese, bacon and spring onion make Irish nachos. Pubs bake or fry the slices first, then load and grill them until the cheese sets. Potato replaces the tortilla chip, which is the whole joke in the name. Sour cream and scallion go on after the grill.

Israeli Falafel

Israeli falafel is a fried ball of ground chickpeas, herbs and spices, served in split pita. Soaked raw chickpeas rather than cooked ones are what produce the green crumb inside. Tahini, chopped salad and pickles fill the rest of the bread. Cooks at Tel Aviv stalls fry to order, since falafel softens within minutes.

Israeli Shakshuka

Eggs poached directly in spiced tomato sauce make shakshuka, a pan dish eaten at any hour. Tunisian and Libyan Jewish communities brought it to Israel in the mid twentieth century. Reducing the sauce before the eggs go in is what stops the whites from watering it down. Diners scoop it with bread brought out alongside the pan.

Indonesian Nasi Goreng

Indonesian nasi goreng is fried rice stained dark by kecap manis, a thick sweet soy sauce. Day-old rice fries better than fresh, since the drier grains stay separate in the wok. A fried egg, sliced cucumber and prawn crackers finish the plate. Indonesians eat it at breakfast as readily as at dinner.

Iced Tea

Iced tea is brewed black tea chilled and poured over ice. The drink spread across the United States after the 1904 St Louis World’s Fair, where a tea merchant served it cold in the heat. Southern sweet tea takes sugar while the tea is still hot, which dissolves it fully. Lemon and mint go in at the glass.

Ivy Gourd

Ivy gourd is a small striped fruit of Coccinia grandis, eaten green as a vegetable. Each gourd measures three to five centimetres and turns scarlet if left to ripen on the vine. Indian and Thai kitchens slice it green into stir-fries and curries. Left unchecked the vine spreads fast, which is why Hawaii and Australia class it as a weed.

Idaho Potato

Idaho potato is a russet variety with rough brown skin and dry white flesh. Low moisture and high starch are what make it bake and fry better than waxy types. The volcanic soil and cool nights of southern Idaho suit the crop, and the state name is a registered mark. Baking, mashing and chipping are its three standard uses.

Common Foods That Start With I

Six of these are sold in ordinary shops across Britain and North America. Ice cream and iceberg lettuce sell in every supermarket. Instant noodles occupy a full aisle in most of them. Italian sausage, Israeli couscous and iced tea are stocked as standard, and bakeries stock Irish soda bread through March. Everything else here needs a specialist grocer or a trip abroad.

World Dishes That Start With I

Cooks in twelve countries make almost every dish on this letter. Knowing the country first makes the rest of the name easier to place.

Breakfast Foods That Start With I

Breakfast is where six of these foods turn up, in South India, Ireland and Iceland alike.

• Idli: steamed South Indian rice cakes, eaten with sambar and coconut chutney.
• Instant Oatmeal: rolled oats cut thin so hot water alone softens them.
• Irish Oatmeal: steel-cut oats that need twenty minutes of simmering and keep a nutty bite.
• Icelandic Skyr: strained cultured milk with roughly twice the protein of ordinary yoghurt.
• Irish Boxty: griddled potato pancakes served with rashers and eggs.
• Irish Barmbrack: tea-soaked fruit loaf, sliced and buttered.

Healthy Foods That Start With I

Each of these six is notable for one documented nutrient rather than a general claim.

• Indian Gooseberry: one of the richest natural sources of vitamin C measured in any fruit.
• Icelandic Skyr: roughly eleven grams of protein per hundred grams, with almost no fat.
• Irish Oatmeal: beta-glucan fibre, which is the soluble fibre linked to cholesterol reduction.
• Italian Parsley: high in vitamin K, with flat leaves that keep their flavour better than curly parsley.
• Ivy Gourd: a low-starch gourd widely eaten in South and Southeast Asia.
• Incaberry: dense in carotenoids, the pigments that colour the fruit orange.

Snacks That Start With I

Frying dominates this letter, and four of these seven meet hot oil before they reach a plate.

• Indian Samosa: a fried pastry triangle filled with spiced potato and peas.
• Indian Pakora: vegetables dipped in seasoned gram flour batter and deep-fried.
• Italian Crostini: small toasts topped with pâté, tomato or cheese.
• Iced Gems: tiny British biscuits capped with a swirl of hard icing.
• Iced VoVo: an Australian biscuit topped with pink fondant, jam and coconut.
• Ikan Bilis: dried Malaysian anchovies fried crisp and eaten by the handful.
• Imitation Crab: surimi fish paste pressed and coloured to resemble crab leg.

Desserts That Start With I

Half of these are frozen, which is why ice cream heads almost every list of foods beginning with I.

• Ice Cream Cake: layers of sponge and ice cream frozen together and frosted.
• Ice Cream Sandwich: ice cream pressed between two wafers or soft cookies.
• Ice Cream Soda: a scoop of ice cream dropped into carbonated soda.
• Ice Pops: flavoured liquid frozen on a stick, called ice lollies in Britain.
• Icebox Cake: cookies layered with whipped cream and chilled until the cookies soften.
• Indian Kulfi: dense Indian frozen milk, thickened by slow reduction rather than churning.
• Indian Jalebi: wheat batter fried in spirals and soaked in saffron syrup.
• Indian Ladoo: sweet flour or lentil balls bound with ghee and sugar.
• Italian Tiramisu: coffee-soaked savoiardi layered with mascarpone and cocoa.
• Italian Cannoli: fried pastry tubes piped with sweetened ricotta.
• Italian Amaretti Cookies: crisp almond meringues, naturally free of wheat.
• Irish Potato Candy: a Philadelphian coconut sweet rolled in cinnamon, with no potato in it.

Drinks That Start With I

Coffee and tea between them cover six of these nine, in hot, iced and alcoholic forms.

• Iced Tea: brewed tea chilled over ice, sweetened heavily across the American South.
• Iced Coffee: brewed coffee poured over ice, with milk or syrup added to taste.
• Instant Coffee: brewed coffee dried into granules that dissolve in hot water.
• Italian Espresso: a short shot pulled under pressure through finely ground beans.
• Italian Soda: carbonated water mixed with fruit syrup, topped with cream in the American version.
• Irish Coffee: hot coffee with Irish whiskey, sugar and a float of cream.
• Irish Cream: a liqueur of Irish whiskey blended with cream and cocoa.
• Indian Masala Chai: black tea simmered with milk, cardamom, ginger and cloves.
• Indian Lassi: yoghurt whisked with water, salted or sweetened with mango.

Seafood That Starts With I

Most seafood names on this letter are Japanese, since ika, ikura and iwashi are everyday market words there.

• Ika: the Japanese word for squid, eaten raw, dried or grilled.
• Ika Mata: a Cook Islands dish of raw fish cured in lime and coconut milk.
• Ikura: salmon roe cured in soy sauce and sake.
• Iwashi: Japanese sardine, grilled through the autumn season.
• Ikan Bilis: dried anchovies used across Malaysian and Singaporean cooking.
• Irish Oysters: native flat oysters from Galway Bay and Carlingford Lough.
• Imitation Crab: surimi made from pollock and other white fish.

Cheese That Starts With I

Four cheeses are named with an initial I, and every one of them is a farmhouse make rather than a factory brand.

• Idiazabal: smoked Basque sheep’s milk cheese with a firm nutty paste.
• Ibores: a Spanish goat cheese from Extremadura, rubbed with paprika.
• Innes Brick: a soft English goat cheese made in Staffordshire.
• Isle Of Mull Cheddar: a Scottish farmhouse cheddar with a sharp, slightly boozy finish.

Meat That Starts With I

Curing accounts for the Spanish and Italian names here, while the Irish and American ones are fresh cuts.

• Iberico Ham: Spanish dry-cured leg ham from Black Iberian pigs.
• Iberian Chorizo: paprika-cured pork sausage from the same breed.
• Italian Prosciutto: salt-cured raw ham sliced thin, from Parma or San Daniele.
• Italian Sausage: fresh fennel-seasoned pork sausage.
• Italian Meatballs: ground beef, pork or veal bound with breadcrumbs and parmesan.
• Italian Beef: a Chicago sandwich of thin roast beef soaked in its own jus.
• Irish Bacon: back bacon cut from the loin, leaner than American streaky.

Bread That Starts With I

Flatbreads outnumber loaves on this letter, since injera, naan, fry bread and barbari all bake flat.

• Injera: Ethiopian sourdough flatbread of fermented teff.
• Irish Soda Bread: buttermilk loaf raised without yeast.
• Icelandic Rye Bread: dense dark rye, steamed in geothermal ground in the traditional method.
• Italian Bread: a crusty white loaf with an open crumb, baked long and oval.
• Indian Naan: leavened flatbread slapped onto the wall of a tandoor.
• Indian Fry Bread: a Native American flatbread deep-fried until it puffs.
• Iranian Barbari: a long ridged Persian flatbread, eaten at breakfast with cheese.

Grains That Start With I

Wheat and rice fill most of this letter, though millet and konjac break the pattern completely.

• Indian Basmati Rice: a long-grain aromatic rice aged before milling.
• Indian Millet: pearl millet, ground into flour for bajra roti.
• Israeli Couscous: toasted wheat pearls, larger than North African couscous.
• Italian Farro: hulled emmer wheat, chewy after boiling and used in soups.
• Italian Polenta: coarse cornmeal cooked into a soft mash or set and grilled.
• Instant Noodles: flash-fried wheat noodles dried into a block.
• Itokonnyaku: konjac noodles cut into thin grey strands.

Vegetables That Start With I

Only eight vegetables are named in English with an initial I, and half of them are South Asian.

• Iceberg Lettuce: a crisphead lettuce grown into a tight pale bulb.
• Ice Plant: a succulent leaf covered in glistening bladder cells, salty and crunchy.
• Ivy Gourd: a small striped gourd of South Asia, cooked green as a vegetable.
• Indian Squash: the round gourd called tinda, cooked into curries.
• Indian Mustard Greens: sharp dark leaves, the sarson of Punjabi cooking.
• Italian Radicchio: a bitter red chicory from Veneto, grilled or eaten raw.
• Indian Corn: hard flint corn with multicoloured kernels, ground into cornmeal.
• Idaho Potato: a russet variety with dry white flesh, best baked or fried.

Condiments That Start With I

Almost every condiment here is Italian or Indian, and each one seasons a dish rather than standing as one.

• Italian Dressing: vinegar and oil shaken with oregano, basil and garlic.
• Italian Seasoning: a dried blend of oregano, basil, thyme and rosemary.
• Italian Parsley: flat-leaf parsley, stronger than the curly kind.
• Indian Chutney: fruit, herbs or coconut ground into a fresh or cooked relish.
• Indian Curry Powder: a British-made blend of turmeric, cumin and coriander.
• Ikra: an Eastern European aubergine and pepper spread eaten on bread.
• Iodized Salt: table salt fortified with iodine to prevent deficiency.

Fruits That Start With I

Eight fruits are named in English with an initial I, and almost all of them grow in the tropics. Ice apple, icaco, ilama, imbe, incaberry, Indian fig, Indian gooseberry and iyokan are the ones worth knowing. Their appearance, taste and growing regions are treated in full under fruits that start with I.

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