Food That Starts With Am: 15 Tasty Examples You’ll Love

Ever wondered how many delicious foods beginning with “Am” exist across global cuisines? From ancient grains to artisan salts, these tasty examples span every category imaginable. Whether you’re a culinary explorer seeking new ingredients or simply curious about this alphabetical corner of the food world, you’ll discover nutritional powerhouses, cultural treasures, and everyday favorites that deserve a spot in your kitchen.

Quick Reference Table

Food	Category	Flavor Profile	Best Use
Amaranth	Ancient Grain	Nutty, peppery	Porridge, baking
Amchur	Spice	Sour, tangy	Curries, marinades
Amalaki (Amla)	Fruit	Extremely sour	Pickles, juices
American Cheese	Dairy	Mild, creamy	Burgers, grilled cheese
Amberjack	Fish/Protein	Mild, buttery	Grilling, sashimi
Ambrosia Salad	Dessert	Sweet, tropical	Holiday gatherings
Amba	Condiment	Spicy, tangy	Sandwiches, falafel
Amethyst Bamboo	Vegetable	Mild, crunchy	Stir-fries
Amazake	Beverage	Sweet, creamy	Drinks, smoothies
Amazu Shoga	Pickled Vegetable	Sweet-sour	Sushi companion
Amer Picon	Liqueur	Bitter-sweet	Cocktails
Amish Friendship Bread	Baked Good	Sweet, cinnamon	Dessert, breakfast
Amandine	Culinary Term	Nutty, buttery	Fish dishes
American Ginseng	Herb/Root	Earthy, bitter	Teas, soups
Amagansett Sea Salt	Seasoning	Clean, briny	Finishing salt

15 Delicious Foods That Start With Am

1. Amaranth (Ancient Grain)

 

Amaranth stands out as one of the most nutritious foods starting with Am. This gluten-free pseudocereal was a sacred staple of the Aztec civilization before Spanish conquistadors banned it in the 16th century. Today, it’s experiencing a well-deserved renaissance in health-conscious kitchens worldwide.

What makes amaranth special? Unlike true grains, amaranth is technically a seed, but it cooks and tastes like a grain. When cooked, it develops a distinctive nutty, slightly peppery, and malty taste profile that adds depth to both sweet and savory dishes.

Nutritional powerhouse: A single cup of cooked amaranth delivers approximately 9 grams of complete protein—containing all nine essential amino acids your body needs. It’s also exceptionally high in iron, calcium, magnesium, and phosphorus, making it valuable for vegetarians and vegans seeking plant-based protein sources.

How to cook amaranth:

• Porridge method: Combine 1 cup amaranth with 2.5 cups water or milk, simmer for 20 minutes until tender
• Popped snack: Heat a dry pan and add amaranth seeds in small batches—they’ll pop like tiny popcorn
• Flour substitute: Grind into flour for gluten-free baking (replace up to 25% of wheat flour in recipes)
• Soup thickener: Add to soups and stews for extra nutrition and creaminess

Recipe idea – Amaranth Breakfast Porridge: Cook amaranth in almond milk with cinnamon, top with fresh berries, sliced almonds, and a drizzle of honey. The combination creates a satisfying breakfast that keeps you full until lunch.

Pro tip: Toast amaranth in a dry skillet before cooking to enhance its nutty flavor. Store in an airtight container in a cool, dark place for up to six months.

2. Amchur (Dried Mango Powder)

If you’ve never experienced the tangy magic of amchur, you’re missing out on one of Indian cuisine’s most versatile ingredients. This sour, fruity spice is made by drying unripe green mangoes and grinding them into a fine, pale-beige powder.

Taste profile: Amchur delivers an intensely tangy, citrusy punch with subtle fruity undertones. It’s significantly more complex than lemon juice, adding depth alongside acidity.

Culinary uses in Indian cooking:

• Essential component of chat masala (the spice blend sprinkled on street food)
• Adds tartness to curries without excess liquid
• Tenderizes meat in marinades (the acid breaks down proteins)
• Brightens vegetable dishes and chutneys
• Seasons chickpeas, potatoes, and lentils

When to use amchur: It shines in dry preparations where adding liquid citrus would alter the dish’s consistency. Think dry-roasted vegetables, spice rubs for grilled proteins, or finishing touches on fried snacks.

Substitutes: In a pinch, use lemon juice (1 teaspoon amchur = 1 tablespoon lemon juice) or tamarind paste, though neither perfectly replicates amchur’s unique fruity acidity.

Recipe idea – Amchur-Spiced Roasted Vegetables: Toss cauliflower and potatoes with oil, turmeric, cumin, and amchur. Roast at 425°F until crispy. The amchur creates an addictively tangy coating that transforms ordinary vegetables into something extraordinary.

Storage: Keep amchur in an airtight container away from moisture and sunlight. It maintains potency for up to one year when stored properly.

3. Amalaki (Indian Gooseberry/Amla)

Known as amla in Hindi, amalaki is revered in Ayurvedic medicine as one of nature’s most powerful superfruits. This small, pale-green fruit packs an astringent punch that initially shocks the taste buds.

Taste experience: Amalaki is extremely sour with bitter notes that dominate at first bite. Interestingly, many people report a sweet aftertaste that develops minutes after eating, creating a unique sensory journey.

Nutritional benefits: Indian gooseberry contains approximately 20 times more vitamin C than oranges—a single fruit provides 600-700mg of ascorbic acid. It’s also rich in antioxidants, fiber, and polyphenols that support immune function and digestive health.

Traditional and modern uses:

• Pickles (achaar): Preserved in oil and spices for year-round enjoyment
• Murabba: Sweet preserve made by candying amla in sugar syrup
• Juices and shots: Fresh or concentrated for daily wellness routines
• Hair care: Amla oil strengthens hair and prevents premature graying
• Chutneys: Ground with spices for a tangy condiment

Health benefits backed by research: Studies suggest amalaki may help regulate blood sugar levels, reduce cholesterol, support liver function, and boost immunity. In Ayurveda, it’s considered a rasayana—a rejuvenating substance that promotes longevity.

Recipe idea – Amla Murabba: Blanch fresh amla, prick with a fork, then simmer in sugar syrup flavored with cardamom and saffron. This sweet preserve balances amla’s natural sourness and can be stored for months.

Buying tip: Fresh amalaki appears in Indian grocery stores during winter months (November-February). Dried powder, juices, and supplements are available year-round.

4. American Cheese

Love it or critique it, American cheese holds an undeniable place in American culinary culture. This processed cheese product, invented in the 1910s by James L. Kraft, was designed for superior meltability and extended shelf life.

What exactly is American cheese? It’s created by blending natural cheeses (typically cheddar and Colby) with emulsifying salts, milk proteins, and other ingredients. The result is a cheese product that melts smoothly without separating or becoming greasy.

Taste profile: American cheese offers a mild, creamy, slightly salty flavor that appeals to those who find aged cheeses too sharp. Its gentle taste makes it incredibly versatile in comfort food applications.

Where American cheese excels:

• Grilled cheese sandwiches: Melts uniformly without oil separation
• Cheeseburgers: Creates that iconic creamy layer that clings to the patty
• Mac and cheese: Produces ultra-smooth cheese sauce without graininess
• Breakfast sandwiches: Melts perfectly over eggs and breakfast meats

The controversy: Purists argue American cheese isn’t “real cheese” since it’s processed. However, its unique properties make it irreplaceable in certain dishes. Even professional chefs often use American cheese slices to stabilize cheese sauces.

Types available: White American cheese (milder), yellow American cheese (colored with annatto), deli-sliced vs. individually wrapped singles, and lower-sodium varieties.

Recipe idea – Classic American Cheeseburger: Season ground beef with salt and pepper, form into patties, and grill. Add American cheese slices during the last minute of cooking, covering the grill to accelerate melting. Serve on toasted buns with lettuce, tomato, pickles, and your favorite condiments.

Fun fact: During World War I, American cheese became standard military rations, helping establish its place in American food culture.

5. Amberjack (Fish)

Amberjack is a prized game fish found in warm ocean waters worldwide, beloved by both sport fishermen and culinary enthusiasts. This firm, white-fleshed fish offers a mild flavor that appeals to seafood newcomers and connoisseurs alike.

Species varieties: Greater amberjack (largest, found in Atlantic), yellowtail amberjack (Pacific favorite), and banded rudderfish (smaller Atlantic variety). Japanese yellowtail (hamachi) is a related species often used in sushi.

Taste and texture: Amberjack features mild, slightly sweet flesh with buttery undertones. The texture is firm and meaty, similar to swordfish or tuna, making it ideal for various cooking methods that would cause flakier fish to fall apart.

Nutritional benefits: As an excellent source of lean protein, amberjack provides omega-3 fatty acids that support heart and brain health. A 3-ounce serving contains approximately 20 grams of protein with minimal fat.

Best cooking preparations:

• Grilling: Firm texture holds up beautifully on the grill; brush with lemon butter
• Sashimi: Yellowtail amberjack (hamachi) is a sushi-grade delicacy with rich, buttery flesh
• Baking: Bake with herbs and white wine for an elegant entrée
• Ceviche: The firm flesh maintains structure when “cooked” in citrus
• Pan-searing: Creates a beautiful crust while keeping the interior moist

Sustainability note: Check regional guidelines, as some amberjack populations face pressure from overfishing. Choose hook-and-line caught fish when possible.

Recipe idea – Grilled Amberjack with Lemon Butter: Marinate fillets in olive oil, garlic, and herbs for 30 minutes. Grill over medium-high heat for 4-5 minutes per side. Top with compound butter made from softened butter, lemon zest, parsley, and capers.

Preparation tip: Amberjack can contain parasites in wild-caught specimens, so ensure proper cooking (internal temperature of 145°F) or freezing if consuming raw.

6. Ambrosia Salad

This vintage American dessert salad peaked in popularity during the 1960s and 70s, gracing countless holiday tables and potluck spreads. Named after the food of the Greek gods, ambrosia salad lives up to its heavenly namesake with its sweet, tropical flavor combination.

Classic ingredients:

• Mandarin orange segments (canned or fresh)
• Pineapple chunks (typically canned)
• Shredded coconut (sweetened)
• Miniature marshmallows
• Maraschino cherries
• Sour cream or whipped cream (or Cool Whip)

Taste profile: Expect sweet, creamy, and tropical flavors with varied textures from the chewy coconut, soft marshmallows, and juicy fruit. The combination creates a dessert that’s both refreshing and indulgent.

Regional variations:

• Southern version: Often includes pecans or walnuts for crunch
• Hawaiian-style: Adds macadamia nuts and extra pineapple
• Modern twist: Fresh fruit instead of canned, Greek yogurt instead of whipped cream
• Retro version: Includes cottage cheese or cream cheese

When to serve: Ambrosia salad appears most frequently at Thanksgiving, Christmas, Easter brunches, summer barbecues, and family reunions. It’s the ultimate make-ahead dish—actually tastes better after refrigeration allows flavors to meld.

Why it endures: Despite its retro reputation, ambrosia salad represents comfort, nostalgia, and family gatherings for many Americans. It’s also incredibly easy to prepare with minimal cooking skills required.

Recipe idea – Classic Ambrosia Salad: Drain canned fruit thoroughly. Fold together orange segments, pineapple, coconut, marshmallows, and cherries. Gently mix in whipped cream or Cool Whip. Refrigerate at least 2 hours before serving. Garnish with additional coconut and a cherry on top.

Modern adaptation: For a healthier version, use fresh fruit, unsweetened coconut, Greek yogurt, and honey. Skip the marshmallows or use smaller quantities.

7. Amba (Middle Eastern Mango Pickle)

Amba is a tangy, spicy pickled mango condiment that originated in Iraqi Jewish cuisine and has become beloved throughout the Middle East, particularly in Israel. This funky, fermented sauce adds complex flavor to sandwiches and grilled meats.

What makes amba unique? Unlike Indian mango pickles, amba is a smooth, pourable sauce made from fermented green mangoes, fenugreek, turmeric, chili peppers, and various spices. The fermentation process creates deep, complex flavors.

Taste profile: Expect sweet, sour, spicy, and funky notes all at once. The fenugreek gives amba its distinctive slightly bitter, maple-like aroma, while turmeric contributes earthiness and the characteristic yellow-orange color.

Traditional uses in Middle Eastern cuisine:

• Sabich sandwiches: Stuffed pita with fried eggplant, hard-boiled eggs, Israeli salad, and amba
• Falafel wraps: Drizzled over chickpea fritters for tangy contrast
• Shawarma: Complements seasoned grilled meats perfectly
• Grilled fish: Adds brightness to rich, oily fish
• Roasted vegetables: Transforms simple roasted cauliflower or potatoes

Cultural significance: Iraqi Jews brought amba to Israel in the 1950s, where it became integrated into Israeli street food culture. Today, it’s as common as ketchup in Israeli households.

Main ingredients breakdown:

• Green (unripe) mangoes: Provide tartness and firm texture
• Fenugreek: Creates the distinctive aroma and slightly bitter note
• Turmeric: Adds color and earthy flavor
• Chili peppers: Bring heat (levels vary by recipe)
• Cumin and mustard seeds: Add complexity

Recipe idea – Amba Sauce for Sandwiches: While traditional amba requires fermentation, quick versions simmer grated green mango with fenugreek, turmeric, chili, vinegar, and sugar until thick. Blend smooth and refrigerate. Use within two weeks.

Where to buy: Look for amba in Middle Eastern grocery stores, kosher markets, or order online. Popular brands include Zergut and Galil.

8. Amethyst Bamboo (Purple Bamboo Shoots)

Amethyst bamboo, also called purple bamboo shoots, is a stunning variety of edible bamboo prized in Asian cuisine for its beautiful color and delicate flavor. The striking purple hue comes from natural anthocyanins—the same antioxidants found in blueberries and red cabbage.

Appearance: Young shoots display vibrant purple-pink coloring on the outer layers, though the color fades somewhat during cooking. The visual appeal makes amethyst bamboo popular for special occasions and elegant presentations.

Taste and texture: These shoots offer a mild, slightly sweet flavor with pleasant crunchiness when properly prepared. The texture is more tender than some bamboo varieties, with less stringiness.

Nutritional value: Bamboo shoots are remarkably low in calories (only about 20 calories per cup) while providing significant dietary fiber. They also contain potassium, vitamin B6, and various minerals.

Preparation methods:

• Boiling: Fresh bamboo must be boiled to remove bitter compounds (cyanogenic glycosides)
• Stir-frying: Quick cooking over high heat maintains crispness
• Pickling: Common preparation in Japanese and Chinese cuisines
• Braising: Slow-cooked in broths for tender, flavorful results

How to prepare fresh amethyst bamboo:

1. Remove the tough outer layers
2. Slice the tender inner portion
3. Boil in water for 20-30 minutes to remove bitterness
4. Drain and rinse in cold water
5. Use in stir-fries, soups, or other dishes

Asian cuisine applications:

• Chinese hot pots and stir-fries
• Japanese tempura and pickles (menma)
• Thai curries and salads
• Korean side dishes (banchan)

Recipe idea – Stir-Fried Amethyst Bamboo with Garlic: Boil prepared bamboo shoots, then stir-fry with minced garlic, ginger, soy sauce, and sesame oil. Add vegetables like bell peppers and snow peas. The purple color creates a visually stunning dish.

Availability: Fresh amethyst bamboo appears in Asian markets during spring (peak bamboo season). Canned and jarred varieties are available year-round, though they lack the fresh crunch.

9. Amazake (Japanese Sweet Rice Drink)

Amazake is a traditional Japanese beverage that’s naturally sweet despite containing no added sugar. This fermented rice drink offers probiotic benefits while satisfying sweet cravings—a rare combination that makes it increasingly popular in health-conscious circles.

What is amazake? Made by fermenting cooked rice with koji (Aspergillus oryzae mold), the same culture used in sake, miso, and soy sauce production. The koji enzymes break down rice starches into natural sugars, creating sweetness without adding refined sugar.

Taste profile: Amazake has a sweet, creamy consistency with a mild rice flavor and subtle tang from fermentation. The texture resembles a thin rice pudding or thick smoothie, depending on preparation.

Two main types:

• Sake kasu amazake: Made from sake lees (leftover sake solids), contains small amounts of alcohol
• Koji amazake: Made from rice and koji only, completely alcohol-free (safe for children and pregnancy)

Health benefits:

• Rich in probiotics that support digestive health
• Contains B vitamins, particularly B1, B2, and B6
• Provides easily digestible energy
• May support skin health and immune function
• Natural alternative to sugary drinks

Traditional and modern uses:

• Drink chilled or warmed (popular winter beverage in Japan)
• Smoothie base replacing dairy or plant milk
• Natural sweetener in baking and desserts
• Ingredient in Japanese confections
• Porridge topping for added creaminess

Making amazake at home: While commercially available, you can make amazake by combining cooked rice with koji and maintaining a temperature of 130-140°F for 6-8 hours. The mixture thickens and sweetens as enzymes work their magic.

Recipe idea – Amazake Strawberry Smoothie: Blend amazake with frozen strawberries, a banana, and ice. The amazake provides natural sweetness and creamy texture without yogurt or added sugars. Top with fresh berries and granola.

Where to find it: Japanese grocery stores stock amazake in shelf-stable cartons or refrigerated bottles. Some health food stores now carry it in the probiotic beverage section.

Cultural note: Amazake has been consumed in Japan for over 1,000 years. Historically, street vendors sold hot amazake during winter months as a warming, nourishing beverage.

10. Amazu Shoga (Japanese Pickled Ginger)

Amazu shoga is sweet-and-sour pickled ginger that’s lighter and more delicate than the bright pink gari (sushi ginger) most people recognize. This traditional Japanese condiment offers palate-cleansing properties with a gentler flavor profile.

What distinguishes amazu shoga? While gari uses young ginger pickled in sweetened vinegar and turns naturally pink, amazu shoga can be made from slightly older ginger and has a more pronounced sweet-sour balance. The color ranges from pale pink to nearly white.

Taste profile: Expect sweet and tangy flavors with a slightly spicy ginger kick. The sweetness is more prominent than in gari, making it less assertive as a palate cleanser.

Traditional uses:

• Served alongside sushi and sashimi to cleanse the palate between different fish
• Accompaniment to grilled meats and fish
• Side dish (tsukemono) in traditional Japanese meals
• Ingredient in rice dishes and salads
• Digestive aid after rich meals

Health properties:

• Ginger supports digestion and may reduce nausea
• Contains gingerol, a compound with anti-inflammatory properties
• May help settle upset stomachs
• Antibacterial properties beneficial for raw fish consumption

Color variations: Natural young ginger turns pale pink when pickled due to anthocyanins. Commercially produced versions may use food coloring (usually red perilla or artificial dyes) to achieve brighter pink hues.

How to make homemade amazu shoga:

1. Slice young ginger paper-thin using a mandoline
2. Briefly blanch in boiling water to reduce pungency
3. Prepare pickling liquid: rice vinegar, sugar, salt
4. Submerge ginger in the hot liquid
5. Refrigerate for at least 24 hours before using

Recipe idea – Homemade Amazu Shoga: Combine 1 cup rice vinegar, 1/2 cup sugar, 1 tablespoon salt, and heat until dissolved. Pour over thinly sliced young ginger. Cool and refrigerate. The ginger develops deeper flavor after several days.

Storage: Properly pickled amazu shoga lasts several months refrigerated in its brine. The vinegar acts as a natural preservative.

Buying tip: Look for amazu shoga or gari in Asian grocery stores, typically sold in vacuum-sealed packages or jars. Choose versions with minimal artificial coloring for a more authentic product.

11. Amer Picon (French Bitter Aperitif)

Amer Picon is a French orange-flavored bitter liqueur that has captivated European café culture since 1837. Created by Gaétan Picon in Algiers, this complex aperitif combines bitter orange peel, gentian root, and quinquina bark in a caramel-colored elixir.

What is an aperitif? These are alcoholic beverages consumed before meals to stimulate appetite. The bitter compounds trigger digestive enzyme production, preparing your system for food.

Taste profile: Amer Picon delivers bitter-sweet flavors with prominent citrusy notes from orange, balanced by herbal complexity from gentian and other botanicals. The bitterness is assertive but not overwhelming, with caramel undertones adding depth.

Alcohol content: Modern Amer Picon contains 21% ABV, though the original formula was stronger at 39% ABV. The reformulation occurred in the 1970s, disappointing cocktail purists who preferred the original’s intensity.

Classic cocktails:

• Picon Punch: Amer Picon, grenadine, brandy, and soda water—a favorite in California’s Basque community
• Picon Bière: Simply Amer Picon added to beer, popular in French cafés
• Brooklyn cocktail: Rye whiskey, dry vermouth, maraschino liqueur, and Amer Picon
• Picon Fizz: Amer Picon, lemon juice, simple syrup, and soda water

Cultural significance: In France, especially the eastern regions, ordering a Picon Bière is as common as ordering a beer elsewhere. It represents a particular slice of French café culture that values leisurely pre-dinner drinks.

Substitute challenge: Amer Picon is difficult to find outside Europe, creating challenges for classic cocktail enthusiasts. Torani Amer (available in the US) is a common substitute, though it lacks Amer Picon’s complexity. Some bartenders blend other amari with orange liqueur to approximate the flavor.

Recipe idea – Picon Punch: Combine 1.5 oz Amer Picon, 0.5 oz grenadine, and 1 oz brandy over ice. Top with soda water and garnish with lemon. This refreshing cocktail balances bitter, sweet, and fruity notes beautifully.

Serving suggestion: Serve aperitifs like Amer Picon chilled or over ice about 30 minutes before dining. The bitter compounds prepare your digestive system while the social ritual sets the stage for an enjoyable meal.

12. Amish Friendship Bread

Amish Friendship Bread represents a unique baking tradition centered around a fermented starter that’s shared from person to person, creating chains of sweetness and community connection. This sweet, cinnamon-spiced bread has cake-like texture that makes it more dessert than traditional bread.

The starter tradition: The heart of Amish Friendship Bread is a fermented batter starter similar to sourdough. Recipients receive starter with instructions to “feed” it, divide it, and pass portions to friends—hence the “friendship” name.

The 10-day process:

• Day 1: Receive starter
• Days 2-4: Mash/stir the bag daily
• Day 5: Feed with flour, sugar, and milk
• Days 6-9: Mash/stir daily
• Day 10: Feed, divide, bake, and share

Taste profile: The bread is sweet with prominent cinnamon flavor, moist texture, and a subtle tang from fermentation. It’s more like a sweet cake than savory bread, making it perfect for breakfast or dessert.

Why the tradition endures: Beyond the delicious result, Amish Friendship Bread creates social bonds. Sharing starter connects people, encourages baking, and spreads joy—valuable in our increasingly digital world.

Variations and add-ins:

• Chocolate chips and nuts
• Fresh or dried fruit (blueberries, cranberries, apples)
• Pumpkin spice version with pumpkin puree
• Lemon-poppy seed variation
• Savory herb versions (less common)

Common challenges:

• Alcohol smell: Normal fermentation creates ethanol; it’s safe unless extremely strong
• Starter neglect: If you forget to feed it, the starter may become too acidic
• Endless cycle: Some people feel obligated to continue indefinitely—it’s okay to bake all the starter or freeze portions

Recipe idea – Classic Amish Friendship Bread: On day 10, add flour, sugar, eggs, oil, vanilla, cinnamon, baking powder, and baking soda to your portion of starter. Pour into greased pans, sprinkle with cinnamon-sugar mixture, and bake at 325°F for 60 minutes. The result is incredibly moist, sweet bread with a tender crumb.

Starting your own: If no one shares starter with you, you can create one from scratch using flour, sugar, milk, and active dry yeast. After 10 days of feeding, you’ll have starter ready to share.

Cultural note: Despite the “Amish” name, the bread’s origins are unclear and may not actually be Amish. Regardless, the tradition beautifully embodies community values of sharing and connection.

13. Amandine (Almond-Based Dishes)

Amandine is a French culinary term describing dishes garnished with or prepared with almonds, typically toasted sliced almonds in brown butter sauce. The word derives from the French “amande,” meaning almond.

Most famous example – Trout Amandine: This classic New Orleans dish features pan-fried trout topped with toasted almonds in brown butter, often finished with lemon juice and parsley. It’s a staple of Creole cuisine that showcases simple ingredients elevated through technique.

What makes a dish “amandine”:

• Presence of almonds (usually sliced or slivered)
• Often includes brown butter (beurre noisette)
• Almonds are typically toasted for enhanced flavor
• French or French-influenced preparation

Variations across cuisines:

• Sole Amandine: Delicate sole fillets with almonds and lemon-butter sauce
• Green Beans Amandine: Classic side dish with toasted almonds
• Chicken Amandine: Pan-seared chicken breast with almond garnish
• Vegetables Amandine: Asparagus, broccoli, or Brussels sprouts with toasted almonds

The brown butter technique: Creating proper amandine requires browning butter carefully until it develops a nutty aroma and golden-brown color without burning. This beurre noisette complements almonds’ natural nuttiness perfectly.

Nutritional benefits: Almonds add healthy fats, protein, vitamin E, and magnesium to dishes. The combination of fish or vegetables with almonds creates nutritionally balanced, satisfying meals.

Why it works: The textural contrast of crunchy toasted almonds against tender fish or vegetables creates appealing mouthfeel. The nutty flavors of both brown butter and almonds create harmonious, sophisticated taste.

Recipe idea – Trout Amandine with Brown Butter:

1. Dredge trout fillets in seasoned flour
2. Pan-fry in butter until golden and cooked through (about 4 minutes per side)
3. Remove fish and keep warm
4. Add more butter to the pan, cook until nutty and brown
5. Add sliced almonds, toast until golden
6. Finish with lemon juice and parsley
7. Pour almond-butter sauce over trout

Preparation tip: Toast almonds separately in a dry pan before adding to butter if you want more control over browning. This prevents overcooking the butter while waiting for almonds to toast.

Cultural significance: Trout Amandine became a signature dish in New Orleans restaurants during the mid-20th century, representing the city’s unique blend of French technique and American ingredients.

14. American Ginseng

American ginseng (Panax quinquefolius) is a medicinal root native to eastern North America, prized in both traditional Chinese medicine and contemporary wellness practices. While often confused with Asian ginseng, American ginseng has distinct properties and a cooler energetic profile in Traditional Chinese Medicine.

Appearance: The root resembles a small, gnarled parsnip with a beige exterior. Wild American ginseng is significantly more valuable than cultivated varieties, with some wild roots commanding hundreds of dollars per pound.

Taste profile: American ginseng offers an earthy, slightly bitter flavor with a sweet finish. It’s generally milder and less stimulating than Asian (Korean or Chinese) ginseng, making it suitable for different constitutional types in traditional medicine.

Traditional vs. modern uses:

• Traditional: Cooling tonic, strengthens qi (vital energy), promotes yin
• Modern research: May support cognitive function, immune health, blood sugar regulation
• Culinary: Added to soups (especially in Chinese cuisine), brewed as tea, made into tinctures

Health benefits and research: Studies suggest American ginseng may help regulate blood sugar in type 2 diabetes, reduce mental fatigue, support immune function during cold and flu season, and improve cognitive performance. However, more research is needed to confirm many traditional uses.

Preparation methods:

• Tea: Simmer sliced root in water for 20-30 minutes for a gentle tonic
• Soup ingredient: Added to chicken soup or bone broth in Asian cooking
• Tincture: Alcohol extraction concentrates active compounds (ginsenosides)
• Capsules and powders: Standardized supplements for convenience

Sustainability concerns: Wild American ginseng faces overharvesting pressure and is regulated in many states. Always choose cultivated ginseng or verify wild-harvested sources are legally and sustainably obtained. Some states require permits for harvesting.

Recipe idea – American Ginseng Tea: Slice 3-5 grams of fresh or dried ginseng root. Simmer in 2 cups water for 20-30 minutes. Strain and drink warm. Some people add honey or dates for sweetness. Start with small amounts to assess your body’s response.

Dosage and precautions: Typical doses range from 1-3 grams daily. American ginseng may interact with blood thinners, diabetes medications, and other drugs. Consult healthcare providers before use, especially if pregnant, nursing, or taking medications.

Quality matters: Choose reputable brands with third-party testing. The concentration of active ginsenosides varies significantly between products. Wisconsin-grown ginseng is particularly renowned for quality.

15. Amagansett Sea Salt (Artisan Salt)

Amagansett Sea Salt is a premium, hand-harvested artisan sea salt produced in small batches on Long Island’s east end. This local, sustainable salt represents the growing artisan food movement’s emphasis on terroir, traditional methods, and supporting local producers.

What makes it special? Unlike mass-produced salt, Amagansett Sea Salt is solar-evaporated from Atlantic Ocean water in traditional salt pans. The slow evaporation process preserves trace minerals that give the salt complex flavor beyond simple saltiness.

Production process:

1. Ocean water is collected from clean Atlantic waters
2. Water is filtered and placed in evaporation ponds
3. Sun and wind naturally evaporate water over weeks
4. Salt crystals form and are hand-harvested
5. Minimal processing preserves natural mineral content

Taste profile: The salt offers a clean, briny flavor with subtle mineral complexity. The taste reflects the specific marine environment where it’s harvested, similar to how wine reflects terroir. It’s less harsh than refined table salt, with a more rounded salinity.

Mineral content: Sea salt contains trace amounts of magnesium, calcium, potassium, and other minerals naturally present in seawater. While these don’t provide significant nutritional benefits at typical consumption levels, they contribute to flavor complexity.

Best uses:

• Finishing salt: Sprinkle over completed dishes just before serving to provide textural crunch and bright salinity
• Grilled meats and fish: The large crystals create satisfying texture against protein
• Vegetables: Enhances natural flavors without overwhelming them
• Baking: Some bakers prefer sea salt for rustic breads and pastries
• Rimming cocktail glasses: Adds sophistication to margaritas and other drinks

Why finishing salt matters: Coarse finishing salts provide textural interest and deliver concentrated bursts of salinity when crystals dissolve on your tongue. This differs from salt incorporated during cooking, which distributes evenly throughout dishes.

The artisan salt movement: Products like Amagansett Sea Salt represent consumers’ growing interest in traceable, locally-produced ingredients. While scientifically salt is salt (sodium chloride), the harvesting method,

What is the most nutritious food that starts with Am?

Amaranth and amalaki lead nutritionally—amaranth provides complete protein with exceptional minerals, while amalaki delivers unparalleled vitamin C and antioxidants for immune support and cellular protection.

Are foods starting with Am hard to find?

Accessibility varies widely; American cheese and amaranth appear in most supermarkets, while specialty items like amba sauce or Amer Picon require ethnic markets or online ordering for most locations.

Can I use amaranth if I’m gluten-free?

Yes, amaranth is naturally gluten-free as a pseudocereal seed, making it safe for celiac disease and gluten sensitivity while providing excellent nutritional value comparable to wheat-based grains.

What’s the difference between amchur and regular mango?

Amchur uses unripe green mangoes dried and ground into tangy powder for cooking, while fresh ripe mangoes are sweet fruits—completely different applications despite sharing the same botanical source.

Where can I buy these Am foods?

Most are available through specialty stores (Asian, Indian, Middle Eastern markets), health food stores, gourmet shops, or online retailers; common items appear in standard supermarkets’ international sections.

, and crystal structure create genuine differences in culinary application.

Sustainability: Small-batch, solar-evaporated salt production has minimal environmental impact compared to industrial salt mining. Supporting artisan producers encourages sustainable food systems and local economies.

Recipe idea – Use as Finishing Salt: Amagansett Sea Salt shines when sprinkled over simple preparations where its quality can be appreciated. Try it on sliced tomatoes with olive oil, grilled steak just off the heat, chocolate chip cookies fresh from the oven, or caramel desserts where salt-sweet contrast creates magic.

Storage: Keep sea salt in an airtight container in a dry place. The moisture-absorbing properties of salt mean humid environments can cause clumping.

Price point: Artisan salts cost significantly more than table salt—expect $15-25 per jar. For everyday cooking, use standard salt. Reserve artisan varieties for finishing where their unique qualities shine.

How to Incorporate These Am Foods Into Your Diet

Weekly meal planning strategies:

Start small by introducing one new “Am food” per week. This prevents overwhelming your palate and budget while building confidence with unfamiliar ingredients. Create a rotation where you experiment with different categories—one week try amaranth grain, the next week incorporate amchur spice, followed by amazu shoga pickles.

Monday meal prep approach: Cook a batch of amaranth porridge for quick breakfasts throughout the week. Portion into containers and refrigerate. Each morning, reheat and customize with different toppings—berries one day, nuts and honey another, savory with vegetables and eggs for variety.

Ingredient substitution method: Replace familiar ingredients with Am alternatives in recipes you already make. Swap lemon juice for amchur in roasted vegetables, use American ginseng tea instead of regular tea, finish dishes with Amagansett sea salt instead of table salt. These small substitutions make incorporation effortless.

Shopping guide for finding these ingredients:

Specialty stores:

• Asian markets: Amazake, amazu shoga, amethyst bamboo, dried amalaki
• Indian grocery stores: Amchur, fresh amla, Indian spices
• Middle Eastern markets: Amba sauce, various pickles
• Health food stores: Amaranth, American ginseng, organic versions
• Gourmet shops: Artisan salts, specialty liqueurs

Online sources: When local options are limited, retailers like Amazon, Thrive Market, World Market, specialty importers, and direct-from-producer websites offer access to these foods beginning with Am. Many artisan producers ship nationwide.

Mainstream grocery stores: American cheese, ambrosia salad ingredients, canned bamboo shoots, and basic amaranth increasingly appear in well-stocked supermarkets. Check international aisles for items like amchur and pickled ginger.

Storage recommendations:

Grains and dry goods (amaranth, amchur): Store in airtight containers in cool, dark pantries. Properly stored, amaranth lasts 6 months, while ground amchur maintains potency for one year. Consider refrigerating amaranth in hot, humid climates to prevent rancidity.

Fresh produce (amla, amethyst bamboo): Refrigerate fresh amalaki in the crisper drawer for up to two weeks. Fresh bamboo shoots require boiling before refrigeration and should be used within 2-3 days.

Pickled and fermented items (amba, amazu shoga, amazake): These last months when refrigerated due to vinegar or fermentation preserving them. Always use clean utensils to prevent contamination. Opened amazake should be consumed within one week.

Frozen proteins (amberjack): Fresh fish should be cooked within 1-2 days or frozen immediately at 0°F for up to 3 months. Wrap tightly in plastic wrap, then aluminum foil to prevent freezer burn.

Liqueurs and spirits (Amer Picon): Store in cool, dark places. Liqueurs maintain quality for years when unopened, several months once opened. No refrigeration necessary.

Beginner-friendly recipes to start:

Easiest introductions:

1. American cheese grilled cheese: Master the comfort food classic before experimenting with advanced applications
2. Amaranth porridge: Simple 1:2.5 ratio (grain to liquid), impossible to mess up
3. Amazu shoga with sushi: Buy prepared pickled ginger and serve with homemade or store-bought sushi
4. Amchur roasted vegetables: Add 1 teaspoon to your usual roasted vegetable recipe

Intermediate projects:

1. Grilled amberjack: Practice your grilling technique with forgiving, firm fish
2. Ambrosia salad: No cooking required, just combining ingredients
3. Amba sandwich sauce: Start with store-bought, graduate to homemade versions

Advanced explorations:

1. Homemade amazake: Requires temperature control and patience
2. Trout amandine: Tests your brown butter skills
3. Amish Friendship Bread starter: Commits you to the 10-day process

Nutritional Benefits of Foods Starting With Am

Complete protein sources:

Amaranth stands out among plant-based proteins by providing all nine essential amino acids your body cannot produce. With 9 grams of protein per cooked cup, it rivals quinoa while offering superior iron and calcium content. This makes it invaluable for vegetarians, vegans, and anyone seeking diverse protein sources beyond meat and dairy.

Amberjack fish delivers approximately 20 grams of lean protein per 3-ounce serving, supporting muscle maintenance, wound healing, and immune function. The omega-3 fatty acids in fish like amberjack also support cardiovascular health and brain function, making it a nutritionally superior protein choice.

Vitamin-rich powerhouses:

Amalaki (Indian gooseberry) provides extraordinary vitamin C content—approximately 600-700mg per fruit, roughly 20 times more than oranges. Vitamin C supports immune function, collagen production for skin health, iron absorption, and acts as a powerful antioxidant protecting cells from damage.

American ginseng contains B vitamins and ginsenosides, unique compounds that may support energy metabolism and cognitive function. While not a significant source of vitamins in small doses, its bioactive compounds offer health benefits beyond basic nutrition.

Probiotic and fermented foods:

Amazake provides beneficial bacteria from koji fermentation, supporting digestive health and potentially influencing immune function through the gut-brain axis. The fermentation process also creates B vitamins and makes nutrients more bioavailable.

Amazu shoga and amba both undergo fermentation or pickling, creating environments where beneficial bacteria may thrive. The ginger in amazu shoga offers additional anti-inflammatory compounds and digestive support.

Mineral-rich choices:

Amaranth delivers impressive mineral content including iron (essential for oxygen transport), calcium (bone health), magnesium (muscle and nerve function), and phosphorus (energy production). One cup of cooked amaranth provides roughly 29% of daily iron needs—exceptional for a plant food.

Amagansett sea salt and other artisan sea salts contain trace minerals like magnesium, calcium, and potassium naturally present in seawater. While these amounts are small and don’t significantly impact nutrition at typical consumption levels, they contribute to the salt’s complex flavor profile.

Amethyst bamboo offers potassium for heart health and fluid balance while remaining extremely low in calories—approximately 20 calories per cup with significant fiber content supporting digestive health and satiety.

Antioxidant content:

The purple pigments in amethyst bamboo come from anthocyanins, the same antioxidants found in blueberries and red cabbage. These compounds may protect against oxidative stress and inflammation.

Amalaki ranks among the highest antioxidant foods tested, with polyphenols and vitamin C working together to neutralize free radicals and potentially reduce chronic disease risk.

Balancing indulgence with nutrition:

Not all foods starting with Am offer significant nutritional benefits—and that’s okay. American cheese, ambrosia salad, Amer Picon, and Amish Friendship Bread serve primarily as pleasure foods, contributing to emotional wellbeing and social connection rather than optimal nutrition.

A balanced approach incorporates both nutrient-dense options (amaranth, amalaki, amberjack, amethyst bamboo) and occasional treats (ambrosia salad, American cheese). This prevents the restrictive mindset that often backfires, while still prioritizing overall health through regular consumption of nutritious choices.

Frequently Asked Questions

What is the most nutritious food that starts with Am?

Amaranth and amalaki lead nutritionally—amaranth provides complete protein with exceptional minerals, while amalaki delivers unparalleled vitamin C and antioxidants for immune support and cellular protection.

Are foods starting with Am hard to find?

Accessibility varies widely; American cheese and amaranth appear in most supermarkets, while specialty items like amba sauce or Amer Picon require ethnic markets or online ordering for most locations.

Can I use amaranth if I’m gluten-free?

Yes, amaranth is naturally gluten-free as a pseudocereal seed, making it safe for celiac disease and gluten sensitivity while providing excellent nutritional value comparable to wheat-based grains.

What’s the difference between amchur and regular mango?

Amchur uses unripe green mangoes dried and ground into tangy powder for cooking, while fresh ripe mangoes are sweet fruits—completely different applications despite sharing the same botanical source.

Where can I buy these Am foods?

Most are available through specialty stores (Asian, Indian, Middle Eastern markets), health food stores, gourmet shops, or online retailers; common items appear in standard supermarkets’ international sections.

Conclusion

From ancient grains to modern artisan products, foods that start with Am offer remarkable diversity spanning every category—grains, vegetables, fruits, proteins, spices, condiments, and more. Whether you’re drawn to amaranth’s nutritional powerhouse status, intrigued by amba’s complex fermented flavors, or simply curious about these tasty examples, there’s an Am food waiting to enhance your culinary repertoire.

Try incorporating one new ingredient this week and discover how these delicious foods can transform your cooking.