95 Foods That Start With M

Which Foods Start With The Letter M?

However diverse you consider your preferences, the variety of fruit, vegetables, edible fungi, and protein sources that are meaty and delicious across the globe is astounding.

This guide will take you through 95 foods that begin with M. It will give you a small taste to satisfy your cravings.

1. Maca

Maca is a cruciferous veggie indigenous to Peru; however, rather than eating the leaves in the same way you would with broccoli as an example, it’s its root that is consumed the most. It’s believed to increase fertility and energy levels, among other advantages.

2. Macadamia Nut

Macadamia nuts are a staple in tropical climates. They are highly sought-after for their rich, smooth texture and delicious taste. They’re also very rich in monounsaturated, healthy fats and a variety of minerals and vitamins. They are typically eaten raw or dried roasted.

3. Mackerel

Mackerel is a giant oily fish that many like to compare to tuna, but it comes with the advantage of having lower mercury levels. They’re an excellent supply of nutritious Omega fatty acids as well as protein and taste great cooked or poached along with colorful vegetables.

4. Mad-Apple

Mad-Apple was what was the original name of eggplants prior to their widespread cultivation. Since they were part of the family of nightshade, they were thought to be poisonous, but there was no evidence from a medical standpoint for this, and later they were accepted as an exciting and nutritious vegetable.

5. Madruno

Madrono fruits are also called bumpy lemons since it’s what they appear on the branches. The dense, bumpy yellow skin peels away to reveal the translucent white flesh. It’s a juicy, acidic fruit with a sweet citrus taste and a pleasant scent.

6. Magic Molly Potato

Magic Molly potatoes are vibrant purple potatoes. They are among the few vegetables with a purple hue that keeps their color even after cooking. They possess a distinct earthy taste that is ideal for roasting. They can be picked young in the form of new potatoes or let to develop into fingerlings.

7. Maguey Leaves

Maguey leaves contribute to the taste of mescal and tequila. They’re the largest leaves of the succulent agave found in Mexico. The leaves have a caramel taste and can be cooked or baked. They can also be even roasted, but they are poisonous if consumed in raw form.

8. Mahimahi

Mahimahi, also known as dolphin fish, is frequently mistaken for ahi, a species of tuna. Mahi is typically less tasty, even though they are popular due to their size, which is often over 40 pounds. Mahi has a white, firm flesh ideal for grilling or pan-seared.

9. Mahkota Dewa

Mahkota Dewa has vibrant pink-red, wrinkle-free, and smooth skin after it has reached its peak. The fruit’s flesh appears white with a fibrous even though it’s not able to be consumed raw, it’s high in antioxidants when appropriately prepared. It is typically used to treat ailments and the sweet taste that is used as a flavoring ingredient for coffee or tea.

10. Mahonia Berries

Mahonia berries belong to the barberry family that grows wild across North America. They’re a deep blue once mature, much like blueberry-sized berries. They’re very tart in taste.

11. Maitake Mushroom

Maitake is a Japanese mushroom that is an adaptogenic plant that assists the body to adapt to injuries and heal. They possess a distinct earthy taste that is fantastic when cooked in butter or added to salad. It is an excellent choice as a flavorful substitute for mushrooms in all recipes if you like the flavor.

12. Maize

Maize is a grain believed to be our modern-day corn’s ancestral. Maize is the most common food for Central and South America, though the other regions of the globe tend to use it primarily for animal feed and the production of ethanol.

13. Malabar Chestnut

Malabar chestnuts can reach nearly a foot and are shaped like footballs. They have a woody outer skin that turns from forest green to an intense brown when they’re mature. Inside the hard shell, tiny seeds are edible and taste like peanuts when fresh and become more flavorful and sweeter when cooked.

14. Malabar Gourd

Malabar gourds are part of the melon family and appear similar to watermelon with spots. They’re very popular throughout Latin America. When they’re young, they’re used to make like a squash. However, they become sweeter as they age and are used to make desserts or drinks.

15. Malabar Spinach

Malabar spinach appears like spinach, with deep green or purple stems; however, it’s actually a plant-primarily found in India and the lowland tropics. It’s an excellent substitute for spinach, however, it’s crisper and isn’t prone to becoming slimy.

16. Malanga Root

Malanga root is one of the most well-known root vegetables, similar in appearance to potatoes. It is cultivated for its staple use primarily within South American and Africa. It’s rich in nutrients and fiber than potatoes, and it’s not present in the nightshade family, which makes it more suitable for people with allergies. The plant can be consumed as potatoes, or grinded into flour.

17. Mallard

Mallard is among the most sought-after varieties of edible ducks since they are known for having large breasts. They have a gamey flavour and a rough texture that tastes best when cooked or fried.

18. Malt

Malt is a grain of cereal that is most well-known for its role in beer, the most loved drink. It is also used in the production of whiskyand malt vinegar as well as malted milk chocolate along with malt grains bread.

19. Mamey

Mamey is a well-known tropical fruit that is cut as an avocado, however it is a rich pink coral flesh that looks like papaya. Mamey has a sweet, creamy taste and a smooth texture once it’s ripe. The skin’s outer appearance is like the golden kiwi, but they’re much smaller than the size of avocados.

20. Mamoncillo

Mamoncillo Mamoncillo are Spanish limes. While they have a slightly sour acidity similar to limes but they’re also sweet similar to a lime mingled with lychee. They appear like limes, however the inside of their flesh is pulpy and gelatinous, usually with a light orange hue.

21. Mandarin Orange

Mandarin oranges are tiny citrus fruits with a thin skins that are much simpler to cut than the bigger, more typical orange. They also taste more sour and less acidic. Although it is believed that they been cultivated in Italy but they’re now classified as to be a Chinese fruit which is how they get their name.

22. Mangga

Mangga, which is an Indonesian word that refers to mango and a variety of mango varieties are grown within the Pacific Islands. Mangga is usually eaten raw, however they are also grilled as desserts, or even added to drinks.

23. Mango

Mangos are massive stones which are found in wild across many tropical regions of the globe. There are hundreds of varieties, with varying sizes as well as shape and the color. The flesh is delicious and the flesh is soft to very firm according to the its variety and the time it’s picked.

24. Mango Leaves

The mango tree’s fruits aren’t all that edible of the plant. The young leaves are nutritious and delicious. They’re typically consumed as other leafy green vegetable but they’re also used to serve various medicinal uses.

25. Mangosteen

Mangosteen is a tropical fruit with a an incredibly deep purple rind which opens to reveal the pulpy white, segmented flesh. Fresh the fruit is succulent and has a sweet, tropical taste. It is a fruit that has a very short growing season, but it’s typically in juice, canned as well as dried.

26. Maple Syrup

It is the renowned Canadian special syrup that is made by the sap of maple trees which are found in cold climates. It’s extremely high in sugar especially sucrose and can be used as a flavoring syrup like pancake or honey syrup.

27. Marang Fruit

Marang fruit is very similar to and resembles breadfruit, even though it’s not as big. The oblong-shaped fruit has brownish and coated with spines. The flesh is smooth and juicy. It is sweet like bananas in taste. There is a distinct smell like Durian fruit, but not as strong.

28. Marble Potatoes

Marble potatoes are tiny round potatoes that can grow to around the size of ping-pong balls. They come in many varieties, such as purple, red and cream but they’re harvested earlier in the season. Their flavor is sweet and buttery with less starch as compared to mature potatoes.

29. Marikolunthu

The leafy plant has delicate green leaves that appear like they’ve been dusted with silver-blue or grey, which gives an appearance that resembles feathers. They’re very fragrant and have the scent of wood that is accompanied by notes of vanilla and fruit. It’s mostly utilized in the form of an essential oil to aid in flavoring baked goods as well as drinks.

30. Marjoram

Marjoram is a herb which can be utilized both dried or fresh. It is a popular ingredient for its use in Mediterranean as well as West Asian cuisine. It is mild in flavor like oregano. It is used in tea making or as a flavoring ingredient in recipes such as soups or meat dishes that are savory.

31. Marlin (Fish)

Marlin are huge fish that have deadly, long bills, like those of sailfish and swordfish. There are four kinds of marlin. Even though they’re edible, they are very flavorful and gamey, often being described as cat food. They’re also extremely high in mercury levels because they’re the highest on the food chain in the ocean.

32. Marrow

The spongy, spongy tissue located in the middle of bones. It is a popular ingredient for bone broth, and is also served over toasts, veggies or even meat. It’s smooth in texture with a sweet taste. The majority of the time bone marrow can be taken from sheep, cows or game meat like moose or caribou.

33. Masago

Masago can be described as the roe or eggs that are part from the fish capelin. It is commonly utilized in Asian dishes, often for decoration on the outside of sushi sushi. Masago are naturally light yellow, however they’re usually dyed in orange or red. They are mildly flavored and a firm taste when they are bitten.

34. Mashua

Mashua can be described as a tuber like potatoes. There are many varieties, however they’re generally mostly an off-white or tan shade. They’re soft when cooked , and a taste like cabbage. The leaves can also be eaten and have a spicy taste that is similar to the mustard-colored greens.

35. Mast

Mast is a plant or tree that produces an array of fruit, berries and seeds. The most commonly eaten masts include hickories, the black walnut and other berries like blackberries, raspberries blueberries, cranberries, and raspberries in addition to many others.

36. Mate

Mate is a caffeinated drink that is popular across South America and becoming more widely available throughout the world. It’s prepared by brewing using the leaves of Yerba Mate plant, similar to tea. It’s typically served with bombillas, which are a metallic straw made to function as a filter so that you aren’t drinking the leaves.

37. Matoa Fruit

Matoa are oval, small fruits with hard skins . They are green in the beginning and turn the color of a mottled red when they mature. Their flesh, inside the fruit is transparent white, reminiscent of the lychee fruits which is very aromatic. It is sweet and tropical, like the rambutan.

38. Matsutake Mushroom

Matsutakes are found on the west coast in North America, along the foundation of pine trees. They’re coveted in Japan because of their exceptional scent and spicy taste. They’re extremely spicy and have a strong flavor sometimes , they’re compared to cinnamon.

39. Mayan Gold Potatoes

Mayan Gold potatoes are an indigenous variety from Peru that was the very first potato to be grown to be grown in the UK. The skin is light tan hue and their flesh is golden yellow. Once cooked they’re soft fluffy potato that is very well-loved to make English-style chips for potatoes or fish skins.

40. McIntosh Apples

McIntosh apples are bright green with a the red blush that appears over the fruit as it matures. McIntosh which are picked early tend to be green and have an acidic taste. The older and more red they appear when they’re picked , the sweeter they’ll become. McIntosh are known to be very fresh and juicy.

41. Meadow Mushroom

Meadow mushrooms have a large white, light, or grey cap that has pinkish gills. They’re typically seen in meadows and lawns and can be eaten, however they look like angel mushrooms that are deadly to destroy and must be recognized by a professional.

42. Medlar

Medlars start out as beautiful golden-green fruit, but they require to change color and soften before they’re eaten. They’re roughly the size of the typical tomato. They’re sweet and refreshing with a soft, smooth texture that turns a lot of people off. Their perfect flavor and perfect texture is similar to the texture and color of fruits that have been bad.

43. Melba Apple

Melba apple is an Canadian hybrid of an McIntosh and an Liveland Raspberry apple. They’re renowned for their crisp, white and delicious flesh. The yellow-green skin is entirely red once they’re fully ripe and they’re bursting with a delicious and sweet taste, with only a an ounce of tartness.

44. Melinjo Seeds

Melinjo trees are found in tropical rainforests and produce tiny, cherry-sized oblongs that are either purple, yellow or red-orange. The seeds are bitter, and are used for making emping, an Indonesian chips or crackers.

45. Melinjo Leaves

Melinjo leaves and berries, are edible , and are common to Indonesian or South Asian cuisine. They are bitter tasting but it becomes less bitter after cooking, and develops into milder, lightly bitter nutty flavor, with a hint of sweetness. They’re like spinach.

46. Melon

There are numerous different kinds of fruits belonging to the family of melon. Melons are a kind of berry that is similar to a gourd. However they’re usually sweet. Melons can be found all over the world, although they were first discovered in Africa and there are varieties of the species that are unique in almost every country, with the most famous being cantaloupe.

47. Mellow Yellow Pumpkin

The mellow Yellows are a particular type of pumpkin grown to ensure consistency in shape dimensions, size with a light-colored yellow hue. The flesh is lighter yellow, or ivory shade. It’s a sweet, tender and earthy-flavored pumpkin, which is used more as a vegetable rather than as a dessert ingredient.

48. Menteng Fruit

Menteng is small and round fruit that is cultivated in clusters. At first, the skin is light green that turns yellowish-brown as it matures. The rind is thickand expanding to reveal white segmented flesh, with each segment surrounded by the large seeds. It’s quite tart but it also is sweet with a sweet end.

49. Methi

Methi is also known as fenugreek is a leafy plant with a the flavor of bitterness and complexity that has flavors from celery and fennel as well as a hint of caramel sweetness. The plant also has seeds which can be dried and used to make spices that are very similar to fresh leaves.

50. Mexican Pinyon

Mexican pinyons are tiny, evergreen pine trees which grow in the western region of North America and down into Mexico. The branches are edible and produce seeds called pinyons. These are the most frequently consumed pine pinyon nut in Mexico.

51. Milkcap Mushroom

Milkcap mushrooms belong to a group of mushrooms that produce an organic, milky form of latex. Some varieties are edible but they’re not necessarily popular with everyone since they can lactate rubber.

52. Millet

Millet is a grain of cereal that belongs to the family of grasses. It is a staple food across many countries in Africa and Asia increasing in global popularity as a gluten-free protein, high-fiber and high-fiber grain. There are a variety of varieties of pearl millet, but pearl millet is the most popular.

53. Miner’s Lettuce

The Miner’s lettuce’s leaves are small circular, green, and disc-shaped. They grow in rosettes that have lengthy, thin stalks. As they get dry in summer’s heat leaves, they change color to red. This kind is a lettuce with a subtle earthy taste, and a satisfying crunch.

54. Mini White Pumpkins

Mini White Pumpkins usually used for decoration only, but they’re not just edible, but they are also delicious. They are a delicious, nutty taste which cooks soft and sweet, similar to the acorn squash. The flesh can be orange or white, but the outer skin is a white, icy.

55. Mint

Mint is a wildly popular plant in the world, well-known for its powerful flavor and aroma. There are numerous varieties of mint but all of them have oval leaves that reach an end and have sharp edges. Mint is a type of mint that contains a chemical known as menthol. It has an extremely distinct cooling effect.

56. Minutina

Minutina is an herb that resembles grass. Italian herb that has the long, slender, green leaves. It favors soil that is saline and adds an acidic flavor to the parsley-spinach flavor. Minutina can be enjoyed raw or cooked, however it’s you should harvest it at a time when leaves are fresh and aren’t bitter yet.

57. Miracle Berries

Miracle-colored berries have been named after their unique capacity to make the sour taste sweet due to a chemical known as miraculin, which binds to taste buds and can last for up to a half hour. The berries are generally eaten as a fun product however they’re also promising for use in medical treatments and supplements.

58. Miso

Miso is a seasoning paste, which is typically created by hand in Japan using soybeans that are fermented. Certain ingredients are added to can create different varieties of miso that have distinct flavors. Miso is often utilized as a basis in Asian soups, however it is also used to enhance sauces, spreads, or even to flavor marinades.

59. Mississippi Sweet Potato

Mississippi is the 3 ^3rd largest sweet potato cultivating states within the US and it is believed that the soil can yield the most delicious sweet potato available in the United States. It isn’t a particular variety of sweet potato instead, they’re cultivated in a specific region which is why they are called.

60. Mitsuba

Mitsuba is sometimes referred to as Japanese parsley, and even though it’s in the same family of parsley and has numerous similarities It is an individual herb. It is generally utilized as a fresh herb since cooking can make somewhat bitter. The roots and seeds can also be eaten.

61. Mizuna Greens

Mizuna greens are an essential ingredient in Asian cuisine. They are prized by their mild peppery flavor stronger than arugula but not as potent like mustard leaves. These delicate leaves appear like arugula. They also have an attractive, lush green shade.

62. Moi Fish

Moi also known as Moi, also known as the Pacific Threadfish, was traditionally made only for the royal Hawaiian males. The punishment for commoners who broke this law was very severe. The fish is now stocked and is imported from Hawaii. Its flesh color is light and tender slightly-flavored, and flaky.

63. Molasses

Molasses is a dense, black syrup that is an by-product of the sugar industry. It is available in light, dark, or blackstrap versions. The more dark the syrup is, the more bitter and strong the flavor. Molasses is a popular ingredient to bake both sweet and sweet recipes.

64. Molluscs

Molluscs, also known as mollusks are invertebrates which primarily reside in marine waters, although they can also be found in freshwater and some even live on land. The majority of mollusks are shelled however some species like squids and octopus as well as sea slugs do not have shells. Most, but some, but not all can be edible.

65. Mombin

Mombin fruits are found on deciduous trees all over the Americas. They have a skin made of leather which is green when young, and then turns a deep red when they’re mature. When they’re ripe, the fruits can be consumed raw or cooked when it’s picked early typically, it’s picked and eaten in the same way as olives.

66. Mongongo

Mongongo trees flourish across Southern Africa and produce edible seeds or nuts that are the mainstay for the regional diet. The fruit is soft with egg-shaped shapes and only a thin layer of edible flesh, but the hard seeds are the most sought-after, and is often crushed or roasted to be used as a component in various food items.

67. Monkey-Puzzle Seeds

Monkey-puzzle trees are huge evergreens of the Pine family that could last for many hundreds of thousands of years old. Female trees create cones which, once fertilized, develop seeds that are similar to the species we typically refer to as pine nuts. They’re sweet and starchy, with a taste similar with sweet chestnuts.

68. Monkfish

Monkfish is a popular fish that can be eaten, and is renowned by its lobster-like taste. It is a lean, meaty white flesh that has a light flavor . It can be cooked in any manner it is prepared however it can dry out when cooked too long.

69. Monk Fruit

Monk fruit is one of the varieties of melon indigenous to China. It is processed to produce an extract that is twice more sweet than refined sugar, but is calorie-free and carb-free and has no significant effects in blood sugar. It’s unlikely to come across the fruit by itself, however it’s become a sought-after sweetener that is a sugar substitute.

70. Montsera

Montsera, also known as The Swiss Cheese plant, is a the edible, pinecone-shaped fruit. It’s a pinecone-shaped flesh that resembles an apple crossed with an Kiwi. Fruit that is not ripe can be harmful to eat, but when it’s fully ripe the flavor is an amalgamation of almost all tropical fruit.

71. Mooli

Mooli is a different term for Daikon the radish, which is one of the winter radish varieties that are popular in Japanese as well as other Asian dishes. It’s a long, white taproot, which looks like an uncolored carrot with a deep green tops. It has a mild, spicy flavor , with a sweet end and a firm texture.

72. Moose

The Moose is an extremely big game meat that is hunted throughout North America, particularly in the North. It requires a license to hunt and offer enough meat for the entire family to last for a whole year. The flavor of the meat is often compared with tender, wild beef.

73. Moqua

Moqua is a distinctive fruit that resembles the cucumber or zucchini, but it is a smooth, soft skin. It is usually picked as its flesh is firm and white, and also has a slight sweet taste. It is a good substitute for or a cucumber, and consumed raw or cooked as zucchini.

74. Morello Cherries

Morello Cherries are tart sour variety of cherry, with the skin being so dark that it appears to be brown. Also, the flesh of these cherries is dark for the size of a cherry. It is possible to eat them in raw form, however, because of their sourness most often, they’re utilized for baking pies as well as other desserts.

75. Morel Mushrooms

Morels are among the most well-known wild mushrooms, with a variety of varieties. They are usually classified by the kind of tree it has an affinity with. They may differ in size and shape but almost all have the honeycomb-like appearance of their caps. They have a chewy texture and a nutty taste.

76. Moroheiya Leaves

Moroheiya is an dark green leaf that can be utilized as a herb for flavoring or as a vegetable. It’s a bit bitter and earthy, but with a slight flavor. If cooked, it’s leaves form an odour similar to the texture of cooked spinach or the okra. They are most popular to be found in African, Middle Eastern, and Asian food styles.

77. Mosambi Fruits

Mosambi are often referred to as oranges due to similar in dimension and form. They have a rind that is green however, and their flavor is more like sweet lemons than orange. In India it’s the most popular citrus juice that is available, and it’s utilized in a range of delicious dishes.

78. Mountain Hare

Mountain hare have adapted to being found in polar mountains, and are located across Eurasia. The location of the mountain hare and the specific nature of the mountain hare it is possible that they are not allowed to consume, even though they are considered to be a delicacy in game meats that have a distinctive flavor, but not overly gamesy.

79. Mountain Lion

Mountain lion, also known as the cougar is usually considered to be unpalatable due to the fact that it is an animal that is a prey. It’s not an easy and risky animal to hunt, but in taste tests conducted blindly the meat is almost the same as wild boar which is extremely enjoyable. It is important to careful when cooking to avoid any dangers.

80. Mountain Goat

Mountain goat is a different game animal that’s extremely difficult to hunt, but highly prized as long as it is hunted at the most appropriate time of the season. It’s a tough and tough-looking meat but it can be adaptable, being used as a sausage or jerky or even cooked into roasts, or even as steaks.

81. Mountain Oysters

Mountain oysters, also known as Rocky Mountain oysters, are not the kind of oysters you imagine. These are the testicle of bison, bulls sheep, pigs, or bison. They’re typically fried and breaded but you could also see them broiled, sauteed or poached. They’re a bit gamey in flavor that is similar to venison but less than oysters or beef.

82. Mountain Rose Potato

Mountain Rose potatoes are a cultivar that is specially cultivated and developed in Colorado with stunning rose-colored flesh and a deep red skin. They have a soft, smooth texture that is perfect for cooking or mashing.

83. Mozuku

Mozuku is the name that’s used to refer to a variety made up of brown edible algae discovered in Japan. It’s thought to be a superfood, and is thought to be the reason for the extraordinary health and longevity of Okinawans. It’s usually picked with vinegar , or transformed into tempura.

84. Mulberry

Mulberry trees yield the berry quite similar to blackberries but they’re a bit longer and more sweet. They’re very similar to Jackfruit and figs even though they look and taste more like berries from the bush. Mulberries were first cultivated due to leaves are the preferred food for silkworms.

85. Mule Deer

Mule deer are a popular kind of game meat in North America though the flavor of the meat differs according to where they’re hunted and their diet. Whitetail deer are usually preferred because of their flavor, however Mule is delicious when cooked as a sausage or marinated.

86. Mung Beans

Mung beans are tiny, green legumes, which are very loved with Indian and Asian dishes. They are eaten fresh either sprouted or fresh, or even dried beans. They are sweet and mild in taste and can be made into pastes for Asian desserts.

87. Munjal Fruit

Munjal is a kind of palm fruit that can grow up to 7 inches and has an oval shape and a hard brown shell that resembles a coconut. Inside are three translucent jelly-like kernels, similar to the texture of the lychee, but with a stronger taste. As the seeds age they get tougher and like coconut meat.

88. Murasaki Sweet Potato

Murasaki sweet potatoes an Japanese variety with a deep skin, purple with white flesh. While cooking the skin stays its color, while the flesh changes to golden brown. They are a soft texture that is ideal for roasting either whole or in the form of fries. They are sweet, but they are earthy in flavor.

89. Muscat Squash

Muscat is a huge squash that has a brown to beige skin when it’s fully ripe, and a deep orange flesh. They’re big, growing as high as 20 pounds and possess an earthy, sweet flavor. They can be cooked or baked, filled with food, or used in other ways as a vegetable. They can also be chopped for use in desserts like muffins or cakes.

90. Mushrooms

Mushrooms are fungi which can be edible or poisonous. Non-edible varieties could cause mild pain to death therefore it is imperative to exercise caution when hunting to find mushrooms. Commonly, edible mushrooms are consumed raw, cooked, or dried.

91. Muskmelon

Muskmelon is sweet, fruity melon that belongs to the family of gourds. The rind of a majority of Muskmelon is dark and is ribbed with an ominous, sweet scent. Cantaloupes are among the most well-known varieties of muskmelon. However, honeydew and other varieties are included in this group as well.

92. Mussel

Mussels are the most common edible shellfish that are classified as Mollusks. They’re rich in protein as well as healthy fats along with a variety of other minerals and vitamins. Mussels must be properly prepared as they can easily be affected by contamination and could cause food poisoning.

Consider reading our guide and find out what is best served with mussels.

93. Mustard Greens

Mustard greens are spicy leafy greens belonging to the family of cruciferous vegetables. They can be eaten raw or cooked and are believed to be among the most nutritious foods, but are under-appreciated because of their strong flavor.

94. Mustard Seeds

There are a variety of mustard plants and each produces powerfully tasted seeds, which constitute the second most used spice on the earth, second only to peppercorns. The most popular use of mustard seeds is in the production of the condiment mustard.

95. Mutton

Mutton is the main meat product of an animal that is older than one year old. The meat of younger animals is referred to as a lamb. Mutton is very rich, extremely red meat with a distinctive gamey flavor that is loved throughout Europe and in the Middle East than it is in the Americas.

We have decided to add more foods to our list, so it’s no longer just 95, it’s going beyond that!

96. Mirepoix

Mirepoix is a French term in the cooking culinary world to describe the use of the base of stocks and soups. This may include the basics such as carrots, celery, and onion together for dishes like seafood chowder or meat-flavored dishes. You may hear a chef saying to a sous chef, “have you done the mirepoix yet?”.

97. Merlot

It’s technically not a food, but you still consume it and it tastes good, so here we are! Merlot is a form of red wine usually grown somewhere like France, Spain, or Australia. The best way to describe a bottle of Merlot is the body is medium weight and has a moderate taste. You will often find merlot in a variety of meat dishes and best served alongside them like beef, chicken, duck, lamb, or aside a cheeseboard.