 Napa Cabbage |
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 Napa cabbage: also known as celery cabbage which is a long, crisp, mild-flavored, white leaves cabbage.
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Nasturtium: plant with edible leaves used to aggregate peppery accent to food; its flower used to flavor butter, cream cheese, or vinegar due to its salad taste; and its buds are sometimes used as capers.
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Navy Beans: white oval-shaped legume used in canned pork and beans.
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 Navy Beans |
New potatoes: small and immature tuberous vegetables with a sweet flavor and white flesh.
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Nine-grain cereal: cereal with a coarse-texture and taste of earth. It contains cracked rye, barley, rice, corn, oats, millet, flax, soy, and triticale.
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Niboshi: dried sardines used to increase the flavour in many dishes.
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 Niboshi |
Niguela seeds: also known as black onion seeds. They are tiny and black seeds with a peppery flavor similar to the cumin.
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Nimono: Japanese food simmered in a seasoned broth.
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Nockerl: Austrian dumpling served in soups and stews and the sweet part served as dessert.
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 Nimono |
Noisette: hazelnut in French. Also a slice of meat took from the loin.
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Nondairy creamer: it is used to decrease the color and flavor of coffee.
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Nonpareil: tiny sugar candies used to decorate pastries like cakes, cupcakes, cookies, etc.
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 Nopalitos |
Nopales: also called Pads. They are oval leaves of the nopal used in varieties of Mexican dishes.
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Nopalitos: nopales cutted in shape of strips.
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Nori: sheets of dried seaweed with ocean taste used for wrapping sushi and rice balls.
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 Nori |
Nougat: roasted nuts and mixed with sugar or honey.
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Noyaux: it means fruit pits in French, and it is a sweet pink liqueur made from the pits of various fruits.
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Nutmeg: fruit of the nutmeg tree which taste is a mix of warm, spicy and sweet at the same time. It is commonly used in pastry, milk and creamy preparations.
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Nut mill: utensil used to unshelled and pulverised nuts without releasing their natural oil.
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