Vegetables that start with T

Let’s get this clear that Tomato is not a vegetable. Hence, we are not going to include it in the list of vegetables that start with T just for the sake of making it long. We serve you with truthful information, so you don’t fill your brain with crap. So what are other vegetables that start with T do you know of? In this article, we are going to discuss the same. Read it till the end to find out about all the veggies with the letter T.

  • Tamarind Leaves
  • Turnip
  • Turmeric
  • Topinambur
  • Tomatillo
  • Tigernut
  • Thai Eggplant
  • Tabasco Pepper
  • Tatsoi
  • Thai Basil
  • Thai Chilli Pepper

Vegetables that start with T

1. Tamarind Leaves

Tamarind is especially popular and respected in India, and many people around the world know it as the “Indian date.” Accordingly, he has many names. Tamarind leaves are applied to wounds, joints. And with a decoction of flowers, traditional healers reduce blood pressure.

tamarind leaves

2. Turnip

Turnip has been known since ancient times; researchers consider it to be the homeland of the region of present-day Persia. Initially, the turnip was considered the food of the poor, but already in ancient Rome, a variety of turnip dishes were served at feasts of the aristocrats.

Cooking turnips is easy. Moreover, it is easy to prepare both steamed turnips (steamed) and fried, and even just raw, which is very good to add to fresh salads.

Royalty-free turnip photos free download | Pxfuel

3. Turmeric

Turmeric is a plant of the ginger family, the rhizomes and stems of which contain a yellow dye – curcumin. In India, since 600s BC, turmeric has been used to make curry powder. The spice is loved for its rich, bitter taste, color to dishes, and healing properties. 

Turmeric roots

4. Topinambur

The other name for Topinambur is Jerusalem artichoke. The taste of fresh Jerusalem artichoke tubers can be compared to the taste of cabbage stump. Eating it in food will help lower blood sugar levels, relieve inflammation in the stomach, intestines, and joints, and improve skin condition. 


5. Tomatillo

Most often, this plant is called the Mexican tomato because its homeland is Mexico. The flavor of the ripe Mexican physalis fruit varies from sweet to sour, very unusual, at the same time spicy, sharp, and sweet, but overall quite pleasant, slightly reminiscent of the taste of a good tomato. The freshness and rich green color of the tomatillo peel is an indicator of the quality and maturity of the fruit. 

Ripe fruit should be firm and often have a bright green color since this color and slightly bitter aftertaste are its main culinary advantages.


6. Tigernut

The plant is very ancient; it was cultivated in Ancient Egypt. Subsequently, the tiger nut was brought to Spain by the Arabs in the Middle Ages. Today in Valencia, it is produced on an industrial scale and throughout the Mediterranean and African countries. 

It has a high nutritional value and a delightful taste. In Spain, it is used to prepare a sweet soft drink called horchata. Roasted and ground tubers are used as substitutes for coffee. The oil of this nut is close to olive in its composition. It is often used for making confectionery and as table oil. Also, the nut is used in the manufacture of soap.

Tiger Nuts

7. Thai Eggplant

Thai eggplants differ from the usual “blue” ones in much thinner skin and pulp. Seeds occupy almost the entire “internal volume” in them. That is why they are harvested unripe – ripe seeds become too rigid and tasteless.

Thai eggplants, cut into quarters, are a must in many curries and are often added to coconut soup.

thai eggplants

8. Tabasco Pepper

The name Tabasco comes from the Mexican state of Tabasco; Tabasco pepper is a variety of Capsicum frutescens chili. They are hot peppers grown in some states of Mexico, but their primary commercial cultivation is in Louisiana, United States of America. Peppers first turn green, then yellow-green, ripening they take bright orange, and when mature, they are bright red.

tabasco pepper

9. Tatsoi

Compared to mitsuna, tatsoi leaves are rounded, denser, darker and crunchy, without jagged edges. Ta-tsoi also does not form a head of cabbage, its leaves form a loose, raised rosette up to 20 cm high and up to 40 cm in diameter, weighing 1.5-2 kg. The first greens can be removed after 15 days, provided that there are about 10 leaves.

The use of tatsoi in cooking is similar to close relatives: vegetable salads, side dishes, stews; you can add tatsoi to soup, marinade, stew, boil, fry, use in making sandwiches. Leaves of this cabbage will add a pleasant spicy flavor to any dish.


10. Thai Basil

Thai sweet basil can be found under many names in the world. In the West, it is sometimes called licorice or aniseed, although there are other varieties of basil. Thai basil is similar in taste and aroma to European sweet basil. This aromatic herb is widely used in Thai cuisine; it is difficult to imagine green Thai curry paste and many other delicious dishes without it. 

Thai Basil

11. Thai Chilli Pepper

Thai pepper is a hot and spicy native of Thailand. Many different varieties of pepper are grown in this country, outwardly similar in color and shape. Among them, there is a relatively sweet, tender Thai pepper, but most are real “dragons,” the most famous of which is “Bird’s Eye.”

In Asian countries, Thai pepper-flavored dishes are an integral part of the national cuisine.

thai chilli pepper


That’s the end of vegetables that start with T. I hope you enjoyed it and learned a lot of new stuff. Please include them in your meals and stay healthy. We are always happy to help you by providing you with the correct information. Goodbye and take care.

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