Estonia
Black Bread
Must leib
Traditional Estonian black bread made from dark rye flour with malt syrup, served with most meals.
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Jersey
Black Butter
Lé Nièr Beurre
Dark spicy apple preserve made by cooking apples in reduced cider for 24-30 hours with sugar, lemons, liquorice, and allspice; a traditional community cooking event (séthées dé nièr beurre); spread on bread, used in fudge and cooking; the iconic preserve of Jersey.
Curaçao
Black Cake
Bolo Pretu
Bolo pretu (black cake); a traditional Curaçaoan festive cake; a rich, dark fruitcake; a feature of celebrations and special occasions; a reflection of Dutch and Caribbean influences
Barbados
Black Cake
A dark, rum-soaked fruitcake of dried fruit, brown sugar and spices, the traditional Christmas cake of Guyana and the Caribbean.
Sri Lanka
Black Dodol
කළු දොදොල්
The dodol cooked longer until the coconut oil separates out and the mixture turns jet black and glossy
Baden-Württemberg, Germany
Black Forest Cake
Schwarzwälder Kirschtorte
Famous German dessert with layers of chocolate sponge cake, whipped cream, and cherries soaked in kirsch brandy.
Baden-Württemberg, Germany
Black Forest Ham
Schwarzwälder Schinken
EU-protected dry-cured smoked ham from the Black Forest, smoked over fir and spruce wood, with a dark exterior.
England, United Kingdom
Black Peas
Lancashire black peas are purple-podded peas simmered until creamy, often served with vinegar.
Singapore, Malaysia
Black Pepper Crab
Ketam Lada Hitam
Crab cooked with black pepper sauce, fresh crab with aromatic pepper sauce and proper spice level, a Malaysian seafood specialty, bold and peppery
Belarus
Black Poliŭka
Чорная поліўка
Goose or pork blood soured with vinegar and cooked into a dark sweet-sour broth with dried fruit and giblets — historically also the soup sent to a rejected suitor.
Sri Lanka
Black Pork Curry
කළු ඌරු මස්
Pork cooked with roasted dark curry powder, goraka and pepper until the gravy goes almost black and clings to the meat.
Ireland
Black Pudding
Putóg dhuithche
An Irish blood sausage with oatmeal, pork blood, and spices, a daily and breakfast classic
Romania
Black Pudding
Sângerete
Romanian blood sausage of pig's blood mixed with fat, meat, breadcrumbs and spices, boiled or fried and eaten at the winter slaughter.
South Korea
Black Raspberry Wine
복분자주
A sweet, fruity wine made from Korean black raspberries (bokbunja), either steeped in spirit or fermented, at 14-19% ABV.
Valencian Community, Spain
Black Rice
Arros negre
A dramatic black paella colored and flavored with squid ink, made with cuttlefish or squid and short-grain rice along the Catalan and Valencian coast.
Indonesia
Black Rice Porridge
Bubur Ketan Hitam
Sweet porridge made from black glutinous rice with coconut milk and palm sugar, rich and chewy.
Brussels, Belgium
Black Russian
A Black Russian combines vodka and coffee liqueur into a dark, bittersweet cocktail associated with Brussels.
Tampere, Finland
Black Sausage
Mustamakkara
Tampere's signature blood sausage made from pork, blood, and rye flour, eaten hot with lingonberry jam, a regional icon.
Varna, Bulgaria
Black Sea Fish Soup
Рибена чорба
Black Sea fish simmered with rice, tomato and vegetables, soured with lemon and finished with lovage.
Varna, Bulgaria
Black Sea Mussels
Черноморски миди
Small, intensely saline Black Sea mussels steamed with white wine or breaded and fried, sold in cones along the promenades.
Varna, Bulgaria
Black Sea Turbot
Калкан
The prized flat fish of the Bulgarian coast, cut in thick steaks, floured and pan-fried or grilled, served with lemon only.
Hong Kong
Black Sesame Soup
芝麻糊
Silky hot tong sui ground from toasted black sesame, the standard order alongside red bean soup in Hong Kong dessert houses.
Italy
Black summer truffle
Black summer truffle is a named Italian mushroom from Italy, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Istria, Croatia
Black Truffle
Crni tartuf
More versatile truffle with earthy, nutty flavor that intensifies when heated, found in Istria, available year-round for some varieties.
London, United Kingdom
Black Velvet
Black Velvet combines stout with Champagne or dry sparkling wine, contrasting roasted malt with dryness and live bubbles.
Aruba
Black-Eyed Pea Fritters
Cala
Cala; black-eyed pea fritters; beans soaked overnight in water, peeled, ground, and fried in ball shapes; a popular Aruban snack; a feature of roadside snack-bars; a staple of Aruban street food
DR Congo
Black-Eyed Peas
Mbewngi
Black-eyed peas, a traditional Congolese dish; listed in Wikipedia's Congolese cuisine; the peas are slow-cooked with onions, tomatoes, palm oil, and spices; a vegetarian-friendly dish rich in protein; served with rice, fufu, or chikwangue; a humble, nutritious, and affordable dish; the black-eyed pea dish of the Congo; found at family tables and markets.
Sierra Leone
Black-eyed Peas and Rice
Binch
A Sierra Leonean Friday breakfast of black-eyed peas cooked with onion, tomato, palm oil, chilli, and flakes of fish, served over white rice; a beloved morning street meal in Freetown.
Louisiana, United States
Blackened Alligator
Louisiana gator meat seared in a cast-iron skillet with a cayenne-heavy blackening spice mix.
United States
Blackout Cake
A Brooklyn-born chocolate layer cake with deep chocolate pudding filling and a crumb coating of chocolate cake.
Guadeloupe
Blanc Manger
Blanc-Mantant
A traditional Guadeloupean sweet; a coconut blancmange; a creamy, delicate dessert made with coconut milk, sugar, and vanilla; the blanc-mantant that is a Guadeloupean dessert classic.
Mostar, Bosnia and Herzegovina
Blatina
Deep red Herzegovinian grape that cannot pollinate itself, so it is always planted with another variety — dark, soft and dry.
Cape Town, South Africa
Blatjang
Cape Malay chutney of dried apricots cooked down with chilli, onion, vinegar and brown sugar - sweet, sharp and fiery, the ancestor of commercial South African chutneys.
Upper Carniola, Slovenia
Bled Cream Cake
Blejska kremna rezina
Square of custard topped with whipped cream between two sheets of puff pastry, standardised in Bled hotel kitchens in 1953 and made to the same recipe since.
Slovenia
Bleki
Hand-cut squares of pasta boiled and tossed with cracklings, cottage cheese or cabbage — a farm dish of using up dough scraps.
France
Blettes à la voironnaise
Blettes à la voironnaise are Swiss chard leaves and stems cooked tender with a creamy, savory sauce from Voiron.