What are traditional white foods?

White foods have long been a part of traditional cuisines around the world. From rice to potatoes, breads to cheeses, many staple foods come in white varieties. But what makes a food “traditionally white”? Let’s explore some of the most common traditional white foods from different cultures and what makes them classic pantry staples.

Table of Contents

Rice

Rice is one of the most ubiquitous white foods in cuisines globally. The most commonly eaten rice worldwide is white rice, which has had the bran and germ removed during milling. This leaves the starchy white endosperm behind as the primary component. Here are some of the traditional white rice varieties used in cuisines around the world:

Long grain white rice: This variety of white rice has a long, slender kernel. It tends to be fluffy and light when cooked. Long grain rice is widely used in dishes like pilaf or biryani.
Basmati rice: Basmati is an aromatic long grain white rice grown in India and Pakistan. It has a nutty flavor and distinct perfume-like aroma.
Jasmine rice: This is a long grain white rice variety popular in Southeast Asian cooking, especially Thai cuisine. Jasmine rice has a subtle floral aroma.

Arborio rice: Arborio is a short-grained white rice that is popularly used to make risotto. It has a high starch content that helps create risotto’s creamy texture.
White rice: In Chinese cuisine, white rice often refers to long grain varieties like jasmine rice that are steamed and served plain.
Sticky rice: Also called glutinous or sweet rice, this short-grained white rice is common in Asian desserts and dishes like rice cakes.

Rice is versatile as a side dish, ingredient in entrees, and can be transformed into snacks like rice cakes or porridge. Plain white rice is often served as the foundation of a meal to soak up sauces or showcase curries and meat or vegetable toppings.

Potatoes

The white potato is another traditional starchy staple that is a diet mainstay for cultures around the world. The most common varieties of white potatoes include:

Russet potatoes: With their brown skin and fluffy white flesh, russet potatoes are the most popular choice for baking and mashing.

Yukon Gold potatoes: A yellow-fleshed all-purpose potato that works well roasted or mashed.
White potatoes: Small round white potatoes are nicely shaped for roasting whole or uniform dicing.

From mashed and fried to hashed and roasted, white potatoes are featured in comfort foods worldwide. They can be boiled, baked, mashed, fried, and incorporated into dishes like soups, stews, and casseroles.

Wheat Flour

Refined wheat flour is the key ingredient in many beloved baked goods around the world. Milled from the wheat kernel after removing the bran and germ, it results in a light white flour perfect for breads, cakes, pastries, and noodles. Some examples include:

All-purpose flour: This refined wheat flour with moderate protein content works well in cakes, cookies, pie dough, and bread.
Cake flour: With lower protein, cake flour creates tender baked goods like cakes.

Bread flour: Higher protein bread flour develops gluten easily for chewy bread doughs.
Pasta flour: Durum semolina flour and sometimes bread flour are commonly used to make various types of fresh pasta.

From sandwich bread to hamburger buns, wheat flour can be made into all kinds of breads. Combined with ingredients like butter, eggs, and sugar, it turns into cookies, cakes, muffins, biscuits, pie crusts, and more. Wheat flour is also vital for pastas and noodles found in cuisines worldwide.

Cornmeal

When dried corn kernels are grounded down into a flour, the result is white cornmeal. This versatile pantry staple is used around the world in staple dishes like:

Tortillas: Corn tortillas are made from masa harina, a type of corn flour originating in Mexican cuisine.
Cornbread: American cornbread often includes a mixture of cornmeal and wheat flour for texture.

Polenta: This Italian cornmeal mush or porridge makes a perfect base for ragu and stews.
Grits: Ground hominy corn is the key ingredient in Southern comfort food grits.
Corn tortilla chips: These popular salty snacks are made from frying corn tortillas.

In addition to cornbread, cornmeal can be used to coat fried foods or add texture to baked goods. It’s even transformed into popular breakfast cereals. Cornmeal brings its distinct grainy flavor and yellow color to traditional dishes across the Americas.

White Wheat Bread

Bread made from refined white wheat flour has been a dietary staple for centuries. Here are some examples from around the globe:

Baguette: This iconic long French loaf has a crispy crust and fluffy interior.

Ciabatta: An Italian white bread made with wheat flour and water to create an airy texture.
Pita: White pita rounds are an essential for making sandwiches or dipping in hummus in Greek and Middle Eastern cuisines.
White sandwich bread: Sliced white bread is the foundation of sandwiches, toast, and breakfast staples like French toast in American cuisine.

Mantou: These Chinese steamed buns are soft and spongy, often filled or topped with meat or sweet bean paste.

The neutral flavor and soft texture of white bread make it the perfect starting point for sandwiches, toast with jams, a base for topping savory ingredients, and a accompaniment for dipping in sauces or oils.

Cheese

Many of the world’s favorite cheese varieties are white in color. Cow, goat, and sheep’s milk are most commonly used to make these cheeses. Some beloved traditional white cheeses include:

Mozzarella: This soft Italian cheese is perfect for melting on pizza or in lasagna.
Feta: Crumbs of soft, salty feta cheese are a Greek and Mediterranean diet staple.
Ricotta: Creamy fresh ricotta is used in Italian desserts like cannoli cream.

Monterey Jack: This semi-soft American cheese melts wonderfully on Tex-Mex dishes.
Goat cheese: The mild, tangy flavor of fresh goat cheese is perfect in salads or baked dishes.
Parmesan: Hard, dry Italian Parmesan is traditionally grated to top pastas, salads, and pizzas.

Queso blanco: A fresh white Mexican cheese, queso blanco is used both unmelted and broiled or fried.
Cottage cheese: Small curds suspended in creamy milk characterize this fresh cheese popular worldwide.

From salad toppers to cheese plates, pizza to cheesecake, white cheeses add flavor, texture, and protein to all kinds of savory and sweet dishes globally.

Onions

Onions are a fundamental aromatic vegetable in cuisines worldwide. Their white bulbs add flavor while cooking and crunch when eaten raw. Some of the most popular white onion varieties include:

White onions: Globe-shaped with a sharp flavor, they work well both cooked and raw.
Pearl onions: Small, round white onions use whole in stews or on skewers.

Shallots: Shallots have a delicate, sweet flavor ideal for sauces.
Leek: With an elongated white stalk and green tops, leeks add aroma to soups and stews.
Scallions: Also called green onions, scallions have long green stems and small white bulbs.

Diced, sliced, or caramelized, white onions are right at home in everything from soups to stir-fries. Their versatile flavor balances and elevates dishes across the world’s cuisines.

Cauliflower

With its dense white florets, cauliflower is a popular healthy vegetable used in:

Salads: Raw cauliflower florets add crunch to green and grain salads.

Soups: Its mild flavor works in creamy blended soups as well as minestrone and chowders.
Steaks: Thick slabs of cauliflower can be cooked as vegetarian steak substitutes.
Rice: Riced or chopped cauliflower stands in for rice in low-carb dishes.

Pizza crust: For low-carb diets, cauliflower is made into gluten-free pizza crust.

From Mediterranean to Indian and American cuisine, cauliflower takes the place of starchy ingredients for lighter, gluten-free eating.

White Fish

White fish is appreciated worldwide for its versatility and mild flavor. Popular white fish include:

Cod: This North Atlantic white fish has flaky texture and adapts well to many cooking methods.
Halibut: A flatfish valued for its delicate white meat with little fishy flavor.
Tilapia: Farmed freshwater tilapia is growing in popularity for its affordability and mild taste.

Flounder: Flounder and sole are tender white flatfish perfect for grilling and sautéing.
Mahi mahi: Also called dolphinfish, this firm white fish takes well to bold seasoning.

From tacos to sandwiches, fish and chips to ceviche, white fish is appreciated worldwide for its ability to complement many flavors and preparations.

Eggs

Chicken eggs with their white shells and pale yellow yolks are a universally beloved food. Recipes worldwide put eggs to good use:

Scrambled eggs: Whipped eggs are one of the quickest breakfasts worldwide.
Fried eggs: Sunny side up, over easy, or hard-fried, eggs lend richness to any meal.

Omelets: Stuffed with cheese, vegetables, or meat, omelets make a satisfying meal any time of day.
Quiche: The classic French egg tart adapts to all types of flavorful fillings.
Egg salad: Hard boiled egg chopped and mixed with mayo makes a classic sandwich filling.

Noodles: Egg dough can be transformed into pasta ribbons, lasagna sheets, or ramen noodles.

As a snack, appetizer, breakfast, dinner, or dessert eggs are welcome on plates around the world. Their subtle flavor allows eggs to adapt to both sweet and savory preparations.

White Chocolate

While technically not chocolate since it contains no cocoa solids, white chocolate is beloved for its sweet ivory color and mild flavor. It’s used to make:

White chocolate bars: Pure bars made from cocoa butter, milk solids, and sugar.
White chocolate chips: Sweet morsels perfect for cookies and trail mixes.
White chocolate drizzle: Melted white chocolate makes a beautiful garnish for cakes, fruit, or coffee drinks.

White chocolate macadamia nut cookies: A classic cookie combination, the sweet white chocolate complements the nutty flavor.

Smooth, creamy white chocolate perfectly complements and balances sweeter ingredients like fruit or nuts. Melted white chocolate makes an elegant drizzle over desserts.

Conclusion

From staple ingredients like rice, cheese, and eggs to vegetables, fish, and chocolate, white foods find a welcome place in cuisines across cultures worldwide. Their neutral flavors provide balance to spices, herbs, and bold ingredients. The simple purity of these pale foods allows versatility in savory and sweet dishes alike.