Brazilian cuisine is colorful, diverse, and full of unfamiliar ingredients. Anyone standing in front of a shelf of Brazilian products for the first time quickly asks themselves: What actually is this? This glossary explains the most important Brazilian food items – compact, understandable, and with tips on how to use them.
A
Acerola
The acerola is a small, cherry-red tropical fruit from Brazil. It is one of the most vitamin C-rich fruits in the world. In Brazil, it is consumed as juice, ice cream, or fruit powder.
Arroz (Rice)
Brazilian rice is prepared differently than in Europe: it is first sautéed in oil with garlic, then cooked with water. The result is light, aromatic, and never sticky. Arroz is the daily staple of every Brazilian meal.
C
Cachaça
Cachaça is Brazil's national spirit – distilled from freshly pressed sugarcane juice. It is the base for caipirinhas and available in countless varieties: young and fresh or aged in wooden barrels. Cachaça is not the same as rum – the difference lies in the raw material and the character. Everything about proper storage and serving: Storing and serving cachaça properly.
Canjica
Canjica are dried white corn kernels. They are soaked overnight and cooked with coconut milk, sugar, and cinnamon to create a creamy dessert. Canjica is the typical sweet dish of the Festa Junina. The full recipe: Canjica – The original recipe.
F
Farinha de Mandioca (Cassava flour)
Farinha de Mandioca is dried, coarse-grained cassava flour. It is sprinkled directly over dishes – especially over soups, beans, and stews. You can find out more about cassava here: Cassava – Brazil's most versatile ingredient.
Farofa
Farofa is toasted cassava flour – the universal side dish of Brazilian cuisine. It is sautéed in butter and refined with bacon, onions, or eggs. All about it: Farofa explained.
Feijão (Beans)
Feijão are beans – as ubiquitous in Brazil as bread is in Germany. The most common variety is Feijão Carioca (brown, creamy). Black beans are the base for Feijoada, Brazil's national dish.
G
Goiabada
Goiabada is a firm guava paste made from guavas, sugar, and lemon juice. It is cut into slices and classically served with white cheese as Romeu e Julieta. More about this: What is Goiabada?
Guaraná
Guaraná is a climbing plant from the Amazon. Its seeds contain more caffeine than coffee beans. In Brazil, Guaraná is the most consumed beverage after water as a sweet soft drink.
K
Coffee
Brazil is the largest coffee producer in the world. Brazilian coffee is impressive for its mild, nutty aroma and low acidity. We explain here what distinguishes it from espresso and what a cafézinho is: Brazilian coffee vs. espresso.
M
Mandioca / Cassava
Cassava is Brazil's most important tuber – more versatile than potatoes and ubiquitous in Brazilian cuisine. Flour, starch, tapioca, and farofa are made from cassava. Cassava can be boiled, fried, or deep-fried.
Milho (Corn)
Corn is a staple ingredient in Brazil – especially for the Festa Junina. Canjica, pamonha, bolo de milho, and curau are made from corn. Brazilian corn is often sweeter and softer than European varieties.
P
Pão de Queijo
Pão de Queijo are small cheese balls made from cassava starch and cheese – naturally gluten-free. They originate from Minas Gerais and are now the most popular breakfast pastry all over Brazil. Crispy on the outside, soft and cheesy on the inside.
Pamonha
Pamonha is a traditional corn roll steamed in corn husks. The dough, made from freshly grated corn and coconut milk, is prepared sweet or savory. Pamonha is a typical dish of the Festa Junina.
R
Rapadura
Rapadura is unrefined cane sugar in block form – dark, aromatic, and with a slight caramel flavor. It is used in Brazilian sweets and is more nutritious than white sugar.
T
Tapioca
Tapioca is starch from the cassava root. In Brazil, it is baked in a pan as a thin flatbread and served with sweet or savory fillings. Tapioca is naturally gluten-free.
Tempero (Spice mix)
Tempero refers to spice mixes used to season rice, beans, and meat. The best-known brand is Sazón – with varieties for rice (yellow/amarelo), beans (brown/marrom), and meat (red/vermelho).
V
Vinagrete
Vinagrete is a Brazilian salad made of finely diced tomatoes, onions, bell peppers, parsley, vinegar, and oil. It is served cold and is the classic side dish for churrasco.
This glossary is expanded regularly. Is a term missing? Write to us – we are happy to add it.
Cover image: AI-generated image for illustration.
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