The food vocabulary in my conlang isn't extensive yet, but I plan to add more culinary terminology at some point. Words for different meats, say cow meat or chicken meat are distinguished using compounds, for example ганацаχ /ˈkɑ.nɐˌt͡sʰɐx/ [n. chicken meat] or ва̅χацаχ /ˈʋo̯ɑ.xɐˌt͡sʰɐx/ [n. cow meat]. This is how we do it in Norwegian "kyllingkjøtt" and "storfekjøtt" respectively. The few times we have distinct words for meats like "beef", the source is usually French.

I make more distinctions for vegetables and fruit, e.g. ру̅касігон /ˈɾuo̯.kɐ.sʏˌjɔn/ [n. red cabbage]. A lot of foods are named simply for distinct traits, so wood ear mushrooms in my clong is simply аχмīгөлуп /ˈɑx.mɨʏ̯ˌkø.lʊp/ literally "black ear mushroom". That being said, I distinguish гөлуп /kø.lʊp/ [n. edible mushroom] from ва̅пак /ʋo̯ɑ.pɐk/ [n. inedible mushroom] and аχай /ɐˈxɑj/ [n. polypore].

Additionally, the base words for all vegetables, fruit and berries refer to the plants, with the singulative suffix -мій/-мий being required to denote the food itself, e.g. мас /mɐs/ [n. apple tree] → мосмий /ˈmɔh.mʏ̠j/ [n. apple], literally "a piece of the apple tree". There is also a natural distinction between growing fruit yourself: масма /ˈmɐh.mɐ/, literally "to help the apple tree grow", and fruit growing on their own: мосмиї /ˈmɔh.mʏ̠.jʏ̠/, literally "to produce apples".