22 Black Vegetables (With Photos!)

If you’re in need of dinner inspiration, try any one of these 22 black vegetables for a unique meal. And don’t worry, they aren’t completely black. In the vegetable world, black can be any shade of dark purple, gray, or even very dark green.

Black Vegetable Nutrition

As a group, black vegetables have a nutritional superpower, and that is the compounds that give them their dark color. It comes from the two flavonoids – anthocyanins and anthoxanthins. These are well known to be high in antioxidants, meaning that your black veggies are not only brilliant to look at but also packed with health benefits!

Black Vegetables

Before we dive into the different types of black vegetables, we need to cover what is and isn’t a vegetable for the purposes of this article. People love to remind us that tomatoes are fruits, and they are right. Zucchini, squash, pumpkins, and peppers are also botanically fruits.

They are parts of a plant’s reproductive system. The thing is, we use them like vegetables. I mean, have you ever cut up a squash or pepper and put it on your breakfast cereal? Neither have we, so if a “fruit” is used like a veggie in the kitchen, and it is black, we included it here.

Aubergine (Eggplant)

Origin: Aubergine, commonly known as eggplant, originated in India, where it has been cultivated for over 4,000 years. Through trade routes, it spread to the Middle East and Europe, eventually becoming a staple in various cuisines worldwide.

Description: Aubergines come in various colors, but the most common is purple, which can get really dark. The black variety, often referred to as “black beauty,” is particularly notable. With a glossy, dark skin, it encases a soft, creamy flesh that tends to absorb flavors well during cooking.

Best Culinary Uses of Eggplant: Use the Black Beauty aubergines like any other eggplant. You can make roasted eggplant, grill it, saute it, or use it in stews and eggplant curries. They are especially popular in Mediterranean and Middle Eastern cuisines, where dishes like baba ganoush showcase their rich, smoky flavor.

Black Aztec Corn

Origin: Black corn is also called purple corn, and comes from South America particularly in the regions around the Andes Mountains. It has been cultivated there for centuries by the indigenous people going back to the Aztecs and Incas. It has since become popular around the world.

Description: This types of corn is fairly similar to other varieties of yellow corn, except of course, for its striking shades of deep-purple which extend from the ears to the leaves and stalks. It is rich in anthocyanins, the same antioxidants found in blueberries, which gives the corn its black color, but also offers potential health benefits.

Best Culinary Uses for Black Corn: It is used to make tortillas, tamales, pozole, chips, and masa, providing a unique color twist to traditional yellow corn-based products. Additionally, its sweet and earthy flavor can enhance salads, salsas, and even desserts. Some chefs use black cornmeal in baking to create visually appealing and flavorful breads and pastries.

Black Beans

Origin: Black beans are also called turtle beans, and have been eaten by the indigenous people of Central and South America for centuries. They have since gone worldwide, and are used extensively in the Tex Mex recipes we all like.

Description: These are small, oval-shaped legumes with a shiny skin and deep black color. They have a dense meaty texture and a mild, slightly sweet flavor. Their super power is that they keep their color and shape when cooked.

Best Culinary Uses of Black Beans: They are used in Latin American, Caribbean, and Asian cuisines. Use them as a side dish, added to soups, stews, and salads, or as a filling for burritos and tacos. They are also the star in our favorite black bean burgers.

Black Beauty Tomatoes

Origin: Black Beauty tomatoes were developed through selective breeding. While tomatoes originated in South America, the black beauty is a modern US creation bred for its distinct color and flavor.

Description: These tomatoes are not truly black but have a deep, dark-purple hue that appears almost black. Their flavor is best described as a balance of sweetness and acidity. The skin is thin and the interior flesh is juicy.

Best Culinary Uses of Black Beauty Tomatoes: We think the best use of these tomatoes is for their visual appeal replacing red beefsteak tomatoes in salads, sandwiches, sauces, and bruschettas.

Black Beluga Lentils

Origin: These lentils were named for their resemblance to beluga caviar, and originated in central and southwest Asia. This tiny, black lentil has become popular for its unique appearance.

Description: These small and shiny veggies have an earthy flavor and firm texture, and keep their black color even after cooking. 

Best Culinary Uses for Black Beluga Lentils: They are great in salads, soups, and side dishes.

• Soups: They don’t break down as easily as other lentil varieties, so they maintain their shape and texture when cooked. Try them in hearty vegetable soups or lentil chili.
• Curries: Black lentils work well in curries. They pair nicely with aromatic spices and can be simmered in a tomato-based sauce or curry. Try them in this Madras lentil recipe (a copycat of those Tasty Bite lentil pouches everyone loves!)

Black Carrots

Origin: Black carrots came from the region that is now Afghanistan. They spread from there, and are now grown around the world. Orange carrots are actually only a few hundred years old. The orange color was developed in Holland in the 17th Century by a horticulturist who wanted to grow carrots with the Dutch national color (orange).

Description: Their skin is black or dark-purple, but the pulp inside can be either purple or just the standard orange of other carrots.  Either way, they add a nice visual contrast to “normal” carrots. The purple color comes from the anthocyanins that most purple-blackish fruits and vegetables contain. These are antioxidants that offer a host of health benefits. We won’t delve into that here, but encourage you to look into it yourself.

Best Culinary Uses for Black Carrots: Use them in both sweet and savory dishes. They add a nice color contrast to salads, and their slightly sweet flavor makes them good for roasting, grilling, or incorporating into desserts like carrot cake.

Black Cherry Tomato

Origin: The black cherry tomato originated in Central and South America and is today grown in a variety of regions with warm climates. 

Description: Despite the name “Black,” these tomatoes are actually a deep purplish-red or mahogany color. They are small, round, and typically the size of a cherry, making them perfect for snacking. Black cherry tomatoes have a complex and rich flavor, often described as sweet with a slightly smoky undertone.

Best Uses for Black Cherry Tomatoes: Their size and unique color make them ideal for veggie trays. Put them in with a mix of red, yellow, and orange cherry tomatoes to give your tray a color boost. Similarly, cut them in half with other color cherry tomatoes to mix into your salads for the same aesthetic splash of color.

Black Chickpeas (Garbanzo Beans)

Origin: Chickpeas are the main ingredient in hummus, and have been cultivated in the Middle East for thousands of years. Black chickpeas are a less common variety, but share a similar heritage.

Description: Black chickpeas have a nutty taste and a slightly firmer texture.

Best Culinary Uses for Black Chickpeas: Black chickpeas are a staple in Indian cuisine, often featured in dishes like chana masala or chaat, where their unique color adds a distinctive look. You can use them as you would normal chickpeas, but they are harder to find. Try international markets. Their best uses are in recipes where you want the black color instead of the traditional tan. 

Black-eyed Peas

Origin: Black-eyed peas are also called cowpeas, and came from West Africa. They were brought to the Americas by African slaves through the transatlantic slave trade. Today they are used in African, Asian, and Southern (US) cuisines.

Description: Black-eyed peas are a small, cream-colored type of bean with a distinctive black spot, or “eye,” on one side. They have a slightly nutty flavor and a tender texture when cooked.

Best Culinary Uses for Black-eyed Peas:  In Southern cuisine, they are used in Hoppin’ John, a traditional New Year’s Day dish said to bring good luck. They are used in salads, stews, and casseroles, and their creamy texture makes them suitable for dips and spreads. Black-eyed peas are also used in Indian dishes like dals and curries.

Black Futsu Pumpkin

Origin: The black futsu pumpkin is also called the Japanese Black Pumpkin because it comes from Japan. 

Description: This is a small to medium-sized pumpkin with a heavily ribbed exterior. Its skin changes from green to deep black as it ripens, and its orange flesh has a sweet, nutty flavor. This pumpkin’s unusual appearance makes it a popular choice for decorating, but after you are done with it adorning your porch, cut it up and use it to make Thanksgiving desserts. This homemade pumpkin puree is a great base for any pumpkin dessert.

Best Culinary Uses for Black Futsu Pumpkins: They are used in both sweet and savory recipes. Their dense flesh holds up well when roasted, making them ideal for soups, stews, and curries. The skin becomes tender when cooked, so it doesn’t need to be peeled. This pumpkin can also be used in pies, muffins, and other desserts.

Black Garlic

Origin: Black garlic has ancient origins in Korea, where it was traditionally made by fermenting whole bulbs of garlic. The process transforms the cloves into a dark, sweet, and savory delicacy. While it originated in Korea, black garlic has gained popularity worldwide.

Description: Black garlic doesn’t grow black. The color comes from fermentation. Whole bulbs are fermented for several weeks which results in a soft, dark clove with a sticky, molasses-like texture. The somewhat sweet flavor has a milder garlic taste compared to fresh garlic. The cloves are often described as having hints of balsamic vinegar and tamarind.

Best Culinary Uses for Black Garlic: It can be used as a spread, added to sauces, dressings, and marinades, or incorporated into dishes like risottos and stir-fries. Chefs appreciate its unique taste and use it in both savory and sweet recipes. Additionally, black garlic’s subtle garlic flavor makes it appealing to those who may find fresh garlic too pungent. It would be great on bagels in cream cheese. Check out our guide to making flavored cream cheese.

Black Krim Tomato

Origin: The black krim tomato is believed to have originated in Ukraine or Russia. The “Krim” in its name refers to the Crimean Peninsula (actually the Island of Krim off the peninsula), from which it is thought to have originated. 

Description: These medium-sized tomatoes have a dark, purplish-black exterior that deepens as they ripen. They are known for their smoky, sweet, and slightly tangy flavor. 

Best Uses for Krim Tomatoes: Due to their distinct flavor, krim tomatoes are often used in salads and sandwiches or enjoyed on their own. They are available in the USA, but you will likely need to visit a good international market to find them. If you can’t find them, there are certainly plenty of other great tomato varieties to choose from.

Black Olives

Origin: While black olives are grown in temperate climates almost worldwide, the world’s largest producers (in order Spain, Greece, Morocco, Italy and Turkey) are all along the Mediterranean Sea. This is no coincidence as this is where olives came from thousands of years ago.

Description: Black olives are just olives that have gone to seed.  No seriously, black olives are just olives that are fully ripe and have been cured. That combination causes many varieties to turn black or dark-purple. They have smooth shiny black skins and flesh, and a pleasant briny flavor. They can be small or large depending on the variety used to make them.

Best Culinary Uses for Black Olives: Black olives are a staple in Mediterranean cuisine, and are used in salads, pasta, pizza, tapenades, and other spreads. They are also great on cheese plates and antipasto platters.

Black Peppers

Origin: Black pepper was once called the “king of spices.” It came from India, and was once a crazy expensive luxury in Europe transported thousands of miles by caravans along the “silk road”.

Description: Black peppers are actually tiny fruits called peppercorns. They are made by drying unripe green berries which causes them to turn black. They have a mildly pungent flavor with a hint of heat.

Best Culinary Uses for Black Pepper: It enhances the flavor of savory dishes, from soups and stews to grilled meats and vegetables. It is mostly used freshly ground or bought pre ground and is a key component in many spice blends.

Black Radish

Origin: Black radish, or Spanish radish, comes from Southeast Asia, but  was later introduced to Europe.

Description: It has a peppery taste similar to its red counterpart, but with a slightly earthier yet milder flavor. The black skin is rough and should to be peeled before use.

Best Culinary Uses for Black Radishes: They can be eaten raw, sliced thinly in a radish salad, or on their own with dips. They can also be roasted or sautéed to mellow their peppery bite. Black radishes can be made into pickled radishes to preserve their crisp texture and flavor.

Black Salsify

Origin: Black salsify is also called Spanish salsify, and comes from the region around the Mediterranean Sea.

Description: It has long thin roots and a dark brown to almost black skin. As the photo shows, it almost looks like a little pile of firewood. The flesh inside is white, and has a sweet yet earthy flavor. Despite its name, it is not actually a type of or even related to true salsify.

Best Culinary Uses for Black Salsify: It is used in soups, stews, or purees for its unique flavor. Try it breaded and fried to create a crispy side dish.

Black Tomatillo

Origin: Black tomatillos are more commonly known as Mexican husk tomatoes, as they originally come from Mexico. 

Description: These are small round fruits with a thin papery husk. When ripe they turn from green to deep purple or black. Their flavor is distinctly different from green tomatillos. Black tomatillos are sweeter than their green cousins, and have a slightly earthy taste with a hint of citrus. 

Best Culinary Uses for Black Tomatillos: They are used in salsa verde because their sweetness complements the tartness of green tomatillos. They can also be roasted or grilled to produce a smoky flavor, used in sauces, or added to stews and soups.

Black Truffles

Origin: Black truffles are also called Périgord truffles because they came from the Périgord region of France. This is an expensive fungi that grows underground near the roots of oak, hazelnut, and a few other trees.

Description: Black truffles have a strong, earthy aroma, and a rough, knobby exterior with a dark brown to black color. When cut open the truffle reveals an interesting marbled flesh with white veins as you see in the photo. 

Best Culinary Uses for Black Truffles: Word of warning, these are very expensive. They are after all a luxury ingredient, but expect to pay around $40 an ounce for fresh truffles. This is why they are often finely shaved onto dishes like pasta, truffle risotto, or scrambled eggs where they impart their strong aroma and flavor. They are also used in sauces, truffle oils, and even truffle pizza. Due to their potent nature, a little goes a long way, making them a fancy addition to gourmet creations like truffle butter.

Black Trumpet Mushrooms

Origin: Black trumpet mushrooms come from France, but can be found in other parts of the world including the rest of Europe, North America, and Asia. Pretty much worldwide.

Description: This type of mushroom has a distinctive trumpet-like shape, and can vary in color from dark brown to almost black. The cap is funnel-shaped as you see in the photo, and the flesh is thin and delicate. Black trumpets have a rich smoky flavor that intensifies as they are dried.

Best Culinary Uses for Black Trumpet Mushrooms: They go great in sautés, sauces, and soups, adding a umami note.

Black Yam

Origin: Black yams trace their history to somewhere in SE Asia likely millenia ago. Today they are grown much more broadly, but in tropical regions.

Description: While they are called “black” yams, they are closer to dark purple. Their starchy pulp, however, can be either white or purple. They are sometimes confused with their cousin the purple yam, but they are a good bit more elongated. They are mildly sweet like other yams, and have a hint of nuttiness in their flavor.

Best Culinary Uses for Black Yams: You can use black yams pretty much in lieu of other yams. We like them roasted with other veggies, but they can also be boiled or mashed. They are also sometimes found in dessert recipes. 

Japanese Black Trifele Tomato

Origin: Also known as black truffle or trifle black tomatoes, they originated in Russia in 1999. And, yes, we know tomatoes are botanically fruits, but we include this unique tomato here as we treat them culinarily as vegetables. I mean, who cuts up tomatoes and puts them on their breakfast cereal? It sounds like a vegetable to us.

Description: It has a unique mahogany color and pear shape and is typically around 2-3 inches in diameter, making it a medium-sized tomato. The flavor is said to be rich, complex, and sweet with a smoky undertone. It’s often described as having a hint of earthiness, similar to the flavor of truffles, which is how it got its name. We aren’t quite sure where the Japanese part of their name came from.

Best Culinary Uses: These tomatoes can be used in most applications where a globe-style tomato is used.

Shetland Black Potato

Origin: The Shetland black potato comes from the Shetland Islands of Scotland, if the name didn’t already tip you off. It is a heritage variety, which just means it is an old cultivar not a newer hybrid or cross bred spud.

Description: These are small round potatoes with a dark-purple to almost black skin. The nice thing about these is that the color darkens when they are cooked. The flesh, however, is white, waxy and dense with an earthy slightly sweet flavor. Pretty much what we want in a spud. 

Best Culinary Uses: Like other waxy potatoes, the Shetland is good in soups, salads, casseroles, and layered dishes like scalloped potatoes. Can you mash them or make fries? Sure, but that is usually best done with a starchy potato.

This wraps up our look at different types of black vegetables. We hope you found some interesting veggies here you can work into your recipes. As always, happy cooking!

This wraps up our look at different types of black vegetables. We hope you found some interesting veggies here you can work into your recipes. As always, happy cooking!