Food that starts with C


Here is a list of popular foods that start with the letter C:

  1. Cabbage – Cabbage is a leafy green or purple vegetable that belongs to the Cruciferae family. It is often used in salads, slaws, or cooked dishes such as soups, stews, and stir-fries.
  2. Cake – Cake is a sweet baked dessert that is typically made with flour, sugar, eggs, and butter. It can be flavored with a variety of ingredients such as chocolate, fruit, nuts, or spices and is often frosted with icing or topped with fruit or whipped cream.
  3. Camembert – Camembert is a type of soft, creamy, and pungent cheese that originated in the village of Camembert in Normandy, France. It is made from cow’s milk and has a white, edible rind that is typically aged for several weeks before being sold.
  4. Candy – Candy is a type of confectionery that is made from sugar or other sweeteners, flavorings, and often, food coloring. It can be chewy, hard, or soft, and can come in a variety of shapes, sizes, and flavors.
  5. Caprese salad – Caprese salad is a simple Italian salad made with sliced tomatoes, fresh mozzarella cheese, and basil, typically served with a drizzle of olive oil and a sprinkle of salt.
  6. Caramel – Caramel is a type of confectionery made by heating sugar or corn syrup until it turns brown and becomes a thick, caramel-like substance. It is often used as a topping or filling for desserts, as well as in candy making.
  7. Carbonara – Carbonara is an Italian pasta dish made with eggs, bacon, cheese, and black pepper. The eggs and cheese are mixed together to create a creamy sauce that coats the pasta, and the bacon is typically fried and added as a topping.
  8. Cauliflower – Cauliflower is a type of cruciferous vegetable that has a white, cabbage-like head and a mild, slightly sweet flavor. It can be eaten raw or cooked, and is often used in dishes such as soups, stews, casseroles, or as a low-carb alternative to grains in dishes such as cauliflower rice or cauliflower pizza crust.
  9. Caviar – Caviar is the eggs, or roe, of certain types of fish, most commonly sturgeon. It is considered a delicacy and is often served as a topping or garnish on dishes such as appetizers, salads, or canap├ęs.
  10. Cavalo Nero – a type of kale with dark green, ribbed leaves and a slightly bitter flavor, often used in salads, soups, and other dishes.
  11. Chervil – a type of herb with delicate, fern-like leaves and a mild, anise-like flavor, often used in salads, soups, and other dishes.
  12. Chicory (American term) or curly endive – a type of bitter-tasting leafy vegetable with a crunchy texture and a deep green or red color, often used in salads, sandwiches, and other dishes.
  13. Chinese broccoli – a type of broccoli with long, slender stalks and small, tender florets, often used in stir-fries, soups, and other dishes.
  14. Chives – a type of herb with thin, green stalks and a mild, onion-like flavor, often used as a garnish or seasoning in a variety of dishes.
  15. Chocolate coated strawberries – strawberries that have been coated in chocolate, often used as a dessert or a treat.
  16. Cipollini onions – a type of small, sweet onion with a round or oval shape and a thin, golden skin, often used in salads, soups, and other dishes.
  17. Cloves – a type of spice made from the dried, unopened flower buds of the clove tree, often used in baking and other dishes for their warm, sweet, and slightly bitter flavor.
  18. Coconut cream – a thick, rich, and creamy liquid made from the flesh of coconuts, often used as a base for sauces, curries, and other dishes.
  19. Coffee – a beverage made from roasted and ground coffee beans, often served hot or iced and prepared with a variety of methods such as drip brewing, espresso, or French press.
  20. Coriander seed – a type of spice made from the dried seeds of the coriander plant, often used in a variety of dishes for their sweet and slightly citrusy flavor.
  21. Corn tortilla – a thin, flat bread made from cornmeal, often used in Mexican cuisine as a base for tacos, burritos, and other dishes.
  22. Cos lettuce – a type of lettuce with long, crisp, and slightly bitter leaves, often used in salads and sandwiches.
  23. Courgette (UK) – a type of vegetable with a green, cylindrical shape and a mild, slightly sweet flavor, often used in soups, stews, and other dishes.
  24. Crabs – a type of seafood with a hard, exoskeletal shell, often eaten as a delicacy or used as an ingredient in a variety of dishes.
  25. Cream cheese – a soft, creamy cheese made from cow’s milk, often used as a spread on bread or as an ingredient in dips, sauces, and other dishes.
  26. Cumin – a type of spice made from the seeds of the cumin plant, often used in a variety of dishes for its warm, earthy, and slightly sweet flavor.
  27. Curry leaves – a type of aromatic herb used in Indian and other South Asian cuisines, often used as a seasoning in a variety of dishes.
  28. Cayenne – a type of spicy pepper that is often ground into a powder and used as a seasoning in a variety of dishes.
  29. Celery seed – a type of spice made from the seeds of the celery plant, often used in a variety of dishes for its mild, slightly sweet and slightly bitter flavor.
  30. Cherry plum – a type of small, sweet fruit with a round or oval shape and a purple or red skin, often used in pies, tarts, and other dishes.
  31. Chestnut – a type of nut with a hard, shiny shell and a sweet, starchy interior, often roasted and eaten as a snack or used as an ingredient in a variety of dishes.
  32. Chickory (Belgian endive) – a type of bitter-tasting leafy vegetable with a crunchy texture and a pale yellow or white color, often used in salads, sandwiches, and other dishes.
  33. Chilli – Fresh – a type of spicy pepper that can range in heat level from mild to very hot, often used in a variety of dishes to add flavor and heat.
  34. Chinese cabbage – a type of cabbage with pale green or white leaves and a crunchy texture, often used in stir-fries, soups, and other dishes.
  35. Chocolate – Dark – a type of chocolate made from cocoa beans that has a high cocoa content and a rich, intense flavor, often used in baking and other dishes.
  36. Choy sum – a type of Chinese green with tender stems and small, yellow flowers, often used in stir-fries, soups, and other dishes.
  37. Cipollini onions – a type of small, sweet onion with a round or oval shape and a thin, golden skin, often used in salads, soups, and other dishes.
  38. Cocoa powder – a fine, powdery substance made from ground cocoa beans, often used in baking and other dishes for its rich, chocolatey flavor.
  39. Coconut oil – a type of oil made from the flesh of coconuts, often used in cooking and baking for its rich, tropical flavor.
  40. Corella pear – a type of pear with a round or oval shape and a sweet, juicy flesh, often used in pies, tarts, and other dishes.
  41. Corn oil – a type of oil made from corn, often used in cooking and baking for its neutral flavor and high smoke point.
  42. Cornichons – a type of small, pickled cucumber with a crisp, tangy flavor, often served as a condiment or garnish.
  43. Cottage cheese – a type of cheese made from the curds of cow’s milk, often served as a snack or used as an ingredient in dips, sauces, and other dishes.
  44. Cous cous – a type of small, grain-like pasta made from semolina flour, often served as a side dish or used as an ingredient in salads and other dishes.
  45. Cranberry – a small, tart fruit with a bright red skin and a juicy, slightly sweet interior, often used in sauces, jams, and other dishes.
  46. Creative Gourmet Raspberries – a type of small, sweet fruit with a bright red skin and a juicy, slightly tart interior, often used in desserts, jams, and other dishes.
  47. Cumquat – a small, oval-shaped citrus fruit with a sweet, slightly tart flavor and a thin, edible skin, often used in jams, marmalades, and other dishes.
  48. Curry powder – a blend of ground spices, often including cumin, coriander, turmeric, and chili peppers, used in a variety of dishes to add flavor and heat. Curry powders can vary in their blend of spices and heat level, and are commonly used in Indian and other South Asian cuisines.
  49. Carrots: Carrots are a root vegetable that are usually orange, but can also be found in yellow, white, purple, and red varieties. They are crunchy and slightly sweet, and can be eaten raw or cooked in a variety of dishes. Carrots are a good source of vitamin A, vitamin C, and potassium. They are also high in fiber and low in calories.
  50. Cashews: Cashews are a type of tree nut that are native to South America. They are oval-shaped and have a creamy, slightly sweet flavor. Cashews are a good source of protein, dietary fiber, and various minerals, including copper, magnesium, and zinc. They also contain heart-healthy monounsaturated fats. Cashews are often used in cooking and baking, and can also be eaten as a snack.
  51. Celery: Celery is a type of vegetable that has long, thin stalks and delicate leaves. It has a crunchy texture and a refreshing, slightly bitter taste. Celery is often used in salads and as a garnish, and can also be used in cooking and baking. It is low in calories and a good source of vitamin K and potassium. Celery is also high in fiber and contains small amounts of other nutrients, including vitamin A, vitamin C, and folate.
  52. Cheese: Cheese is a dairy product made from milk, typically from cows, goats, or sheep. There are hundreds of different types of cheese, which vary in flavor, texture, and appearance. Some common types of cheese include cheddar, mozzarella, and parmesan. The nutritional content of cheese varies depending on the type and how it is made. In general, cheese is a good source of protein and calcium, and it also contains various other nutrients, including vitamin A, vitamin B12, and zinc. Some types of cheese, such as cheddar and mozzarella, are also high in saturated fat.
  53. Cherries: Cherries are a type of fruit that are native to Asia and Europe. They are small and round, and have a sweet and slightly sour flavor. Cherries can be eaten fresh or used in cooking and baking. They are a good source of vitamin C and potassium. Cherries also contain small amounts of other nutrients, including vitamin A, calcium, and iron.
  54. Chicken: Chicken is a type of poultry that is commonly consumed as a source of protein. It can be cooked in a variety of ways, including roasting, grilling, and frying. Chicken is a good source of protein, vitamin B3 (niacin), and selenium. It also contains small amounts of other nutrients, including iron and zinc. The nutritional content of chicken can vary depending on how it is prepared and cooked.

Simon

Simon is a food lover and passionate home cook with a talent for creating delicious, healthy meals. When he's not in the kitchen, he enjoys exploring new restaurants, cuisines, trying out new ingredients, and sharing his love of food with others. Simon has always been fascinated by the art of cooking and the ways in which food can nourish both the body and the soul.