Glossary of terms

Cao lầu is a unique noodle dish from the Vietnamese city of Hoi An. Thick chewy noodles are served with pork, herbs, and crispy croutons.

Capers are the unopened flower buds of the caper bush, harvested by hand and preserved in salt or vinegar. They have a distinctive piquant and slightly sour taste with subtle citrus notes. Capers are widely used as a seasoning and condiment across Mediterranean cuisines. They are an essential ingredient in dishes such as steak tartare, vitello tonnato, puttanesca sauce, and bagnet vert. The finest capers are said to come from the Italian island of Pantelleria.

A capon is a castrated rooster that, due to castration, fattens more quickly and evenly, producing meat that is more tender, juicy, and flavorful than that of a regular rooster. Capons have been raised for festive occasions throughout European culinary history, with a tradition dating back to ancient Rome. Roast capon is a traditional Christmas and holiday dish in Italy, France, and other countries. A capon typically weighs between three and five kilograms.

Cappuccino is an Italian coffee drink made of three equal parts, espresso, steamed milk, and milk foam. It originates from Italy and is named after the Capuchin monks, whose brown robes resemble the color of the beverage. In Italy, cappuccino is traditionally consumed only at breakfast, while elsewhere it is enjoyed throughout the day.

Caprese is a traditional Italian salad originating from the island of Capri. It consists of fresh mozzarella, ripe tomatoes, fresh basil, extra virgin olive oil, and sea salt. This simple dish represents the colors of the Italian flag, red, white, and green. Caprese is a symbol of Italian cuisine and proof that quality ingredients need no elaborate preparation.

Caramel is created by heating sugar to approximately 160-200 °C, during which the sugar undergoes caramelization, developing a characteristic golden to dark brown color and a distinctive bittersweet flavor. It is used as a base for sauces, toppings, candies, and desserts such as crème brûlée and caramel pudding. Caramel can be dry, made from sugar alone, or wet, where sugar is dissolved in water first. Adding butter and cream produces soft caramel or caramel sauce.

Caramel colouring is a dark brown to black caramel-based colour additive obtained by heating sugar in the presence of catalysts. In the kitchen it is used primarily to season and colour sauces, broths, soups, and meat dishes. It gives food a rich brown colour and a subtle caramel undertone. Caramel colouring is indispensable in the preparation of traditional Czech sauces such as svickova or rajska.

Caraway is one of the oldest known spices, originating from the Mediterranean and Central European region. Caraway seeds have a distinctive warm and slightly bitter flavour that is particularly characteristic of Central European cuisine. It is used in bread, meat roasting, sauerkraut, potato dishes, and soups. Caraway aids digestion and helps reduce bloating. In traditional Czech and German cuisines, it is indispensable for preparing roast pork, dumplings, and cabbage. It can be used whole or ground.

Caro is a grain coffee substitute made from roasted barley, rye, and chicory, serving as an alternative to regular coffee without caffeine. It has a pleasant mildly bitter taste with caramel tones reminiscent of coffee. Caro is a popular choice for children, pregnant women, and anyone looking to avoid caffeine.

Carob is a powder obtained from ground and roasted pods of the carob tree, which originates from the Mediterranean region. It has a naturally sweet flavor reminiscent of chocolate but contains no caffeine or theobromine. Carob powder is rich in fiber, calcium, and iron and contains minimal fat. It is used as a healthier alternative to cocoa and chocolate in dessert recipes, beverages, and confections. Carob pods are edible even raw and are consumed as a snack in some cultures.

Fried carp is a traditional Czech dish served on Christmas Eve, coated in breadcrumbs and fried to golden perfection.

Carpaccio is an Italian dish of very thinly sliced raw beef or fish, served as a cold appetizer. It was created in 1950 at Harry's Bar in Venice and named after the Renaissance painter Vittore Carpaccio, whose paintings were known for their intense red tones. The meat is served with arugula, Parmesan, capers, and a dressing of olive oil and lemon.