Glossary of terms

Chubritsa is a traditional Balkan spice blend originating primarily from Bulgaria. Its base is dried savory herb, complemented by paprika, salt, garlic, and other herbs. There are two varieties, summer chubritsa (from garden savory) and winter chubritsa (from mountain savory). The blend is used to season meats, salads, soups, and traditional Bulgarian yogurt.

Churrasco is a Brazilian style of grilling meat on long skewers, typically served in rodízio restaurants with unlimited service.

Churros are fried dough pastries popular in both Spanish and Mexican cuisines, served with thick hot chocolate in Spain or dulce de leche in Mexico.

Chutney is a spicy sauce or paste from the Indian subcontinent that combines fruit or vegetables with sugar, vinegar, and spices. It comes in countless variations, from sweet mango chutney to fiery chili versions. In Indian cuisine, it serves as a flavor contrast to main dishes. Britain adopted chutney during the colonial era. Today it pairs well with meats, cheeses, grilled foods, and sandwiches.

Ciabatta is an Italian white bread with a crispy crust and an airy crumb full of large holes. Created in 1982 in Adria, Italy, as a response to the French baguette. The dough is very wet and sticky, requiring minimal kneading and longer proofing. It is commonly used for panini sandwiches and as an accompaniment to soups. Its name means slipper in Italian, referring to its flat shape.

Cibulačka is a traditional Czech onion soup with a rich flavor of caramelized onions. The base is slowly sautéed onions, meat broth, and spices. It is served with toasted bread and baked with grated cheese forming a golden crust. Cibulačka is a popular winter soup in Czech pubs. Its rich flavor resembles French onion soup but with a distinctly Czech character.

Cider is an alcoholic beverage made by fermenting apple juice. The tradition dates back thousands of years and is strong in England, France, and Spain. It can be dry, semi-dry, or sweet, still or sparkling, with alcohol content of 3-8 %. In France, cider is distilled into calvados. In cooking, cider is used for braising meat and making sauces and marinades.

Cinnamon is an aromatic spice obtained from the dried inner bark of trees in the Cinnamomum genus. Two main types exist: true Ceylon cinnamon and the more common cassia. It has a sweet, warming flavor and is used in baking, desserts, beverages, and savory dishes. Cinnamon is one of the oldest spices in the world with proven antioxidant and anti-inflammatory properties.

Cinzano is a brand of Italian vermouth with a history dating back to 1757 from Turin. The range includes red, white, and extra dry vermouth. It is made from white wine enriched with herbs, spices, and bitters. In mixology, Cinzano is essential in classic cocktails like Negroni and Manhattan. In cooking, it enhances sauces and marinades.

Citric acid is an organic acid naturally found in citrus fruits, especially lemons and limes. In cooking, it is used as an acidifier, preservative, and flavour enhancer. It adds a pleasant tartness to dishes without a strong lemon flavour. Citric acid is essential in making jams, marmalades, syrups, and lemonades. It is also used in pickling vegetables and as an ingredient in baking. In the food industry, it is labelled as E330.

Clove is the dried flower bud of the tropical clove tree, native to the Maluku Islands in Indonesia. It is among the most intensely flavoured spices in the world thanks to its high eugenol content, which gives it a characteristic warm, pungent taste. Cloves are used whole and ground in both sweet and savoury dishes, mulled wine, baked goods, marinades, and meat dishes. In traditional medicine, cloves are valued for their antiseptic and analgesic properties, particularly for toothache relief.

Club sandwich is a triple-decker sandwich of toasted bread layered with chicken, bacon, lettuce, and tomato.