Ingredients from A to Z

Coarse semolina is a type of milled grain product obtained by coarsely grinding wheat. The granules are larger than those of fine semolina, giving dishes a pleasant texture. It is primarily used for porridges, dumplings, various sweet puddings and baked or gratinated dishes. It also works well as a thickener for soups and sauces. Briefly toasting it dry in a pan before use gives it a pleasant nutty aroma. Coarse semolina is a good source of carbohydrates, protein and B vitamins, making it a versatile and nutritious pantry staple.

Coca Cola is the world's most famous carbonated soft drink, known for its characteristic caramel flavour and hints of spices and citrus. In the kitchen, it works surprisingly well as an ingredient in meat marinades, sauces and glazes, the sugar and acid in the drink help tenderise meat and create a glossy caramelised coating. It is also used in batters, barbecue sauces or for braising ribs. Thanks to its carbon dioxide and phosphoric acid content, it has a mildly acidic pH that contributes to tenderising meat. It is a popular ingredient in American and Asian cuisine.

Cocktail cherries are candied or preserved cherries most commonly used as a garnish for cocktails, cakes and other desserts. They are made from pitted cherries preserved in sugar syrup and dyed in bright red, green or other vivid colours. Their flavour is very sweet, with a slightly artificial cherry taste. In the kitchen they serve mainly as decoration, adorning glasses, ice cream sundaes, fruit salads and sweet pastries. In cocktail culture they are an iconic component of classic drinks such as the Manhattan or Shirley Temple.

Cocoa powder is made from cacao beans after they are fermented, dried, roasted, and ground. There are two main types: natural cocoa powder with a bold, slightly bitter flavour, and Dutch-process cocoa, which is alkalized for a milder, darker profile. In the kitchen, it is most commonly used in chocolate desserts, cakes, brownies, cookies, puddings, and hot beverages. It also finds its way into savoury dishes like sauces, marinades, or Mexican mole. Cocoa is rich in flavonoids and antioxidants and is a good source of magnesium and iron. For the best results, opt for a high-quality unsweetened variety with a high percentage of pure cocoa solids.

Coconut is the fruit of the tropical coconut palm (Cocos nucifera), cultivated in tropical regions around the world. The firm white flesh hidden beneath the hard brown shell has a mildly sweet, nutty flavour and a firm texture. In the kitchen, it is used shredded or dried in cakes, biscuits, muesli and desserts, and also pressed for coconut oil or used to make coconut milk and cream. Fresh flesh is used in tropical cuisine as a side dish or as part of both sweet and savoury dishes. Coconut is rich in saturated fats, fibre, B vitamins and minerals such as manganese and copper. It is a popular ingredient in Asian, Caribbean and Mediterranean cuisines.

Coconut chips are wider, flatter slices of dried coconut flesh compared to regular desiccated coconut or flakes. Their larger surface allows for even toasting to a golden color, developing a pronounced nutty aroma and satisfying crunch. They are a popular ingredient in granola, muesli, energy bars, and fruit salads. As a topping, they work beautifully on yogurt bowls, smoothie bowls, or as decoration on chocolate-glazed cakes. Their naturally sweet, mildly coconutty flavor pairs wonderfully with tropical fruits, honey, or dark chocolate. They are also suitable for raw desserts and vegan recipes.

Coconut cream is a thick, creamy product made from pressed ripe coconut flesh with a high fat content, usually around 20-25%. It is thicker and fattier than coconut milk and has an intense coconut flavour and aroma. In the kitchen, it is used in sauces, curries, soups, desserts, ice creams and as a substitute for regular cream in lactose-free or vegan cooking. When chilled, it can be whipped into a firm cream suitable for decorating desserts. It works well in Thai, Indian and Caribbean cuisine, as well as in smoothies or coffee.

Coconut flakes are thin, lightly curled or flat strips of dried coconut flesh. Unlike desiccated coconut, they have a larger, more pronounced shape that turns beautifully golden when toasted, developing a lightly crunchy texture. They are used as a decoration for cakes, cupcakes, and other desserts, or added to muesli, granola, and energy bars. Their naturally sweet, mildly nutty flavor pairs excellently with chocolate, fruit, and caramel. Toasting them in a dry pan enhances their aroma and flavor. They also work well in smoothie bowls or homemade chocolate creations.

Coconut flour is a finely ground flour made from dried, defatted coconut meat. It is a popular gluten-free alternative to conventional wheat flour. It is notable for its high fibre and protein content and a subtle coconut flavour. When baking, it absorbs significantly more liquid than regular flour, so it is used in smaller quantities. It works well in pancakes, muffins, cakes and as a thickener for sauces. It should be stored in a sealed container in a cool place.

Coconut milk is a thick, creamy liquid obtained by pressing grated coconut flesh mixed with water. It is a staple ingredient in Thai, Indian, and Southeast Asian cuisines. It is used as a base for curry sauces, soups such as Thai Tom Kha, desserts, and drinks. Its mildly sweet, richly creamy flavor with a distinct coconut aroma adds depth and a silky texture to dishes. In vegan cooking, it substitutes both cream and dairy milk. It is available in cans, cartons, or as a powder. Full-fat coconut milk is suitable for whipping, while the thinner version serves as a base for soups and sauces.

Coconut oil is extracted by pressing or processing the flesh of the coconut. It is one of the few plant-based fats with a high content of saturated fatty acids, primarily lauric acid. At room temperature it has a solid consistency and a mild coconut aroma. In the kitchen it is excellent for frying, baking and as an ingredient in desserts and smoothies. Virgin coconut oil retains its natural fragrance and is popular in gluten-free and vegan cooking. Refined coconut oil has a neutral flavour and a higher smoke point, making it suitable for high-heat cooking.