Ingredients from A to Z

Cooking chocolate is a specially formulated chocolate designed for use with heat. This type has a higher cocoa solids content and lower sugar content than regular eating chocolate, which means it melts more smoothly, does not stick and withstands higher temperatures. Available in dark and milk varieties, it is used in the preparation of cakes, brownies, chocolate sauces, ganache, pralines and chocolate coatings. Its more stable composition also makes it suitable for tempering, the process that gives chocolate its characteristic gloss and snap. In recipes, this variety is always preferable to standard bar chocolate.

Cooking cream is a dairy product with a fat content of usually 12-20%, specially formulated to withstand heat without curdling. It is used in sauces, soups, creamy dishes, risottos, and pasta. It gives dishes a delicate flavour and creamy consistency. Unlike whipping cream, it cannot be whipped into a firm foam due to its lower fat content. Cooking cream is typically added towards the end of cooking to preserve its taste and the silky texture of the dish. It forms the base of many classic sauces, such as a creamy mushroom sauce.

Coriander is an annual herb from the carrot family whose seeds and leaves are among the most widely used spices in the world. Fresh leaves have a distinctive, slightly citrusy and herbal aroma, while dried seeds taste warmer and earthier. It is a staple in Mexican, Indian, Thai and Middle Eastern cuisines. The leaves are added to salads, salsa, curries and soups. Ground or whole seeds form the backbone of curry blends, marinades and spice pastes. Coriander also aids digestion and is rich in antioxidants. When cooking, always add fresh leaves at the very end to preserve their delicate aroma.

Corn, also known as maize, is one of the most widely cultivated cereals in the world, originally from Central America. In the kitchen it is used in countless ways, fresh, boiled or grilled on the cob, canned, frozen, dried, or processed into flour, grits, or starch. It has a naturally sweet, mild flavour and a distinctive bright yellow colour. Corn features in soups, salads, side dishes, baked goods, and sweet desserts. It is a source of dietary fibre, B vitamins, vitamin C, and the antioxidant lutein. From Mexican tortillas to American cornbread, it plays a fundamental role in many world cuisines.

Corn cakes are light, crispy slices made from corn flour, popular especially as a gluten-free alternative to traditional bread. They have a neutral to mildly sweet flavour, making them a great base for both sweet and savoury spreads, vegetables, or slices of cheese. They are naturally gluten-free, making them suitable for coeliacs and those reducing their wheat intake. Thanks to their low calorie content, they are also favoured by people following a healthy lifestyle. You can find them in health food stores and regular supermarkets alike.

Corn flakes are a popular cereal made from corn flour or grits, pressed and baked into thin, crispy flakes. They are most commonly eaten as a breakfast cereal with milk or yoghurt, but also work well in desserts, as a crunchy coating, or mixed into granola. They can be sweetened, salted, or flavoured in a variety of ways. Originally developed by the Kellogg brothers in the late 19th century, they have since become one of the most widespread breakfast foods in the world. They are a source of carbohydrates and, in fortified varieties, B vitamins as well.

Corn flour is a finely ground product made from dried corn kernels. Unlike wheat flour, it contains no gluten, making it a popular ingredient in gluten-free cooking. It is used to prepare tortillas, corn bread, pancakes, cakes, and as a thickener for soups and sauces. It has a mildly sweet, distinctive flavour and a golden yellow colour that gives dishes a typical appearance. In Latin American and Mexican cuisine, it is absolutely indispensable. Store in a dry and cool place, preferably in a sealed container.

Corn porridge is a traditional dish made by cooking cornmeal or corn flour in water, milk, or broth until thick and creamy. The most famous version is Italian polenta, but similar dishes are popular across the Balkans, in Romania as mămăligă, and in the American South as grits. It has a mild, slightly sweet flavour and can be served warm as a side dish enriched with butter and cheese, or cooled, sliced, and pan-fried until crispy. Corn porridge is naturally gluten-free and easy to digest, making it suitable for a wide range of dietary needs and a versatile base for both savoury and sweet toppings.

Corn syrup is a liquid sweetener produced by the enzymatic breakdown of cornstarch. It has a mildly sweet flavour and a thick, clear consistency. It is used in confections, ice cream, baking and sauces, where it prevents sugar crystallisation and maintains a smooth texture. Unlike honey, it does not crystallise. In American cuisine, it is a key ingredient in pecan pie. It is available in light and dark varieties. Store at room temperature.

Cornmeal is a coarsely ground product made from dried corn, widely used in cooking as a base for porridges, pastas, and baked goods. In Italy it is the foundation of traditional polenta, while in the American South it is used to make cornbread and hush puppies. It is also excellent for coating fried foods, where it creates a crispy golden crust. Cornmeal is naturally gluten-free, making it a popular alternative to wheat-based products in gluten-free cooking. It has a golden-yellow colour, a mildly sweet flavour, and a slightly coarse texture. It is available in fine, medium, and coarse grinds to suit different recipes.

Cornstarch is a fine white powder derived from the endosperm of corn kernels. In the kitchen, it is used primarily as a thickener for sauces, soups, puddings, and fruit fillings. Unlike flour, it creates a clear, glossy thickening that is particularly well suited to Asian sauces and sweet glazes. It is gluten-free and therefore widely used in gluten-free baking as part of a wheat flour substitute. Thanks to its fineness, it is also added to doughs to achieve a more tender texture in biscuits and cakes. Always mix it with cold water before use to prevent lumps from forming.