Ingredients from A to Z

Cream cheese, also referred to as creamy cheese, is a soft, spreadable fresh cheese with a mild, slightly tangy flavour and a high fat content. It is made from pasteurised cow's milk and cream, resulting in a smooth and creamy texture. In the kitchen, it is most commonly used as a spread for bread, a base for cheesecake, a filling for pancakes, or as an ingredient in dips and sauces. It pairs wonderfully with both sweet and savoury ingredients such as herbs, garlic, smoked salmon, fruit, and honey. Well-known brands include Philadelphia and Almette. Thanks to its mild taste and versatility, it is a favourite ingredient in both modern and traditional cooking.

Creamed horseradish is a smooth, creamy condiment made from grated horseradish blended with cream or mayonnaise. The result is milder than plain horseradish, yet still retains its characteristic pungency and sharp aroma. It is widely used as a cold sauce or side condiment for roast or boiled beef, smoked salmon, sausages, and boiled eggs. In Central European cuisine, it is a classic accompaniment to traditional dishes and Easter meals. It is easy to prepare at home by combining freshly grated horseradish with heavy cream, a squeeze of lemon juice, and a pinch of salt.

Creamy yogurt is a thick, rich fermented dairy product with a higher fat content, which gives it a full, mildly tangy flavour and a velvety texture. It is made by adding cream to milk before fermentation, making it noticeably richer than regular plain yogurt. It is great for breakfast with fruit, granola, or honey, and also works as a base for desserts, creams, and dressings. Thanks to its probiotic content, it supports a healthy gut microbiome. It can also be used as a substitute for sour cream in various recipes.

Creme de Menthe is a sweet liqueur with a distinctive mint flavor and aroma, produced by macerating peppermint in an alcohol base with added sugar. It is available in two main varieties, green (colored with chlorophyll or food dye) and clear, colorless. It is used primarily in cocktails, dessert fillings, and confectionery. The most famous cocktail featuring this liqueur is the Grasshopper. In the kitchen, it serves as an ingredient in chocolate pralines, ice cream, or as a flavor enhancer for cream-based desserts. It originates from France, where it has been produced since the 19th century.

Crème épaisse is a thick French cream with a high fat content, characterized by a mildly sour taste and a firm, creamy consistency. Its texture is similar to crème fraîche, but it tends to be richer and less acidic. It is used in both hot and cold cooking, in sauces, soups, quiches, cakes, and desserts. Unlike regular cream, it does not curdle when heated, making it ideal for cooking. It can also be whipped into a firm foam. It is a staple ingredient of French haute cuisine and lends dishes a rich, full-bodied flavor.

Crème fraîche is a thick, fermented cream with a characteristically mild tanginess and a high fat content, typically between 30 and 40%. It originates from France and is an essential ingredient in French cuisine. Thanks to its fat content, it does not curdle when heated, making it ideal for warm sauces, soups, and braised dishes. It is also used as a base for dips, dressings, and desserts. Compared to sour cream, crème fraîche has a milder and creamier flavor. It can be whipped and combined with both savory and sweet dishes, making it a highly versatile kitchen ingredient.

A bread roll is a small, elongated baked good with a golden crust and a soft, fluffy interior. It is made from leavened dough consisting of wheat flour, water, yeast, salt, and fat. Bread rolls are among the most popular types of baked goods in Central Europe and are a staple at breakfast and snack time. They pair wonderfully with butter, cold cuts, cheese, or spreads. A fresh roll is crispy and fragrant, while older ones are great for baked toasts or breadcrumbs. In the kitchen, rolls are also used as a base for various filled sandwiches. Their mild, neutral flavor makes them suitable for both savory and sweet fillings.

Cress is a fast-growing leafy herb with a distinctly peppery, pungent flavour reminiscent of mustard. It is most commonly eaten raw, as a garnish or ingredient in salads, sandwiches, soups, and dips. Cress grown on damp paper as sprouts is particularly popular. It pairs well with cream cheese, eggs, or avocado. It is notably high in vitamin C, vitamin K, iron, and antioxidants. Several varieties exist, with garden cress and Persian cress being the best known. It is harvested shortly after germination, when the leaves are at their most tender and flavourful. It is a favourite in healthy eating thanks to its outstanding nutritional profile.

Cress sprouts are the young shoots of garden cress (Lepidium sativum), harvested shortly after germination. They have a distinctly spicy, mildly pungent flavour reminiscent of mustard, adding freshness and a peppery kick to dishes. They are exceptionally rich in vitamins C and E, beta-carotene, iron and antioxidants. In the kitchen they are used exclusively fresh, they work well in sandwiches, salads, soups or as a decorative garnish for meat and warm dishes. Heat destroys their delicate texture and some of their nutrients, so they should be added just before serving. Cress sprouts are easy and quick to grow at home on a damp pad, usually ready within 5-7 days.

Crickets are edible insects that have gained significant attention in recent years as a sustainable source of protein. They are rich in complete proteins, healthy fats, B vitamins, iron, and zinc. In the kitchen, they are most commonly used dried or roasted, they can be added to granola, energy bars, pasta, salads, or ground into protein flour. Their flavour is mildly nutty and earthy. In Asia, Africa, and Latin America, they have been a traditional part of the diet for centuries. In Europe, they are a recently approved novel food, available mainly in specialised shops. They are considered an environmentally friendly alternative to conventional meat.

Crisps, known as potato chips in North America, are thinly sliced potatoes fried in oil or baked until golden and crispy. They are a popular snack worldwide, available in a wide range of flavors, from classic salted and paprika to cheese and bacon varieties. In the kitchen, they are used not only as a snack but also as a culinary ingredient, crushed, they substitute breadcrumbs for coating, and they can be added to baked dishes or used as a crunchy topping for salads and casseroles. Baked, oil-free versions offer a lighter alternative. They are high in carbohydrates, salt, and fat, so moderate consumption is recommended.

A croissant is a delicate, flaky pastry originating from France, recognised by its crescent shape and layered, buttery texture. It is made from laminated yeast dough enriched with generous amounts of butter, which creates airy layers and a golden, lightly crisp crust during baking. The flavour is rich, buttery and slightly sweet. Croissants are most commonly enjoyed at breakfast or as a snack, on their own, with butter and jam, or filled with ham and cheese. They also work beautifully as the base for sweet desserts filled with creams, chocolate or fresh fruit.