Ingredient list

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.

Croutons are small cubes of bread toasted or fried in oil or butter until golden and crispy. They are most commonly made from white or wholegrain bread and seasoned with salt, garlic, herbs, or spices. Croutons are an essential addition to soups, particularly creamy ones, where they provide a satisfying crunch. They are also widely used in salads, most famously in the classic Caesar salad. Making croutons at home is simple and a great way to use up stale bread. Once prepared, they keep well in an airtight container at room temperature.

Crushed caraway is made by coarsely crushing the dried seeds of caraway (Carum carvi). The crushing process releases essential oils, giving the spice a more intense, warm, and slightly anise-like flavour compared to whole seeds. Caraway is a staple spice in Central European cuisine, used to season bread, rye loaves, sauerkraut, pork roasts, goulash, and potato dishes. It pairs excellently with cabbage, pork, cheese, and root vegetables. Crushed caraway releases more flavour than whole seeds, making it ideal for dry rubs and spice blends. It is also used in liqueurs such as kümmel. Store in a sealed container away from direct light.

Crushed garlic is made by pressing or grinding garlic cloves, which releases allicin, the compound responsible for its characteristic pungent aroma and flavour. Compared to whole or sliced cloves, crushed garlic has a significantly more intense taste. It is used as a base for sauces, marinades, soffritto, soups, dips, and dressings. It can be added to heated oil at the beginning of cooking or stirred into cold preparations such as hummus or aioli. It is a key ingredient in Mediterranean, Asian, and Central European cuisines. Garlic is naturally rich in antioxidants, vitamin C, and B vitamins.