Ingredient list

Calamari are small squid and one of the most popular ingredients in Mediterranean cuisine. Their meat is tender and slightly sweet with a firm texture that stays succulent and delicate when cooked properly. They are most commonly deep-fried in a light crispy batter, grilled on a griddle or barbecue, braised slowly with tomatoes and wine, or stuffed with various fillings. The key to tenderness is either very short cooking (2-3 minutes) or long slow braising. Calamari are a great source of protein and also provide iodine, selenium and B vitamins. They are an excellent choice for seafood lovers.

Calamus, or sweet flag (Acorus calamus), is a herb growing near watercourses and wetlands whose aromatic rhizome has been used in folk medicine and cooking for centuries. It has a distinctive, bitterish aromatic flavour with hints of ginger and cinnamon. In culinary use, the dried root is added to liqueurs, herbal beverages, gingerbread spice blends or marinades. It has historically been part of recipes for various herbal liqueurs and absinthe. In cooking it is used very sparingly due to its intense bitterness. It contains aromatic essential oils that give it its characteristic aroma.

Calcium gluconolactate (a blend of calcium gluconate and calcium lactate) is a food additive used primarily in molecular gastronomy as a calcium source for the spherification technique. When combined with an alginate solution, it enables the creation of caviar-like beads or gel membranes around liquid fillings. Unlike calcium chloride alone, it does not impart a bitter aftertaste, making it suitable for direct addition to foods or beverages prior to spherification. It is used in avant-garde restaurants as well as in home culinary experiments. It is a safe substance approved in the EU as a food additive (E578 in combination with E325).

Calendula (Calendula officinalis), also known as pot marigold, is an annual herb with striking orange or yellow flowers used both in cooking and traditional herbal medicine. In the kitchen, it is the petals that are used, fresh or dried. They lend dishes a mildly bitter, earthy flavour and a beautiful golden-orange colour, which is why they are sometimes called the poor man'so saffron. Petals are added to salads, soups, rice dishes, butter, cheese and herbal teas. Calendula is rich in flavonoids and carotenoids and has well-documented anti-inflammatory properties. It also makes a stunning edible decoration for cakes and desserts.

Calvados is a French fruit brandy produced by distilling apple cider, and sometimes pear cider, in the Normandy region of France. It carries a protected designation of origin and ranks among the world's most prestigious spirits. It features a characteristic golden-brown colour and a complex flavour with notes of apple, vanilla, spice, and oak. In the kitchen, it is used for flambéing meat, particularly pork and poultry, as well as in sauces, marinades, and desserts. It pairs wonderfully with cream-based dishes and is an essential ingredient in classic Norman recipes such as poulet au Calvados.

Camembert is a soft ripened cheese of French origin, coming from the Normandy region. It is made from cow's milk and is characterised by a white bloomy rind formed by the mould culture Penicillium camemberti. The flavour is creamy, mildly earthy and mushroomy, becoming more pronounced with age. In the kitchen it is most often served as part of a cheese board, but it is also excellent for grilling or baking. Baked camembert with honey, walnuts, or fruit is a popular starter. It pairs wonderfully with baguettes, red or white wine, and grapes.

Campari is an Italian bitter liqueur with a distinctive deep red colour, produced by macerating herbs, roots, and fruit in alcohol. The exact recipe is a closely guarded secret, but it is known for its pronounced bitterness with citrus and spice notes. It originates from Milan, where it was created by Gaspare Campari in 1860. In bartending and cooking, it serves as the base for classic cocktails such as the Negroni, Americano, and Spritz. It can also be used in sauces, meat marinades, and fruit-based desserts. It is most commonly served over ice with soda water.

Candied cherries are cherries preserved in sugar syrup, giving them an intensely sweet flavour and a firmer texture. They are most commonly dyed bright red, though green and natural undyed varieties also exist. In the kitchen, they are indispensable as a decoration for cakes, ice cream sundaes, and cocktails. They are also added to Christmas pastries, fruit bundt cakes, fruitcakes, and chocolate desserts. Their vivid colour makes them a popular garnish. When buying, look for varieties free from artificial dyes and preservatives. Once opened, store them in the fridge submerged in their syrup, where they will keep for several weeks.

Candied citron peel is a confectionery ingredient made by slowly cooking citrus rind, most often from citron or lemon, in sugar syrup until it becomes tender and sweet. The result is a chewy, sweet treat with a pleasant bitter citrus undertone. It is widely used in holiday baking, including stollen, panettone, fruitcakes, and gingerbread. It also appears in tart and pastry fillings, often combined with nuts or cottage cheese. Sold pre-diced into small cubes, it is readily available in most grocery stores. Beyond baking, it can be used as a garnish for desserts or incorporated into chocolate pralines.

Candied citrus peel is a confectionery ingredient made by simmering lemon and orange peel in sugar syrup, resulting in a sweet, aromatic flavour with a pleasant citrus freshness. It is used as an ingredient in Christmas biscuits, panettone, stollen, fruit cakes and gingerbread. It can be added to chocolate, nougat or used as decoration on cakes and slices. The peel retains its intense citrus aroma even after candying, which enriches the flavour of baked goods. Available in diced or strip form, it should be stored in a cool, dry place. An essential ingredient for traditional Christmas baking.

Candied fruit is preserved fruit that has been saturated with sugar syrup, giving it an extended shelf life, an intensely sweet flavour, and a characteristic glossy surface. Common varieties include cherries, orange, lemon, figs, pineapple, and even tomatoes. In the kitchen, it is a staple for baking: it is an essential ingredient in fruitcakes, Christmas pastries, gingerbread, stollen, and Italian panettone. It also works well stirred into muesli, yoghurt, or ice cream sundaes, and as a decorative topping for cakes. Look for varieties with natural colouring and store in a cool, dry, dark place for up to several months.

Candied ginger is made by simmering fresh ginger in sugar syrup and then coating it in granulated sugar. It combines the characteristic spicy heat of ginger with pronounced sweetness. In the kitchen, it is added to gingerbread, ginger biscuits, Christmas strudel, muesli, and chocolate desserts. It works well as a natural sweet snack, or as an addition to fruit salads, rice puddings, and Asian-style sauces. On its own, it is a popular treat and a natural remedy for nausea and digestive discomfort. Chopped candied ginger can replace fresh or ground ginger in baking, while adding extra sweetness.