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99 Foods That Start With C

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The best way to improve your skills in the kitchen is to know your ingredients and all the different food options available to you.

There are too many foods to list in one article, so to give you a bit of help, here are 99 foods that start with the letter C, to help you become more comfortable with the different foods available from all over the world!

99 Foods That Start With The Letter C

1. Cabbage

Cabbage is a leafy green, red, or white (pale green) plant which is an annual vegetable crop. It has dense-leaved heads and is part of the Brassica family, which also includes broccoli, Brussels sprouts, and cauliflower. It is a popular vegetable around the world and is used in many dishes.

2. Cajan Pea

The Cajan pea is a small but highly nutritious seed from the tropical pigeon-pea plant. The seeds are a common food in Asia, Africa, and Latin America.

3. Calamari

Calamari is the Italian word for squid, which can be prepared in different ways. Calamari is usually battered and deep-fried. The squid can also be marinated and grilled or stuffed with different ingredients.

4. Camembert

Camembert is a French cheese that has a white, bloomy rind with a soft and slightly runny interior. The interior usually ripens closest to the rind first. Camembert has a creamy, earthy taste and aroma. It can be eaten as is or baked with honey and nuts, garlic and rosemary, or other ingredients.

5. Candy

Candy is also known as sweets or lollies. It is a confection that features sugar as the main ingredient. Traditionally, candy is crystalized sugar formed by boiling down sugar syrup to form hard sugar sweets of different flavors. Candy comes in many different forms.

6. Candyfloss

Candyfloss is a confection made from spinning sugar in a machine until it forms small, thin strings. These strings are then wrapped around a wooden stick or paper to make a large light ball of spun sugar. Flavoring and coloring are often added to the spinning sugar.

7. Canistel

Canistel is a fruit that is native to southern Mexico. It is also known as an eggfruit, due to the flesh having a bright egg yolk color. When a canistel is ripe, it has a smooth and custardy texture, which is also similar to the texture of a hard-boiled yolk of an egg.

8. Cannellini Beans

Cannellini beans are small white kidney-shaped beans, also known as white kidney beans. They are meatier than many other beans and have a nutty, earthy flavor, with tender flesh. These beans are often used in Italian dishes, such as to bulk up minestrone soup.

9. Cannelloni

Cannelloni is a tube-shaped dry pasta, usually measuring around 3-inches long and 2/3-inch wide. The dry pasta is stuffed with different ingredients, such as ricotta and spinach, and then baked with a tomato-based sauce or a white sauce and topped with cheese.

10. Canola

Canola oil is made from crushed canola seeds. It is one of the best oils for heart health. It contains less saturated fat than most other oils used. This makes it better to use to cut down cholesterol levels. It is a common vegetable oil used in cooking. 

11. Cantaloupe

A cantaloupe, also known as a rockmelon, sweet melon, or spanspek, is a juicy, orange summer fruit that is related to the honeydew melon and the watermelon. It is a semi-sweet fruit which has a tender flesh. It is usually sliced up and served fresh.

12. Caper

Capers are the immature and unripened green flower buds of the caper bush. Capers have a floral, salty, and tangy flavor. The salty and tangy flavor comes from the way they are processed, as they are brined or packed in salt, and then placed in jars or cans to be preserved.

13. Capulin

A capulin is a Mexican black cherry. It is a red fruit that has a single hard stone. The sap of the tree is often used in native remedies. The kernel or pip of the capulin can be used to make flour.

14. Carambola

Carambola is a fruit, which is also commonly known as star fruit. Carambola has a tart, sour undertone, with an oxalic acid odor. The taste isn’t like any other fruit but can be considered a mix between an apple, pear, grape, and citrus. An unripe carambola is firm and sour, and ripe carambola can be used in cooking.

15. Caramel

Caramel is a medium to dark orange-brown confectionery which is made by heating a variety of sugars. The process of caramelization happens when sugar is slowly heated to around 340 degrees Fahrenheit. The sugar becomes golden brown and has a characteristically deep flavor.

16. Caraway

Caraway is used as a spice in many breads, such as rye bread. It can also be used to flavor desserts, casseroles, and liquors. It is also known as meridian fennel and Persian cumin.

17. Carbonara

Carbonara is a simple and easy pasta dish. The pasta is coated in a rich, creamy sauce made from eggs and parmesan cheese.  The trick to making carbonara is to coat the pasta in a silky sauce, without scrambling the eggs as the sauce is added to the pasta.

18. Cardamom

Cardamom is a spice made from seed pods of various plants found in the ginger family. The cardamom pods are spindle-shaped with a triangular cross-section. The entire cardamom pod can be used whole or ground down. Cardamom seeds are used often to season barbeque sauces and pickles.

19. Cardamon

Cardamon is a herb found in India. It is used as a seasoning in many dishes. This is not to be confused with cardamom seeds.

20. Carob

Carob is a healthy and sweet substitute for chocolate. The carob tree has a fruit that is similar to a dark brown pea pod. This fruit carries pulp and seeds. These are used to make carob powder and chips, which are less bitter than chocolate, and have a naturally sweet flavor.

21. Carp

Carp is a deep-bodied freshwater fish. Carp is a tasty fish if it comes from clean water and it has not eaten a lot of mud. It contains a high amount of oil that often gives it a better flavor.

22. Carrot

A carrot is a root vegetable, which is most often orange in color. However, you do get carrots which are purple, red, black, white, and yellow. It is a domesticated form of the wild carrot. It is eaten as a vegetable and is a common ingredient in many meals around the world.

23. Casaba

A casaba is a winter melon that has a wrinkled yellow rind, and sweet and juicy flesh. It is related to honeydew and cantaloupe melons but does not have as sweet a flavor. It has a slight spiciness, but it is still sweet enough to eat.

24. Cashew

Cashews are seeds that grow inside of the cashew fruit, although many people refer to them as nuts. They are often roasted and have a strong sweet smell and taste. They are kidney-shaped and can also be used in cooking.

25. Catawba

Catawba is a North American variety of grape, which is commonly used to make white wine.

26. Catfish

Catfish is a tasty fish that is popular in the southern United States. It is most often deep-fried, but it can also be grilled, baked, and pan-friend. It can be freshwater or marine fish and is typically bottom-dwelling. Catfish have barbels resembling whiskers found around their mouth.

27. Cauliflower

Cauliflower is a highly modified form of cabbage that forms part of the mustard family. It is considered a superfood because it has a nutrient-rich content. Cauliflower can be eaten raw, but it is most commonly cooked.

28. Caviar

Caviar consists of salt-cured roe of the family Acipenseridae. It is considered a delicacy and is eaten either as a spread or garnish. Traditionally, caviar refers to roe from a wild sturgeon from the Caspian Sea and the Black Sea.

29. Cayenne

Cayenne pepper is a type of capsicum annuum. It is a moderately hot chili pepper used to spice up and flavor dishes. Cayenne peppers can also be dried and ground down to make cayenne powder, which can help flavor dishes as well.

30. Celeriac

Celeriac is a root vegetable, with a taste similar to a potato or turnip. It has an earthy flavor with a small hint of a celery taste. It is a versatile vegetable that can be used in many different ways. It has an odd, knob-shape.

31. Celery

Celery is part of the same family as carrots, parsley, parsnips, and celeriac. The crunchy stalks and leafy tops can be used in many different dishes. Celery is low in calories, but it has many great nutrients and vitamins. It can be eaten raw or cooked.

32. Celery Cabbage

A celery cabbage is a plant with an elongated head with broad stalked leaves, which looks very similar to celery. It is used as a vegetable mainly in east Asia. It is also known as Chinese cabbage, napa, and pe-tsai.

33. Celtuce

Celtuce is also known as stem lettuce, celery lettuce, or asparagus lettuce. It is grown for its thick stems and its leaves, which are used as a vegetable in Chinese cooking. The taste is similar to a cross between lettuce and celery.

34. Cereal

Cereal is a breakfast food which is commonly made from roasted grain. Milk is usually added to cereal and it is sometimes sweetened with sugar. There are many different types of cereals to choose from, with many being made for kids.

35. Ceriman

Ceriman is a tropical fruit that looks very similar to a pinecone. The taste of ceriman is a mix of pineapple and banana. It grows on the monster plant which is native to Mexico and Guatemala.

36. Challah

Challah is a special bread from Jewish cuisine. It is usually braided before being baked and is served and eaten on ceremonial occasions such as Shabbat and other major Jewish holidays. It tastes very similar to brioche bread and has a rich and spongy texture.

37. Chapati

Chapati is a traditional Indian flatbread that is very similar to roti. It is a staple in many Indian households and sometimes served at every meal. It is mainly served alongside curries and main dishes, but it can also be used to make sandwich wraps.

38. Chard

Chard, also known as Swiss chard, is a leafy green vegetable that is related to spinach and beets. It is very rich in vitamins A, C, and K. Chard is commonly steamed or sautéed, and it goes nicely in soups, stews, and casseroles.

39. Charlotte

A charlotte is a pudding made of stewed fruit, with a casing or covering made from bread, biscuits, sponge cake, or breadcrumbs.

40. Checkerberry

A checkerberry is the spicy berry-like fruit of a North American wintergreen tree. The berries have a mildly sweet taste, and the extract of these berries can be used to flavor tea, medicine, candy, and chewing gum.

41. Cheddar

Cheddar is a hard white, yellow, or orange cheese which is smooth-textured. It can have a flavor that ranges from mild to strong, with the stronger cheddar cheeses being matured for longer. Cheddar is most commonly made from the milk of cows.

42. Cheese

Cheese is a food made from the processed curds of milk, which can be firm, elastic, or soft and even semi-liquid in texture. Cheese is most commonly made from cow’s milk, but goat and sheep milk are also used to make certain types of cheese.

43. Cheeseburger

A cheeseburger is a burger with a slice of cheese on it, placed between a bread roll. While the definition of a cheeseburger is a hamburger topped with cheese, many other ingredients can be added, such as lettuce, tomato, and pickles.

44. Cheesecake

Cheesecake is a sweet dessert that has one or more layers. The largest, thickest layer is made from a combination of soft fresh cheese, which is usually cream cheese or ricotta, and eggs and sugar. The cheesecake is sweetened with sugar and can be flavored with other ingredients, such as berries or chocolate.

45. Cherimoya

A cherimoya is an edible fruit, first consumed by the Inca people. When ripe, it has a creamy white flesh with a green skin that gives in slightly to pressure. The flavor of the fruit is a blend between pineapple, banana, papaya, strawberry, and peach.

46. Cherry

A cherry is a small, round stone fruit that is usually dark or bright red in color. Cherries come from various trees in the genus Prunus. Cherries can be eaten fresh or preserved in a sweet, syrup liquid.

47. Cherry Tomato

A cherry tomato is a type of small round tomato. It is believed cherry tomatoes are the product of an intermediate genetic mixture between wild currant-type tomatoes and domesticated garden tomatoes. They range in size from the size of a thumb tip up to a golf ball size.

48. Chervil

Chervil is a Eurasian plant which forms part of the parsley family. It has delicate fernlike leaves that are used as a culinary herb. Chervil has a mild and subtle flavor, similar to parsley, but with more of a sophisticated aniseed flavor.

49. Chevre

Chevre is a type of French cheese that is made from goat’s milk. Chevre usually has a tangier and tart flavor compared to cheese made from cow’s milk. Chevre softens well under heat and does not melt the same way that cheese made from cows milk does.

50. Chicken

Chicken is the meat from the domesticated fowl, chicken. Almost every part of a chicken is used in different cooking techniques, whether only thighs are used, the giblets or the chicken is roasted whole. Chickens are plucked and prepared before being cooked and served.

51. Chickpea

Chickpeas are grown in a subtropical or tropical environment and come from a plant with pods. They have a nutty flavor with a grainy texture that works well in many meals. Chickpeas can be sold dried or canned in liquid, or ground down to make chickpea flour.

52. Chicory

Chicory is a flowering plant that has a tough hairy stem and light purple flowers. While the leaves can be used in salads, chicory is mainly used as a replacement to coffee beans, with a flavor that is slightly nutty and woody.

53. Chicory Root

Chicory root comes from the chicory plant and is used in cooking and in traditional medicine. It can be used to make a coffee alternative and has a similar taste and color to prepared coffee.

54. Chili

A chili is a small, hot tasting pod which is a variety of a capsicum. There are various types of chili available, varying in size, color, and strength of flavor. Chilies can be eaten raw, used in different dishes, or dried and ground into chili powder.

55. Chincapin

A chincapin or chinkapin is a small nut found on chestnut trees, which are commonly grown in the southern United States. These are edible nuts.

56. Chinese Anise

Chinese anise is also known as star anise. Chinese anise can be used to make a tea that helps to treat digestive ailments, and it can be used to flavor certain meals. The oil from star anise contains terpineol, thymol, and anethole, which are used to treat colds and flu.

57. Chinook

A chinook is a large North Pacific salmon that is a popular fish served as food. It is the largest species of Pacific salmon and can weigh over 100-pounds. It is considered a very delicious fish and makes for a wonderful meal.

58. Chips

Chips are strips of potato, usually skinless, which are grilled, baked, or deep-fried until golden brown and crisp on the outside, while soft on the inside. Chips can also be referred to as the snack variety of chips which are thin slices of potato that have been deep-fried and flavored.

59. Chipolata

A chipolata is a type of fresh sausage, which is small and thin, it is believed that chipolatas were created in France. It is a small spicy sausage, usually made with pork, but it can be made from other meats.

60. Chipotle

Chipotle peppers are ripened jalapeno chilies that have been smoked and dried. They have a strong flavor and can be ground down and made into chipotle seasoning.

61. Chitlins

Chitlins or chitterlings are a prepared food that is made from the large intestine of a hog but can also be made from the large intestine of cattle and other animals. Chitlins have a very unique taste, but can be described as having a mild flavor, with a texture more tender than bacon.

62. Chives

Chives are an aromatic grass with pale lilac flowers. Chives are used much like a herb in cooking, mainly in French haute cuisine. They have a taste very similar to a mix of onion and garlic, but the flavor is not as intense as those two alone, which is why chives are popular as a topping on certain foods.

63. Chocolate

Chocolate is made from roasted and ground cacao seeds. It is served mainly in a solid block or in liquid form. Chocolate is typically sweetened with sugar and eaten as a treat. There are different variants of chocolate available, such as dark chocolate and milk chocolate.

64. Chop

A chop is a cut of meat which is cut perpendicular to the spine, and which usually contains a rib or riblet. A chop is served as an individual portion. A chop is not from one particular meat, but you can get chops from different types of meat.

65. Chorizo

Chorizo is a type of spicy sausage which is made with meat and sealed in a casing made from animal intestines. Chorizo can be made with a mixture of chopped pork meat, pork fat, salt, pepper, and other spices.

66. Chowder

Chowder is a type of soup or stew that is prepared with milk or cream, and which is sometimes thickened with broken crackers or a roux. There are different variations of chowder, such as vegetables or seafood.

67. Chutney

Chutney is a gluten-free, savory condiment that originated in India. It is made from fruits and vegetables, mixed with herbs, vinegar, sugar, and spices. It is used to highlight specific flavors in a meal and can help to provide a sweeter balance to different dishes.

68. Cinnamon

Cinnamon is a spice that is made from the inner bark of the Cinnamomum trees. It is used as an aromatic condiment and adds flavors to both sweet and savory dishes. Cinnamon also has great anti-inflammatory properties.

69. Citron

Citron is a pale-yellow fruit that resembles the lemon, but which is larger and has a thicker rind. It is from a small tree or large bush. It has a fairly dry pulp and a small quantity of juice and was used historically for medicinal purposes.

70. Clabber

Clabber is a form of sour milk, which is produced by allowing unpasteurized milk to turn sour when at a specific temperature and humidity. The milk thickens and curdles and develops a strong sour flavor.

71. Clams

Clams are a type of shellfish that can come from freshwater and saltwater. They can be steamed or eaten raw, with the shells opening as the clams cook. Clams can be served in a chowder or meal, or simply cooked with garlic butter.

72. Clary Sage

Clary sage is a flowering herb. The oil from clary sage is extracted and used as a skin balm or as aromatherapy treatment, thanks to its refreshing scent. The leaves of the clary sage plant can be used to flavor meals such as omelets or lamb dishes.

73. Clove

Cloves are dried flower buds from the clove tree. It is a spice used in soups, stews, meat, sauces, and other dishes. Cloves also have medicinal properties, clove oil can be applied directly to the gum to control a toothache.

74. Cocoa

Cocoa is a powder made from cacao seeds that have been roasted and ground. It is commonly used in baking, but can also be used to make a hot drink, sweetened with sugar and made with warm milk.

75. Coconut

Coconut is the fruit of the coconut palm. It provides many different things – coconut water, coconut milk, oil, and tasty meat. Coconuts have been grown in tropical areas for over 4500 years, but are more popularly used all over the world now.

76. Cocozelle

Cocozelle is a variety of zucchini which is dark green in color, with pale green longitudinal stripes. The flesh of cocozelle is white or light green and is flavorful. It is also known as an Italian vegetable marrow.

77. Codfish

Codfish has a lean, mild flavor profile and has large flakes with a tender-firm texture. Codfish flesh is opaque when raw and turns white in color when cooked. Pacific cod have thicker fillets and higher water content, which makes them harder to batter.

78. Coffee

Coffee is a brewed drink made from roasted coffee beans, which are the seeds of berries from Coffea trees. The beans are roasted and ground and then brewed in near-boiling water to produce coffee, which is a beverage widely enjoyed across the world.

79. Coho

Coho is a small Pacific salmon with a light-colored flesh. The rich, reddish-orange meat is delicious and is of high-quality. It is a more affordable salmon compared to the king and sockeye salmon. Coho is a fatty salmon and contains nearly two times the oil that pink salmon does.

80. Coleslaw

Coleslaw is a popular side dish salad made from shredded raw cabbage, carrots, and other vegetables which are all mixed together with mayonnaise. It is a popular side dish to fried foods, but can even be added to burgers, sandwiches, and wraps.

81. Collards

Collard greens have broad leaves with solid veins running through them. They are mild, earthy, and tasty when prepared well, and have a strong vegetal flavor and a hearty texture. Collards are a member of the cabbage family.

82. Comfit

A comfit is a sweet that consists of dried fruits, nuts, seeds, or spices, which is coated with sugar candy. These come in many different flavors, shapes, and spices and can contain many different things, all coated in a hard sugar candy exterior.

83. Coriander

Coriander is a small plant, which leaves and stalks are used as a herb to flavor meals. Dried coriander seeds can also be used to flavor meals. Coriander leaves can be used as a fresh garnish, in cooking, or the powder or seeds can be used as well.

84. Corn

Corn, also known as maize, is a cereal grain that has been farmed for over 10,000 years. The ears of a maize plant yield kernels and the whole corn cob can be cooked as is, or the corn separated and cooked that way. The dried kernels can be used to make popcorn.

85. Cornmeal

Cornmeal is made from dried maize which has been ground. It is a common staple food that can be used in a few different ways. It can help to make tortillas and cornbread, and polenta.

86. Cortland

A Cortland apple is bright red, with a crisp white flesh that is very juicy and which has a sweet-tart flavor. It is a soft apple and can be eaten raw, or cooked or baked.

87. Cos Lettuce

Cos lettuce is also known as Romaine lettuce. It is a tall lettuce that has long slender leaves. Unlike other types of lettuce, cos lettuce is tolerant of heat. Cos lettuce is crunchy and has a mild tangy flavor.

88. Courgette

A courgette, or zucchini, is a summer squash which can grow up to 40-inches long, but it is usually harvested when it reaches an immature size of 6 to 10-inches. Courgettes can also be referred to as baby marrows.

89. Couscous

Couscous is made from crushed durum wheat semolina which is formed into small granules. It is commonly served in North Africa, Morocco, and Tunisia. It is actually considered a pasta and not a grain. Couscous can be steamed and served on its own, or mixed with vegetables, herbs, and meat to form a salad.

90. Cranberry

Cranberries come from evergreen dwarf shrubs. They are related to blueberries and bilberries and have a sharp and sour taste. Cranberries are not often eaten raw due to their sharp flavor, and instead are cooked and preserved or served as a juice.

91. Crawdad

Crawdad is another name given to crayfish, which is a freshwater crustacean. Crawdads are shellfish, and crawfish can be boiled or grilled. The meat is found in the tail of the crawdad, with the crawdad head not offering up much in the way of eating.

92. Cream

Cream is a dairy product that is made from the higher-fat layer skimmed off the top of milk before homogenization. Industrial production of cream accelerates this process by using centrifuges called separators.

93. Croissant

A croissant is a French crescent-shaped roll that is made from sweet flaky yeast dough. It can be enjoyed with preserves and cream, or with savory ingredients such as sliced meat and cheese. Croissants are popularly served for breakfast.

94. Crumpet

A crumpet is a soft unsweetened bread that is cooked on a griddle. It is made from unsweetened batter consisting of water or milk, yeast, and flour. It is often served with butter and syrup.

95. Cucumber

Cucumbers are a type of edible plant. They are widely cultivated and used in many different diets. Cucumbers grow on a creeping vine plant. Cucumbers can be sliced and served fresh, such as in salads, or used for pickling or cooking.

96. Cumin

Cumin is a spice that is made from the dried seed of the Cuminum cyminum plant, which is a member of the parsley family. It gives a distinctive flavor to any meal it is added to, and it is popularly used when cooking Indian curries, chili, and tamales.

97. Currant

Currants are made from a small grape variety. They are dried naturally and are darker and smaller than raisins and sultanas. The flavor of a currant will depend on whether it is a white, red, or black grape, but all have a spicy and tart flavor. Currants are used to make jam and fruit pies or simply eaten fresh or dried.

98. Custard

Custard is made from milk or cream cooked and thickened with egg yolk. Sometimes, custard can contain flour, gelatin, or cornstarch. It can vary in consistency from a thin sauce to a thick pastry cream which is used to fill eclairs. Custard is often sweetened with sugar.

99. Curry

Curry is a variety of different dishes that originate from the Indian subcontinent. Curries are made from a complex combination of spices and herbs, and commonly contain cumin, turmeric, coriander, ginger, and fresh or dried chilies. It is usually prepared as a sauce and can contain different meats or vegetables. It also goes great with naan bread!

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