Glossary C
Deutsch: Blattkohl / Español: Berza / Português: Couve / Français: Chou cavalier / Italiano: Cavolo verde
Collard in the food context refers to a type of leafy green vegetable, closely related to cabbage, kale, and broccoli. Known scientifically as Brassica oleracea, collards are characterized by large, dark green, sturdy leaves with a slightly bitter, earthy flavor. They are highly nutritious and widely used in various traditional dishes, especially in Southern American cuisine.
Deutsch: Taro / Español: ñame o taro / Português: inhame ou taro / Français: taro / Italiano: taro
The colocasia is a tropical plant widely cultivated for its edible corms, leaves, and stems, playing a vital role in global agriculture, particularly in Asia, Africa, and the Pacific. As a staple crop, it supports food security in humid regions while also holding cultural and medicinal significance.
Deutsch: Farbstoff / Español: Colorante / Português: Corante / Français: Colorant / Italiano: Colorante
Colouring agent in the food context refers to substances added to food and beverages to enhance or restore their colour, making them more appealing, consistent, and visually attractive. These agents can be natural or synthetic and are used in a wide range of products, including candies, beverages, baked goods, dairy products, and processed foods. The primary purpose of colouring agents is to compensate for colour loss during processing, to standardise product appearance, or to make food visually pleasing.
Deutsch: Farbe / Español: Color / Português: Cor / Français: Couleur / Italiano: Colore
Colour in the food context refers to the visual appearance and pigmentation of food, which plays a crucial role in influencing perception, taste expectations, and overall appeal. Food colour can be natural, coming from pigments like carotenoids, chlorophyll, and anthocyanins, or it can be artificially added for aesthetic and marketing purposes. It also serves as an indicator of food quality, freshness, and ripeness.