Glossary C

Cuitlacoche refers to a fungus (maize smut fungus) which grows naturally on ears of corn (Ustilago maydis). The fungus is harvested and treated as a delicacy. Cuitlacoche which has an earthy and somewhat smoky is used to flavor Quesadillas, Tamales, soups and other specialty dishes from Mexico. It is considered as a Mexican delicacy.

Cuitlacoche is also spelled Huitlacoche. Also known in English as Corn Smut or Mexican Corn Truffle

Cukraren is Slovakian for Cafes which are very popular with the locals which often sells delicious cheap coffee, pastries and cakes and usually open on Sundays.

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Cukrászda is the Hungarian term for "Pastry shop" where different kinds of delicious Hungarian cakes/ pastries are being sold.

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Cukrászdák is the Hungarian word for "Confectioneries". It can also refer to candy shops/candy stores, and sweetshops. It is a place in Hungary where fancy cakes and desserts are usually available for sale.

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Culantro refers to an herb used in Vietnamese cooking. It is a member of the coriendar family

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Culatello refers to a lean spicy-flavored ham that has been cured and soaked in wine. It is produced from rump (top round) of pork, cured in its bladder, and aged for as much as 18 months and then steeped in white wine.

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Deutsch: Kultivar / Español: Cultivar / Português: Cultivar / Français: Cultivar / Italiano: Cultivar

Cultivar is a term used in agriculture and horticulture to describe a plant variety that has been produced in cultivation by selective breeding. It is derived from the words "cultivated" and "variety." Cultivars are maintained through propagation to ensure consistent characteristics across generations.

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Culurgiones refers to a Nuoro dish of ravioli stuffed with fresh sheep's cheese, onions and potatoes.

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Culurgionis is referring to ravioli stuffed with ricotta cheese and chard or fresh cheese and chard, served with a tomato sauce and pecorino sardo, a Sardinian sheep's cheese.

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Cumberland Sauce refers to a classic English sauce with a high fruit content made by combining red currant jelly, port wine, orange and lemon zest, mustard and seasonings. Cumberland Sauce is usually served cold to either hot or cold gammon, tongue, cold goose or game. It is also often serve as an accompaniment to meats, like ham, venison, or lamb. This sauce should not be thickened – it is meant to have a thinnish consistency.

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