2-syllable Foods that start with C

List of 2-syllable Foods that start with C

1

Cacao

The fermented seed of a Mesoamerican rainforest tree — the raw material that becomes chocolate, prized by the Aztecs as currency and a sacred drink long before Europeans encountered it.

2

Calzone

A folded Neapolitan pizza — the same leavened dough as pizza, sealed around a filling of ricotta, mozzarella, cured meats, and sometimes tomato sauce, then baked until puffed and charred.

3

Capers

The pickled flower buds of a Mediterranean caper bush, brining and salting transforming them into briny, lemony bursts that brighten chicken piccata, pasta puttanesca, and bagels with smoked salmon.

4

Ceviche

Raw fish "cooked" by citrus acid — a South American technique of marinating fresh fish in lime juice with chilli, onion, and coriander; the national dish of Peru.

5

Challah

Enriched Jewish braided bread — a Shabbat and holiday loaf made with eggs, oil, and a touch of honey, with a characteristic plaited shape and glossy egg-wash crust.

6

Churros

Spanish deep-fried choux-dough pastry sticks — extruded through a star-shaped nozzle to create ridged cylinders, rolled in cinnamon sugar, and dipped in thick hot chocolate.

7

Couscous

Tiny semolina granules steamed to light fluffiness — the staple grain of North Africa, traditionally steamed over a slow-cooked stew in a couscoussier and served with lamb, vegetables, and harissa.

8

Croissant

A French laminated pastry of butter folded into yeasted dough, baked into a flaky, crescent-shaped icon of the patisserie.

9

Crumpet

A uniquely British yeasted bread product — a thick, spongy disc riddled with hundreds of small holes that form during cooking on a griddle; the holes make crumpets perfect for absorbing butter, which melts through the holes from the top surface; a winter breakfast comfort food inseparable from British tea culture.

10

Curry

A broad family of saucy, spice-driven dishes from South and Southeast Asia, now globally adopted, built on aromatic spice blends specific to each region.

11

Custard

The great British pouring sauce and dessert base — custard ranges from thin, pourable sauce through thick pastry cream to firm set dessert; in Britain, "custard" usually means the warm, pourable vanilla sauce poured generously over pies, crumbles, and puddings; made either from eggs and cream (real custard) or from custard powder and milk (the British standby invented by Alfred Bird in 1837 for his egg-allergic wife).