9-letter Foods that start with C

List of 9-letter Foods that start with C

1

Camembert

A small, soft, bloomy-rind cow's-milk cheese from Normandy with a velvety white crust and an oozing pale-yellow interior — younger and earthier than Brie but the same cheese family.

2

Candle Nut

A large, waxy, oil-rich nut from a tropical tree, essential to Indonesian and Malaysian cooking as a creamy thickener for curries and spice pastes — toxic when raw, safe when cooked.

3

Canola Oil

A neutral, high-smoke-point cooking oil pressed from a Canadian-bred variety of rapeseed — one of the most-used oils in North American kitchens and food processing.

4

Carambola

A glossy yellow tropical fruit that produces five-pointed star slices when cut crosswise — Southeast Asian in origin, sweet-tart, and the source of the alternate name "star fruit."

5

Carbonara

Rome's iconic pasta made with guanciale, eggs, Pecorino Romano, and black pepper — no cream, no onion, no garlic; the sauce is an emulsification of egg and fat achieved off the heat.

6

Cassoulet

Languedoc's monumental slow-baked casserole of white beans with confit duck, Toulouse sausage, and pork — named after the earthenware *cassole* it cooks in; subject of fierce regional rivalry.

7

Chocolate

Roasted and ground cacao beans transformed into bars, candies, and beverages — originally a bitter Mesoamerican ceremonial drink, now a $130+ billion global industry.

8

Clafoutis

A rustic French baked dessert from the Limousin region — black cherries baked in a thick, eggy batter that puffs up in the oven to a soft, custardy, pancake-like consistency; simple and quick to make, it is the definitive home dessert of southwest France; purists insist the cherries must remain unpitted to preserve their flavour, the almond-like note from the kernel infusing the batter.

9

Croissant

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