Glossary C

Deutsch: Karamellkuchen / Español: Pastel de caramelo / Português: Bolo de caramelo / Français: Gâteau au caramel / Italiano: Torta al caramello

Caramel Cake in the food context refers to a dessert that typically features layers of moist, buttery cake with a rich and sweet caramel icing or frosting. This classic treat is beloved for its deep, toasty flavors and the perfect balance of sweetness, making it a favorite for celebrations, holidays, or as a comforting homemade delight.

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Carameliser is a French term which means to caramelize, to coat a mold with cooked sugar, to cook sugar until dark for use in other preparations (to coat or to make a sauce )

Carameliser is pronounced "kare-a-mel-lee-zay

Deutsch: Karamellisierung / Español: Caramelización / Português: Caramelização / Français: Caramélisation / Italiano: Caramellizzazione

Caramelization in the food context refers to the process by which sugars in food are heated, causing them to Break down and transform into complex compounds that give food a distinctive brown colour, rich flavour, and sweet aroma. Caramelization is a type of non-enzymatic browning that occurs when sugars are exposed to high temperatures, typically above 160°C (320°F), and is a key technique in both savoury and sweet cooking.

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Caramelized Sugar refers to a variety/type of sugar that has been cooked until it reaches a caramel color. The new flavor it attains works nicely in desserts.

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Deutsch: Karamellisieren / Español: Caramelización / Português: Caramelização / Français: Caramélisation / Italiano: Caramellizzazione

Caramelizing in the food context refers to the process of heating Sugar to create a rich, golden-brown colour and a deep, sweet flavour. This technique is widely used in cooking and baking to enhance both the taste and appearance of foods, creating a nutty, slightly bitter sweetness. Caramelization is commonly applied to both simple sugars and foods with natural sugars, such as onions, carrots, and fruits.

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Caramella alla frutta is the Italian term for "jelly bean", a sugar-glazed jellied candy. It is a type of confectionery with different fruity flavors with the size of red kidney bean

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Caramellare is the Italian word which means to cook in or coat with sugar. Caramellare is a verb which means candy, to become crystallized into sugar or to coat with something sweet

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Caramello is the Italian word for caramel or soft candy. A caramel is a soft candy that is made from sugar, butter and milk or it is a burnt sugar used for coloring and flavoring food

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Carapulca refers to a Peruvian dish which is made from dried and diced potatoes with pork, steak and rice.

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Deutsch: Echter Kümmel / Indian: Shemma Jeerakam
Caraway (Carum carvi), also known as meridian fennel, or Persian cumin, is a biennial plant in the family Apiaceae, native to western Asia, Europe and Northern Africa. The plant is similar in appearance to other members of the carrot family, with finely divided, feathery leaves with thread-like divisions, growing on 30 cm stems. The main flower stem is 40 - 60 cm tall, with small white or pink flowers in umbels. Caraway fruits (erroneously called seeds) are crescent-shaped achenes, around 2 mm long, with five pale ridges.

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