Glossary C
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.
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.
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.
Deutsch: Kohlenhydrat / Español: Carbohidrato / Português: Carboidrato / Français: Glucide / Italiano: Carboidrato
Carbohydrate refers to a macronutrient found in foods such as grains, fruits, vegetables, and dairy products. It is a primary source of energy for the body, breaking down into glucose during digestion. Carbohydrates are classified into simple and complex types, affecting how quickly they provide energy and influence blood sugar levels.
Deutsch: Carbonara / Español: Carbonara / Português: Carbonara / Français: Carbonara / Italiano: Carbonara
Carbonara in the food context refers to a traditional Italian pasta dish originating from Rome, made with eggs, hard cheese (Pecorino Romano or Parmigiano-Reggiano), cured pork (guanciale or pancetta), and black pepper. This dish is celebrated for its creamy texture and rich flavors, despite not containing cream. Carbonara is a prime example of Italian culinary simplicity, where a few high-quality ingredients come together to create a dish that is both comforting and luxurious.