Glossary C

Callos refers to a dish from the Philippines made from tripe, chickpeas, carrots, paprika and spices. It is one of the dishes pass on to us by the Spaniards who colonized the Philippines for more than 400 years.

Deutsch: Couscous / Español: Cuscús / Português: Cuscuz / Français: Couscous / Italiano: Couscous

Couscous is a traditional North African dish made from tiny steamed balls of crushed durum wheat semolina. It is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Libya, and Egypt. Couscous is prized for its ability to absorb the flavors of whatever spices, meats, or vegetables it is cooked with, making it a versatile and essential component of many dishes in this region.

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Cold Cuts refe to sliced assorted cooked meats served cold in a platter as an appetizer or starter, such as ham, salami, bologna, and other meats. It is usually served with sliced assorted cheeses and sliced begetables and fruits as decorations.

Calvados is dry, apple brandy made in Normandy, northern France. It's produced from distilled cider and matured in oak barrels. It is made from cider that has been aged for up to two years and distilled. It bears the fruit 's distinctive aroma and taste.

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Deutsch: Curryblätter / Español: Hojas de curry / Português: Folhas de curry / Français: Feuilles de curry / Italiano: Foglie di curry /

Curry leaves refers to the shiny, dark green, aromatic leaves of a tree (Curry Tree) which release a deliciously nutty aroma. It is a staple of South Indian cooking.

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Clafouti refers to a traditional French dessert from the Limousin region.

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