78 Common Foods That Start With C

Chicken is the meat taken from the fowl of the same name. The chicken breast, wing, thigh, tenderloin, and drumstick are popular chicken cuts.

Chicken is the most common poultry in the world and second only to pork in terms of favorite protein. This poultry is extremely versatile and used in many types of dishes, such as soups, stews, stir-fries, roasted dishes, and rice dishes.

Compared to other types of meat, chicken has a mild flavor and a healthier nutritional profile, high in lean protein yet low in saturated fat.

Chocolate is a food item prepared by grinding and roasting cacao beans. There are various forms of chocolate, such as bars, blocks, and liquid.

Traditional chocolate has a dark brown color and a rich, bitter taste, but modern variations are available in many colors and flavors.

Native Americans had long consumed chocolate as a drink before the European arrival, but solid chocolate was only invented in the mid-19th century. Today, chocolate is a favored snack and an ingredient for many sweet treats.

Cheese is a dairy product derived from milk of various kinds, usually cows, buffalo, goats, or sheep.

Making cheese involves souring the milk with rennet or similar acidic enzymes to separate the milk into liquid whey and solid curds, the latter being pressed into cheese.

Certain cheese types need aging or smoking. Depending on the ingredients and preparation techniques, cheese can range from sweet to salty or sour, white to yellow, soft to hard, and nutty to pungent.

You can enjoy cheese on its own, pair it with other foods (such as nuts and crackers), employ it as a garnish or topping (in pasta and pizza), or incorporate it into cooking.

Cake is a globally common dish prepared from flour, sugar, fat, a leavening agent, and additional ingredients like nuts, fruits, or dairy products.

Traditional cakes are sweet baked dishes, though there are many diverse variations with different features these days. Preparing a cake was historically a challenging task, but improved baking equipment and technique have made the process, well, a piece of cake.

Nevertheless, elaborate cakes are still vital to special occasions, such as birthdays or weddings.

Cookie is a baked food with flour, sugar, and oil or fat as the main ingredients. There are many optional ingredients, including raisins, grains (especially oats), chocolate chips, nuts, etc.

Many cuisines around the world have their versions of cookies, with numerous variations in textures and flavors. Standard cookies are flat, sweet, and chewy or crispy.

Cookies are generally synonymous with biscuits, but there are actually some subtle differences: the former is usually bigger, chunkier, yet more tender than the latter.

Cereal is the edible grain harvested from various types of glasses. Notable cereal varieties include wheat, rice, corn, barley, millet, rye, quinoa, oats, etc.

Cereals are the main source of complex carbohydrates in many cuisines. These grains are typically dehusked before being cooked in many ways, such as steaming, simmering in porridge, or grinding into flour to make baked goods.

Breakfast cereal is a common breakfast dish in the Western world, consisting of processed cereal grains and optional ingredients like milk, yogurt, or fruit.

Carrot is a root vegetable known for its orange color, crisp texture, and sweet, earthy flavor. However, purple, black, red, white, and yellow varieties exist. The skin of fresh carrots should be smooth and unblemished.

A versatile vegetable, carrots are ideal for eating raw, preparing salads, or making soups and stews.

Nutrition-wise, carrots are rich in fiber, antioxidants, and beta-carotene.

Corn, also known as maize, is a cereal grain with roots in what is now southern Mexico. It is the most heavily cultivated staple crop in the world.

The edible part of corn is the corn kernels, which are attached to the corn cob. Most corn varieties are white or yellow and have a sweet, nutty flavor when cooked.

Many people like to steam or grill corn on the cobs, while corn kernels can be removed to prepare various products, such as breakfast cereal, popcorn, cornmeal, and corn syrup.

Cucumber is a berry fruit that is typically consumed and classified as a vegetable. The important characteristics of high-quality cucumbers are crisp texture, mild yet refreshing taste, and high water content.

There are approximately 100 different cucumber varieties cultivated worldwide, the majority of which are green.

Due to their hydrating qualities, cucumbers are mostly eaten raw in many dishes, especially salads and sandwiches.

Cherry is a stone fruit derived from various plants in the genus Prunus. There are many cherry varieties, but they are usually red, juicy, and incredibly sweet.

Besides eating fresh cherries, people widely use them in jam, desserts, cakes, and cocktails around the world.

However, cherries are only available for a short season and are labor-intensive to cultivate, so they are rather expensive.

Cinnamon is a highly aromatic spice derived from the inner bark of certain Cinnamomum tree species from the genus.

Cinnamon barks are either rolled into cinnamon sticks or ground into cinnamon powder. The former has a longer shelf life and is easier to use in cooking than the latter.

Many sweet and savory dishes require cinnamon, which is famous for its warm, sweet, and slightly woody flavor. From spice mixes to desserts and even beverages like mulled wine, cinnamon is the staple spice.

Cream is a white or pale yellow dairy product derived from the fatty liquid that rises to the top of milk when fresh, unpasteurized milk is left to stand.

Compared to milk, cream is thicker and much richer. These characteristics give it many culinary applications, such as thickening sauces and soups, creating custard, and making pastries.

Depending on the fat content, cream is divided into many varieties, such as ice cream, half and half, sour cream, whipping cream, and clotted cream.

Caramel is a food item produced by heating sugar slowly to more or less 170°C (340°F) into a creamy orange-brown liquid with a sweet, buttery, slightly bitter taste.

People often classify caramel as a confectionery product with diverse uses in cooking, like flavoring desserts, topping custard and ice cream, or making candy fillings.

Salt and butter can be added to caramel to create salted caramel.

Caesar salad is a famous appetizer and side dish normally consisting of chopped Romaine lettuce, Parmesan cheese, olive oil, croutons, lemon juice, anchovies, boiled eggs, and Worcestershire sauce. There are many different variants.

Caesar salad was named after Caesar Cardini, an Italian immigrant who invented this dish in the early 1920s in California, the US.

Carbonara is an Italian pasta dish made with pasta, fatty cured pork (like guanciale or pancetta), and a creamy sauce made from egg yolks, grated hard cheese, cream or milk, garlic, and black pepper.

The most popular pasta choice for carbonara is the traditional spaghetti, while the Italian pecorino romano cheese is the top choice for sauces.

In other countries, however, these ingredients can be substituted with locally available cheese and pasta.

Clam is a type of shellfish found in fresh and saltwater. More than 15,000 clam varieties are distributed over waters around the world.

Edible clams have sweet, briny, succulent flesh enclosed in a hard shell. Steaming, boiling, baking, frying, and eating raw are popular methods of preparing clams. Famous clam-based dishes are stews, chowders, and pasta dishes.

Giant clams, hard clams (quahog), cockles, geoducks, Atlantic surf clams, and razor clams are well-known clam varieties.

Crab is a crustacean that is prepared and eaten all over the world, including both freshwater and saltwater varieties.

People extract the meat of large-sized crabs by cracking and peeling the claws and legs, which have the most meat, while small crabs can be pounded, crushed, or cooked whole.

Tender, flaky crab meat comes with a distinctly sweet and briny flavor. This meat type can be steamed, boiled, grilled, or fried, with crab cakes, bisques, and rolls as famous dishes.

Cod is a type of seafood derived from fish species in the genus Gadus. A dense, flaky, moist texture and a mild, sweet flavor are the characteristics of cod flesh.

Because of their abundance of lean protein, minerals, and vitamins, cods are regarded among the healthiest white fish.

Many iconic dishes feature cods, such as lutefisk in Nordic countries, Britain’s fish and chips, and Jamaica’s ackee and saltfish.

Carne asada is a popular grilled beef dish in many Latin American countries, especially Mexico. The term means “grilled meat” in Spanish.

Classic cuts for making carne asada are skirt or flank steak, which is marinated in a tangy and spicy spice mixture before being thinly sliced and grilled.

This grilled meat dish goes wonderfully with rice and beans and salads. It can also be an ingredient for dishes like tacos and burritos.

Ceviche is a seafood dish originating from Latin America, particularly Peru. Its main ingredients are cubes of raw fish and seafood marinated in a spiced, citrus juice-based dressing.

The protein is soaked in the mixture until it acquires a cooked texture and a tangy and spicy flavor. Locals usually serve ceviche as an appetizer with corn chips, tortillas, sweet potatoes, or lettuce.

Calzone is an Italian oven-baked folded pizza similar to a large turnover. This dish is prepared by folding a circular pizza dough over a filling, sealing the dough, and baking until golden.

Many pizza toppings are popular ingredients for filling a calzone, such as cheese (ricotta and mozzarella), meat (such as ham or salami), eggs, and vegetables.

Calzones have a half-moon shape and are often served with marinara sauce on the side for dipping.

Casserole is a broad term for various oven-baked dishes cooked in the large, deep cooking vessel of the same name. A casserole can be prepared and served in this vessel.

People typically prepare casseroles with meat, vegetables, and grains or pasta, bound together by a starchy binder and topped with cheese or breadcrumbs.

Casseroles are famous for their hearty flavor, ease of cooking, and economical value as these dishes can include leftovers.

Curry is a dish originating from the Indian subcontinent, featuring a sauce with a consistency between soups and stews.

The complex and aromatic flavors of curries come from a mix of spices and herbs, including ground turmeric, cumin, coriander, ginger, and fresh or dried chili peppers.

People categorize curries by their heat level, which ranges from mild to very spicy. Curries can include meat, poultry, seafood, or vegetables and are served with rice or bread.

Croissant is a crescent-shaped puff pastry item associated with French cuisine, though it originated in an Austrian dish.

The base of a croissant is a yeast-leavened dough that is repeatedly kneaded into multiple layers, folded with butter in between, and rolled out. This technique is known as laminating and results in a light, airy pastry with a crispy, golden crust.

Croissants are ideal breakfast items that are tasty on their own, but serving them with chocolate, ham, or cheese is very popular.

Cupcake, or fairy cake, is a small cake baked in a paper or aluminum cup to serve one person. Many parties and special celebrations in Western cultures, such as weddings and parties, feature cupcakes as a snack or dessert.

The ingredient list of a cupcake contains flour, sugar, eggs, butter, frosting, and decorations like sprinkles. Flavors and styles vary widely from place to place.

Cupcakes are beloved sweet treats because of their portability, flavor diversity, and ease of portion control.

Crème brûlée is a custard-based dessert of French origin that is often baked in a ramekin. Literally known as “burned cream,” it has many alternative names, such as crème brulée and Trinity cream.

Crème brûlée consists of two parts: the creamy, decadent custard base (derived from cream and egg yolks) and the crunchy caramel topping. This French dessert is soft but firms up quickly when refrigerated.

The layer of burnt sugar on top makes creme brulee different from other custard desserts. This caramelization process is usually carried out with a kitchen torch.

Cornbread is a traditional American quick bread particularly popular in the South. This bread variety is based on cornmeal, giving it a distinctively grainy texture and sweet, rich corn flavor.

Cornbread originated in Native American cuisine and became associated with the Southern US due to the local popularity of corn.

A versatile side dish, cornbread can be baked, fried, or steamed to serve with BBQ meat, stews, and other Southern staples.

Couscous is a cereal-based staple food in North Africa, particularly in Morocco, Algeria, and Tunisia. This traditional dish consists of small steamed balls of crushed durum wheat semolina.

Couscous boasts a light, fluffy texture and has a mild, slightly nutty taste, with the ability to absorb flavors from other ingredients. Locals serve it as a base for stews, meat, or vegetables.

The knowledge of how to make and serve couscous was recognized as a UNESCO Intangible Cultural Heritage of Humanity in 2020.

Crêpe, or crepe, is a very thin pancake type with roots in French cuisine. Compared to regular pancakes, crepes are much lighter and more delicate, with wheat flour as the main ingredient.

Crepes can serve as a breakfast, a dessert, or even an entree due to their fantastic versatility.

This ultra-thin pancake is ideal for accompanying both sweet and savory fillings, such as maple syrup, whipped cream, fresh fruits, salads, roasted vegetables, ham, and cold cuts.

Churro is a fried dough dessert hailing from Spain and Portugal. Legend has it that churros were either created by Spanish shepherds or adapted from a similar Chinese dish called youtiao.

Traditional churros are long, cylindrical in shape, and deep-fried in oil until golden and crispy. These small bites are then covered with a layer of cinnamon sugar and served with hot chocolate sauce.

However, there are many possible toppings and dipping sauces for sweet and slightly spicy churros, adding to their diversity and convenience.

Cheddar is a popular cheese originating from the English village of Cheddar, hence the name. This cheese variety has a firm yet elastic texture and deep, nutty, and sharp flavor, which intensifies with age.

Cheddar varies in color from white to deep orange, the latter having the addition of annatto. From sandwiches and burgers to gratins and macaroni and cheese, many dishes become more delicious with cheddar.

Coconut is the fruit of the coconut palm, a ubiquitous plant in many tropical regions. Inside the hard shell of a coconut are white, nutty coconut meat and clear, sweet coconut water.

A coconut reaches maturity when it has been on the tree for more than 12 months, changing its color from green to yellow and brown. Young, green coconuts contain sweeter water.

Both coconut meat and coconut water are staple ingredients in many tropical cuisines and are used in various forms, especially for desserts and curries. Chilled coconut water is a nutritious and hydrating beverage.

Cabbage is a leafy vegetable with a slightly bitter and peppery flavor when raw, which becomes sweeter and milder when cooked.

This fiber-rich vegetable can be green, red, or white and is a staple in many cuisines, used to prepare stews, soups, salads (like coleslaw), or fermented dishes (like kimchi and sauerkraut).

China is the world’s biggest cabbage producer, while Russia is its heartiest consumer.

Cauliflower is a vegetable in the mustard family. Its only edible part is the white, dense head that is composed of undeveloped flower buds and has a mild yet slightly nutty and sweet taste.

Cauliflower is highly versatile in cooking, especially in soups and roasted dishes. This vegetable is also a low-carb substitute for potatoes, wheat flour, and other starches in dishes like pizza crusts and rice.

Interestingly, cauliflower is a close relative of broccoli and cabbage.

Cantaloupe, alternatively known as muskmelon or rockmelon, is a melon variety with a netted, tan rind and sweet, juicy orange flesh. Its taste is refreshingly sweet and slightly musky.

Feel free to consume fresh cantaloupes or add them to fruit salads, smoothies, and desserts. Charcuterie tables sometimes feature this melon alongside cured meat.

The cantaloupe season typically runs from July through September in North America.

Cranberry is a berry fruit native to North America. Ripe cranberries are small, bright red, and distinctively sharp and sour.

As a result, this berry variety is mainly used in cooking and baking, particularly in sauces, jams, and desserts. Cranberry sauce is a traditional accompaniment to holiday turkey in the US, Canada, and the UK.

Clementine is a hybrid citrus fruit, with mandarin and sweet orange as its parents. This small yet deeply sweet fruit was named after Clément Rodier, a missionary who discovered it in Algeria, though some theories say China is its birthplace.

Clementines are less acidic than oranges and can be consumed or used in cooking just like oranges, from whipping salads to desserts.

Putting oranges or clementines in Christmas stockings is a cherished tradition in many European and North American countries.

Currant is a berry fruit found in many temperate regions in the Northern Hemisphere. Available in black and red varieties, this fruit has a small size and an intense flavor that mixes sourness with sweetness.

Both blackcurrants and redcurrants are popular ingredients for jellies, jams, and baking.

On a related note, currant is also an alternative name for Zante currants, which are dried, small, seedless grapes. This dried fruit is used similarly to raisins in cooking and baking, especially cakes and pastries.

Cardamom, also known as cardamum or cardamon, is a spice derived from the seeds of various plants in the ginger family.

Cardamom is native to Indonesia and the Indian subcontinent, but it is now widely used in beverages and sweet or savory dishes, from Scandinavian pastries to Arab and North African meat dishes or Indian masala and chai tea.

Cardamom has a piney, peppery, and sweet flavor with hints of mint and citrus. There are two main types of cardamom: slightly sweet green cardamom and smoky black cardamom.

Carnitas, literally “little meats” in Spanish, is a Mexican dish made from braised or slow-cooked pork.

The making of carnitas involves simmering the pork in lard until tender, then shredding and roasting it to create a mix of soft and crispy textures and a rich, savory flavor.

A festive dish for special occasions, carnitas often appears in tacos, burritos, or tamales, with cilantro, salsa, and other fresh toppings.

Chia seed is an edible seed variety derived from a flowering plant native to Mexico. This type of seed was extremely popular among the Aztecs before their contact with the Old World.

A common way of preparing chia seeds is to soak them in water before adding them to smoothies, breakfast bowls, salads, baked goods, and desserts. Eating raw chia seeds is possible but not advisable.

Chia seeds are famous for their high content of fiber, antioxidants, and vitamins.

Chickpea is a legume with a rich history dating back thousands of years in the Middle East, Mediterranean, and India. Some people refer to this legume by its Spanish name: garbanzo bean.

Chickpeas sport a nutty taste, a grainy texture, and an impressive nutritional profile, with a high content of proteins, fiber, vitamins, and minerals.

Hummus, falafel, stews, curries, and salads are popular dishes made with chickpeas.

Chili pepper, also known as chilli or chile, is a spicy fruit coming from various plants in the genus Capsicum. From Central and South America, chili peppers have become popular in global cuisine thanks to their heat and pungency.

Though a fruit, chili peppers are mainly used as a vegetable. The numerous varieties are classified according to their heat level, using Scoville heat units. Some types of chili peppers aren’t spicy but rather sweet and grassy in taste, such as bell peppers.

Common hot chili pepper varieties are jalapenos, habaneros, cayenne peppers, and Scotch bonnet peppers.

Chive is an herb in the onion family and is famous for its mild, onion-like flavor. Chives are usually green and have a long, thin shape.

The culinary applications of chives include flavoring or garnishing soups, fish dishes, butter spread, mashed potatoes, and cream cheese. Thanks to their subtle flavor, chives are ideal for adding a hint of oniony taste without overpowering other flavors.

Still, chives are vulnerable to heat and should be added at the end of the cooking preparation.

Chutney is a diverse group of condiments in Indian cuisine, with fruits, vegetables, vinegar, sugar, and spices as the core ingredients. Mangoes, tamarind, and coconuts are popular chutney bases.

This Indian relish is sweet, tangy, spicy, or a combination of these flavors. Its texture ranges from liquid to smooth or chunky, similar to jam. However, typical jams are sweet, while chutneys come in many flavors.

Traditionally, chutneys are dips and spreads for curries and Indian snacks like samosas, but they are great for pairing with various foods these days.

Caper is the small, green, edible flower bud of the caper bush (Capparis spinosa), which is native to the Mediterranean. This spice has an exquisitely tangy, lemony flavor. Meanwhile, salted and pickled capers have a salty, briny, and savory taste.

Many Mediterranean dishes, like pasta, sauces, salads, pizzas, and meat stews, feature capers as a garnishing or seasoning ingredient.

Harvesting capers demands harvesting the tiny grains one by one, a meticulous process that makes the spice costly.

Coriander is an herb commonly used in various global cuisines. Both its leaves and dried seeds are used in cooking to impart a fresh, citrusy, and peppery flavor to foods.

Nevertheless, certain people compare the taste of coriander to dish soap, a condition that sometimes makes coriander a controversial spice.

Coriander is alternatively known as cilantro, but the exact meaning differs from place to place. Americans refer to the leaves and stems of the plant as cilantro while calling the dried seeds coriander. In other English-speaking countries, however, the opposite is true.

Collard is a group of leafy vegetables in the same family as kale, cabbage, and broccoli. The leaves of the plant are colloquially known as collard greens.

The name “collard” was derived from the Anglo-Saxon term for wild cabbage. Fresh collards have a fairly bitter flavor, but cooked ones become milder, with a touch of earthiness. Therefore, collards are great for soups, stews, and slow-cooked dishes.

Collard greens are especially popular in African-American cuisine and soul food.

Cactus pear, also known as prickly pear, is a fruit harvested from a cactus plant native to the Americas. This fruit has a plump, pear-like shape and comes in several colors, from pale yellow to red, with glossy and very smooth skin.

Beneath the unblemished rind of a cactus pear is a large amount of soft, porous flesh as sweet as a ripe melon or bubblegum. Eating a cactus pear fresh is highly enjoyable, and so is turning it into juices, jellies, desserts, and cocktails.

Calamari is a culinary term referring to dishes prepared from squid, which is highly prevalent in Mediterranean and Asian cuisines. This term comes from the Italian word “calamaro” for “ink pot” or “pen case.”

Calamari often encompasses fried, grilled, or sautéed dishes in which the mild, savory flavor and firm yet tender texture of squid shines. These dishes go well with lemon juice and dipping sauces as tasty snacks or appetizers.