to be a “superfruit”
bulgur * a Levantine cereal food made from the parboiled groats of durum wheat
bullace * a small wild English plum
burdock * a root vegetable relative of the artichoke, with wide culinary application
burnet * a pot herb traditionally used as an item in salads and dressings
butterbeans * lima beans as grown in the Southern US, notable for their large flat edible seeds
cabelluda * an exotic yellow food fruit indigenous to Brazil
calabash * a fleshy bottle gourd squash of both cultural and culinary significance
calamint * a herb and condiment often appearing in Middle Eastern za’atar spices
calamondin * a Southeast Asian citrus fruit usually cooked or used as a preserve
cale-flory * the original English-language name for the cauliflower
calendula * a genus of edible flowers also known as pot marigold
cambuca * the edible “flying saucer fruit” of the Brazilian rainforests
candlenut * a nut used in Indonesia and Malaysia as a thickening agent in curries
canella * a now obsolete term for cinnamon
canistel * a widely cultivated food fruit known in Taiwan as “peach of the immortals”
cannellini * a type of large white kidney bean frequently used in Italian cooking
canola * a variety of oilseed rape yielding a palatable and healthier cooking oil
cantaloupe * a small muskmelon, informally classified as a “fruit-vegetable”
capers * pickled flower buds or young shrub berries used as a flavouring or garnish
capsicum * a genus of chillies including especially the milder sweet bell peppers
carambola * a juicy tropical fruit enjoyed fresh or cooked; also known as the starfruit
caraway * Persian cumin, an everyday culinary seed-spice
cardamony * an older variant spelling of cardamom, an expensive yet popular spice
cardoon * a thistly plant whose roots, stalk, stems and buds alike are entirely edible
carob * the “locust bean,” trumpeted as a healthy substitute for cocoa in chocolate
cascabel * a moderately pungent chilli pepper cultivated across its native Mexico
cassabanana * a sweet, fragrant melon fruit containing nary a hint of banana
cassareep * a West Indies condiment made from the bitter root of the manioc tuber
cassonade * unrefined, or brown, sugar
cedrate * a variety of citron fruit much used in jams
celender * Old English coriander, the oldest of all the culinary herbs
celeriac * celery knob; an aromatic root eaten either raw or cooked
celtuce * stem lettuce; a celery-like cultivar of lettuce with edible stalks and leaves
chanterelle * a class of wild, woodland mushrooms, widely consumed
charlock * a wild mustard green and common cornfield weed, it was a widespread food source of last resort during the years of Ireland’s “great hunger”
checkerberry * an edible American fruit sometimes called the teaberry or boxberry
cherimoya * a conical, white-fleshed food fruit known to some as a “custard apple”
chervil * French parsley seasoning; etymologically, it means “the happy herb”
chibol * a dialectal term for the sybee, or spring onion
chilgoza * an edible Himalayan pine nut, and rich local source of carbohydrates and proteins
chiltepin * a Texan chilli pepper packing significantly more intense heat than its state neighbour the jalapeño
chinkapin * the “dwarf chestnut,” an edible nut gleaned or foraged gourmet-style
chipotle * smoked jalapeño, a popular Mexican culinary spice and sauce base
chives * the smallest members of the onion family used in the kitchen
chokecherry * an edible fruit requiring to be cooked well due to its cyanide content
choricero * a fleshy red pepper with an important role in northern Spanish cuisine
cicely * any of several culinary herbs of the celery family, most notably sweet cicely
cilantro * coriander, as it is better known stateside
cipollini * the “wild onion” bulbs of grape hyacinth, a staple of Italian gastronomy
citrangequat * a trigeneric citrus fruit hybrid, crossing the citrange with the kumquat
clavers * white clover when used as a salad ingredient
clementine * a citrus fruit cross between the Seville orange and the tangerine
cloudberry * a northern bramble fruit popular across Scandinavia as a base for jam
coco de mer * the sea coconut, often encountered as a flavouring in Cantonese soups
cocoa * the fermented seed of the cacao tree, and basis of all chocolate preparations
cocoyam * a common name for the taro and malanga tropical root vegetable crops
colewort * an older name for the cabbage, notably young cabbage reserved for salads
collards * kale leaves, eaten as a vegetable; a staple of Southern US “soul food”
colombo * West Indies curry powder
coloquinty * an edible gourd variously known as “bitter apple” and “vine of Sodom”
colythron * a ripe fig
copra * coconut oil, a versatile if high-fat, high-calorie cooking product
cornflour * corn meal or starch ground to a powder for use as a thickener in cooking
cornichons * immature cucumbers or miniature gherkins, pickled French-style
costard * an ancient British ribbed cooking apple
costmary * a popular medieval pot herb prized for its spearmint astringency
cottonfruit
