Baking & Pastry

Cardamom is a spice derived from the seeds of plants in the Zingiberaceae family, notably the Elettaria cardamomum species. It has a warm, sweet-tinged flavor with citrusy undertones, used in both savory dishes and desserts. In culinary contexts, it appears as whole pods, cracked seeds, or ground powder, imparting a distinctive aromatic profile.

Chiffon is a lightweight, sheer fabric often used for evening wear and scarves. It is typically crisp and slightly transparent, created from silk, synthetic fibers, or blends. In fashion contexts, chiffon conveys elegance and drape, and its name is often invoked for delicate textures and refined, airy garments.

Choux is a French-origin plural noun referring to small, hollow pastry puffs made from choux pastry, typically filled with cream or custard. In English, it often appears in phrases like “eclairs and choux.” The word is borrowed from French, where it means “cabbages” but in pastry contexts it denotes the puff pastry used for profiteroles and similar confections. The term is usually used in culinary contexts and standardized in English spellings.

Ciabatta is a rustic Italian bread with a light, airy crumb and a crisp crust. The word denotes this loaf in bakery and culinary contexts, and it’s commonly used in sandwiches and antipasti. Pronounced with stress on the second syllable, its name reflects the bread’s footprint-like shape when baked.

Cinnamon is a fragrant spice derived from the inner bark of certain trees, used in baking and cooking for its warm, sweet aroma. As a noun, it refers both to the spice itself and to its bark-based powder. In culinary contexts it adds flavor, and in symbolic uses it evokes warmth and tradition. The term emphasizes aromatic, savory-sweet qualities rather than heat.

Clove is a dried flower bud used as a spice, and it also refers to a rounded peg or nodule in anatomy or plant structures. In culinary contexts it delivers a warm, aromatic bite, while in anatomy it can describe a small node or joint-like structure. The term appears in cooking, perfumery, and botany, often linked with strong scent or pungent flavor.

Cocoa is a noun referring to the roasted seeds of the cacao tree, used to make chocolate and cocoa beverages. It also denotes a beverage or powder made from these roasted seeds. The term can describe both the product itself and a flavor or color reminiscent of chocolate. In everyday use, it contrasts with “chocolate” in some contexts, though the two are closely related linguistically and culinarily.

Coconut is a tropical fruit with a hard, outer husk and a white, edible inner flesh and clear liquid. As a noun, it also refers to the tree that bears this fruit. In everyday use, “coconut” often denotes the edible meat or the flavor, and in culinary contexts you’ll hear phrases like coconut milk or shredded coconut. The word is widely used in food, hospitality, and nutrition discourse.

Creme is a noun referring to a thick, smooth, dairy-based spread or sauce typically used in desserts and cooking. In English, it denotes a luxurious, often sweetened dairy product, and in culinary contexts it can describe a rich cream topping or filling. The term is commonly used in phraseology such as crème brûlée or crème de la crème, reflecting its elevated, refined connotation.

A small, flaky, crescent-shaped pastry of French origin, traditionally made by laminating dough with butter to form many thin layers. It is typically baked golden and crisp on the outside with a soft, airy crumb inside. The term is commonly used to refer to the pastry in many cuisines, with regional variations in sweetness and size.

Croquembouche is a tall French dessert tower built from profiteroles bound with caramel. The word, French in origin, refers to a confection tradition where choux pastries are stacked and glazed into a soaring centerpiece for celebrations. It’s a mouthful of uniqueness, signaling refined pastry knowledge and culinary flair when spoken.

Eclair is a French-origin pastry, a long, iced choux pastry filled with cream. In English, the word has been borrowed with a silent final “r” in many dialects, and emphasis traditionally falls on the second syllable. It denotes a delicate, glossy éclair pastry and is commonly used in patisserie contexts and menu descriptions.

Fig is a small fruit-bearing tree also used to refer to the edible fruit of the Ficus genus. In everyday language, 'fig' typically denotes the sweet, pear-shaped fruit with tiny seeds, or figuratively as 'in the cold light of figure' in phrases like 'not a fig of it.' The term can also appear in idioms (e.g., "I don't give a fig"). It is a concise, single-syllable noun with a crisp, rounded vowel quality.

Flour is a finely ground powder obtained from grains (most commonly wheat) used in baking and cooking. It has a broad culinary role, from bread and pastries to thickening sauces. The word is a noun referring to the powder itself, distinct from the liquid water-diluted form and from the verb “to flower.”