|chervil ||A mild, anise-flavored herb related to parsley. |
|chestnut ||A large, sweet nut of the chestnut tree. Prepared
in a variety of ways after removing the shell and
inner skin (not just roasted over an open fire,
with Jack Frost nearby.) |
|chickpea ||Also called garbanzo beans, these large peas are
common in Mediterranean, Indian, and Middle
Eastern dishes. |
|chile ||The spicy fruit native to Mexico. Its popularity
since the 1500's now extends to Europe, Africa,
and Asia as well as the western hemisphere.
Many varieties, from large to small, mild to hot.
Most of the "heat" is in the seeds and veins,
and comes from the chemical compound capsaicin. |
|chimichanga ||A burrito that is fried or deep fried. A specialty of Sonora, Mexico. |
|chirinabe ||A family-style Japanese dish of fish and vegetables,
cooked in a central pot of broth at the table. |
|chorizo ||A highly seasoned, coarsely ground pork sausage flavored with garlic, chili powder and other spices used in both Mexican and Spanish cooking.
As opposed to other sausages, casing should be removed before cooking. |
|churn ||The process of agitating cream until it separates
into solids and liquids. The solid fat result
is butter. |
|chutney ||A spicy, Indian condiment made from fruit,
vinegar, and spices. It is served with curries
and other dishes, or as a spread or appetizer
with cheese. |
|cilantro ||The stems and leaves of the coriander plant, also known as Chinese parsley and coriander.
It is often used in Asian, Caribbean and Latin American cooking and can be found sold in bunches in the fresh herb section of most markets year round.
Both the leaves and the stems may be used in cooking. For cooking ideas, type cilantro into our word search feature. |
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