Glossary C

Curry Leaf (Murraya koenegii) refers to a purple-black fruited tree which is most famous for its aromatic leaves that provide curry spice. The leaves are used as an important food flavoring in Indian and Asian cuisine. When cooking, the leaves are generally used fresh direct from the tree. The yellow "curry powder" which are sold in the markets which is common in Western countries is actually not curry at all, but a mixture of several spices intended to mimic the true curry flavor. The yellow color comes from turmeric root.

Chushoku is the Japanese term for lunch.

Cizbiz is a Turkish dish of grilled meatballs of lamb, onions, parsley and thyme.

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Caillé is the French word for "Curds"; clotted or curdled; curds of milk. (Not to be confused with Caille).

Caille is the French word for "Quail", a kind of poultry, used for various French dishes. Quail eggs are also a wonderful food even if it is only boiled and in my home country Philippines, boiled quail eggs are taken as snacks.

In the food context, "châtaigne" is the French word for "chestnut". Chestnuts are a type of nut that are often used in both sweet and savory dishes in various cuisines.

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