Deutsch: Karotte / Indian: Carrot
The carrot is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are sometimes eaten as well. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. The domestic carrot has been selectively bred for its greatly enlarged and more palatable, less woody-textured edible taproot.
Deutsch: Grüner Kardamom / Indian: Elakkaya
Cardamom (or cardamon) refers to several plants of the similar genera Elettaria and Amomum in the ginger family Zingiberaceae. Both genera are native to India, Nepal and Bhutan; they are recognised by their small seed pods, triangular in cross-section and spindle-shaped, with a thin, papery, outer shell and small black seeds. Guatemala is the biggest producer and exporter of cardamom in the world, followed by India. Some other countries, such as Sri Lanka, have also begun to cultivate it.
Deutsch: Kreuzkümmel / Indian: Jeerakam
Cumin is a flowering plant in the family Apiaceae, native from the east Mediterranean to India. Its seeds (each one contained within a fruit, which is dried) are used in the cuisines of many different cultures, in both whole and ground form.
Deutsch: Kirsche / Indian: Cherry, Cherrypazham
The cherry is the fruit of many plants of the genus Prunus, and is a fleshy drupe (stone fruit). The cherry fruits of commerce are usually obtained from a limited number of species, including especially cultivars of the sweet cherry, Prunus avium.
Deutsch: Gurke / Indian: Vellarikka
Cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family Cucurbitaceae. It is a creeping vine that bears cylindrical fruit that are edible when ripe. There are three main varieties of cucumber: slicing, pickling, and burpless. Within these varieties, several different cultivars have emerged. The cucumber is originally from Southern Asia, but now grows on most continents. Many different varieties are traded on the global market.
Deutsch: Zimt, Indian: Karuvapatta
Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. While Cinnamomum verum is sometimes considered to be "true cinnamon", most cinnamon in international commerce is derived from related species, which are also referred to as "cassia" to distinguish them from "true cinnamon".
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