Glossary C

The food glossary +++ Popular Articles: 'Cider', 'Cheese', 'Cook'

Crème (or creme) is a French word for 'cream', used in culinary terminology for various preparations. Cream, a high-fat dairy product made from milk.

Deutsch: Kichererbse / Indian: Kadala, Kabuli Chana
The chickpea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East. Other common names for the species include garbanzo bean, ceci bean, sanagalu, chana, hummus and Bengal gram.

Deutsch: Gewürznelke / Indian: Karayampoo/Grambu
Cloves are the aromatic dried flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. Cloves are native to the Maluku islands in Indonesia and used as a spice in cuisines all over the world. Cloves are harvested primarily in Indonesia, India, Madagascar, Zanzibar, Pakistan, and Sri Lanka. They have a numbing effect on mouth tissues. The clove tree is an evergreen that grows to a height ranging from 8 - 12 m, having large leaves and sanguine flowers in numerous groups of terminal clusters.

Deutsch: Echter Kümmel / Indian: Shemma Jeerakam
Caraway (Carum carvi), also known as meridian fennel, or Persian cumin, is a biennial plant in the family Apiaceae, native to western Asia, Europe and Northern Africa. The plant is similar in appearance to other members of the carrot family, with finely divided, feathery leaves with thread-like divisions, growing on 30 cm stems. The main flower stem is 40 - 60 cm tall, with small white or pink flowers in umbels. Caraway fruits (erroneously called seeds) are crescent-shaped achenes, around 2 mm long, with five pale ridges.

Deutsch: Blumenkohl

Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head (the white curd) is eaten. The cauliflower head is composed of a white inflorescence meristem. Cauliflower heads resemble those in broccoli, which differs in having flower buds. Its name is from Latin caulis (cabbage) and flower.

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.

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