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CILANTRO
Green, leafy herb resembling flat leaf (Italian) parsley with a sharp, aromatic, somewhat astringent flavor. Also called fresh coriander and commonly referred to as Chinese parsley.

CINNAMON
Popular sweet spice for flavoring baked goods. The aromatic bark of types of laurel trees, it is sold as sticks or ground.

CHERVIL
Chervil, fresh or dried, has a delicate flavor, and the fresh leaves look a bit like parsley. It's good when subtle seasoning is desired.

CLOVES
Rich and aromatic East African spice used ground in baked goods and whole in pickling brines and as a seasoning for baked hams. Provides flavor to both sweet and savory recipes.

CORIANDER
Small spicy-sweet seeds of the coriander plant, which is also called cilantro or Chinese parsley. Used whole or ground as a seasoning. Particularly used for sausages and variety meats.

CUMIN
A Middle Eastern spice with a strong, dusky, aromatic flavor. Use in chili, marinades, and basting sauces, and add to huevos rancheros or other egg dishes.

CORN MEAL:
Granular flour, ground from the dried kernels of yellow or white corn, with a sweet, robust flavor. Sometimes known by the Italian term pollenta. Available in fine or coarser grinds.

CORN STARCH:
Fine, powdery flour ground from the endosperm of corn--the white heart of the kernel--and used as a neutral-flavored thickening agent in some desserts. Also known as corn flour.

CORN SYRUP:
Light- or dark-colored neutral tasting syrup extracted from corn.

CREAM OF TARTAR:
Acidic powder used as an additive to meringue to stabilize egg whites and for heat tolerance. Used as leavening agent most commonly with baking soda to make baking powder and an ingredient in syrups to prevent crystallization.

CURRY POWDER
Generic term for a blend of spices commonly used to flavor East Indian-style dishes. Most curry powders will include coriander, cumin, chili powder, and turmeric.

DILL
Fine, feathery leaves with a sweet aromatic flavor sold fresh or dry.


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