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Fresh and dried red chili de arbol peppers
Carom seeds Also called “bishop’s weed,” these tiny brown seeds are a great natural remedy for an upset, gassy tummy. To this day, when I complain of an upset tummy, my mother will tell me to take a teaspoon full of carom seeds with water. The seeds look small and harmless, but if you bite into them, they release a peppery punch, though they are not spicy. Carom seeds can be found at Indian markets, and are more commonly known by their Hindi name, ajwain (also sometimes spelled ajowan). If you cannot find them, you can use dried thyme leaves as a substitute… it will be similar but not the exact sharp flavor of carom seeds. Carom seeds are not to be confused with caraway seeds.
Cayenne See Red pepper
Chapati flour (also called atta) is a whole-wheat flour made from finely ground and sifted whole durum wheat. It is used to make many Indian flatbreads. If you do not have chapati flour, you can substitute a mix of common whole wheat flour and all-purpose flour, and I indicate the exact amounts in the recipes. Some bags of Indian chapati flour say “100% whole wheat flour” on them, but if you compare it with American whole wheat flour, you'll notice the American one is darker. This is because Indian chapati flour is usually sifted after being milled to separate out some of the brownish coarser outer layers of the whole grain, thus making chapati flour not as nutritious as un-sifted whole wheat flour. Store chapati flour in an airtight jar in your pantry up to three months. Because chapati flour has natural oil in it, it can go rancid if kept over three months, but keeping it in the freezer can prolong the life of the flour for at least up to six months. See also All-purpose flour (page 24) and Whole wheat flour (page 31).
Cheese See Paneer
Cilantro See Coriander leaves
Cinnamon Cinnamon sticks are intensely flavored woody rolls of dried inner bark from the cinnamon tree. When using cinnamon sticks, it is important to use just a small piece because it gives a very strong flavor. You can break a cinnamon stick with your hands, but to get smaller pieces, lay the stick on a cutting board and hit it with a rolling pin to break it up. My daughter loves chewing on cinnamon sticks and it reminds me of when I was a child, I would like to take about a finger-length piece of cinnamon stick and use it as a straw to drink water for cinnamon-flavored water! Ground cinnamon is also available and may be sprinkled on top of Indian Cappuccino (page 118) as an added touch. . Cinnamon acts as a brain tonic and boosts cognitive function and memory.
Cloves have a very distinct flavor and aroma and should be used sparingly so as not to overpower a dish. A clove is a small brown woody piece with a pronged, rounded tip, which almost resembles a tiny nail. Cloves are grown on tropical evergreen clove trees, and are actually the unopened flower bud that grows in clusters. After the green buds are fully grown and just about to open, they are picked off the tree and sun dried until they become dark brown and woody. Cloves are sold whole or ground, but I prefer to buy the whole cloves so that I can dry roast and grind them when I make the Garam Masala (page 109). I also use whole cloves to flavor Vegetable Rice Pilaf (page 65). Cloves are used as a home remedy for a toothache. Pressing a clove between the jaws, at the site of the aching tooth eases the pain.
Coconut milk and shredded coconut Coconut milk is extracted from the pulp of coconuts. It is not the coconut water or “juice,” the liquid inside the coconut that is clean and thin and should ideally be quite sweet. The milk, instead, is white and creamy and makes an excellent rich vegan and gluten-free base for coconut curry dishes. For fresh coconut milk, one may extract the milk themselves by pressing the white coconut meat, but canned coconut milk is available in the international sections of grocery stores. Coconut milk is fattening, although still healthy since it contains many vitamins and minerals. The fat in coconut quickly turns into energy instead of storing as fat. A light version of coconut milk is available, which I think is a suitable substitute. Unopened cans can be kept for months in your pantry—though do keep an eye on the expiration date. Shake the can thoroughly before opening since the cream may have risen to the top. Transfer any leftover coconut milk from the can into a glass or plastic container, cover it, and refrigerate it for no more than three days. Shredded coconut is the white meat that has been dried and then shredded or grated into flakes. I use dried, shredded flakes that have been sweetened when making my Chocolate and Coconut Covered Cherries (page 124). Dried, shredded coconut can be found in the baking section of a grocery store. They may be stored in an airtight container in your pantry for a few months, or until the expiration date.
Coriander leaves (also called cilantro) are used in Indian cooking both as a garnish and as an ingredient. It keeps about three days in the refrigerator before it starts discoloring and wilting. I store the bunch in a plastic bag in the refrigerator and tear off a handful or chop off a small quantity when I need to use some. Coriander leaves should be thoroughly washed before being chopped. Since there is no need to destem the leaves, you may chop the leaves and stems together. If you put some whole coriander seeds in your garden, or even in a pot indoors by a sunny window, you will soon have fresh coriander leaves always on hand. Coriander leaves are rich in cancer-fighting antioxidants.
Coriander seeds grow into the coriander plant, which gives us the fragrant coriander leaves (cilantro). The seeds have a light and sweet citrus, almost orange-like, undertone that comes out more when they are roasted. I used ground coriander and the whole seeds, both of which are available in the spice section of grocery stores. You may grind whole seeds as needed for a fresher and more intense flavor, but to make things easy, I simply use pre-ground coriander. However, if you roast whole seeds before grinding, a more intense flavor develops, which is fully released when the seeds are ground up. Whole roasted seeds are one of the main spices in my Garam Masala page 109). Coriander seeds help fight diabetes by reducing blood sugar levels.
Cornmeal is dried corn kernels that have been finely or coarsely ground. In the United States, when cornmeal is finely ground, it is called corn flour (but in Britain, corn flour actually refers to cornstarch). Cornmeal is gluten-free and either yellow, white, or blue, depending on the type of corn used. I use the commonly found yellow cornmeal, which also has more vitamin A than the white one. Polenta is a popular Italian porridge (mush) made from cornmeal. Cornmeal can be kept in an airtight container in your pantry up to three to four months. Finely ground cornmeal is used to make delicious flatbreads such as Fenu-greek Cornbreads (page 62) and Indian Cornbread (page 61). Yellow cornmeal is rich in antioxidants known to prevent cancer.
Cornstarch (referred to as corn flour in British recipes, although actual corn flour is a different product in the US) is a dense, powdery “flour” obtained from the endosperm (inner part) of the corn kernel. It is used as a thickening agent for sauces, puddings, and custard, such as in my Fruit Custard (page 122) recipe. Since it tends to form clumps, it is mixed with a small amount of cold liquid to form a smooth, thin paste before being stirred into a hot mixture. Cornstrach is a carbohydrate, which gives our body energy.
Cumin seeds are tiny brown-colored oval seeds that are a must-have in my pantry. Cumin flavors rice and many other dishes amazingly well. I do not cook with ground cumin; instead I prefer to use whole cumin seeds. To release
