• Cashewnut powder

    Cashew nuts, like all nuts, are an excellent source of protein and fiber. They are rich in mono-unsaturated fat which may help protect the heart. Cashew nuts are also a good source of potassium, B vitamins and folate. They contain useful amounts of magnesium, phosphorous, selenium and copper. Like peanuts, cashew nuts are often salted. This added sodium content may contribute to increased blood pressure. So buy plain roasted cashew nuts without added salt.

  • Cashewnuts

    The cashew is a tree in the family Anacardiaceae. Its English name derives from the Portuguese name for the fruit of the cashew tree, caju, which in turn derives from the indigenous Tupi name, acajú. It is now widely grown in tropical climates for its cashew nuts (see below) and cashew apples.

  • Caster sugar

    Castor (or caster) Sugar is fine powder sugar, so named because the grains are small enough to fit though a sugar "caster" or sprinkler. It is slightly coarser than icing sugar and at least 950 g/kg of Castor Sugar shall pass through a sieve having a mesh aperture size of 0.599 mm. It is called "superfine sugar" in U.S.A. & "berry sugar" in British Columbia. The fine sugar crystals of Castor Sugar incorporate more air than other types of sugar. When used in baking, caster sugar gives more volume to the mixture, resulting in extra-light cakes. Castor Sugar is also perfect for light and crisp, melt-in-mouth puddings and for sprinkling over cereal, doughnuts and fresh fruit. Because of its fineness, it dissolves more quickly than regular white sugar, and so is especially useful in meringues and cold liquids.

  • CauliFlower

    Cauliflower contains omega-3 fatty acids and vitamin K. It serves as a good source of proteins, phosphorus and potassium. Cauliflower is a very good source of vitamin C and manganese, which are both powerful antioxidants. Cauliflower plays a very important role in Antioxidation and detoxification. Potentially, regular cauliflower consumption can help decrease the risk of inflammation-mediated diseases such as arthritis, obesity among others.

    Cauliflower is best when eaten raw to maximize health benefits and get the most of the nutrients it supplies. Cooking does diminish some of the nutrients in cauliflower, but cooking only about 5 minutes won't degrade too much of the nutritional value. WHFoods recommends what they call "Healthy Sauteeing," which is cutting the florets into quarters and let sit for about 5 minutes, then cooking on medium heat for about 5 minutes in a small amount of vegetable broth, olive oil and turmeric to bring out the flavor and add extra nutrition.

    When purchasing cauliflower, WHFoods suggests opting "for a clean, creamy white, compact curd in which the bud clusters are not separated. Spotted or dull-colored cauliflower should be avoided, as well as those in which small flowers appear. Heads that are surrounded by many thick green leaves are better protected and will be fresher. As its size is not related to its quality, choose one that best suits your needs." Cooked cauliflower should be stored in the refrigerator and eaten within two or three days.

  • Celery

    In temperate countries celery is also grown for its seeds. Actually very small fruit, these "seeds" yield a valuable volatile oil used in the perfume and pharmaceutical industries. They also contain an organic compound called apiol. Celery seeds can be used as flavouring or spice, either as whole seeds or ground and mixed with salt, as celery salt. Celery salt can also be made from an extract of the roots. Celery salt is used as a seasoning, in cocktails (notably to enhance the flavour of Bloody Mary cocktails), on the Chicago-style hot dog, and in Old Bay Seasoning. Celery, onions, and bell peppers are the holy trinity of Louisiana Creole and Cajun cuisine. Celery, onions, and carrots make up the French mirepoix, often used as a base for sauces and soups. Celery is a staple in many soups, such as chicken noodle soup.

  • Chaat Masala

    Chaat masala is a masala, or spice mix, used in Indian and Pakistani Cuisine. It typically consists of amchoor (dried mango powder), cumin, Kala Namak, coriander, dried ginger, salt, black pepper, asafoetida and chili powder. The ingredients are combined and served on a small metal plate, polystyrene plate or a banana leaf, dried and formed into a bowl, at chaat carts (especially in Gujarat, Maharastra, Punjab, Sindh and across Northern India, Pakistan and even Southern India).

    Chaat masala has both sweet and sour taste. It is used to flavour all the popular fast foods of India and Pakistan like bhelpuri, golgappa, aaloo chaat and Dahi puri. It is something of an acquired taste, and can be added to all sorts of everyday foods and drinks or even eaten on its own.

  • Chana Dal

    Chana dal - i.e. split Chickpeas without seed-coat. Chana dal is produced by removing the outer layer of Kala chana (black chickpeas) and then splitting the kernel. Although machines can do this, it can be done at home by soaking the whole chickpeas and removing the loose skins by placing the chickpeas between two towels and rubbing with a rolling pin.

  • Cheese

    Cheese is a food derived from milk that is produced in a wide range of flavours, textures, and forms by coagulation of the milk protein casein. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavours depend on the origin of the milk. For improvements in flavour and texture, cheese should be allowed to warm up to room temperature before eating.

    The nutritional value of cheese varies widely. Cottage cheese may consist of 4% fat and 11% protein; some whey cheeses 15% fat and 11% protein. Some studies claim that cheddar, mozzarella, Swiss and American cheeses can help to prevent tooth decay; the calcium, protein, and phosphorus in cheese may act to protect tooth enamel and cheese increases saliva flow, washing away acids and sugars.

    Be careful if you are trying to lose weight - cheese contains a lot of natural fats which may cause weight gain. There are cheeses which have a low-fat content that can be very healthy for you to eat and perfect for keeping your weight balanced. But, if you are trying to gain weight, whether its muscle weight, fat, or bone density, cheese is the healthy way to go. Cheese is full of protein, fat, calcium, and vitamins and minerals that keep muscles and bones strong and healthy.

    The saying "you can't melt cheese twice" (meaning - some things can only be done once) refers to the fact that oils leach out during the first melting and are gone, leaving the non-meltable solids behind.

    "Say cheese"

  • Cherries

    The cherry is the fruit of many plants of the genus Prunus, and is a fleshy stone fruit. The cherry fruits of commerce are usually obtained from a limited number of species, including especially cultivars of the wild cherry, Prunus avium. Cherries contain anthocyanins, the red pigment in berries. Cherry anthocyanins have been shown to reduce pain and inflammation in rats. Anthocyanins are also potent antioxidants under active research for a variety of potential health benefits. According to a study funded by the Cherry Marketing Institute presented at the Experimental Biology 2008 meeting in San Diego, rats that received whole tart cherry powder mixed into a high-fat diet did not gain as much weight or build up as much body fat, and their blood showed much lower levels of inflammation indicators that have been linked to heart disease and diabetes. In addition, they had significantly lower blood levels of cholesterol and triglycerides than the other rats

  • Cherry tomatoes

    A cherry tomato is a smaller garden variety of tomato. Cherry tomatoes range in size from a thumbtip up to the size of a golf ball, and can range from being spherical to slightly oblong in shape. The more oblong ones often share characteristics with plum tomatoes, and are known as grape tomatoes. The cherry tomato is regarded as a botanical variety of the cultivated berry, Solanum lycopersicum var. cerasiforme