• Crab

    Crabs are prepared and eaten as a dish in several different ways all over the world. Some species are eaten whole, including the shell, such as soft-shell crab; with other species just the claws and/or legs are eaten. The latter is particularly common for larger crabs, such as the snow crab. Mostly in East Asian cultures, the roe of the female crab is also eaten, which usually appears orange or yellow in color in fertile crabs. In some regions spices improve the culinary experience. In Asia, masala crab and chilli crab are examples of heavily spiced dishes. In the Chesapeake Bay region, blue crab is often eaten with Old Bay Seasoning. For the British dish Cromer crab, the crab meat is extracted and placed inside the hard shell. One American way to prepare crab meat is by extracting it and adding a flour mix, creating a crab cake. Crabs are also used in bisque, a global dish of French origin.

  • Cracked wheat

    Cracked wheat is a wheat product made from whole raw wheat kernels which are crushed or cut into smaller pieces. There are a large number of uses for cracked wheat, and the food makes a popular dietary supplement in many cultures. Many grocery stores carry cracked wheat, which should be stored in a cool dry place until use so that it does not go rancid. If not used within one year, cracked wheat should be discarded. A similar product, bulgur wheat, is also made by cracking wheat kernels. Bulgur, however, is made from wheat kernels which are steamed and toasted before cracking, so that they develop a rich, nutty flavor. Bulgur also requires minimal cooking, since it is already partially cooked. Cracked wheat, on the other hand, uses whole raw wheat berries. Numerous other types of cracked grain are also available for use in various recipes and animal fodder

  • Croissant

    A croissant is a buttery flaky bread named for its distinctive crescent shape. It is also sometimes called a crescent or crescent roll. Croissants are made of a leavened variant of puff pastry. The yeast dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, a technique called laminating.

    Crescent-shaped food breads have been made since the Middle Ages, and crescent-shaped cakes (imitating the often-worshiped Moon) possibly since classical times, but the modern croissant dates to 19th-century Paris.

    Croissants have long been a staple of French bakeries and patisseries. In the late 1970's, the development of factory-made, frozen, pre-formed but unbaked dough made them into a fast food which can be freshly baked by unskilled labor. Indeed, the croissanterie was explicitly a French response to American-style fast food, and today 30-40% of the croissants sold in French bakeries and patisseries are frozen.

    This innovation, along with the croissant's versatility and distinctive shape, has made it the best-known type of French pastry in much of the world.

  • Cucamelon

    Exotic Mexican plant which tastes of cucumber and lime called cucamelon.

    It is an odd-looking fruit can be pickled, made into salsa or eaten on its own. They are the size of grapes, look like miniature watermelons. The Cucamelon is a central American delicacy that's been eaten in Mexico for centuries. Despite being stocked by some supermarkets the unusual crop is rarely seen in British gardens.

    Cucamelon can be used in a variety of dishes including salads and salsa, or can be speared and placed in a martini glass which works quite well. The fruit is also known as a 'mouse melon' or 'Mexican sour gherkin'. They can be cultivated in tubs, pots, or growbags and take around two to three months to mature. The sour fruits grow on a thin vine and are surrounded by leaves that look similar to ivy and drop to the floor when ripe. Despite their exotic origins, they are actually easier to grow than regular cucumbers. This is because they are ignored by pests, resistant to drought and perfectly happy to grow outdoors.

  • Cucumber

    The cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash, and in the same genus as the muskmelon. The cucumber is originally from India, and there are 3 main varieties of cucumber from which hundreds of different cultivars have emerged on the global market. Cucumbers can be pickled for flavor and longer shelf-life. As compared to eating cucumbers, pickling cucumbers tend to be shorter, thicker, less regularly-shaped, and have bumpy skin with tiny white- or black-dotted spines. They are never waxed. Color can vary from creamy yellow to pale or dark green. Pickling cucumbers are sometimes sold fresh as “Kirby” or “Liberty” cucumbers.

  • Cumin

    Cumin is a flowering plant in the family Apiaceae, native from the east Mediterranean to East India. Its seeds, in ground form, are used in the cuisines of many different cultures. Cumin is the second most popular spice in the world after black pepper. Cumin seeds are used as a spice for their distinctive aroma, popular in Nepalese, Indian, Pakistani, North African, Middle Eastern, Sri Lankan, Cuban, northern Mexican cuisines, central Asian Uzbek cuisine, and the western Chinese cuisines of Sichuan and Xinjiang. Cumin can be found in some Dutch cheeses, such as Leyden cheese, and in some traditional breads from France. It is commonly used in traditional Brazilian cuisine. Cumin can be an ingredient in chili powder (often Texan or Mexican-style), and is found in achiote blends, adobos, sofrito, garam masala, curry powder, and bahaarat.

  • Cumin powder

    Cumin (Jeera or Jira) is usually used both as whole seed or ground in any curry dish which makes it one of the most important of all Indian spices. Cumin seeds can be either white or black. Black cumin seed have slightly more sweeter and delicate flavor than the white seeds. It gives a powerful aroma which many people associate with Indian food. It has bitter and nutty taste. Cumin is an ancient spice which history dates back to use in Egypt, mentioned in bible, used by Greeks, references in middle age Europe. Cumin is also known to be an appetite stimulant and believed to ease stomach disorders such as diarrhea.

  • Curry Leaves

    The Tamil name means "leaf that is used to make curry" and it is present in almost all the dishes of Tamil nadu (a state in south India) in addition to coriander leaves. Often used in curries, the leaves generally go by the name "curry leaves", though they are also called "sweet neem leaves." It is an unavoidable content of curries in South India, where without curry leaves, curry seems to be tasteless. The Kannada name means "black neem", since the appearance of the leaves is similar to the unrelated bitter neem tree. Curry leaves are also entirely unrelated to bay leaves and basil leaves, which are aromatic leaves from the Mediterranean.

  • Custard apple

    The custard-apple, also called bullock's heart or bull's heart or cherimoya, is the fruit of the tree Annona reticulata. This tree is a small deciduous or semi-evergreen tree sometimes reaching 10 metres (33 ft) tall and a native of the tropical New World that prefers low elevations, and a warm, humid climate. It also occurs as feral populations in many parts of the world including Southeast Asia, Taiwan, India, Australia, and Africa. Custard apples, with its high calories, natural sugars and delicious taste, are good as a dessert and as a nutritious snack. Custard apples can be made into shakes or smoothies, or even into natural ice creams. It is good for those who have hyper thyroidism or want to gain weight – a mixture of honey and custard apple is supposed to help people add on those much-needed calories. Let’s looks at some other custard apple nutritional facts.

  • Dates

    Dates can provide lot of health benefits. Dates are high in iron content and fluorine. Dates are rich source of vitamins and minerals.  Consuming dates regularly can help to lower cholesterol and keep many health disorders away. The health benefits of dates are innumerable. It is, in fact, a dry fruit that is sweet in taste and is rich in minerals and vitamins.

    Dates have always been held in very high esteem in almost all cultures and religions in the world. The real importance of this chief of all fruits in the world could well be gauged from the fact that date palms and dates have been referred in view of high nutritive value and universal appeal of the fruit; dates have been celebrated by poets.

    Some of the health benefits of dates are as follow :-

    1. Dates are free from cholesterol and contain very low fat. Dates are rich in vitamins and minerals.
    2. They are rich source of protein, dietary fiber and rich in vitamin B1, B2, B3 and B5 along with vitamin A1 and C.
    3. It helps improve the digestive system as it contains soluble and insoluble fibers and different kinds of amino acids.
    4. Dates are great energy boosters as they contain natural sugars like glucose, sucrose and fructose. To get more advantage add dates to milk and make it a very nutritious snack. Dates are very low in calories and are extremely suitable for health conscious people.
    5. Dates are rich in potassium and reduced in sodium. This helps regulate a healthy nervous system. Researches have revealed the fact that potassium intake up to a certain extent can reduce risk of stroke. Dates also help in lowering of the LDL cholesterol.