Chervil Aromatic herb of the carrot family. Used in cheese dishes, egg dishes, soups, and salads.
Chicory The roasted ground root of the chicory plant, related to the radicchio and curly endive. In New Orleans, chicory-spiked coffee, usually served as cafe au lait, has been a tradition since Napoleanic times.
Chili peppers A general term for many varieties of peppers from mild to hot. Used in chili powder, pickles, hot sauce, soups, and sauces.
Chili powder A blend of chili peppers, often also with cumin, garlic oregano, salt, paprika, and other spices added. Used for chili con carne, spare ribs, stews, appetizers.
Chipotle Smoked dried jalapeno chiles. Used to flavor Southwestern and Mexican dishes. They are sold both dried and reconstituted in cans, in a vinegary sauce called adobo.
Chives An herb with a mild onion-like flavor. Available fresh or freeze-dried. Used as a garnish, in soups or sauces, in salads, egg or potato dishes.
Chocolate liquid The paste formed from roasted, ground cocoa beans. The most basic ingredient in all chocolate and cocoa products. Sometimes also called chocolate liquor.
Cholesterol A fat-soluble waxy substance (sterol) made in the liver, transported in blood serum, and found in all foods of animal origin. An essential constituent of every cell, and especially critical for brain development. Associated with the formation of vitamin D, certain hormones, and bile acids used to digest fats. However, elevated levels of cholesterol can contribute to atherosclerosis and coronary heart disease
Cholesterol-free Containing less than 2 mg cholesterol per 50 gram serving of food.
Chutney An Indian fruit condiment containing vinegar, spices, and occasionally nuts, ranging in flavor from mild to hot. Often made with mangoes.
Chylomicrons Largest and least dense of the lipoproteins, formed in intestinal wall cells following digestion and absorption of fats. Transport ingested fats to all body cells and permit those cells to remove needed fats. See also lipoproteins.
Cilantro A parsley-like herb with a tangy taste often used fresh in Asian and Mexican cooking. Also known as Coriander or Chinese parsley. Its seeds may be dried and used whole or ground, for a flavor reminiscent of slightly burnt oranges.
Cinnamon Bark from various trees of the cinnamon family. Used ground for bake goods and whole for pickles, hot drinks, and preserves.
Cinnamon sugar Combination of sugar and ground cinnamon. Used to sprinkle on sugar cookies, baked apples, and buttered toast.
Cloves The dried flower bud of the clove tree, known for its rich and pungent flavor. Used in pickling, baked hams, stocks, desserts, marinades, and spiced drinks.
Cocoa beans Seeds found within the fruit pods of the cocoa tree, an evergreen cultivated mainly within twenty degrees north or south of the equator. The raw source for all chocolate and cocoa.
Cocoa butter The yellowish-white fat removed from chocolate liquid under high pressure.
Cocoa powder General term for the portion of chocolate liquid that remains after most of the cocoa butter has been removed. Includes breakfast cocoa, medium and low-fat cocoas, and Dutch-process cocoa.
Coconut milk A mixture of one part water or milk to four parts shredded fresh or desiccated coconut meat, simmered until foamy and strained. Sometimes also called coconut cream. Available canned or frozen.
Coddling Cooking just below the boiling point, as in the preparation of coddled eggs.
