Asian Recipes Asian Food - Glossary of Food Ingredients

	GLOSSARY OF COOKING INGREDIENTS C Asian Recipes Food Glossary contains food, ingredients and cooking terms to assist you with your everyday meal preparations. A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
		CARDAMOM A member of the ginger family common in Indian dishes and is a sweet, exotic-tasting spice. The small, round seeds, which grow inside husklike pods, are best purchased whole. They can be ground with a spice grinder or a mortar and pestle.
		CANDLENUTS Creamy colored Waxy nuts used to add thickness and texture to curries and casseroles. Raw macadamia or cashew nuts can be substituted.
		CHILIES A very important feature of Asian cooking and used in large amounts. Dried chilies which are always red have a more earthy fruity flavor and the fresh green chilies have less rounded flavor than red ones. Chili contain an oil that can irritate the eyes and skin, so avoid touching your eyes and mouth when preparing chilies and wash your hand well.
		CHILI SAUCE A bright red hot sauce made from red chilies, vinegar, garlic, sugar and salt. Chili sauce is a commercial bottled blend of hot and mild chilies, vinegar, sugar, and other flavorings, used as a seasoning ingredient or a condiment. Some varieties are also tomato-based.
		CHINESE LEAVES A member of the cabbage family, similar to bok choy, but with paler leaves. It has a stout, elongated head of relatively tightly packed firm. crinkly, pale yellow green leaves with a thick centre vein and a mild, delicate flavor. It can be lightly stir-fried or steamed.
		CINNAMON This popular sweet spice is sold as whole dried strips about 3 inches long-called cinnamon sticks-or ground. Cinnamon stick are highly aromatic and pungent. It is used in both sweet and savory dishes.
		CLOVES A common spice in Indian cooking. Whole cloves keep their flavor better than the powder and can be grounded as needed. It has a rich aromatic smell and are used to flavor sweet and savory recipes.
		COCONUT CREAM The layer that forms on the top of coconut milk when it is left to stand. It is usually added almost at the end of cooking.
		COCONUT MILK Coconut milk is a rich, creamy liquid made from water and coconut pulp. It is a staple ingredient in Thai curries and in beverages, sauces, soups, and desserts throughout Southeast Asia. Coconut milk should be kept in the refrigerator for lasting. Coconut milk is classified as thick, thin, or coconut cream. Thick coconut milk is the result of the first soaking and squeezing. If this milk is refrigerated it separates, and the top layer is the cream. Thin coconut milk is what is produced when one steeps the coconut meat a second time and then strains.
		CORIANDER Coriander is a close relative to parsley and can be used for its perfumed seeds as well as its fragrant leaves. Grind the seeds and use in baked goods and curries; whole they are a main ingredient in the spice blend used in pickling. The leaves, also known as cilantro or Chinese parsley.
		CUMIN Commonly used in Indian cooking, these small seeds have a nutty flavor and aroma. Whole seeds will keep fresh longer that the ground cumin.
		CURRY LEAVES A small dark green leaf used in asian dishes.


		CELLOPHANE NOODLES Translucent, thread-like noodles made from bean flour and water. Cellophane noodles are frequently used in clear soups and braised dishes in Asian Cooking.


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GLOSSARY OF COOKING INGREDIENTS

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