A refined starch made from maize. It is used as a thickening agent in soups. Add about 2 tablespoon corn flour to 1/2 cup of cold water and stir and mix. When added to boiling soup it thickens the soup. It is also used in puddings, sweets and for preparing batter for frying

Cinnamon is the inner tender bark of the cinnamon tree. It has very rich aromatic flavor and is added to savories like pulao, biryani, meat and many sweet dishes. It is available as whole dried strips of about 3 inches or in powdered form. It is best used after lightly crushing before use and discard the pieces before serving.

Cucumber is a green vegetable with a soft bitter skin. Outer skin is normally peeled off and the flesh is taken raw in salads or can be cooked.

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Cashew nuts are kidney shaped nuts having a sweet taste. Can be taken as it is or roasted. For roasting, spread cashew nuts on a baking sheet and place in a preheated oven to 350 deg Fahrenheit and bake for about 6 to 7 minutes turning occasionally. Remove from oven, cool and store in a air tight container. These are also used in candies, cakes, sweets and rich curries or rice preparation.

Fresh curry leaves are a signature seasoning in South Indian cooking. Related to the neem plant, the small trees thrive in tropical climates, and produce dark green leaves that look like small bay leaves with 10 to 20 on an 8-inch-long sprig. The leaves have a distinct bitter-sour flavor, and can be frozen to retain their original flavor.

Cream is a milk product and classified by its butterfat content. Heavy cream has about 36% and light cream has 18- 20% butterfat content. To whip cream: Chill cream and put in deep chilled bowl. With a hand held electric grinder beat to required consistency – light and soft, loose folds to stiff peaks. You can add sweetening or flavoring agent during whipping.