Cloves are very rich aromatic spice used in curries, gravies, puddings, sweets, soups, sauces etc. They are available as whole and may be crushed lightly before use. Store in air tight container.

Cumin seeds (Jeera) are the seeds of the caraway family. Two types — black and white are available. White ones are generally used in curries and other large varieties of food. The black ones known as ‘Shah Jeera’ is more pungent and mostly used in pulao and biryani. Available as whole or in powdered form. Store in air tight container in dry place. Do not use wet spoon in the container for taking out for use. This spice is widely used in most Indian, Pakistani and Bangladesh dishes, also in Middle Eastern, North African preparations., used in Spanish stews and American pies

A small, round, light yellowish seed of the coriander plant, which is also called ‘cilantro’/’Chinese parsley’. Used as spice having a sweet appetizing aroma in most Indian and Middle eastern dishes. Also available in powdered form. Store in air tight container. Use only dry spoon to remove from the container. Green coriander leaves are also called ‘cilantro’ is used for garnishing varieties of dishes. Coriander seeds and green coriander leaves are indispensable items in Indian preparations.

Cooking oil e.g. vegetable oil is used as the cooking medium for all types of cooking. Oil is extracted out from varieties of seeds such as corn, sunflower, canola, peanut saffola flower, Soya bean, mustard etc. These oils are double refined and are neutral in taste and can be heated to high temperature.

Cilantro or Green Coriander leaves are the small stalks of coriander plant. The fresh green leaves are used for garnishing a variety of Indian dishes. These are available through out the year. A few stalks are normally chopped before using for garnishing. Can be kept in a freezer bag in the refrigerator up to a week.

Coconut milk is made by extracting milk from fresh grated coconut soaked in hot water. It is also available in tin. But best used as fresh.

Cayenne pepper are bright red in color and are derived from grinding dried Cayenne red chilies. This spice is very hot chilies. Care is required in handling powdered red chilies. Wash your hands with warm soapy water. Ensure that you do not touch your eyes or other sensitive areas after handling chilies. Preparation for use:- Discard the tough bottom end about an inch. With a peeler cut thru outer skin up to about the middle of the stem.