Kitchen Guide

Chili Powder

General Description

 Chili Powder is a blend of spices that usually includes ground chili peppers, oregano, cumin, and garlic powder.

Taste and Aroma Description

Chili Powder mixtures can vary from mild to extremely spicy. It is not necessarily hot, but may have a mild flavor if made with a chili pepper of a less pungent variety.

A Few Ideas to Get You Started

Chili Powder blends may vary widely in flavor. To ensure the appropriate level of heat or spiciness, add it slowly to foods, tasting as you go. Chili Powders can often be used in sodium-free cooking, since many are made without salt.

Cardamom

General Description

Cardamom is the ground seed of a tropical fruit in the ginger family known as Elettaria cardamomum. The seeds are found in oval-shaped fruit pods that are between 1/4- and 1-inch long. long.

Taste and Aroma Description

Cardamom has an intense, pungent, sweet flavor.

A Few Ideas to Get You Started

A small amount of Cardamom will add a tempting flavor to coffee cake, Danish pastry, specialty breads, and apple pie.
Try Cardamom the Arabic way and add a little to your ground coffee before brewing, then sweeten and top with cream.

Chocolate

Chocolate is made from tropical cacao beans, which are transformed by machines and an inveterate spelling error into a bitter, brown paste of cocoa butter and cocoa solids. When this unsweetened chocolate is combined with sugar, vanilla, and other ingredients, the result, of course, is heavenly. Chocolate's notoriously hard to work with. If you don't store it properly (preferably at 65? or so), the cocoa butter can separate slightly from the solids, causing the chocolate to "bloom." This leaves a telltale gray residue on the surface and impairs the taste and texture slightly. Chocolate will scorch if you melt it at too high a temperature, or "seize" and become thick and grainy if you add even a drop of cold liquid to it as it's melting. You can prevent it from seizing by adding hot liquids (like cream) to chopped chocolate in order to melt it, or by making sure that anything you're dipping into the melted chocolate (like a strawberry or whisk) is perfectly dry. If your chocolate has seized, you can still use it in any recipe that calls for chocolate to be blended with a liquid. Just add the liquid to the chocolate and melt it again.

Chinese White Cabbage

Chinese White Cabbage also known as Chinese chard and Chinese white cabbage, has fleshy white stems and leaf ribs and green flat leaves. It has a slightly mustardy taste. Separate the leaves, wash well and drain. The white stems can be sliced thinly and eaten raw. A smaller type is called baby bok choy or Shanghai bok choy.

Chinese flowering cabbage

Chinese flowering cabbage is slimmer than bok choy and has a smooth green leaves and pale green stems with clusters of tiny yellow flowers on the tips of the inner shoots. The leaves and flowers cook quickly and have light, sweet mustard flower; the stems are crunchy and juicy.

Chinese Broccoli

Chinese Broccoli has smooth round stems sprouting large dark green leaves and small, white flowers. The juicy stems trimmed of most of their leaves, is the piece of plant which is most commonly eaten. GAI LARN has the similar flavor to western broccoli, but without the characteristic large flower heads.

Cherry Egg Plant

It grows in clusters and, when yet unripe, look like large peas.

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