Spices Glossary C, English To Bahasa / Farsi

Spices Glossary C:

Candlenuts: Kemiri or buah keras. Almost looks like waxy hazelnut or closer to macadamia nuts. Used as thickening agent. Do not eat raw.
Caraway: one of the oldest spice. Caraway was used to flavor bread in Rome about 5,000 years ago. Use a lot in Eastern European, German and Autrian cooking as well as sweet, dishes including sauerkraut, cabbage soups, coleslaw, goulash and potatoe-cheese based dishes.

Cardamom: Bahasa: kapulaga, Farsi: hel. Used in Indonesian, Middle East cooking and dessert. Available in pods, ground, green or black. Highly aromatic and expensive spices.
Cassia: cassia is native of Burma. Should not be confuse with cinnamon. This 2 spices are relative, but cassia usually used in cooking.

Carambola: Bahasa: belimbing wuluh. Pale green acidic fruits about 2 inches long. Grow in clusters. This fruit is relative of the starfruits. Give a sour tang to the soups, curries, fish dishes and sambal.
Cinnamon: Bahasa: kayumanis, Farsi: darchin. Popular spices for cooking and dessert, even in the beverages. Available in stick or ground.

Chayote or vegetable pear: Bahasa: labu siam. Get the small and young chayote so you can boil it and eat the skin. Used in many cooking recipes in Asia and South America.
Cloves: Bahasa: cengkeh, Farsi: mikhak. Native to tropical Asian tree. Used the flower buds in cooking and dessert. Sometimes added to remove the unwanted flavors of the meat. (I remember my Dad used to chew this after meal)

Coriander: Bahasa: ketumbar. Use the leaves or seeds. To ground the seeds, in fry pan, low heat, toast the seeds until fragrant and when they are still warm, grind it until smooth. Place in tight jar.
Chilies: Bahasa: cabe, Farsi: felfel. The most popular spice troughout history. Native to Mexico, traveled to Europe and from there to Africa, India and the East. Many different varieties of chilies are used troughout Asia. Choose from jalapeno, serrano, bird's eye chilies, harbanero, Thai chilies, cayenne chilies, anaheim and small red chilies.

Chili Oil: Ground or dried chilies steeped in oil.
Chili Paste: Bahasa: sambal oelek: spicy Indonesian chili paste. Combination of chilies, salt, and vinegar.
Chili Powder: Bahasa: cabe bubuk. Made from ground cayenne pepper. Do not confuse with American Chili powder.
Chili Sauce: Bahasa: saus sambal. Mixture of chilies, water, salt, vinegar, garlic and sugar. Sold in jar or bottles.

Choy Sum: Bahasa: cai-sin or sawi ijo. Slim stalk, light green color on the leaves, often has the small yellow flowers. Taste milder than gai-lan.
Chinese Broccoli or Gai-lan: Dark leafy green, white edible flowers. Leaves should looks young and tender. Discard the tough stalk and leaves.
Chinese Cabagge: also knownn as bok choy.

Chives: Bahasa: daun kucai, Farsi: tareh. Flat-blade green long leaves, garlic-like flavour. Used fresh for sabzeh or dried for Ash.
Cilantro: Bahasa: daun bangsat, Farsi: geshniz. This coriander leaves also called chinese parsley very flavorful. Used in cooking, appetizer or garnish.
Coconut:Bahasa: kelapa, Farsi: nargil. Used fresh, frozen, dried, flakes or shredded.

Coconut milk or cream: Bahasa: Santen. Used in cooking or desserts. Variety of brand. But I prefer the Chaokoh Brand, so far it is the best. I use the Coconut Milk for cooking and Coconut Cream for desserts. Open the coconut milk can, do not shake the can, if the recipe ask for thick coconut milk, use the top part, if the recipe ask for thin coconut milk, use the bottom part.

Cumin: Bahasa: jinten, Farsi: zireh. Whole or ground.
Cumin Black: Farsi: siah-daneh. Fragrant seeds that used for bread topping and cake. Other name of this spice will be Nigela seeds
Curry: Bahasa: Kare, Farsi: kari. Choose from paste or dried, mild, medium or hot. Depending on how spicy you want it.
Curry Leaves: Bahasa: salam koja. Used fresh or dried to add the aromatic flavor.

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