Cardamom is the ground seed of a tropical fruit in the ginger family known as Elettaria cardamomum. The seeds are found in ovalshaped fruit pods that are between 1/4 and 1inch long.
Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried.
Possibly most the common baking spice, Cinnamon is used in cakes, cookies, and desserts throughout the world. Cinnamon is also used in savory chicken and lamb dishes from the Middle East. In American cooking, Cinnamon is often paired with apples and used in other fruit and cereal dishes. Stick Cinnamon is used in pickling and for flavoring hot beverages.
Cloves are the rich, brown, dried, unopened flower buds of Syzygium aromaticum, an evergreen tree in the myrtle family. The name comes from the French "clou" meaning nail. Cloves are used in spice cookies and cakes.
Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is globular and almost round, brown to yellow red, and 1/5 inch in diameter with alternating straight and wavy ridges. Coriander is used in Indian curries, and sausages.
Cumin (pronounced "comein") is the pale green seed of Cuminum cyminum, a small herb in the parsley family. The seed is uniformly eliptical and deeply furrowed.Used in Mexican, North African, Middle Eastern and Asian cooking, especially curries.
Clotted cream (Qeshta) is widely used as a filling in Arabic sweets or pastries or
enjoyed on its own with some honey. It is known for its strong and rich taste.
Clotted cream can be prepared by boiling whole fat fresh milk (unpasteurized), and
let stand until the cream forms solidly on top.
Cottage cheese or ricotta cheese can be used as a substitute.
A herb in the parsley family whose pungent seeds are used in making cheese, bread and pastry, and whose milder leaves are used in cooking; a staple seasoning in German and Hungarian cuisine. The seeds look like Cumin seeds.
The quintessential dish of Morocco, Algeria and Tunisia, prepared differently but usually consisting of semolina pasta steamed on top of a special two-part pot over meat and vegetable tajins cooked below, served all together with a hot sauce.
Is unsalted butter from which the milk solids and water have beenremoved, leaving only the clear fat. In the making of Arabic sweets, it is prized for its distinctive taste and aroma, and its ability to be heated to higher temperatures than
regular butter without burning. Ghee can be used instead.
Is a good alternative for the clotted cream, especially when the cream filled pastries will be cooked in the oven or fried, because fresh clotted cream cannot stand heat and will melt. It is in another term called Faked Cream (Qeshta Kaddaba).