Chervil
Chervil tastes like a milder form of parsley and is actually related to the carrot family of plants. Chervil is used in herbed omelettes and should only be added at the last moment as its flavor fades rapidly.
Chili Powder
Chili powder is typically a blend of ground, dried chili pods. Frequently used in Mexican, Indian and Cajun cuisine chilis add heat and spiciness that is measured in scoville units. Scoville units are calculated based on how much dilution is required before no heat is detected. Chili powder gains heat as it cooks, so the faint of heart should add it carefully near the end of the cooking process. Chili powder is also prevalent for use in (you guessed it!) chili.
Chives
Chives add a fresh, mild, oniony flavor to salads and savory dishes.
Cilantro
Fresh and minty, Cilantro is a popular plant; the leaves are cilantro and the seeds are coriander. Cilantro is very popular in Mexican and Asian cuisine and should be added at the very end of cooking. Cilantro adds a lovely freshness to dishes and is awesome in salsa.
Cinnamon
Cinnamon was once more costly than gold. It is made of tree bark that is dried and ground and sometimes left whole. Cinnamon is used in baking and is a key ingredient in cinnamon toast, but as is befitting a spice that was once worth more than gold; it is used widely all over the world in a variety of things. In Africa is is used in tanginess, slow cooked braises made in clay pots with tall conical lids. In India it is added to curries and chai tea. In Mexico it is added to chocolate and is divine.
Cloves
The word clove is derived from the Latin word clavus meaning nail, but are actually the unopen, dried bud of an evergreen tree. Cloves are popular for baking and with ham. Oil of cloves is said to relieve toothaches, but it less reliable than the dentist.
Coriander
Coriander is the seed of the cilantro plant. It adds a mild citrus flavor as is popular in Spain, India, Mexico, North Africa, and most South American countries. Coriander becomes more flavorful when toasted.
Cumin
Smoky, delicious cumin is indispensable in Indian cuisine. Distinctively nutty it is a key component in chili powder blends and curry powder.
Curry Leaves
Curry leaves have a fresh, tangy and slightly limy flavor and tastes nothing like curry powder which is a combination of spices and peppers.
Dill Seed
Another misnomer, dill seed is actually dried fruit of the dill plant. It tastes mildly like anise and is typically used to flavor salad, pork, and you guessed it, dill pickles.
Dill Weed
Dill weed is even more mildly flavored and is popular with fish.
Cooking With Herbs And Spices Continued
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