Cabbage
Cabbage (pronounced: KAB-ij) is a leafy vegetable that forms a round head made up of many layers of leaves. These leaves can be green, white, and even purple. When raw, cabbage is a crisp vegetable and has a bit of a spicy kick, but it becomes sweeter and softer once cooked or pickled.
Depending on the variety, the outer leaves can range in color from a deep, to almost bluish green to a bright, pale green, and there are even varieties with red or purple leaves.
Location : Vegetable Section
Cake Flour
Cake flour - pronounced 'KAYK FLOW-ur' is a finely milled, light flour made from soft wheat. It has a lower protein content (about 5-8%) compared to all-purpose flour (about 10-12%), which results in less gluten flour.
The lower gluten content makes cake flour ideal for baking cakes, as it produces a tender, delicate crumb and a fine, soft texture in baked goods.
Location : Baking Supplies Aisle
Canned Tomatoes
Canned tomatoes are preserved, cooked tomatoes, often peeled and deseeded, stored in a can.
They are convenient, year-round tomato options for recipes, as well as a base for DIY crafts and homemade cleaning agents.
Location : Canned Goods Aisle
Capers
Capers are the flower buds from the Caper Bush which are harvested and pickled in vinegar and salt brine. They have a tangy, sour, and peppery, mustard-like flavor.
Location :
Carrots
Carrots, pronounced KAR-uts, are a root vegetable known for their vibrant orange color, although they can also be found in purple, yellow, white, and red varieties.
Crunchy, sweet, and highly nutritious, carrots are used in everything from salads and soups to cakes and stews. They are especially famous for their high beta-carotene content, which the body converts into vitamin A.
Location : Vegetable Section
Cayenne Pepper
Cayenne pepper is a type of chili pepper used to add heat and flavor to dishes. It's named after the city of Cayenne in French Guiana.
They're long, thin, and often red when mature. Considered moderately hot compared to other chili peppers, they fall somewhere between 30,000 and 50,000 on the Scoville Heat Unit scale, which measures the spiciness of chili peppers.
Location : Vegetable Section
Celery
Celery is a crunchy, fibrous vegetable with a distinctive, slightly bitter taste, often used in salads, soups, and as a flavoring base in cooking.
It's a staple in many kitchens, is known for its crisp texture and distinctive, mildly bitter taste.
Location : Vegetable Section
Chamomile
Chamomile is a gentle herb from the daisy family. It's known for its calming properties and is often used to make tea. Chamomile belongs to the Asteraceae family.
It's also a culinary wizard that can transform ordinary dishes into extraordinary delights.
Location : Edible Flower Section
Chia Seeds
Chia seeds - pronounced 'CHEE-uh seeds' are tiny, edible seeds native to central and southern Mexico. These small seeds are packed with nutrients, including omega-3 fatty acids, fiber, protein, and various minerals.
When soaked in liquid, chia seeds expand and form a gel-like texture, making them flexible for a range of uses, from thickening agents to energy-boosting additions in recipes.
Location : Baking Supplies Aisle
Chicken
Chicken - pronounced 'CHIK-in' is a type of poultry and one of the most common and versatile meats eaten worldwide. It can be prepared in numerous ways, including grilling, baking, frying, and boiling.
Chicken is popular for its mild flavor, which pairs well with various seasonings and ingredients, making it a staple in many cooking traditions.
Location : Meat And Poultry Aisle
Tips and Hacks
Brining chicken in saltwater before cooking can significantly enhance its juiciness and flavor. This simple hack involves soaking the chicken in a saltwater solution, which helps the meat retain moisture and stay succulent throughout the cooking process.
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