Scientific Name: – Cinnamomum aromaticum Cinnamomum cassia, called Chinese cassia or Chinese cinnamon, is an evergreen tree originating in southern China, and widely cultivated there and...
Scientific Name: – Brassica juncea Brassica juncea, also known as mustard greens, Indian mustard, Chinese mustard, and leaf mustard, is a species of mustard plant. Subvarieties...
Scientific Name: – Eleocharis dulcis The Chinese water chestnut (Eleocharis dulcis; synonyms E. equisetina, E. indica, E. plantaginea, E. plantaginoides, E. tuberosa, E. tumida), more often...
Scientific Name: – Oncorhynchus tshawytscha The Chinook salmon, Oncorhynchus tshawytscha, is the largest species in the Pacific (Oncorhynchus) salmon family. Other commonly used names for the...
Scientific Name: – Allium schoenoprasum Chives is the common name of Allium schoenoprasum, the smallest species of the edible onions. A perennial plant, it is native...
Scientific Name: – Chocolate is a range of products derived from cocoa, mixed with fat (i.e. cocoa butter and/or plant oils) and finely powdered sugar to...
Made from ground cocoa beans in a process that separates cocoa butter from chocolate liquor. The dark-brown chocolate liquor paste is then refined and mixed with...
Scientific Name: – A mousse is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light...
Scientific Name: – Chocolate spread is a chocolate-flavoured paste which is eaten mostly spread on breads and toasts or similar pastries such as muffins and pitas....
To cut solids into pieces with a sharp knife or other chopping device.
To cut food into relatively uniform bite-size or smaller pieces.
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