Chicken

The chicken is a descendant of the Southeast Asian red jungle fowl, first domesticated in India around 2000 B.C.   Chickens and turkeys are known to cross-breed, these breeds are known as "Turkins".  There are more chickens than people in the world.  Chicken meat is a good source of the mineral selenium that is an infection-fighting anti oxidant.  Chicken contains lysene which is an anti viral amino acid. It also contains good amounts of vitamin B3, B6 and potassium.  Chicken is a useful source of protein if the skin is removed.
 

Chickpeas

Chickpeas are also known as Garbanzo Beans. They have a nutty flavour.  They need lengthy cooking and are used in Mediterranean and Middle Eastern cooking. They are high in fibre and  flavonoids, keeping the digestive system healthy and lowering cholesterol. They are rich in Vitamin E and zinc so they help fight infection and they promote healthy cell growth.

Chicory

Chicory is a perennial herb that is grown for its leaves and its roots. The roots are roasted and ground into a coffee like substitute.  There is a salad version of chicory  which is often called endive.  It has a slightly bitter taste so it is best mixed with other salad greens.  In natural medicine it is sometimes used to treat gout and rheumatism. It is also used as a digestive stimulant.

Chilies

Chilies contain more vitamin C than an orange.  They stimulate the production of endorphins, which are chemicals that make us feel good.  Chilies are also great decongestants that help open blocked sinuses.

Chives

Chives are the smallest members of the onion family but they have a much milder flavour.  They are spoken about in the plural term because they grow and are used in clumps or bunches. Chives are popular household herbs and can be chopped finely and used as a flavour or as a garnish. Because they belong to the onion family they are naturally antiseptic and they are said to aid the digestion.

Cinnamon

Cinnamon comes from the inner bark of a small evergreen tree. As the bark dries out it curls into long quills.  The quills are then cut into cinnamon sticks or ground into cinnamon powder.  It is a very old spice and is suspected of being used back in 3000 BC in Egypt.  Cinnamon is a symbol of good luck in the Far East. Cinnamon implants a warm rich flavour to both desserts and to savoury recipes. 

Cloves

Cloves are the dried un-opened flower buds of the evergreen clove tree.  Cloves are native to Indonesia.  They are frequently used in baked recipes and in particular in Christmas cooking.  They are also used in pickles and preserved foods.  Oil of cloves is both antiseptic and anaesthetic and is used to treat toothache.

Coconut

Early Spanish explorers called them coco, which means "monkey face" because the three indentations (eyes) on the hairy nut resembles the head and face of a monkey.  Nearly one third of the world's population depends on coconut to some degree for their food and their economy.  Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a "functional food" because it provides many health benefits beyond its nutritional content.  If you are really interested in further information on the medicinal aspects of coconut this site is well worth checking out - Coconut Research Centre

Coriander

Ground coriander is a spice made from the seed of the Cilantro plant which is an annual herb.  The seeds can be dry roasted and ground.  Coriander is one of the main ingredients in Indian curry powder.  Fresh coriander leaves can also be eaten but they have a very different taste to the seeds.  Both coriander seeds and leaves were used in medieval times to disguise the taste and smell of rotten food.

Corn - Sweet

Corn is also known as maize and it belongs to the grass family of plants.  We are mainly accustomed to the yellow variety but corn can also be blue, red, black and multi coloured.  Humans have cultivated corn for over 10,000 years. Corn can not only be eaten as corn on the cob but it can be processed into cornflour, corn syrup, grits and popcorn. It is also used in the manufacturing industry for products that are not edible such as for cardboard and for bio degradable containers.  It is also needed for the manufacture of alcohol and ethanol.

Couscous

Couscous is made from semolina, flour, slat and water.  It is a form of pasta.  It is a staple food in north African countries and is popular in the Middle East.  Couscous is now widely available in shops in a pre-steamed (and then dried) version. This means it takes virtually no time to cook.  Boiling water is poured onto it and in less than five minutes this pasta is ready to eat - a very fast and healthy food.  It is seasoned with various items depending on where in the world it is being eaten.  Couscous takes on the flavours of whatever food it is cooked with.  It is generally eaten hot but is equally delicious when served in salads.  It can also be used in desserts.  It is a low fat complex carbohydrate.

Cucumbers

It is thought that cucumbers were cultivated as far back as 10,000 BC.  Cucumbers contain vitamin C, vitamin K and potassium.  If cucumbers are pickled most of their nutrients are removed.

Cumin

Cumin is a flowering plant that produces a compact, tiny fruit that holds one seed.  the ground seed is mainly used in Indian and Mexican cuisine but also is used in the Middle East, North Africa and parts of Asia.  It has a slightly bitter-sweet taste.  Cumin aids digestive problems so it is good to eat at the same time as beans.  It is said to relieve diarrhoea, nausea and morning sickness.