Chef Presentation Ingredient List Chana Chawal Brown Rice with Garbanzo Beans

SPICES

Cardamom Seeds/Pods Stronger and more bitter flavor, often considered inferior to the more delicate green pods Adds a subtle, bacon- like flavor

Cumin Latin, Indian, and Middle Eastern dishes Some cooks like to use the whole seed, and then toast it before grinding. This brings out a delightful, somewhat nutty flavor

Cloves Cloves are by far the most prominent of the spices known as "flower spices.“ Strong sweet flavor and aroma

Cinnamon Delicate and light-natured, with a note of citrus, with a sharp, bitter edge

Star Anise The fruit of a small evergreen tree native to southwest China Flavor—strong, sweet, and licorice- like

Bay Leaves The California variety has a bright green color and a beautiful long leaf (making it great for craft work) Strong, slightly astringent flavor

Black Pepper White, black, and green peppercorns all come from the same vine, grow in clusters (like grapes), and are harvested in various stages of growth

Turmeric Grows wild in the forests of South and Southeast Asia Mostly used in savory dishes, but also in sweet dishes Sometimes used as an agent to impart a rich, custard-like, yellow color

LEGUMES Chickpea

Chickpea or garbanzo beans Naturally low in fat, high in dietary fiber, and rich in vitamins and minerals The carbohydrates in legumes are digested slowly, reducing the blood sugar peaks and valleys that can contribute to insulin resistance and diabetes

GRAIN Brown Rice

“Hulled" or “unmilled rice” is whole-grain rice Mild, nutty flavor, and is chewier and more nutritious than white rice Goes rancid more quickly because the bran and germ—which are removed to make white rice—contain fats that can spoil

Chana Chawal (Indian/Pakistani Dish) Brown Rice with Chickpeas