1. Chef Presentation Ingredient List Chana Chawal Brown Rice with Garbanzo Beans

2. SPICES

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

5. 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

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

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

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

13. 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

15. 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

17. 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

19. LEGUMES Chickpea

20. 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

22. GRAIN Brown Rice

23. “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

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