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Cabbage, (Brassica oleracea), vegetable and fodder plant of the mustard family (Brassicaceae), the various agricultural forms of which have been developed by long cultivation from the wild cabbage . The edible portions of all cabbage forms which include kale, broccoli, and Brussels sprouts are low in calories and are an excellent source of vitamin C. Head cabbage, generally designated simply “cabbage,” is a major table vegetable in most countries of the temperate zone.

Cayenne pepper (Red Ground), (Capsicum annuum), small-fruited pepper in the nightshade family (Solanaceae), the source of a very pungent spice of the same name. The cayenne pepper is a cultivar of Capsicum annuum and is said to have originated in Cayenne, French Guiana. The spice is produced by drying and grinding the orange to deep-red fruits and derives its piquant flavor from the chemical capsaicin.

Celery, (species Apium graveolens), herb of the family Apiaceae (Umbelliferae). Native to the mediterranean areas and the middle east, celery was used as a flavoring by the ancient greeks and romans and as a medicine by the ancient chinese. The ancient forms resembled smallage, or wild celery. Celery with large, fleshy, succulent, upright leafstalks, or petioles, was developed in the late 18th century. The stringiness that characterizes most celery has been eliminated from some varieties, notably the Pascal.

Beet, (Beta vulgaris), is one of the four cultivated forms of the plant beta vulgaris (family Amaranthaceae), grown for their edible leaves and roots. Each of the four distinct types of B. vulgarisis used differently: the common garden beet (also called beetroot or table beet) is cultivated as a garden vegetable.

Cassia, also called Chinese cinnamon, spice consisting of the aromatic bark of the Cinnamomum cassia plant of the family Lauraceae. Similar to true cinnamon, cassia bark has a more pungent, less delicate flavor and is thicker than cinnamon bark. It contains from 1 to 2 percent oil of cassia, a volatile oil, the principal component of which is cinnamic aldehyde. Cassia bark is used as a flavouringin cooking and particularly in liqueurs and chocolate. Southern Europeans prefer it to cinnamon, but, in North America, ground cinnamon is sold without distinction as to the species from which the bark is obtained.

Cinnamon, (cinnamomum verum), also called ceylon cinnamon, bushy evergreen tree of the laurelfamily (lauraceae) and the spice derived from its bark. Cinnamon is native to sri lanka (formerly ceylon), the neighboring malabar coast of india, and myanmar (burma) and is also cultivated in south america and the west indies. The spice, consisting of the dried inner bark, is brown in color and has a delicately fragrant aroma and a warm sweet flavor.