Cabbage (pronounced: KAB-ij) is a leafy vegetable that forms a round head made up of many layers of leaves. These leaves can be green, white, and even purple. When raw, cabbage is a crisp vegetable and has a bit of a spicy kick, but it becomes sweeter and softer once cooked or pickled.

Depending on the variety, the outer leaves can range in color from a deep, to almost bluish green to a bright, pale green, and there are even varieties with red or purple leaves.

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Cake flour - pronounced 'KAYK FLOW-ur' is a finely milled, light flour made from soft wheat. It has a lower protein content (about 5-8%) compared to all-purpose flour (about 10-12%), which results in less gluten flour.

The lower gluten content makes cake flour ideal for baking cakes, as it produces a tender, delicate crumb and a fine, soft texture in baked goods.

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Capers (pronounced kay-perz) are an incredible secret weapon for home cooks looking to add a quick pop of tangy excitement to their meals. These tiny green drops are actually the unripened flower buds of a Mediterranean shrub, which are sun-dried and pickled in a sharp vinegar brine to concentrate their distinct, peppery punch. Because they are intensely savory and sour, just a small spoonful will completely cut through heavy cream sauces, brighten up compound white butters, and lift simple pan gravies. They bring a vibrant finish to your cooking.

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Carrots, pronounced KAR-uts, are a root vegetable known for their vibrant orange color, although they can also be found in purple, yellow, white, and red varieties.

Crunchy, sweet, and highly nutritious, carrots are used in everything from salads and soups to cakes and stews. They are especially famous for their high beta-carotene content, which the body converts into vitamin A.

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Carrots, pronounced KAR-uts, are a root vegetable known for their vibrant orange color, although they can also be found in purple, yellow, white, and red varieties.

Crunchy, sweet, and highly nutritious, carrots are used in everything from salads and soups to cakes and stews. They are especially famous for their high beta-carotene content, which the body converts into vitamin A.

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Cayenne pepper is a type of chili pepper used to add heat and flavor to dishes. It's named after the city of Cayenne in French Guiana.

They're long, thin, and often red when mature. Considered moderately hot compared to other chili peppers, they fall somewhere between 30,000 and 50,000 on the Scoville Heat Unit scale, which measures the spiciness of chili peppers.

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Celery is a crunchy, fibrous vegetable with a distinctive, slightly bitter taste, often used in salads, soups, and as a flavoring base in cooking.

It's a staple in many kitchens, is known for its crisp texture and distinctive, mildly bitter taste.

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Chamomile is a gentle herb from the daisy family. It's known for its calming properties and is often used to make tea. Chamomile belongs to the Asteraceae family.

It's also a culinary wizard that can transform ordinary dishes into extraordinary delights.

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Chamomile tea can be used to infuse flavor into sauces, marinades, syrups, desserts, and even savory dishes like poultry and seafood. Its gentle floral notes add depth and complexity to recipes, creating a unique culinary experience.

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