Benders'dictionary of nutrition and food technology

141cumin (cummin) Pungent herb, the seed of Cuminum cyminum(parsley family). Black cumin is the seed of Nigella sativa(fennel flower) and sweet cumin is aniseed (Pimpinellaanisum).cumquat See kumquat.cup N. American and Australian measure for ingredientsin cooking; the standard American cup contains 250 mL(8 floz).curcumin Yellow pigment extracted from the rhizomes ofturmeric, Curcuma longa.curd, fruit Gelled emulsions of sugar, fat or oil, egg, pectin, fruitor fruit juice (commonly lemon) and colour.curdlan A gel-forming polysaccharide used to improve waterretention in meat products; produced by fermentation with thebacterium Alcaligenes faecalis var. myxogenes.curds Clotted protein formed when milk is treated with rennet;the fluid left is whey.curd tension A measure of the toughness of the curd formed frommilk by the digestive enzymes, and used as an index of thedigestibility of the milk. The sample is coagulated with chymosinand the force needed to pull a knife-blade through the curd ismeasured under standardised conditions.Ideal score is zero, below 20 g satisfactory; cow’s milk 46;diluted with equal volume of water 20; reconstituted spray-driedmilk 10; reconstituted roller-dried milk 5; evaporated milk 3;human milk 1.curing agents See pickling.curing, of meat See meat, curing.currants Fruit of Ribes spp.; see blackcurrants; redcurrants.currants, dried Made by drying the small seedless black grapesgrown in Greece and Australia; usually dried in bunches on thevine or after removal from the vine on supports. The name isderived from raisins of Corauntz (Corinth).See also raisins; sultanas.curry Name given by the British (it means sauce in Tamil) to anIndian dish of stewed meat or vegetables. It is served with apungent sauce whose components and pungency vary.See also curry powder.curry plant (curry leaves) An aromatic herb, Murraya koenigii.curry powder A mixture of turmeric with spices including cardamom,cinnamon, cloves, coriander, cumin and fenugreek, madepungent with mustard, chilli and pepper. A 10 g portion cancontain 7.5–10 mg iron, but much of this is probably the result ofcontamination during the milling of the spices.cushion The cut nearest the udder in lamb or beef.