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Coriander leaves. The leaves are variously referred to as coriander leaves, fresh coriander, Chinese parsley, or cilantro (US, commercially in Canada, and Spanish-speaking countries). The fresh leaves are an ingredient in many foods, such as chutneys and salads, salsa, guacamole, and as a widely used garnish for soup, fish, and meat. [38]
Sure, you know the difference between shallots and onions, but the cilantro vs. coriander debate is a bit more nuanced—and in some cases the distinction between...
Eryngium foetidum is a tropical perennial herb in the family Apiaceae.Common names include culantro (Panama) (/ k uː ˈ l ɑː n t r oʊ / or / k uː ˈ l æ n t r oʊ /), cimarrón, recao (Puerto Rico), chardon béni (France), Mexican coriander, samat, bandhaniya, long coriander, Burmese coriander, sawtooth coriander, Shadow Beni (Caribbean), and ngò gai (Vietnam).
However, unlike parsley, the cilantro plant is grown for both its leaves and seeds. In the U.S., the leaves and stalks, are used as an herb and known as cilantro or Chinese parsley; the seeds are ...
Coriandrum is a genus of herbs in the family Apiaceae containing the cultivated species Coriandrum sativum (coriander) and the wild species Coriandrum tordylium. The leaves and seeds of Coriandrum sativum are used in cooking. The leaves are often referred to as cilantro in North America. It is also in Tribe Coriandreae. [1]
Coriander leaf (cilantro) – also known as cilantro or dhania, is an annual herb in the family Apiaceae. Cress – rather fast-growing, edible herb that is genetically related to watercress and mustard, sharing their peppery, tangy flavor and aroma. [5] Curry leaf – tropical to sub-tropical tree in the family Rutaceae, which is native to India.
Porophyllum ruderale is an herbaceous annual plant whose leaves can be used for seasoning food. The taste has been described as "somewhere between arugula, cilantro and rue". [1] The plant is commonly grown in Mexico and South America for use in salsas. When fully grown, the plant measures about 150 cm (5 ft) in height and 90 cm (3 ft) in diameter.
Persicaria odorata, with common names Vietnamese coriander, rau răm, laksa leaf (calque from Malay 'daun laksa'), [2] Vietnamese cilantro, phak phai (from Thai: ผักแพว), praew leaf, hot mint, Cambodian mint [3] and Vietnamese mint, [4] is an herb whose leaves are used in Southeast Asian and Northeast Indian cooking.
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