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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).
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]
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.
The main ingredients are cumin seeds, fennel seeds, coriander seeds; additional ingredients can include: curry leaves; cinnamon bark; cardamon seeds; black pepper (which is used to give this curry powder its heat); cloves; and pandanus leaves. As with many traditional Sri Lankan dishes there is no fixed recipe for Thuna paha, with regions ...
Coriander leaf [13] ধনিয়া পাতা Dhoniya Pata Fresh green leaves, also called cilantro. Give flavor. Used as pickle. Terminalia chebula: হরিতকি Horitoki Green chili pepper: কাঁচা মরিচ/ কাঁচা লঙ্কা Kancha morich/Kancha lonka Coriander powder ধনিয়া গুঁড়া
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.
The genus name Nigella is a diminutive of the Latin niger "black", referring to the seed color. [6] [7] The specific epithet sativa means "cultivated".[6]In English, Nigella sativa and its seed are variously called black caraway, black seed, black cumin, fennel flower, nigella, nutmeg flower, Roman coriander, [3] [6] black onion seed [8] and kalonji.
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