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Coriander seed is a spice in garam masala, and Indian curries, which often employ the ground fruits in generous amounts together with cumin, acting as a thickener in a mixture called dhania jeera. [43] Roasted coriander seeds, called dhania dal, are eaten as a snack. Outside of Asia, coriander seed is used widely for pickling vegetables.
Having been used by many cultures, Porophyllum ruderale is known by many names, including Bolivian coriander, quillquiña (also spelled quirquiña or quilquiña), yerba porosa, killi, pápalo, tepegua, rupay wachi, mampuritu, pápaloquelite and summer cilantro.
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 seed, ground: Citrusy, sweet & tart flavor to be used at the end when cooking. Cream of Tartar: Adds consistency and stability to any cookie or cake. Cumin Seed, ground: Wonderful with ...
Coriander seeds (dhaniā) Red chili powder (lāl mirch) Some recipes [9] call for the spices to be blended with herbs, while others call for the spices to be ground with water, vinegar, or other liquids to make a paste.
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.
Koththamalli (Sinhala: ඉඟුරු කොත්තමල්ලි තේ, Tamil: இஞ்சி கொத்தமல்லி தேநீர்) is a flavoured tea beverage made by brewing coriander seeds and ginger. It is a traditional Sri Lankan home remedy for the common cold.
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.