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Coriander
Coriander (), whose leaves are known as cilantro () in the U.S. and parts of Canada, and dhania in parts of South Asia and Africa, is an annual plant, annual herb (''Coriandrum sativum'') in the family Apiaceae. Most people perceive the leaves as having a fresh, slightly citrus taste. Due to variations in the gene OR6A2, some people perceive it to have a soap-like taste, or even a pungent or rotten taste. It is native to the Mediterranean Basin. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. It is used in certain cuisines, like Mexican cuisine, Mexican, Indian cuisine, Indian and Southeast Asian cuisine, Southeast Asian. Description It is a soft plant growing to tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vietnamese Coriander
''Persicaria odorata'', with common names Vietnamese coriander, rau răm (from Vietnamese), laksa leaf (calque from Malay ''daun laksa''), Vietnamese cilantro, phak phai (from Thai language, Thai: ผักแพว), praew leaf, hot mint, Cambodian mint and Vietnamese mint, is an herb whose leaves are used in Southeast Asian and Northeast Indian cooking. But despite its other name, Vietnamese coriander is unrelated to the Mentha, mints, nor is it in the mint family Lamiaceae, but its general appearance and fragrance are reminiscent of them. It is also not closely related to coriander (family Apiaceae). ''Persicaria'' is in the family Polygonaceae, collectively known as "smartweeds" or "pinkweeds". The similarities in the tastes and smells between ''Persicaria'' and coriander and mint may be an example of convergent evolution. Food uses The leaf is primarily associated with Vietnamese cuisine, where it is commonly eaten fresh in salads (including chicken salad) and in raw ''g� ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Persicaria Odorata
''Persicaria odorata'', with common names Vietnamese coriander, rau răm (from Vietnamese), laksa leaf (calque from Malay ''daun laksa''), Vietnamese cilantro, phak phai (from Thai: ผักแพว), praew leaf, hot mint, Cambodian mint and Vietnamese mint, is an herb whose leaves are used in Southeast Asian and Northeast Indian cooking. But despite its other name, Vietnamese coriander is unrelated to the mints, nor is it in the mint family Lamiaceae, but its general appearance and fragrance are reminiscent of them. It is also not closely related to coriander (family Apiaceae). ''Persicaria'' is in the family Polygonaceae, collectively known as "smartweeds" or "pinkweeds". The similarities in the tastes and smells between ''Persicaria'' and coriander and mint may be an example of convergent evolution. Food uses The leaf is primarily associated with Vietnamese cuisine, where it is commonly eaten fresh in salads (including chicken salad) and in raw '' gỏi cuốn'', as wel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eryngium Foetidum
''Eryngium foetidum'' is a tropical perennial herb in the family Apiaceae. Common names include culantro (Costa Rica and Panama) ( or ), cimarrón, recao (Puerto Rico), chardon béni (France), Mexican coriander, samat, bandhaniya, long coriander, Burmese coriander, sawtooth coriander, Shadow Beni (Trinidad and Tobago), and ngò gai (Vietnam). It is native to Mexico, the Caribbean, and Central and South America, but is cultivated worldwide, mostly in the tropics as a perennial, but sometimes in temperate climates as an annual. In the United States, the common name ''culantro'' sometimes causes confusion with ''cilantro'', a common name for the leaves of ''Coriandrum sativum'' (also in Apiaceae but in a different genus), of which culantro is said to taste like a stronger version. Uses Culinary ''Eryngium foetidum'' is widely used in seasoning, marinating and garnishing in the Caribbean (particularly in Cuba, the Dominican Republic, Haiti, Puerto Rico, and Trinidad and Toba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Cuisine
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hinduism and Islam, cultural choices and traditions. Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to India. The Columbian exchange, Columbian discovery of the New World brought a number of new vegetables and fruits. A number of these such as potatoes, tomatoes, Chili pepper, chillies, peanuts, and guava have become staples in many regions of India. Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apiaceae
Apiaceae () or Umbelliferae is a family of mostly aromatic flowering plants named after the type genus ''Apium,'' and commonly known as the celery, carrot, or parsley family, or simply as umbellifers. It is the 16th-largest family of flowering plants, with more than 3,800 species in about 446 genus, genera,Stevens, P.F. (2001 onwards).APIACEAE Lindley, nom. cons. ''Angiosperm Phylogeny Website''. Retrieved 16 December 2022. including such well-known, and economically important plants as ajwain, angelica, anise, Ferula assa-foetida, asafoetida, caraway, carrot, celery, chervil, coriander, cumin, dill, fennel, lovage, cow parsley, parsley, parsnip and Eryngium maritimum, sea holly, as well as Silphium (antiquity), silphium, a plant whose exact identity is unclear and which may be extinct. The family Apiaceae includes a significant number of phototoxic species, such as giant hogweed, and a smaller number of highly poisonous species, such as Conium maculatum, poison hemlock, Cicuta, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
OR6A2
Olfactory receptor 6A2 is a protein that in humans is encoded by the ''OR6A2'' gene. It is Class II (tetrapod-specific) olfactory receptor and a rhodopsin-like receptor. Function Olfactory receptors interact with odorant molecules in the nose, to initiate a neuronal response that triggers the perception of a smell. The olfactory receptor proteins are members of a large family of G-protein-coupled receptors (GPCR) arising from single coding-exon genes. Olfactory receptors share a 7-transmembrane domain structure with many neurotransmitters and hormone receptors and are responsible for the recognition and G protein-mediated transduction of odorant signals. Clinical significance Variation in the OR6A2 gene has been identified as a likely cause of why some people enjoy the smell and taste of coriander (also known as cilantro) while others are extremely repulsed by it. Depending on ancestry, between 3% and 21% of the population report disliking coriander: 21% for East Asians, 17 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Porophyllum Ruderale
''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". The plant is commonly grown in Mexico and South America for use in salsas. When fully grown, the plant measures about in height and in diameter. The plant is easy to grow from seed in a well-drained soil, which should be allowed to dry between watering. Culture 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. Despite the name "Bolivian coriander" and "summer cilantro", this plant is not botanically related to '' Coriandrum sativum''. The terms pápaloquelite and pápalo are used in Mexico, and the herb there commonly accompanies tacos. Not all Mexicans enjoy its taste, but some find tha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Herb
Herbs are a widely distributed and widespread group of plants, excluding vegetables, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal purposes, or for fragrances. Culinary use typically distinguishes herbs from spices. ''Herbs'' generally refers to the leafy green or flowering parts of a plant (either fresh or dried), while ''spices'' are usually dried and produced from other parts of the plant, including seeds, bark, roots and fruits. Herbs have a variety of uses including culinary, medicinal, aromatic and in some cases, spiritual. General usage of the term "herb" differs between culinary herbs and medicinal herbs; in medicinal or spiritual use, any parts of the plant might be considered "herbs", including leaves, roots, flowers, seeds, root bark, inner bark (and cambium), resin and pericarp. The word "herb" is pronounced in Commonwealth English, but is standard among American English speakers as well as those from regio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Linalool Skeletal
Linalool () refers to two enantiomers of a naturally occurring terpene alcohol found in many flowers and spice plants. Together with geraniol, nerol, and citronellol, linalool is one of the rose alcohols. Linalool has multiple commercial applications, the majority of which are based on its pleasant scent (floral, with a touch of spiciness). A colorless oil, linalool is classified as an acyclic monoterpenoid. In plants, it is a metabolite, a volatile oil component, an antimicrobial agent, and an aroma compound. Linalool has uses in manufacturing of soaps, fragrances, food additives as flavors, household products, and insecticides. Esters of linalool are referred to as linalyl, e.g. linalyl pyrophosphate, an isomer of geranyl pyrophosphate. The word ''linalool'' is based on '' linaloe'' (a type of wood) and the suffix '. In food manufacturing, it may be called ''coriandrol''. Occurrence Both enantiomeric forms are found in nature: (''S'')-linalool is found, for example, as a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mexican Cuisine
Mexican cuisine consists of the cuisines and associated traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican Cuisine, Mesoamerican cuisine. Mexican cuisine's ingredients and methods arise from the area's first agricultural communities, such as those of the Olmecs, Olmec and Maya civilization, Maya, who domesticated maize, created the standard process of nixtamalization, and established foodways. Successive waves of other Mesoamerican groups brought with them their cooking methods. These included the Teotihuacanos, Toltec, Huastec civilization, Huastec, Zapotec civilization, Zapotec, Mixtec, Otomi people, Otomi, Tarascan state, Purépecha, Totonac, Mazatec, Mazahua people, Mazahua, and Nahuas, Nahua. With the Mexica formation of the multi-ethnic Triple Alliance (Aztec Empire), culinary foodways became infused (Aztec cuisine). Today's food staples native to the land include corn (maize), turkey, beans, squash, amaranth, Chia seed, chia, avocados, to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Southeast Asian Cuisine
This is a list of Asian cuisines, by region. A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture or region. Asia, being the largest, most populous and culturally diverse continent, has a great diversity of cuisines associated with its different regions. Central Asian cuisine * Central Asian cuisine includes food from Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan and Uzbekistan. ** Bukharan Jewish cuisine – cuisine of the Bukharan Jews with great influence from Uzbek cuisine. ** Kazakh cuisine – cuisine of Kazakhstan. Traditional Kazakh cuisine revolves around mutton and horse meat, as well as various milk products. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food. *** Kazakh wine ** Koryo-saram cuisine – cuisine of the Koryo-saram, descended from Korean cuisine and influenced by t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coriandrum Sativum 003
''Coriandrum'' is a genus of herbs in the family Apiaceae Apiaceae () or Umbelliferae is a family of mostly aromatic flowering plants named after the type genus ''Apium,'' and commonly known as the celery, carrot, or parsley family, or simply as umbellifers. It is the 16th-largest family of flowering p ... 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. References {{Authority control Apioideae Apioideae genera ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
