| coriander |
Also called cilantro or Chinese parsley, coriander is a pink-flowered native of southern Europe. In its fresh form, it resembles flat-leaf (Italian) parsley. Minty-fresh, aromatic, and utterly captivating, this strong herb lends a noticeable flavor to breads. Coriander seeds are dried and ground; they are used in Middle Eastern-style dishes.
출처: www.breadmachinedigest.com/library/glossary-c.html
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| coriander |
Coriandrum sativum L. (family Apiaceae) DESCRIPTION: The plant produces a slender, hollow stem one to two-and-a-half inches high, with bipinnate leaves and small flowers in pink or whitish umbels. The fruits, or seeds, are two semiglobular fruits joined on the inner side, giving the appearance of a single, smooth, nearly globular fruit. They are yellowish brown and have a mild, fragrant aroma and a taste similar to a combination of lemon peel and sage. ...
출처: www.canoe.ca/HealthHerbal/c.html
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| coriander o. |
a volatile oil distilled with steam from the dried ripe fruit of Coriandrum sativum; used as a flavoring agent.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
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| coriander |
which is known in Arabic and everyday Hebrew as cusbara is an herb but the seeds of the shrub are used as a spice. Especially popular in the cookery of the Mediterranean basin and Arabic world, whole seeds are used in pickled fish, curries and pickled vegetables. The ground seeds are used in soups, fish dishes, meat stews, curries, chicken dishes, sausage dishes, stuffings, lentil dishes, puddings and custards, cakes and Middle Eastern sweets.
출처: www.stratsplace.com/rogov/spices_of_life.html
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| coriander |
Coriandrum sativum, which first produces the cilantro leaf, yields the coriander seed in the fall. The seeds can be used whole in pickling spice and various luncheon meats, or ground in lavash cuisines such as Moroccan, Mexican, and Brazilian. An easy herb to grow in your backyard, coriander is primarily cultivated in the Mediterranean countries.
출처: www.theculinarypalette.com/Encyclopedia.htm
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