Coriander

Coriander and cardamom are both aromatic spices used in cooking, but they are not similar in flavor or botanical classification. Coriander comes from the seeds of the cilantro plant and has a citrusy, slightly sweet flavor, while cardamom is derived from the pods of plants in the ginger family and has a warm, spicy, and slightly floral taste. They may be used in some similar cuisines, but their distinct flavors serve different culinary purposes.

One teaspoon of whole coriander seeds typically yields about 1 teaspoon of ground coriander when crushed. However, the flavor can be more intense in ground form, so it's often recommended to start with slightly less ground coriander if substituting. Generally, you can use a 1:1 ratio for most recipes, but personal taste may vary.

Tadpoles are attracted to boiled coriander due to its strong aroma, which may resemble certain natural food sources in their environment. However, they don’t eat it because their digestive systems are not equipped to process plant materials that are not part of their typical diet, which mainly consists of algae and microorganisms. The texture and chemical composition of boiled coriander may also be unpalatable or indigestible for them.

One tablespoon of coriander powder typically weighs about 6 to 7 grams, which is equivalent to 6,000 to 7,000 milligrams. The exact weight can vary slightly depending on the coarseness of the powder and how tightly it is packed into the tablespoon.

Buddhists, particularly some sects in East Asia, may avoid coriander due to the belief that it can enhance desires and cravings, which contradicts the principles of detachment and moderation in Buddhism. Additionally, some traditions attribute a strong, sometimes unpleasant taste to coriander, which may be seen as distracting or unwholesome. However, not all Buddhists adhere to this dietary restriction, and practices can vary significantly between different cultures and schools of thought.

Froot Loops have a distinct flavor profile that can sometimes be reminiscent of coriander due to the blend of spices and flavorings used in their formulation. The artificial flavors created to mimic fruity tastes may include notes that some people associate with coriander or similar herbs. Additionally, individual taste perception varies, leading some to interpret certain flavors differently based on personal experiences. Thus, while Froot Loops are designed to taste fruity, the complexity of their flavor mix might evoke hints of coriander for some consumers.

Coriander comes from the seeds of the Coriandrum sativum plant, also known as cilantro. The plant is a member of the parsley family and is commonly used as both an herb and a spice in cooking.

The fruit of coriander is called coriander seeds. These seeds are small, round, and have a citrusy, nutty flavor. They are commonly used as a spice in cooking and can be either whole or ground.

The scientific name for coriander is Coriandrum sativum and it belongs to the family Apiaceae (Umbelliferae).

The chemical formula for coriander seed oil is C18H32O2.

Coriander leaf is typically called "scent leaf" in Nigeria.

Coriander is an herb with a taproot system, where the main root grows deep into the soil to provide stability and access to water and nutrients. This root system helps coriander plants thrive in different growing conditions and support their rapid growth.

Coriander leaves have pinnate venation, where the veins are arranged in a feather-like pattern along the central vein.

All of these plants belong to the Apiaceae family, also known as the carrot or parsley family. This family is characterized by plants with aromatic properties, hollow stems, and umbrella-shaped flower clusters.

A coriander plant should be watered when the top inch of soil feels dry to the touch. Water thoroughly, allowing excess water to drain out of the bottom of the pot to prevent waterlogged soil. Avoid overwatering, as it can lead to root rot.

The scientific name for cilantro or coriander is Coriandum Sativum

Coriander's father leaves because he is accused of treason and must flee the country to avoid arrest and possible execution. He leaves behind Coriander and her mother to protect them from the dangerous political situation.

Yes they can, just make sure not to overfeed it with leafy greens such as parsley, cabbage, spinach, kale, etc.

The look like those green, heart-shaped leaves. For more detail, view the picture at this site: http://images.Google.com/imgres?imgurl=http://www.hort.purdue.edu/ext/senior/vegetabl/images/large/cucumbervine7.jpg&imgrefurl=http://www.hort.purdue.edu/ext/senior/vegetabl/cucum2.htm&usg=__nNUk3Lh9uRBQkkrVK5vON9RKeqY=&h=640&w=480&sz=97&hl=en&start=3&tbnid=M9Rw7OYpf5nbiM:&tbnh=137&tbnw=103&prev=/images%3Fq%3Dcucumber%2Bplant%26gbv%3D2%26hl%3Den

Coriander actually comes from a cilantro plant that goes to seed. Commercial coriander comes from cilantro plants that are breed to seed more quickly and abundantly.

There are two basic types of parsley (petroselinum crispum).

The flat Italian parsley with flat, green, notched leaves and a curly type that has tightly curled slightly darker green leaves.

Both are use for culinary purposes as well as medicinally.

For images and information please see the related links below.

Coriander leaves, also known as cilantro, are healthy for rabbits and loved by many, but one month is too young for fresh vegetables. A one month old rabbit should still be nursing, although it may have started weaning; in that case, pellets and water should be available in an unlimited supply, 24/7. 12 weeks is a good time to start introducing fresh leafy greens like cilantro to your rabbit: but, start with small amounts, and with only one green at a time -- wait a week or so, and if the rabbit didn't show any signs of ill-health, you can try a new green or gradually increase portion sizes. See the related questions below for more info.

malli (മല്ലി)

Cilantro.