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dry dhania close |
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| navigate by keyword : aldehydes all also annual apiaceae are chinese cilantro cooking coriander detects detergents dhania dish dried edible family fresh gene green herb known leaves lemonlime linked many most nearly odorant parsley parts people perceive plant quarter seeds soap soaps some specific spice substances surveyed tart taste that those traditionally used which |
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| Coriander is an annual herb of the family of `Apiaceae`. It is also known as Chinese parsley, dhania or cilantro , All parts of the plant are edible, but the fresh leaves and the dried seeds as a spice are the parts most traditionally used in cooking. Most people perceive the taste of coriander leaves as a tart, lemon/lime taste, but to nearly a quarter of those surveyed, the leaves taste like dish soap, linked to a gene which detects some specific aldehydes that are also used as odorant substances in many soaps and detergents. |
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Stockphotos.ro (c) 2026. All stock photos are provided by Dreamstime and are copyrighted by their respective owners. |
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