kişniş otu, kişniş, (bot.) coriandrum sativum

listen to the pronunciation of kişniş otu, kişniş, (bot.) coriandrum sativum
Turkish - English
coriander
The dried seeds thereof, used as a spice
The annual herb Coriandrum sativum: used in many cuisines
{n} the name of a plant or hot seed
The seed of a plant in the parsley family with a flavor reminiscent of a blend between sage and lemon
Coriander is a plant with seeds that are used as a spice and leaves that are used as a herb. a herb, used especially in Asian cooking American Equivalent: cilantro (coriandre, from , from koriandron). or cilantro Feathery annual herb (Coriandrum sativum) of the parsley family, and its dried fruit, native to the Mediterranean and Middle East. The seeds go by the name coriander; they have a mild, fragrant aroma and aromatic taste and are used to flavour many foods. The delicate young leaves known in the U.S. by their Spanish name, cilantro are widely used in Latin American, Indian, and Chinese dishes
Old World herb with aromatic leaves and seed resembling parsley
dried coriander seeds used whole or ground
An umbelliferous plant, the Coriandrum sativum, the fruit or seeds of which have a strong smell and a spicy taste, and in medicine are considered as stomachic and carminative
parsley-like herb used as seasoning or garnish dried coriander seeds used whole or ground Old World herb with aromatic leaves and seed resembling parsley
With its musky, citrus scent it is also known as Cilantro and Chinese parsley Used towards the end of cooking as a garnish and flavour
Muscle relaxant, soothing agent Use sparingly
A plant native to the Mediterranean and the Orient Coriander is related to the parsley family of herbs Coriander is valued for both its leaves and its seeds--both of whose flavors bear no resemblance to each other
parsley-like herb used as seasoning or garnish
coriandrum sativum a salads, sauces, fish dishes, chicken dishes, oriental, South western, Spanish and middle eastern cuisine f, d
{i} herb having leaves used in cooking and seeds used as a seasoning
herb used in many different styles of cooking Looks similar to Flat Parsley, but has a pungent, musky, citrus like aroma which is quite distinctive Used either as a Garnish, or chopped and mixed into sauces and stuffings Also known as Chinese Parsley
Type: Spice (whole or ground) Description: Seeds from the coriander plant, related to the parsley family Flavor: Mixture of lemon, sage and caraway flavors; soapy Uses: Baking, pickling, and Mexican and Spanish recipes
Seeds of cilantro Used alone or ground as cumin
Many a kid has made a dash to the corner shop for some dhania on the back of a good tongue lashing as mum just won't rest easy without fresh (and it must be fresh!) dhania - found in nearly all Indian cookery
The annual herb Coriandrum sativum: used in many cuisines, particularly Asian, Mediterranean, and Mexican. The leaves have a very different flavour to the seeds. Both are used, depending upon local taste. In the US, when the leaves are used fresh (not dried), the plant is called cilantro. Dried leaves and seeds, however, are coriander
kişniş otu, kişniş, (bot.) coriandrum sativum
Favorites
More...
Clear