Dinesh ji What a diverse collection.
-- Dr. Gurcharan Singh Retired Associate Professor SGTB Khalsa College, University of Delhi, Delhi-110007 Res: 932 Anand Kunj, Vikas Puri, New Delhi-110018. Phone: 011-25518297 Mob: 9810359089 http://people.du.ac.in/~singhg45/ On Sun, Jan 2, 2011 at 10:36 AM, Dinesh Valke <[email protected]>wrote: > Apiaceae (earlier and a.k.a. Umbelliferae) (carrot family) » *Coriandrum > sativum* var. *vulgare* > > > *kor-ee-AN-drum* -- from the Greek *koris*, a bug or gnat; referring to > its aroma > *sa-TEE-vum* -- cultivated > *vul-GAIR-ee* -- common > > > *commonly known as*: Chinese parsley, cilantro (USA), coriander • Arabic: > كزبرة kusbarah • Assamese: ধনিয়া dhania • Bengali: ধনে dhane, ধান্যক > dhaanyaka • Gujarati: ધાણા dhaanaa, કોથમીર kothmir • Hindi: धनिया dhaniya, > कोथमीर kothmir, तीक्षणपत्र tikshna-patra, तीक्षणफल tikshna-phal • Kannada: > ಧನಿಯ dhaniya, ಕೊತ್ತ್ಮ್ಬರಿ kottmbari • Kashmiri: दाञवल् danewal, धान्याकम् > dhanyakam, धान्याकलता dhaanyakalataa, धान्याकशाकम् dhaanyashaakam • Konkani: > कोत्तम्बरि kottambari, कोतम्बरि पाल्लो kotambari paallo • Malayalam: > കൊത്തമ്പാല് koththampaal, മല്ലി malli • Manipuri: ফদিগোম phadigom • > Marathi: कोथिंबीर kothimbira, धणा dhanaa • Nepalese: धनिया dhaniya • > Persian: کشنير kishniz • Punjabi: ਬੇਹਣ behan, ਧਨੀਆ dhania, ਦੁਨੀਆ dunia, ਵਿਹਣ > wihan • Sanskrit: अल्लकम्का allakamka, भिदा bhida, धानाः dhaanaah, धानयकः > dhaanayakah, कुस्तुम्बरी kastumbari, महामुनिः mahamuni, शाकम्योग्यः > shaakamyogyah, सूक्ष्मपत्रः sukshmapatra, तीक्ष्णकल्कः tikshnakalkah, > तीक्ष्णफलम् tikshnaphalam • Tamil: சூக்குமபத்திரம் cukkuma-pattiram, > கொத்தமல்லி kottamalli, மூடி muti, தனிகா tanika, உரி uri, உத்தம்பரி uttampari > • Telugu: దనియాలు daniyalu, ధాన్యాకము dhanyakamu, కొతిమిరి kotimiri • Urdu: > دهنيا dhaniya, کشنير kishniz, کوتهمير kothmir > > > *Distribution*: naturalized worldwide, probable origin eastern > Mediterranean region > > > *Edible use*: > >> the young shoot and leaves (before flowering) normally used as SPICE in >> most of the oriental recipes for lending its unique taste and smell, at >> least in one instance known to me as a VEGETABLE ... popular among >> Maharashtrians as *kothimbir vadi*. >> Adding dried fruits (spice - referred to as seeds in common parlance) lend >> the same taste and smell plus lemony flavour >> > the roots have a deeper, more intense flavour than the leaves and stem >> > > > *tidbits*: > >> If the plant has flowered the taste becomes increasingly bitter and should >> not be used in recipes calling for coriander >> Quoted from Seasoned >> Advice<http://cooking.stackexchange.com/questions/2610/what-is-coriander-root-and-where-can-you-get-it> >> > > ... also known as Chinese parsley or, particularly in the Americas, >> cilantro ... should not be confused with Culantro (*Eryngium foetidum*L.) >> which is a close relative to coriander >> Quoted from Wikipedia <http://en.wikipedia.org/wiki/Coriander> >> > > > *other variety*: > >> var. *microcarpum*, grown in Russia and Central Europe has smaller fruits >> (less than 3 mm) and contains more essential oil than the oriental variety >> var. *vulgare* (greater than 3 mm), which is cultivated for fruits and >> leaves. >> Quoted from Uni-Graz<http://www.uni-graz.at/%7Ekatzer/engl/Cori_sat.html> >> >
