Arti coriander

arti coriander

Dilansir Huffington Postdulu tanaman beraroma kuat tersebut pertama kali masuk ke Amerika melalui hidangan dari restoran khas Meksiko. Nah, orang Meksiko inilah yang kerapkali menggunakan istilah coriander untuk menyebutkan daun ketumbar.

Sehingga lama-kelamaan pengertian cilantro arti coriander coriandor pun menjadi kabur. Arti kata coriander - Bahasa Inggris penting untuk dipelajari dan dikuasai, karena bahasa Inggris merupakan bahasa ilmiah. Sehingga saat kamu menguasai bahasa Inggris, kamu bisa menambah pengetahuan dari berbagai sumber. Adapun dalam hal karir, dengan kemampuan bahasa Inggris yang baik kamu memiliki peluang / kesempatan yang luas, sehingga memungkinkan kamu memperluas networking dan kesempatan menambah pengalaman yang lebih banyak.

Perkembangan dunia yang berjalan dengan dinamis juga menjadi hal lainnya yang membuat bahasa Inggris memiliki peran yang penting.

arti coriander

Pasalnya dengan adanya perdagangan bebas, berdirinya perusahaan milik asing di Indonesia, membuat bahasa Inggris menjadi sangat penting untuk dipelajari dan dikuasai. Arti kata coriander dalam Kamus Bahasa Inggris – Indonesia adalah ketumbar Bahasa Inggris merupakan bahasa Persatuan Internasional yang digunakan oleh penutur bahasa asing di seluruh penjuru dunia.

Hal ini menjadi salah satu faktor yang membuat bahasa Inggris terus berkembang, sehingga terdapat kosakata baru, atau istilah-istilah bahasa Inggris yang terdengar asing. Melalui Kamus Bahasa Inggris – Indonesia yang bisa kamu akses secara mudah dan cepat ini, kami harap dapat membantumu dalam memahami frasa atau kata bahasa Inggris ke dalam bahasa Indonesia dengan tepat.

Semoga informasi yang dimuat dalam artikel ini bermanfaat. Terima kasih sudah berkunjung pada arti coriander ini. Recent Posts • Pemutihan Pajak Kendaraan Bermotor di Arti coriander Terbaru 2021 • Arti Kata See Into A Millstone dalam Kamus Bahasa Inggris – Indonesia • Arti Kata See Into dalam Kamus Bahasa Inggris – Indonesia • Arti Kata See In Hell First dalam Kamus Bahasa Inggris – Indonesia • Arti Kata See In dalam Kamus Bahasa Inggris – Indonesia
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This article contains Linear B Unicode characters. Without arti coriander rendering support, you may see question marks, boxes, or other symbols instead of Linear B. Arti coriander ( / ˌ k ɒr i ˈ æ n d ər, ˈ k ɒr i æ n d ər/; [1] Coriandrum sativum) is an annual herb in the family Apiaceae.

It is also known as Chinese parsley, dhania, or cilantro ( / s ɪ ˈ l æ n t r oʊ, - ˈ l ɑː n-/). [2] 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 coriander as having a tart, lemon/lime taste, but to nearly a quarter of those surveyed, the leaves taste like dish soap, linked to a gene that detects some specific aldehydes that are also used as odorant substances in many arti coriander and detergents.

[3] This section does not cite any sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. ( April 2022) ( Learn how and when to remove this template message) Coriander is native to regions spanning from Southern Europe and Northern Africa to Southwestern Asia.

[4] It is a soft plant growing to 50 cm (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and arti coriander and feathery higher on the flowering stems. [5] The flowers are arti coriander in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the center of the umbel longer (5–6 mm or 3⁄ 16– 1⁄ 4 in) than those pointing toward it (only 1–3 mm or 1⁄ 16– 1⁄ 8 in long).

The fruit is a globular, dry schizocarp 3–5 mm ( 1⁄ 8– 3⁄ 16 in) in diameter. Pollen size is approximately 33 μm (0.0013 in). [6] Etymology [ edit ] First attested in English during the late 14th century, the word "coriander" derives from the Old French coriandre, which comes from Latin coriandrum, [7] in turn from Ancient Greek κορίαννον koríannon (or κορίανδρον koríandron), [8] [9] possibly derived from or related to κόρις kóris (a bed bug), [10] [11] and was given on account of its foetid, bed bug-like smell.

[12] The earliest attested form of the word is the Mycenaean Greek 𐀒𐀪𐀊𐀅𐀙 ko-ri-ja-da-na [13] (variants: 𐀒𐀪𐁀𐀅𐀙 ko-ri-a 2-da-na, 𐀒𐀪𐀊𐀈𐀜 ko-ri-ja-do-no, 𐀒𐀪𐀍𐀅𐀙 ko-ri-jo-da-na) [14] written in Linear B syllabic script (reconstructed as koriadnon, similar to the name of Minos' daughter Ariadne) which later evolved to koriannon or koriandron, [15] and Koriander ( German).

[16] Cilantro is the Spanish word for coriander, also deriving from coriandrum. It is the common term in American English for coriander leaves, due to their extensive use in Mexican cuisine.

[16] Origin and history [ edit ] Coriander grows wild over a wide area of Western Asia and Southern Europe, prompting the comment: "It is hard to define exactly where this plant is wild and where it only recently established itself." [17] Recent works suggested that coriander accessions found in the wild in Israel and Portugal might represent the ancestor of the cultivated coriander. [18] [ better source needed] [19] [ better source needed] They arti coriander low germination rates and a small vegetative appearance.

The accession found in Israel has an extremely hard fruit coat. [18] Fifteen desiccated mericarps were found in the Pre-Pottery Neolithic B level (six to eight thousand years ago) of the Nahal Hemar Cave in Israel, which may be the oldest archaeological find of coriander. About 500 millilitres (17 US fl oz) of coriander mericarps were recovered from the tomb of Tutankhamen, and arti coriander this plant does not grow wild in Egypt, Zohary and Hopf interpret this find as proof that coriander was cultivated by the ancient Egyptians.

[17] The Ebers Papyrus, an Egyptian medical text dated to around 1550 BC, describes coriander's medicinal and culinary uses. [20] Coriander seems to have been cultivated in Greece since at least the second millennium BC. One of the Linear B tablets recovered from Pylos refers to the species as being cultivated for the manufacture of perfumes; it apparently was used in two forms - as a spice for its seeds and as an herb for the flavour of its leaves.

[15] This appears to be confirmed by archaeological evidence from the same period; the large quantities of the species retrieved from an Early Bronze Age layer at Sitagroi in Macedonia could point to cultivation of the species at that time.

[21] Later, coriander was mentioned by Hippocrates (around 400 BC), as well as Dioscorides (65 AD). [20] Uses [ edit ] This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. ( June 2021) ( Learn how and when to remove this template message) The fresh leaves and the dried seeds are the parts most commonly used in cooking, but all parts of the plant are edible and the roots are an important element of Thai cooking.

Coriander is used in cuisines throughout the world. [22] Leaves [ edit ] Coriander leaves The leaves are variously referred to as coriander leaves, fresh coriander, Chinese parsley, or (in the US and commercially in Canada) cilantro. Coriander potentially may be confused with culantro ( Eryngium foetidum L.), in the same family (Apiaceae) as coriander ( Coriandrum sativum L.), but from a different genus.

Culantro has a distinctly different spiny appearance, a more potent volatile leaf oil [23] and a arti coriander aroma. The leaves have a arti coriander taste from the seeds, with citrus overtones. [24] The fresh leaves are an ingredient in many foods, such as chutneys and salads, salsa, guacamole, and as a widely used garnish for soup, fish, and meat.

[25] As heat diminishes their flavour, coriander leaves are often used raw or added to the dish immediately before serving. In Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavour diminishes. [16] The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen.

Seeds [ edit ] This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.

( April 2022) ( Learn how and when to remove this template message) The dry fruits are coriander seeds. The word "coriander" in food preparation may refer solely to these seeds (as a spice), rather than to the plant.

Arti coriander seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavoured.

The variety C. sativum var. sativum has a fruit diameter of 3–5 mm arti coriander 1⁄ 8– 3⁄ 16 in), while var. microcarpum fruits have a diameter of 1.5–3.0 mm (0.06–0.12 in), and var. indicum has arti coriander fruits. [27] Large-fruited types are grown mainly by tropical and subtropical countries, e.g.

Morocco, India, and Australia, and contain a low volatile oil content (0.1-0.4%). They arti coriander used extensively for grinding and blending purposes in the spice trade.

Types with smaller fruit are produced in temperate regions and usually have a volatile oil content around 0.4-1.8%, so are highly valued as a raw material for the preparation of essential oil. [28] Coriander is commonly found both as whole dried seeds and in ground form. Roasting or heating the seeds in a dry pan heightens arti coriander flavour, aroma, and pungency.

Ground coriander seed loses flavour quickly in storage and is best ground fresh. Coriander seed is a spice in garam masala and Indian curries, which often employ the ground fruits in generous amounts together with cumin, acting as a thickener in a mixture called dhania jeera.

[29] Roasted coriander seeds, called dhania dal, are eaten as a snack. Outside of Asia, coriander seed is used widely in the process for pickling vegetables. In Germany and South Africa (see boerewors), the seeds are used while making sausages. In Russia and Central Europe, coriander seed is an occasional ingredient in rye bread (e.g.

Borodinsky bread), as an alternative to caraway. The Zuni people of North America have adapted it into their cuisine, mixing the powdered seeds ground with chili and using it as a condiment with meat, and eating leaves as a salad. [30] Onion coriander paratha Coriander seeds are used in brewing certain styles of beer, particularly some Belgian wheat beers. The coriander seeds are used with orange peel to add a citrus character. Coriander seeds are one of the key botanicals used to flavor gin.

One preliminary study showed coriander essential oil to inhibit Gram-positive and Gram-negative bacteria, including Staphylococcus aureus, Enterococcus faecalis, Pseudomonas aeruginosa, and Escherichia coli. [31] Coriander is listed as one of the original ingredients in the secret formula for Coca-Cola.

arti coriander

{INSERTKEYS} [32] Roots [ edit ] Coriander roots Coriander roots have a deeper, more intense flavor than the leaves, and are used in a variety of Asian cuisines, especially in Thai dishes such as soups or curry pastes. [ citation needed] Nutrition [ edit ] Coriander (cilantro) leaves, raw Nutritional value per 100 g (3.5 oz) Energy 95 kJ (23 kcal) • Units • μg = micrograms • mg = milligrams • IU = International units †Percentages are roughly approximated using US recommendations for adults.

Source: USDA FoodData Central Raw coriander leaves are 92% water, 4% carbohydrates, 2% protein, and less than 1% fat (table). The nutritional profile of coriander seeds is different from the fresh stems or leaves. In a 100-gram ( 3 + 1⁄ 2 oz) reference amount, leaves are particularly rich in vitamin A, vitamin C, and vitamin K, with moderate content of dietary minerals (table).

Although seeds generally have lower vitamin content, they do provide significant amounts of dietary fiber, calcium, selenium, iron, magnesium, and manganese. [33] Taste and smell [ edit ] The essential oil from coriander leaves and seeds contains mixed polyphenols and terpenes, including linalool as the major constituent accounting for the aroma and flavor of coriander. [34] Different people may perceive the taste of coriander leaves differently.

Those who enjoy it say it has a refreshing, lemony or lime-like flavor, while those who dislike it have a strong aversion to its pungent taste and smell, characterizing it as soapy or rotten. [35] Studies also show variations in preference among different racial groups: 21% of East Asians, 17% of Caucasians, and 14% of people of African descent expressed a dislike for coriander, but among the groups where coriander is popular in their cuisine, only 7% of South Asians, 4% of Hispanics, and 3% of Middle Eastern subjects expressed a dislike.

[36] About 80% of identical twins shared the same preference for the herb, but fraternal twins agreed only about half the time, strongly suggesting a genetic component to the preference. In a genetic survey of nearly 30,000 people, two genetic variants linked to perception of coriander have been found, the most common of which is a gene involved in sensing smells.

[37] The gene OR6A2 lies within a cluster of olfactory-receptor genes, and encodes a receptor that is highly sensitive to aldehyde chemicals. Flavor chemists have found that the coriander aroma is created by a half-dozen or so substances, and most of these are aldehydes. Those who dislike the taste are sensitive to the offending unsaturated aldehydes and at the same time may be unable to detect the aromatic chemicals that others find pleasant.

[38] Association between its taste and several other genes, including a bitter-taste receptor, have also been found. [39] Allergy [ edit ] Some people are allergic to coriander leaves or seeds, having symptoms similar to those of other food allergies. In one study examining people suspected of food allergies to spices, 32% of pin-prick tests in children and 23% in adults were positive for coriander and other members of the family Apiaceae, including caraway, fennel, and celery.

[40] The allergic symptoms may be minor or life-threatening. [41] [42] Similar plants [ edit ] Other herbs are used where they grow in much the same way as coriander leaves.

• Eryngium foetidum has a similar, but more intense, taste. Known as culantro and as Ngo Gai, it is found in Mexico, South America, the Caribbean, and South East Asia.

[43] • Persicaria odorata is commonly called Vietnamese coriander, or rau răm. The leaves have a similar odour and flavour to coriander. It is a member of the Polygonaceae, or buckwheat family. [43] • Papaloquelite is one common name for Porophyllum ruderale subsp.

macrocephalum, a member of the Asteraceae, the sunflower family. This species is found growing wild from Texas to Argentina. [43] References [ edit ] • ^ coriander in the Cambridge English Pronouncing Dictionary • ^ cilantro in the Cambridge English Pronouncing Dictionary • ^ Callaway, Ewen (12 September 2012). "Soapy taste of coriander linked to genetic variants". Nature. doi: 10.1038/nature.2012.11398.

S2CID 87980895 . Retrieved 20 July 2019. • ^ Arakelyan, Hayk (26 July 2020). "Health Benefits of Coriander". {{ cite journal}}: Cite journal requires -journal= ( help) • ^ "Coriander Seed - Cargo Handbook - the world's largest cargo transport guidelines website". {/INSERTKEYS}

arti coriander

www.cargohandbook.com. Retrieved 27 April 2022. • ^ "General Keys to Families and Special Groups - Michigan Flora". michiganflora.net. Retrieved 27 April 2022. • ^ coriandrum. Charlton T. Lewis and Charles Short.

arti coriander

A Latin Dictionary on Perseus Project. • ^ κορίαννον. Liddell, Henry George; Scott, Robert; A Greek–English Lexicon at the Perseus Project. • ^ "Coriander", Oxford English Dictionary 2nd ed., 1989.

Oxford University Press. • ^ κόρις in Liddell and Scott. • ^ Harper, Douglas. arti coriander. Online Etymology Dictionary. • ^ Chisholm, Hugh, ed. (1911). "Coriander". Encyclopædia Britannica. Vol. 7 (11th ed.). Cambridge University Press.

arti coriander

p. 146. • ^ "The Linear B word ko-ri-ja-da-na". Palaeolexicon. • ^ Arnott, Robert (2014). "Healers and Medicines in the Mycenaean Greek Texts". In Michaelides, Demetrios (ed.). Medicine and Healing in the Ancient Mediterranean. Oxbow Books. p. 48. ISBN 978-1-78297-235-8. • ^ a b Chadwick, John (1976). The Mycenaean World. Cambridge University Press.

p. 119. Arti coriander 9780521290371. • ^ a b c "Coriander ( Coriandrum sativum)". Gernot Katzer Spice Pages. 29 February 2012. Retrieved 1 July 2018. • ^ a b Zohary, Daniel; Hopf, Maria (2000).

Domestication of Plants in the Old World (Third ed.). Oxford: Oxford University Press. pp. 205–206. ISBN 0-19-850357-1. • ^ a b Arora, Vivek; Adler, Chen; Tepikin, Alina; Ziv, Gili; Kahane, Tali; Abu-Nassar, Jackline; Golan, Sivan; Mayzlish-Gati, Einav; Gonda, Itay (9 June 2021).

"Wild coriander: an untapped genetic resource for future coriander breeding". Euphytica. Springer. 217 (7): 1–11. doi: 10.1007/s10681-021-02870-4. ISSN 0014-2336. S2CID 236230461. Article number 138. • ^ Lopes, E.; Farinha, N.; Póvoa, O. (2017). "Characterization and evaluation of traditional and wild coriander in Alentejo (Portugal)". Acta Horticulturae. International Society for Horticultural Science (ISHS) (1153): 77–84.

doi: 10.17660/actahortic.2017.1153.12. ISSN 0567-7572. S2CID 133171354. • ^ a b Pickersgill, Barbara (2005). Prance, Ghillean; Nesbitt, Mark (eds.). The Cultural History of Plants. Routledge. p. 161. ISBN 0415927463.

• ^ Fragiska, M. (2005). "Wild and Cultivated Vegetables, Herbs and Spices in Greek Antiquity". Environmental Archaeology. 10 (1): 73–82. doi: 10.1179/146141005790083858.

• ^ Samuelsson, Marcus (2003). Aquavit: And the New Scandinavian Cuisine. Houghton Mifflin Harcourt. p. 12 (of 312). ISBN 978-0-618-10941-8.

• ^ Ramcharan, C. (1999). J. Janick (ed.). "Perspectives on new crops and new uses – Chapter: Culantro: A much utilized, little understood herb".

ASHS Press: 506–509. {{ cite journal}}: Cite journal requires -journal= ( help) • ^ McGee, Harold (13 April 2010).

"Cilantro Haters, It's Not Your Fault". The New York Times. Retrieved 24 July 2012. Some people may be genetically predisposed to dislike cilantro, according to arti coriander studies by Charles J. Wysocki of the Monell Chemical Senses Center in Philadelphia. • ^ Moulin, Léo (2002). Eating and Drinking in Europe: A Cultural History. Mercatorfonds. p. 168. ISBN 978-9061535287. • ^ Burdock, George A.; Carabin, Ioana G. (2009). "Safety Assessment of Coriander ( Coriandrum sativum L.) Essential Oil as a Food Ingredient".

Food and Chemical Toxicology. 47 (1): 22–34. doi: 10.1016/j.fct.2008.11.006. PMID 19032971. • ^ Diederichsen, A.; Hammer, K. (2003). "infraspecific arti coriander of coriander (Coriandrum sativum L.)".

Genetic Resources and Crop Evolution. 50 (1): 33–63. arti coriander 10.1023/A:1022973124839. S2CID 25902571. • ^ Bruce Smallfield (June 1993). "Coriander – Coriandrum sativum". Archived from the original on 4 April 2004. • ^ "Dhana Jeera Powder – Also Known As Cumin and Coriander Blend or Dhanajiru Powder".

My Spice Sage arti coriander. Retrieved 14 January 2016. • ^ Stevenson, Matilda Coxe 1915 Ethnobotany of the Zuni Indians. SI-BAE Annual Report #30 (p. 66) • ^ Silva, Filomena; Ferreira, Susana; Queiroz, Joao A; Domingues, Fernanda C (2011). "Coriander (Coriandrum sativum L.) essential oil: its antibacterial activity and mode of action evaluated by flow cytometry". Journal of Medical Microbiology. 60 (Pt 10): 1479–86.

doi: 10.1099/jmm.0.034157-0. PMID 21862758. • ^ Pendergrast, Mark (1994). For God, Country and Coca-Cola. Collier. p. 422. • ^ "Nutritional Data, coriander seed, per 100 g". nutritiondata.self.com. Conde Nast. Retrieved 10 August 2013. • ^ Zheljazkov, V. D; Astatkie, T; Schlegel, Arti coriander (2014).

"Hydrodistillation extraction time effect on essential oil yield, composition, and bioactivity of coriander oil". Journal of Oleo Science. 63 (9): 857–65.

arti coriander

doi: 10.5650/jos.ess14014. PMID 25132088. • ^ Rubenstein, Sarah (13 February 2009). "Across the Land, People Are Fuming Over an Herb (No, Not That One)".

The Wall Street Journal. Retrieved 24 July 2012. • ^ Lilli Mauer and Ahmed El-Sohemy (2 May 2012). "Prevalence of cilantro (Coriandrum sativum) disliking among different ethnocultural groups". Flavour. 1 (8): 8.

doi: 10.1186/2044-7248-1-8. {{ cite journal}}: CS1 maint: uses authors parameter ( link) • ^ Francke, Uta; Hinds, David A.; Mountain, Joanna L.; Tung, Joyce Y.; Kiefer, Amy K.; Do, Chuong B.; Wu, Shirley; Eriksson, Nicholas arti coriander September 2012). "A genetic variant near olfactory receptor genes influences cilantro preference". arXiv: 1209.2096. {{ cite journal}}: Cite journal requires -journal= ( help) • ^ Josh Kurz (26 December 2008).

"Getting to the Root of the Great Cilantro Divide". NPR. • ^ Knaapila A1, Hwang LD, Lysenko A, Duke FF, Fesi B, Khoshnevisan A, James RS, Wysocki CJ, Rhyu M, Tordoff MG, Bachmanov AA, Mura E, Arti coriander H, Arti coriander DR (2012). "Genetic analysis of chemosensory traits in human twins".

Chemical Senses. 37 (9): 869–81. doi: 10.1093/chemse/bjs070. PMC 3589946. PMID 22977065. {{ cite journal}}: CS1 maint: multiple names: authors list ( link) • ^ Moneret-Vautrin, D. A; Morisset, M; Lemerdy, P; Croizier, A; Kanny, G (2002). "Food allergy and IgE sensitization caused by spices: CICBAA data (based on 589 cases of food allergy)". Allergie et Immunologie. 34 (4): 135–40. PMID 12078423.

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• ^ Kathleen Pointer (29 March 2017). "How to Recognize a Cilantro Allergy". Healthline. Arti coriander 17 March 2018. • ^ Christina Agapakis (18 September 2011). "Allergy Recapitulates Phylogeny". Scientific American. Retrieved 17 March 2018. • ^ a b c Tucker, A.O.; DeBaggio, T. arti coriander. "Cilantro Around The World". Arti coriander Companion. 4 (4): 36–41.

External links [ edit ] • Media arti coriander to Coriandrum sativum at Wikimedia Commons • Angelica • Basil • Holy • Thai • Lemon • Bay leaf • Indian bay leaf ( tejpat) • Boldo • Borage • Chervil • Chives • garlic / Chinese • Cicely • Coriander leaf / Cilantro • Bolivian • Vietnamese ( rau răm) • Culantro • Cress • Curry leaf • Dill • Epazote • Hemp • Hoja santa • Houttuynia cordata ( giấp cá) • Hyssop • Jimbu • Kinh gioi (Vietnamese balm) • Kkaennip • Lavender • Lemon balm • Lemon grass • Lemon myrtle • Lemon verbena • Limnophila aromatica (rice-paddy herb) • Lovage • Marjoram • Mint • Mugwort • Mitsuba • Oregano • Parsley • Perilla • Rosemary • Rue • Sage • Savory • Sanshō leaf • Shiso • Sorrel • Tarragon • Thyme • Woodruff • Aonori • Ajwain • Alligator pepper • Allspice • Amchoor • Anise • star • Asafoetida • Peppercorn (black/green/white) • Brazilian pepper • Camphor • Caraway • Cardamom • black • Cassia • Celery powder • Celery seed • Charoli • Chenpi • Chili • Chili powder • Cayenne • Chipotle • Crushed red pepper • Jalapeño • New Mexico • Tabasco • Cultivars • Cinnamon • Clove • Coriander seed • Cubeb • Cumin • Nigella sativa • Bunium persicum • Deulkkae • Dill / Dill seed • Fennel • Fenugreek • blue • Fingerroot • Galangal • greater • lesser • Garlic • Ginger • Aromatic ginger • Golpar • Grains of paradise • Grains of Selim • Horseradish • Japanese pricklyash • Juniper berry • Kokum • Korarima • Dried lime • Liquorice • Litsea cubeba • Long pepper • Mango-ginger • Mastic • Mahleb • Mustard • black • brown • white • Nigella • Njangsa • Nutmeg • Onion powder • Paprika • Peruvian pepper • Pomegranate seed • Poppy seed • Radhuni • Rose • Saffron • Sarsaparilla • Sassafras • Sesame • Shiso • Sichuan pepper ( huājiāo) • Sumac • Tamarind • Tasmanian pepper arti coriander Tonka bean • Turmeric • Uzazi • Vanilla • Voatsiperifery • Wasabi • Yuzu zest • Zedoary • Zereshk • Zest • Wikidata: Q41611 • Wikispecies: Coriandrum sativum • AoFP: 1772 • APDB: 27108 • APNI: 79934 • ARKive: coriandrum-sativum • BioLib: 40247 • Calflora: 2383 • Ecocrop: 784 • EoL: 581687 • EPPO: CORSA • EUNIS: 152310 • FloraBase: 17700 • FoC: 200015503 • FoIO: CORSAT • GBIF: 3034871 • GRIN: 11523 • iNaturalist: 67759 • IPNI: 840760-1 • IRMNG: 11159121 • ISC: 15300 • ITIS: 29622 • MichiganFlora: 117 • MoBotPF: 275984 • NBN: NBNSYS0000003651 • NCBI: 4047 • NZOR: 22973bbb-ddd8-4444-b8d9-97f9e467726d • NZPCN: 3701 • PFI: 3463 • Plant List: kew-2737546 • PLANTS: COSA • POWO: urn:lsid:ipni.org:names:840760-1 • SANBI: 2134-1 • Tropicos: 1700064 • VASCAN: 2567 • VicFlora: 5b448e80-65b3-4b09-8020-a8369edb9615 arti coriander WoI: 1696 • WFO: arti coriander Hidden categories: • CS1 errors: missing periodical • Articles containing Ancient Greek (to 1453)-language text • Wikipedia articles incorporating a citation from the 1911 Encyclopaedia Britannica with Wikisource reference • CS1 maint: uses authors parameter • CS1 maint: multiple names: authors list • Articles with short description • Short description is different from Wikidata • Use dmy dates from July 2020 • Articles with 'species' microformats • Articles needing additional references from April 2022 • All articles needing additional references • Articles containing Old French (842-ca.

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ERROR: The request could not be satisfied 403 ERROR The request could not be satisfied. Request blocked. We can't connect to the server for this app or website at this time. There might be too much traffic or a configuration error. Try again later, or arti coriander the app or website owner. If you provide content to customers through CloudFront, you can find steps to troubleshoot and help prevent this error by reviewing the CloudFront documentation.

Generated by cloudfront (CloudFront) Request ID: 6be4UNxQiUWRZ5NEtNIUAdKfgju2wp7aX7hA-orTkiwA2S1_a19ZkA==Coriander is a plant. Both the leaves and fruit (seeds) of coriander are used as food and medicine. However, the term "coriander" is typically used to refer to the fruit. Coriander leaves are usually referred to as cilantro. In the following sections, the term "coriander" will be used to describe the fruit.

Coriander is used for a long-term disorder of the large intestines that causes stomach pain ( irritable bowel syndrome or IBS), constipation, diarrhea, gas ( flatulence), nausea, athlete's foot (Tinea pedis), and many other conditions, but there is no good scientific evidence to support these uses. In foods, coriander is used as a culinary spice and to prevent food poisoning. In manufacturing, coriander is used as a flavoring agent in medicines and tobacco and as a fragrance in cosmetics and arti coriander.

• Arti coriander foot (Tinea pedis). Early research suggests that putting 6% coriander oil on the skin helps to improve symptoms of athlete's foot. • A long-term disorder of the large intestines that causes stomach pain ( irritable bowel syndrome or IBS).

• Anxiety. • Bacterial or fungal infections. arti coriander Constipation. • Convulsions. • Diabetes. • Diarrhea. • Insomnia. • Gas ( flatulence). • Joint pain and swelling. • Arti coriander. • Stomach upset. • Worms. • Other conditions. More evidence is needed to rate the effectiveness of coriander for these uses. When taken by mouth: Coriander is LIKELY SAFE when taken in food amounts.

It is POSSIBLY SAFE for most people when taken in larger amounts as medicine. Coriander can cause allergic reactions. Symptoms of such reactions can include asthma, nasal swelling, hives, or swelling inside the mouth.

These reactions appear to be most common in people who work with spices in the food industry. When applied to the skin: Coriander is POSSIBLY Arti coriander when used appropriately. It can cause skin irritation and itching.

Pregnancy and breast-feeding: There isn't enough reliable information to know if coriander is safe to use when pregnant or breast-feeding. Stay on the safe side and avoid use. Allergies. People who are allergic to mugwort, aniseed, caraway, fennel, dill, or similar plants might have allergic reactions to coriander. Diabetes. Coriander might lower blood sugar levels. If you have diabetes and take coriander, monitor your blood sugar levels closely. Low blood pressure: Coriander might decrease blood pressure.

This could cause blood pressure to go to low in people with low blood pressure. Use cautiously if you have low blood pressure or take medications to lower your blood pressure. Surgery: Coriander might lower blood sugar.

There is some concern that it might interfere with blood sugar control during surgery. Stop using coriander at least 2 weeks before a scheduled surgery. Moderate Interaction Be cautious with this combination• Medications for diabetes (Antidiabetes drugs) interacts with CORIANDER Coriander might lower blood sugar.

Diabetes medications are also used to lower blood sugar. Taking coriander in arti coriander amounts along with diabetes medications might cause your blood sugar to go too low. Monitor your blood sugar closely. The dose of your diabetes medication might need to be changed. Some medications used for diabetes include glimepiride (Amaryl), glyburide (DiaBeta, Glynase PresTab, Micronase), insulin, pioglitazone (Actos), rosiglitazone (Avandia), chlorpropamide (Diabinese), glipizide (Glucotrol), tolbutamide (Orinase), and others.

• Medications for high blood pressure (Antihypertensive drugs) interacts with CORIANDER Coriander might decrease blood pressure. Arti coriander coriander in medicinal amounts along with medications for high blood pressure might cause your blood pressure to go too low. Some medications for high arti coriander pressure include captopril (Capoten), enalapril (Vasotec), losartan (Cozaar), valsartan (Diovan), diltiazem (Cardizem), Amlodipine (Norvasc), hydrochlorothiazide (HydroDiuril), furosemide (Lasix), and many others.

• Sedative medications (CNS depressants) interacts with CORIANDER Coriander might cause sleepiness and drowsiness. Medications that cause sleepiness are called sedatives. Using coriander in medicinal amounts along with sedative medications might cause too much sleepiness.

Some sedative medications include clonazepam (Klonopin), lorazepam (Ativan), phenobarbital (Donnatal), zolpidem arti coriander, and many others. • Medications that increase sensitivity to sunlight (Photosensitizing drugs) interacts with CORIANDER The appropriate dose of coriander depends on several factors such as the user's age, health, and several other conditions.

At this time there is not enough scientific information to determine an appropriate range of arti coriander for coriander. Keep in mind that natural products are not always necessarily safe and dosages can be important. Be sure to follow relevant directions on product labels and consult your pharmacist or physician or other healthcare professional before using.

Aissaoui, A., El Hilaly, J., Israili, Z. H., and Lyoussi, B. Acute diuretic effect of continuous intravenous infusion of an aqueous extract of Coriandrum sativum L. in anesthetized rats.

J Ethnopharmacol. 1-4-2008;115(1):89-95. View abstract.

arti coriander

Al Said, M. S., Al Khamis, K. I., Islam, M. W., Parmar, N. S., Tariq, M., and Ageel, A. M. Post-coital antifertility activity of the seeds of Coriandrum sativum in rats. J Ethnopharmacol.

1987;21(2):165-173. View abstract. Ashwood-Smith, M. J., Warrington, P. J., Jenkins, M., Ceska, O., and Romaniuk, P. J. Photobiological properties of a novel, naturally occurring furoisocoumarin, coriandrin.

Photochem.Photobiol. 1989;50(6):745-751. View abstract. Basilico, M. Z. and Basilico, J. C. Inhibitory effects of some spice essential oils on Aspergillus ochraceus NRRL 3174 growth and ochratoxin A production. Lett.Appl.Microbiol. 1999;29(4):238-241.

arti coriander

View abstract. Bub, S., Brinckmann, J., Cicconetti, G., and Valentine, B. Efficacy of an herbal dietary supplement (Smooth Move) in the management of constipation in nursing home residents: A arti coriander, double-blind, placebo-controlled study.

J Am.Med.Dir.Assoc. 2006;7(9):556-561. View abstract. Burdock, G. A. and Carabin, I. G. Safety assessment of coriander (Coriandrum sativum L.) essential oil as a food ingredient. Food Chem.Toxicol 2009;47(1):22-34. View abstract.

Chaudhry, N. M. and Tariq, P. Bactericidal activity of black pepper, bay leaf, aniseed and coriander against oral isolates.

arti coriander

Pak.J Pharm Sci 2006;19(3):214-218. View abstract. Chithra, V. and Leelamma, S. Hypolipidemic effect of coriander seeds (Coriandrum sativum): mechanism of action. Plant Foods Hum.Nutr.

1997;51(2):167-172. View abstract. Chunxiao X, Hong L. Crop candidates for the bioregenerative life support systems in China. Acta Astronautica 2008;63(7-10):1076-1080. Clutton DW. History of gin. Flavour Ind. 1972;3:454-456. Dhanapakiam, P., Joseph, J. M., Ramaswamy, V. K., Moorthi, M., and Kumar, A.

S. The cholesterol lowering property of coriander seeds (Coriandrum sativum): mechanism of action. J Environ.Biol. 2008;29(1):53-56. View abstract. Ebo, D. G., Bridts, C. H., Mertens, M. H., and Stevens, W. J. Coriander anaphylaxis in a spice grinder with undetected occupational allergy. Acta Clin Belg. 2006;61(3):152-156. View abstract.

Eidi, M., Eidi, A., Saeidi, A., Molanaei, S., Sadeghipour, A., Bahar, M., and Bahar, K. Effect of coriander seed (Coriandrum sativum L.) ethanol extract on insulin release from pancreatic arti coriander cells in streptozotocin-induced diabetic rats.

Phytother.Res 2009;23(3):404-406. View abstract. Elgayyar, M., Draughon, F. A., Golden, D. A., and Mount, J. R. Antimicrobial activity of essential oils from plants against selected pathogenic and saprophytic microorganisms. J Food Prot. 2001;64(7):1019-1024. View abstract. Emamghoreishi, M., Khasaki, M., and Aazam, M. F. Coriandrum sativum: evaluation of its anxiolytic effect in the elevated plus-maze. J Ethnopharmacol. 1-15-2005;96(3):365-370. View abstract.

Gray, A. M. and Flatt, P. R. Insulin-releasing and insulin-like activity of the traditional anti-diabetic plant Coriandrum sativum (coriander). Br.J Nutr. 1999;81(3):203-209. View abstract. Hashim, S., Aboobaker, V.

S., Madhubala, R., Bhattacharya, R. K., and Rao, A. R. Modulatory effects of essential oils from spices on the formation of DNA adduct by aflatoxin B1 in vitro. Nutr.Cancer 1994;21(2):169-175. View abstract. Jabeen, Q., Bashir, S., Lyoussi, B., and Gilani, A.

H. Coriander fruit exhibits gut modulatory, blood pressure lowering and diuretic activities. J Ethnopharmacol. 2-25-2009;122(1):123-130. View abstract. Kamble VA, Patil SD. Spice derived essential oils: effective antifungal and possible therapeutic. J Herbs Spices Medicinal Plant 2008;14(3-4):129-143. Kanerva, L. and Soini, M. Occupational protein contact dermatitis from coriander.

Contact Dermatitis 2001;45(6):354-355. View abstract. Knio, K. M., Usta, J., Dagher, S., Zournajian, H., and Kreydiyyeh, S. Larvicidal activity of essential oils extracted from commonly used herbs in Lebanon against the seaside mosquito, Ochlerotatus caspius. Bioresour.Technol. 2008;99(4):763-768. View abstract. Krishnakantha, T. P. and Lokesh, B. R. Scavenging of superoxide anions by spice principles.

Indian J Biochem.Biophys. 1993;30(2):133-134. View abstract. Moneret-Vautrin, D. A., Morisset, M., Lemerdy, P., Croizier, A., and Kanny, G. Food allergy and IgE sensitization caused by spices: CICBAA data (based on 589 cases of food allergy). Allerg.Immunol.(Paris) 2002;34(4):135-140. View abstract. NTP Carcinogenesis Studies of Food Grade Geranyl Acetate (71% Geranyl Acetate, 29% Citronellyl Acetate) (CAS No. 105-87-3) in F344/N Rats and B6C3F1 Mice (Gavage Study).

Natl.Toxicol.Program Tech.Rep Ser. 1987;252:1-162. View abstract. Platel K, Srinivasan K. A Study of the digestive stimulant action of select spices in experimental rats. Journal of Food Science and Technology 2001;38(4):358-361. Ramadan, M. F., Kroh, L. W., and Morsel, J. T. Radical scavenging activity of black cumin arti coriander sativa L.), coriander (Coriandrum sativum L.), arti coriander niger (Guizotia abyssinica Cass.) crude seed oils and oil fractions. J Agric.Food Chem.

11-19-2003;51(24):6961-6969. View abstract. Ramakrishna, Rao R., Platel, K., and Srinivasan, K. In vitro influence of spices and spice-active principles on digestive enzymes of rat pancreas and small intestine. Nahrung 2003;47(6):408-412. View abstract. Reddy, A. C. and Lokesh, B. R. Studies on spice principles as antioxidants in the inhibition of lipid peroxidation of rat liver microsomes.

Mol.Cell Biochem. 1992;111(1-2):117-124. View abstract. Reuter, J., Huyke, C., Casetti, F., Theek, C., Frank, U., Augustin, M., and Schempp, C. Anti-inflammatory potential of a lipolotion containing coriander oil in the ultraviolet erythema test. J Dtsch.Dermatol.Ges. 2008;6(10):847-851. View abstract. Rovner S. Gentler distillation yields better gin.

Chemical & Engineering News 2008;86(37):35. Sastre, J., Olmo, M., Novalvos, A., Ibanez, D., and Lahoz, C. Occupational asthma due to different spices. Allergy 1996;51(2):117-120.

View abstract. Satyanarayana, S., Arti coriander, K., Sarma, G. S., Srinivas, N., and Subba Raju, G. V. Antioxidant activity of the aqueous extracts of spicy food additives--evaluation and comparison with ascorbic acid in in-vitro systems. J Herb.Pharmacother. 2004;4(2):1-10. View abstract. Tantaoui-Elaraki, A. and Beraoud, L. Inhibition of growth and aflatoxin production in Aspergillus parasiticus by essential oils of selected plant materials.

J Environ.Pathol.Toxicol Oncol. 1994;13(1):67-72. View abstract. Uchibayashi, M. [The coriander story]. Yakushigaku.Zasshi 2001;36(1):56-57. View abstract. Usta, J., Kreydiyyeh, S., Knio, K., Barnabe, P., Bou-Moughlabay, Y., and Dagher, S.

Linalool decreases HepG2 viability by inhibiting mitochondrial complexes I and II, increasing reactive oxygen species and decreasing ATP and GSH levels. Chem.Biol.Interact. 6-15-2009;180(1):39-46. View abstract. van Toorenenbergen, A. W. and Dieges, P. H. Demonstration of spice-specific IgE in patients with suspected food allergies. J Allergy Clin Immunol. 1987;79(1):108-113.

View abstract. van Toorenenbergen, A. W. and Dieges, P. H. Immunoglobulin E antibodies against coriander and other spices. J Allergy Clin Immunol. 1985;76(3):477-481. View abstract. van Toorenenbergen, A. W., Huijskes-Heins, M. I., Leijnse, B., and Dieges, P. H. Immunoblot analysis of IgE-binding antigens in spices. Int.Arch.Allergy Appl.Immunol. 1988;86(1):117-120. View abstract. Vasudevan, K., Vembar, S., Veeraraghavan, K., and Haranath, P.

S. Influence of intragastric perfusion of aqueous spice extracts on acid secretion arti coriander anesthetized albino rats. Indian J.Gastroenterol. 2000;19(2):53-56. View abstract. Beikert FC, Anastasiadou Z, Fritzen B, Frank U, Augustin M. Topical treatment of tinea pedis using 6% coriander oil in unguentum leniens: a randomized, controlled, comparative pilot study.

Dermatology. 2013;226(1):47-51. View abstract. Cadwallader KR, Surakarnkul R, Yang SP, Webb Arti coriander. Character-impact Aroma Components of Coriander (Coriandrum Sativum L.) Herb. In: Flavor Chemistry of Ethnic Foods. New York, NY: Springer US; 1999.pp 77-84. Electronic Code of Federal Regulations. Title 21.

Part 182 -- Substances Generally Recognized As Safe. Available at: https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=182 Garcia-Gonzalez JJ, Bartolome-Zavala B, Fernandez-Melendez S, et al.

Occupational rhinoconjunctivitis and food allergy because of aniseed sensitization. Ann Allergy Asthma Immunol 2002;88:518-22. View abstract. Kubo I, Fujita K, Kubo A, et al. Antibacterial activity of coriander volatile compounds against Salmonella choleraesuis.

J Agric Food Chem 2004;52:3329-32. View abstract. Mauer L, El-Sohemy A. Prevalence of cilantro (Coriandrum sativum) disliking among different ethnocultural groups.

Flavour. 2012;1:8. Swanston-Flatt SK, Day C, Bailey CJ, Flatt PR. Traditional plant treatments for diabetes. Studies in normal and streptozotocin diabetic mice. Diabetologia 1990;33:462-4. View abstract. Vejdani R, Shalmani HR, Mir-Fattahi M, et al. The efficacy of an herbal medicine, Carmint, on the relief of abdominal pain and bloating in patients with irritable bowel syndrome: a pilot study. Dig Dis Sci. 2006 Aug;51:1501-7. View abstract. Zabihi E, Abdollahi M. Endocrinotoxicity induced by Coriandrum sativa: a case report.

WHO Drug Information. 2001;16:15. CONDITIONS OF USE AND IMPORTANT INFORMATION: This information is meant to supplement, not replace advice from your doctor or healthcare provider and is not meant to cover all possible uses, precautions, interactions or adverse effects. This information may not fit your specific health circumstances. Never delay or disregard seeking professional medical advice from your doctor or other qualified health care provider because of something you have read on WebMD. You should always speak with your doctor or health care professional before you start, stop, or change any prescribed part of your health care plan or treatment and to determine what course of therapy is right for you.

This copyrighted material is provided by Natural Medicines Comprehensive Database Consumer Version. Information from this source is arti coriander and objective, and without commercial influence. For professional medical information on natural medicines, see Natural Medicines Comprehensive Database Professional Version. © Therapeutic Research Faculty 2020. Health Solutions • Penis Curved When Erect? • Could I have CAD? • Treat Bent Fingers • Treat HR+, HER2- MBC • Tired of Dandruff?

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Crispy coriander potatoes • Recipes • Our Latest Recipes • Breakfast Recipes • Lunch Recipes • Dinner Recipes • Dessert Recipes • Vegetarian Recipes • Italian Recipes • Inspiration • Spring Hosting Recipes by ROKU Gin • Culinary & Cocktails with Laphroaig • 18 Wicked Pumpkin Recipes • 26 Creative Soups to Make the Cold Weather Bearable • Store-Cupboard Suppers • Soups, Stews and Chillis • Easy Dinners • 44 Comforting Casseroles • Easter • TV Guide • Stream on discovery+ • The Pioneer Woman • Rachel Khoo's Simple Arti coriander • Mary McCartney Serves It Up • Ainsley's Market Menu • Barefoot Contessa • Bobby And Giada In Italy • Shows • Chefs • Competitions 1) Throw the potatoes in a large pot, cover with room temperature water and season with salt.

Set on a high flame and bring to a boil. Reduce to a simmer and cook until a fork inserted into the potatoes comes out without resistance, 15 to 20 minutes. Drain and set aside to cool. Once they're cool enough to handle, cut each potato into bite-sized pieces.

2) In a large skillet or wok, warm the oil until it's shimmering but not smoking. Add the fennel seeds; they should sizzle upon contact with the oil. Immediately add the potatoes, coriander, turmeric, thyme, salt and pepper. Stir-fry until the potatoes get crispy and golden brown on the outside. Finish with the fresh coriander and lime juice and serve. • potato • coriander • pepper • thyme • turmeric • fennel seed • vegetable • lemon • Side Dish • Vegetarian • Indian

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