An aromatic vegetable is a vegetable used as a flavour base for cooking, usually by sweating or sauteeing.
Carrot is not an aromatic vegetable.
An onion is an aromatic root vegetable.
Yes it is a vegetable.
No, sage is not a vegetable; it is an herb. It belongs to the mint family and is commonly used for its aromatic leaves in cooking and traditional medicine. While it can enhance the flavor of various dishes, it is primarily valued for its culinary and medicinal properties rather than as a vegetable.
The vegetable known as "Sembu" in Tamil is called "Galangal" in English. It is a rhizome similar to ginger and is often used in various Asian cuisines for its aromatic and spicy flavor. Galangal is commonly used in soups, curries, and stir-fries.
Yes, naphthalene is aromatic. It consists of two-fused benzene rings, making it an aromatic hydrocarbon.
Yes, purine is aromatic.
Glucose is not an aromatic. It has no smell whatsoever.
No, it is not correct to say that aromatic waters contain 0.2 percent of the aromatic substance. Aromatic waters generally contain a very low concentration of aromatic compounds, usually less than 0.1 percent. The main function of aromatic waters is to provide a mild fragrance or flavor rather than a high concentration of aromatic compounds.
Yes, there is a distinct difference in scent between aromatic and non-aromatic substances. Aromatic substances have a strong, pleasant smell, while non-aromatic substances do not have a noticeable scent.
No but Soaps made from vegetable oils (such as olive oil), aromatic oils (such as thyme oil) and lye (al-Soda al-Kawia) were first produced by Muslim chemists.
No, n-hexane is an aliphatic hydrocarbon - not aromatic.