Sift the coriander powder using a fine sieve. The fine powder will fall through the holes in the sieve and the seeds will not.
coriander seeds from coriander powder can be separated by sieving
Sieving
The best process for separating powder from water depends on the powder. If the powder dissolves in the water, then boiling the water and condensing it (distillation), will separate the two components. If the powder does not dissolve in the water, then simple filtration will separate the two.
yes it is hard though
by the process of SUBLIMATION.....
yes
Use a magnet to remove the iron filings. Filter the remainder to separate the insoluble chalk powder from the water. Wash and dry the iron filings as they will be contaminated. Dry the chalk powder to remove traces of water.
6 grams of coriander seeds =how mady grams of coriander powder
coriander seeds
Coriander seeds are dicot
Coriander seeds = කොත්තමල්ලි බීජ (kottamalli bīja)
One teaspoon coriander seeds equals one teaspoon ground coriander. http://www.greenearthinstitute.org/recipes/coriander_seed/about_coriander_coriandrum_sativum.html
No. The edible portions in Coriander are leaves and seeds
The fresh young leafy plantlets of this herb, used in salads and various dishes as a flavoring and garnish. It supplies body with vitamin B which is needed to keep nerves, muscles and blood healthy It is also known as cilantro.
Some countries call the leaves 'cilantro' and the roots and seeds 'coriander'. Other countries simply call the entire plant coriander but refer to the specific part of the plant i.e. coriander leaf, coriander root and coriander seeds
If the recipe calls for coriander seeds, cumin and caraway seeds are good substitutes. If the leaves of coriander is what is required for the recipe, this is also known as cilantro. In this case, fresh parsley can be used as a substitute.
In Gujarati, coriander powder is known as 'dhana no phool'. 'Dhana' means coriander in Gujarati and 'phool' means powder or ground. So dhana no phool directly translates to coriander powder. Coriander powder is used extensively in Gujarati cuisine, adding its distinctive taste to many dishes like dals, sabjis, roasted vegetables, and chaats. It is an essential ingredient in many Gujarati masalas or spice mixes. Some popular Gujarati dishes that routinely feature coriander powder are dhokla, thepla, undhiyu, handvo, etc. Its sweet yet slightly spicy taste combines beautifully with other spices like cumin, chili, turmeric, asafoetida that are also common in Gujarati cooking. Coriander powder which is called 'dhaniya powder' in Hindi and most other Indian languages, is referred to as 'dhana no phool' in the Gujarati language. It holds a beloved spot in Gujarati home kitchens and its restaurants alike.
through wind
dhania