Cilantro

Yes, cilantro is a flowering plant and belongs to the family Apiaceae, which includes many monocot species. However, cilantro itself is a dicot plant.

Yes, it helps detoxify your body.

It is the husk/outer covering of the Psyllium seed alsoo known as isphagullait is a good source of FIBRE, helps in Digestion and has other excellent HEALTH benefits

usually people on low carb- Atkins Style diet are recommended Psyllium Husk

Dhaniya patta

Its called celery.

dhaniya

it smell rich almost like an onion

There are people who love cilantro and people who hate it; if you don't like the taste of cilantro you are certainly free to use parsley to replace it, in any recipe.

Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae. It is also known as Chinese parsleyor, particularly in the Americas, Cilantro. Coriander is native to southern Europe and North Africa to southwestern Asia.

The onset of an allergic reaction to cilantro can vary by individual, but symptoms typically appear within minutes to a few hours after exposure. Common reactions may include skin rashes, itching, or gastrointestinal issues. If you suspect an allergy, it's crucial to consult a healthcare professional for proper diagnosis and management. In severe cases, such as anaphylaxis, immediate medical attention is necessary.

You don't need to buy it. You can make your own. Look up for el pollo creamy cilantro cloned recepie. On the website it will cost u money but google it for free. Add parmesan at the end. I did the recepie and I swear it taste the same. Good luck. You can email me for the recepie at anais_hdz@live.com

It's an herb.

I would say no...dont b stupid!

Coriander is a plant. Cilantro is a term referring to coriander in the broadleaf growth stage prior to bolting. Use of the name cilantro is uncommon outside of North America.

In the broadleaf stage of growth, the entire plant is used, root, leaf and stem. It is mild in flavour and not at all bitter. This is what is required when a recipes specifies cilantro in the United States, or coriander in the most of the world.

When the ground seed is required this should be specified as "ground coriander seed" but sometimes in the US, the seeds (actually dried berries) are referred to as coriander. No doubt this is a source of culinary confusion.

The stages of growth produce similar flavours. The seeds are more pungent than the leaves, with a stronger citrus flavor. They may be slightly bitter depending on soil acidity.

You may have heard the leaves described as bitter. What this shows is that someone tried to used coriander that had bolted (exited the cilantro stage as the plant prepares to flower). Bolting coriander has finer, sparser, darker foliage with unmistakable light/dark striation along stems. The plant is spindly, and takes on a bitter flavour with a soapy texture.

If planning to substitute, be aware of these differences. Especially keep in mind that because the flavor of the seeds tends to be stronger than that of the leaves, you'll need substantially less of them. Don't be afraid to experiment, and have fun.

cilantro is a herb that adds a very good taste to meats and other foods. It can be grounded into powder.

http://www.richters.com/newdisplay.cgi?page=./QandA/Growing/20020705-4.html&cart_id=7899645.15169

"Cilantro, or the immature plant of coriander is a short lived plant and should really be resown every two weeks, because the old plants will bolt to seed and die. This happens much faster at temperatures above 15 degrees Celsius or 60 degrees Fahrenheit. When the plant is growing in full sun the leaves will turn reddish as they mature, but this leaves them perfectly edible. When you harvest a leaf, cut it off at its point of attachment to the main stem. Once the leaf turns dry and brown, it will not have any appreciable flavour and should not be used for cooking. "

It will look limp and insipid. When cilantro is fresh it has a crisp feel and looks brilliant green

yes, it is always a good idea to wash any fresh vegetables, fruits, leafs that will be going into something that will be ingested.