Coriander, also known as coriander and coriander, is an annual or biennial herb of Oenantheraceae, which originated in Eastern Europe and the Middle East and has been cultivated all over the world. Coriander, the English name of coriander, comes from Greek and means "bug" The reason is that before the seeds of coriander are immature, the stems and leaves smell like beetles, but after the fruit is ripe, it becomes the pungent smell of fennel. The smell of coriander is unbearable at first contact, especially in western countries where coriander is rarely used. But it is very popular in China and Southeast Asia. Coriander leaves can not only be eaten raw, but also often put in food or sauce as seasoning to remove the fishy smell and improve the taste. Coriander is one of the raw materials of Indian curry, which can be said to be a universal spice. It is also often used in Mexican food.

Coriander tastes mild, sweet and sour, slightly spicy, similar to the taste of orange peel, slightly fragrant and peppery. The stems, roots and leaves of coriander seem to have the smell of citrus after frying and heating, but the smell has been seriously lost compared with that before heating. The coriander seed shell of granules is very thin, so it should be preserved as original granules as far as possible, and the time can be as long as 1 year. If ground into fine powder, the fragrance will only be valid for 6 months.

Lemon leaf

It is the leaf of Prunus or Prunus in Rutaceae.

The leaves of lime contain flavonoids, coumarins and organic acids. Among flavonoids, there are quercetin and phloretin. Among coumarin, there are umbelliferone, scopoletin and aesculetin. Among the organic acids, there are ferulic acid, p-coumaric acid, salicylic acid, p-hydroxyphenylacetic acid, erucic acid, p-hydroxybenzoic acid, vanillic acid, gentisic acid and o-coumaric acid; It also contains vanillin. The above components mainly exist in combined form, in which umbelliferone, ferulic acid and salicylic acid exist in a small amount of free form at the same time. The leaves also contain volatile oil, vitamin C- 1 19 ~ 232 mg% and pigments such as chlorophyll a, chlorophyll b, lutein and butterfly flavin.