Monday, January 26, 2015
Monday, January 19, 2015
Most chefs are familiar with the seasoning coriander. Coriander is actually the small, dried fruit, often referred to as the seeds of the cilantro plant. In fact, the scientific name for cilantro is coriandrum sativum, or coriander, also known as Chinese parsley. The fresh leaves and the small dried fruit are the parts most traditionally used in cooking.
The fresh leaves are often used in South Asian and Chinese cooking as well as in Mexican cooking, particularly in salsa and guacamole. Since heat will diminish the flavor, leaves are frequently used raw or added just before serving. The leaves lose their aroma when dried or frozen.
Coriander seed is a main ingredient in garam masala, an Indian spice, and in curries. Although the ingredients in garam masala can vary, it commonly includes coriander, black pepper, cumin, cardamom and cinnamon. In India, roasted coriander seeds, called dhana dal, are eaten as a snack.
Monday, January 12, 2015
As the insect feeds, a clear sugary liquid is secreted by the insect onto the leaf below. It is on this secretion that the mold grows. Heavy rains will wash off the sooty mold from the leaves, but the insect problem still needs attention. Often when large trees become heavily infested with certain insects, the honeydew can actually be seen raining down upon the ground. Again, sooty mold indicates an insect problem.