WAIE (whatamieating.com)
This is the searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
Just type in the word that you're looking for and press enter or click on search.
There are other types of search; see search help for more information.
The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on mkf1000@medschl.cam.ac.uk. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
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| hara dhaniya (हरा धनिया)
Language: Hindi
Description: Coriander leaves. Coriander (US: cilantro) leaves, finely chopped, and added to a dish at the last moment provide a bright lift. Much used in Indian and Thai cooking and much of the cooking of South East Asia for precisely this purpose.
| Coriander leaves, with thanks to Savenor's on Charles Street on Beacon Hill in Boston |
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Latin: Coriandrum sativum
Ethnicity: Indian Subcontinent
Most frequent country: India
Also known as: dhaniyalu, dhanya patta, dhoney pata, hario dhaniya, kothamalli elai, kothamalli kolle, kothamalli kooraku, kothamera aku, kothimbir, kothmir, kotthamallie
See foods and dishes: hara dhaniya, kothamalli
Other web reference:
Gernot-Katzer's-spice-pages.com
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