Hey friends!Today I'm going to give you an interesting question. Can you guess which of the following is a "relative" of carrots?Is it "cumin" or "radish"?Let me reveal the answer, the correct answer is cumin!
Carrots, coriander and celery, all three family members are closely related to cumin, and they all belong to the Apiaceae family. Isn't that a bit of a surprise?
First, let's get to know about carrots. Carrots are a common vegetable that has a long strip in shape, bright colors, and a crunchy texture. When we usually eat carrots, we may think that its taste is a little sweet, but in fact, the taste of carrots is determined by the chemical composition in them. And this chemical composition is the unique aroma substance of Apiaceae. So, carrots, like cumin, are members of the Apiaceae family. Next, let's take a look at coriander. Coriander is a commonly used seasoning, and its leaves are dark green and have a delicious taste. The distinctive aroma of coriander is also determined by the aroma substances in the Apiaceae family. So, coriander is also a "relative" of carrots.
Finally, let's talk about celery. Celery is a common vegetable that has cylindrical stems and pinnate leaves. The taste of celery is relatively refreshing and has a light aroma. Similarly, celery is a species of the Apiaceae family, sharing a "family background" with carrots and coriander.
Through the above introduction, we can see that the three family members of carrot, coriander and celery are all closely related to cumin. They all belong to the Apiaceae family and possess similar aromatic substances. This also explains why cumin tastes similar to carrots, coriander, and celery.
In addition to their "family background", carrots, coriander, and celery also play an important role in cooking. Carrots can be eaten raw or cooked, and they are rich in nutrients and rich in vitamin A and fiber. Coriander is often used in seasonings to add aroma and texture to dishes. Celery can be eaten raw or cooked, and it has a crisp texture and is rich in fiber and vitamin C.
Carrots and turnips are two different vegetables that differ in appearance, taste, and use. Radish belongs to the genus Radish of the cruciferous family, and has a variety of shapes, including elongated and round varieties. It also comes in a variety of colors, including white, red, purple, and more. Radish has a crisp texture with a slightly spicy or sweet taste. Radish is rich in vitamin C, fiber, and minerals, which aid digestion and boost immunity. Autumn and Winter Check-in Challenge