Lime (fruit)
A lime is a citrus fruit, round, green in color, 3–6 centimetres in diameter, contains acidic juice vesicles. There are several species of citrus trees whose fruits are called limes, including the Key lime, Persian lime, kaffir lime, desert lime. Limes are a rich source of vitamin C, sour and are used to accent the flavours of foods and beverages, they are grown year-round. Plants with fruit called; the difficulty in identifying which species of fruit are called lime in different parts of the English-speaking world is increased by the botanical complexity of the citrus genus itself, to which the majority of limes belong. Species of this genus hybridise and it is only that genetic studies have started to throw light on the structure of the genus; the majority of cultivated species are in reality hybrids, produced from the citron, the mandarin orange, the pomelo and in particular with many lime varieties, the micrantha. Australian limes Australian desert lime Australian finger lime Australian lime Blood lime Kaffir lime.
Key lime is one of three most produced limes globally. Musk lime, a kumquat × mandarin hybrid Persian lime a key lime × lemon hybrid, is the single most produced lime globally, with Mexico being the largest producer. Rangpur lime, a mandarin orange × citron hybrid Spanish lime. Although the precise origin is uncertain, wild limes are believed to have first grown in Indonesia or Southeast Asia, were transported to the Mediterranean region and north Africa around 1000 CE. To prevent scurvy during the 19th century, British sailors were issued a daily allowance of citrus, such as lemon, switched to lime; the use of citrus was a guarded military secret, as scurvy was a common scourge of various national navies, the ability to remain at sea for lengthy periods without contracting the disorder was a huge benefit for the military. The British sailor thus acquired the nickname, "Limey" because of their usage of limes. In 2016, global production of lemons and limes was 17.3 million tonnes, led by India with 17% of the world total.
Mexico and China were other major producers. Limes have higher contents of acids than lemons do. Lime juice may be squeezed from fresh limes, or purchased in bottles in both unsweetened and sweetened varieties. Lime juice is used to make limeade, as an ingredient in many cocktails. Lime pickles are an integral part of Indian cuisine. South Indian cuisine is based on lime. In cooking, lime is valued both for the floral aroma of its zest, it is a common ingredient in authentic Mexican and Thai dishes. Lime soup is a traditional dish from the Mexican state of Yucatan, it is used for its pickling properties in ceviche. Some guacamole recipes call for lime juice; the use of dried limes as a flavouring is typical of Persian cuisine and Iraqi cuisine, as well as in Persian Gulf-style baharat. Lime is an ingredient of many cuisines from India, many varieties of pickles are made, e.g. sweetened lime pickle, salted pickle, lime chutney. Key lime gives the character flavoring to the American dessert known as Key lime pie.
In Australia, desert lime is used for making marmalade. Lime is an ingredient in several highball cocktails based on gin, such as gin and tonic, the gimlet and the Rickey. Freshly squeezed lime juice is considered a key ingredient in margaritas, although sometimes lemon juice is substituted. Lime extracts and lime essential oils are used in perfumes, cleaning products, aromatherapy. Raw limes are 10 % carbohydrates and less than 1 % each of fat and protein. Only vitamin C content at 35% of the Daily Value per 100 g serving is significant for nutrition, with other nutrients present in low DV amounts. Lime juice contains less citric acid than lemon juice, nearly twice the citric acid of grapefruit juice, about five times the amount of citric acid found in orange juice. Lime pulp and peel contain diverse phytochemicals, including polyphenols and terpenes, many of which are under basic research for their potential properties in humans. Contact with lime peel or lime juice followed by exposure to ultraviolet light may lead to phytophotodermatitis, sometimes called margarita photodermatitis or lime disease.
Bartenders handling limes and other citrus fruits while preparing cocktails may develop phytophotodermatitis. A class of organic chemical compounds ca
Coca-Cola
Coca-Cola, or Coke, is a carbonated soft drink manufactured by The Coca-Cola Company. Intended as a patent medicine, it was invented in the late 19th century by John Stith Pemberton and was bought out by businessman Asa Griggs Candler, whose marketing tactics led Coca-Cola to its dominance of the world soft-drink market throughout the 20th century; the drink's name refers to two of its original ingredients: coca leaves, kola nuts. The current formula of Coca-Cola remains a trade secret, although a variety of reported recipes and experimental recreations have been published; the Coca-Cola Company produces concentrate, sold to licensed Coca-Cola bottlers throughout the world. The bottlers, who hold exclusive territory contracts with the company, produce the finished product in cans and bottles from the concentrate, in combination with filtered water and sweeteners. A typical 12-US-fluid-ounce can contains 38 grams of sugar; the bottlers sell and merchandise Coca-Cola to retail stores and vending machines throughout the world.
The Coca-Cola Company sells concentrate for soda fountains of major restaurants and foodservice distributors. The Coca-Cola Company has on occasion introduced other cola drinks under the Coke name; the most common of these is Diet Coke, along with others including Caffeine-Free Coca-Cola, Diet Coke Caffeine-Free, Coca-Cola Zero Sugar, Coca-Cola Cherry, Coca-Cola Vanilla, special versions with lemon and coffee. Based on Interbrand's "best global brand" study of 2015, Coca-Cola was the world's third most valuable brand, after Apple and Google. In 2013, Coke products were sold in over 200 countries worldwide, with consumers drinking more than 1.8 billion company beverage servings each day. Coca-Cola ranked No. 87 in the 2018 Fortune 500 list of the largest United States corporations by total revenue. Confederate Colonel John Pemberton, wounded in the American Civil War and became addicted to morphine, began a quest to find a substitute for the problematic drug. In 1885 at Pemberton's Eagle Drug and Chemical House, a drugstore in Columbus, Georgia, he registered Pemberton's French Wine Coca nerve tonic.
Pemberton's tonic may have been inspired by the formidable success of Vin Mariani, a French-Corsican coca wine, but his recipe additionally included the African kola nut, the beverage's source of caffeine. It is worth noting that a Spanish drink called "Kola Coca" was presented at a contest in Philadelphia in 1885, a year before the official birth of Coca-Cola; the rights for this Spanish drink were bought by Coca-Cola in 1953. In 1886, when Atlanta and Fulton County passed prohibition legislation, Pemberton responded by developing Coca-Cola, a nonalcoholic version of Pemberton's French Wine Coca; the first sales were at Jacob's Pharmacy in Atlanta, Georgia, on May 8, 1886, where it sold for five cents a glass. Drugstore soda fountains were popular in the United States at the time due to the belief that carbonated water was good for the health, Pemberton's new drink was marketed and sold as a patent medicine, Pemberton claiming it a cure for many diseases, including morphine addiction, nerve disorders and impotence.
Pemberton ran the first advertisement for the beverage on May 29 of the same year in the Atlanta Journal. By 1888, three versions of Coca-Cola – sold by three separate businesses – were on the market. A co-partnership had been formed on January 14, 1888 between Pemberton and four Atlanta businessmen: J. C. Mayfield, A. O. Murphey, C. O. Mullahy, E. H. Bloodworth. Not codified by any signed document, a verbal statement given by Asa Candler years asserted under testimony that he had acquired a stake in Pemberton's company as early as 1887. John Pemberton declared that the name "Coca-Cola" belonged to his son, but the other two manufacturers could continue to use the formula. Charley Pemberton's record of control over the "Coca-Cola" name was the underlying factor that allowed for him to participate as a major shareholder in the March 1888 Coca-Cola Company incorporation filing made in his father's place. Charley's exclusive control over the "Coca-Cola" name became a continual thorn in Asa Candler's side.
Candler's oldest son, Charles Howard Candler, authored a book in 1950 published by Emory University. In this definitive biography about his father, Candler states: "... on April 14, 1888, the young druggist Asa Griggs Candler purchased a one-third interest in the formula of an completely unknown proprietary elixir known as Coca-Cola." The deal was between John Pemberton's son Charley and Walker, Candler & Co. – with John Pemberton acting as cosigner for his son. For $50 down and $500 in 30 days, Candler & Co. obtained all of the one-third interest in the Coca-Cola Company that Charley held, all while Charley still held on to the name. After the April 14 deal, on April 17, 1888, one-half of the Walker/Dozier interest shares were acquired by Candler for an additional $750. In 1892, Candler set out to incorporate a second company; when Candler had the earliest records of the "Coca-Cola Company" destroyed in 1910, the action was claimed to have been made during a move to new corporation offices around this time.
After Candler had gained a better foothold on Coca-Cola in April 1888, he was forced to sell the beverage he produced with the recipe he had under the names "Yum Yum" and "Koke". This was while Charley Pemberton was selling the elixir, although a cruder mixture, under the name "Coca-Cola", all with his father's blessing. After both names failed to catch on for Candler, by the middle of 1888, the Atlanta pharmacist was quite anxious t
Coca-Cola formula
The Coca-Cola formula is the Coca-Cola Company's secret recipe for Coca-Cola syrup, which bottlers combine with carbonated water to create the company's flagship cola soft drink. Company founder Asa Candler initiated the veil of secrecy that surrounds the formula in 1891 as a publicity and intellectual property protection strategy. While several recipes, each purporting to be the authentic formula, have been published, the company maintains that the actual formula remains a secret, known only to a few select employees. Coca-Cola inventor John Pemberton is known to have shared his original formula with at least four people before his death in 1888. In 1891, Asa Candler purchased the rights to the formula from Pemberton's estate, founded the Coca-Cola Company, instituted the shroud of secrecy that has since enveloped the formula, he made changes to the ingredients list, which by most accounts improved the flavor, entitled him to claim that anyone in possession of Pemberton's original formula no longer knew the "real" formula.
In 1919, Ernest Woodruff led a group of investors in purchasing the company from Candler and his family. As collateral for the acquisition loan, Woodruff placed the only written copy of the secret formula in a vault at the lending bank, Guaranty Bank in New York. In 1925, when the loan had been repaid, Woodruff relocated the written formula to the Trust Company Bank in Atlanta. On December 8, 2011, the company placed it in a vault on the grounds of the World of Coca-Cola in Atlanta, where it remains on public "display". According to the company, only two employees are privy to the complete formula at any given time and they are not permitted to travel together; when one dies, the other must choose a successor within the company and impart the secret to that person. The identity of the two employees in possession of the secret is itself a secret. During the late 19th century, Coca-Cola was one of many popular coca-based drinks with purported medicinal properties and benefits to health. Coca leaves were used in Coca-Cola's preparation.
In 1903, cocaine was removed, leaving caffeine as the sole stimulant ingredient, all medicinal claims were dropped. Coca leaf extract, with the cocaine chemically removed, remains part of the formula as a flavoring. By one account, the FDA still screens random samples of Coca-Cola syrup for the presence of cocaine; the company will neither confirm nor deny that the current version of Coca-Cola contains coca leaf extract, deferring to the secret nature of the formula. In 1911, the United States Government sued the Coca-Cola Company for violations of the Pure Food and Drugs Act, claiming that the high concentration of caffeine in Coca-Cola syrup was harmful to health; the case was decided in favor of Coca-Cola, but a portion of the decision was set aside in 1916 by the Supreme Court. As part of a settlement, the company agreed to reduce the amount of caffeine in its syrup; the company protects the secrecy of its syrup recipe by shipping ingredients to its syrup factories in the form of anonymous "merchandises", numbered 1 through 9.
Factory managers are told the relative proportions of each numbered merchandise, the mixing procedure, but not the ingredients in the merchandises, some of which are themselves mixtures of more basic ingredients. Merchandise no. 1 is known to be sugar, in the form of high-fructose corn sucrose. 2, caffeine is no. 3, phosphoric acid is no. 4. The identities of merchandises 5 through 9 are a matter of considerable debate—particularly the legendary "merchandise 7X", thought to contain a mixture of essential oils such as orange and lemon. Another ingredient is thought to be lavender; the Stepan Company prepares coca extract for Coca-Cola at its New Jersey facility. Despite the implications of its name, there is no evidence that the current version of Coca-Cola syrup contains kola nut extract; the primary taste of Coca-Cola is thought to come from vanilla and cinnamon, with trace amounts of essential oils, spices such as nutmeg. A 2015 study identified and measured 58 aroma compounds in common colas, confirming significant amounts of compounds corresponding to cinnamon, nutmeg and lemon essential oils in Coca Cola.
During the 1980s, most U. S. Coca-Cola bottlers switched their primary sweetening ingredient from cane sugar to the cheaper high-fructose corn syrup; the only U. S. bottler still using sucrose year-round is the Coca-Cola Bottling Company of Cleveland, which serves northern Ohio and a portion of Pennsylvania. Many bottlers outside the U. S. continue to use sucrose as the primary sweetener. Twelve-ounce glass bottles of sucrose-sweetened Coca-Cola imported from Mexico are available in many U. S. markets for those consumers. Coca-Cola was certified kosher in 1935 by Rabbi Tobias Geffen after beef tallow-derived glycerin was replaced with vegetable glycerin. However, the high-fructose corn syrup used by most U. S. bottlers since the 1980s renders it kitniyot by the definitions of Jewish kosher law, therefore forbidden during Passover according to certain traditions. Each year, in the weeks leading up to Passover, bottlers in markets with substantial Jewish populations switch to sucrose sweetener in order to obtain Kosher for Passover certification.
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Georgy Zhukov
Georgy Konstantinovich Zhukov was a Soviet Red Army General who became Chief of General Staff, Deputy Commander-in-Chief, Minister of Defence and a member of the Politburo. During World War II he participated in multiple battles commanding the 1st Belorussian Front in the Battle of Berlin, which resulted in the defeat of Nazi Germany, the end of the War in Europe. In recognition of Zhukov's role in World War II, he was chosen to accept the German Instrument of Surrender and to inspect the Moscow Victory Parade of 1945. Born into a poverty-stricken peasant family in Strelkovka, Maloyaroslavsky Uyezd, Kaluga Governorate, Zhukov became an apprentice furrier in Moscow. In 1915 the Army of the Russian Empire conscripted him. During World War I, Zhukov was awarded the Cross of St. George twice, promoted to the rank of non-commissioned officer for his bravery in battle, he joined the Bolshevik Party after the 1917 October Revolution. After recovering from a serious case of typhus he fought in the Russian Civil War over the period 1918 to 1921, serving with the 1st Cavalry Army, among other formations.
He received the decoration of the Order of the Red Banner for his part in subduing the Tambov Rebellion in 1921. At the end of May 1923, Zhukov became a commander of the 39th Cavalry Regiment. In 1924, he entered the Higher School of Cavalry, from which he graduated the next year, returning afterward to command the same regiment. In May 1930, Zhukov became commander of the 2nd Cavalry Brigade of the 7th Cavalry Division. In February 1931, he was appointed the Assistant Inspector of Cavalry of the Red Army. In May 1933, Zhukov was appointed a commander in the 4th Cavalry Division. In 1937, he became a commander of the 3rd Cavalry Corps of the 6th Cavalry Corps. In 1938, he became a deputy commander of the Belorussian Military District for cavalry. In 1938, Zhukov was directed to command the First Soviet Mongolian Army Group, saw action against Japan's Kwantung Army on the border between Mongolia and the Japanese-controlled state of Manchukuo; this campaign was an undeclared war that lasted from 1938 to 1939.
What began as a border skirmish escalated into a full-scale war, with the Japanese pushing forward with an estimated 80,000 troops, 180 tanks and 450 aircraft. These events led to the strategically decisive Battle of Khalkhin Gol. Zhukov requested major reinforcements, on 20 August 1939, his "Soviet Offensive" commenced. After a massive artillery barrage, nearly 500 BT-5 and BT-7 tanks advanced, supported by over 500 fighters and bombers; this was the Soviet Air Force's first fighter-bomber operation. The offensive first appeared to be a typical conventional frontal attack. However, two tank brigades were held back and ordered to advance around on both flanks, supported by motorized artillery and other tanks; this daring and successful manoeuvre encircled the Japanese 6th Army and captured the enemy's vulnerable rear supply areas. By 31 August 1939, the Japanese had been cleared from the disputed border, leaving the Soviets victorious; this campaign had significance beyond local outcome. Zhukov demonstrated and tested the techniques used against the Germans in the Eastern Front of the Second World War.
These innovations included the deployment of underwater bridges and improving the cohesion and battle-effectiveness of inexperienced units by adding a few experienced, battle-hardened troops to bolster morale and overall training. Evaluation of the problems inherent in the performance of the BT tanks led to the replacement of their fire-prone petrol engines with diesel engines, provided valuable practical knowledge, essential to the success in development of the T-34 medium tank used in World War II. After this campaign, Nomonhan veterans were transferred to units that had not seen action, to better spread the benefits of their battle experience. For his victory, Zhukov was declared a Hero of the Soviet Union. However, the campaign – and Zhukov's pioneering use of tanks – remained little known outside of the Soviet Union itself. Zhukov considered Nomonhan invaluable preparation for conducting operations during the Second World War. In 1940 Zhukov became an Army General. In autumn 1940, G. K. Zhukov started preparing the plans for the military exercise concerning the defence of the Western border of the Soviet Union, which at this time was pushed further to the west due to the annexation of Eastern Poland.
In his memoirs Zhukov reports that in this exercise he commanded the "Western" or "Blue" forces and his opponent was Colonel General D. G. Pavlov, the commander of the "Eastern" or "Red" forces, he noted. Zhukov in his memoirs describes the events of exercise as similar to actual events during the German invasion; as historian Bobylev reports in his article in "Military History Journal", the actual details of the exercises were reported differently in different memoirs of their participants. He reported that there were two exercises, one on 2–6 January 1941, another on 8–11 January 1941. In the first one "Western" forces attacked "Eastern" forces on 15 July, but "Eastern" forces counterattacked and by 1 August reached the original border. At that time, "Eastern" forces had a numerical advantage (for example, 51
Vanilla
Vanilla is a flavoring derived from orchids of the genus Vanilla from the Mexican species, flat-leaved vanilla. The word vanilla, derived from vainilla, the diminutive of the Spanish word vaina, is translated as "little pod". Pre-Columbian Mesoamerican people cultivated the vine of the vanilla orchid, called tlīlxochitl by the Aztecs. Spanish conquistador Hernán Cortés is credited with introducing both vanilla and chocolate to Europe in the 1520s. Pollination is required to set the vanilla fruit from. In 1837, Belgian botanist Charles François Antoine Morren discovered this fact and pioneered a method of artificially pollinating the plant; the method was not deployed commercially. In 1841, Edmond Albius, a slave who lived on the French island of Réunion in the Indian Ocean, discovered at the age of 12 that the plant could be hand-pollinated. Hand-pollination allowed global cultivation of the plant. Three major species of vanilla are grown globally, all of which derive from a species found in Mesoamerica, including parts of modern-day Mexico.
They are V. planifolia, grown on Madagascar, Réunion, other tropical areas along the Indian Ocean. The majority of the world's vanilla is the V. planifolia species, more known as Bourbon vanilla or Madagascar vanilla, produced in Madagascar and neighboring islands in the southwestern Indian Ocean, in Indonesia. Combined and Indonesia produce two-thirds of the world's supply of vanilla. Vanilla is the second-most expensive spice after saffron because growing the vanilla seed pods is labor-intensive. Despite the expense, vanilla is valued for its flavor; as a result, vanilla is used in both commercial and domestic baking, perfume manufacture, aromatherapy. According to other popular belief, the Totonac Aztec-age people, who inhabit the east coast of Mexico in the present-day state of Veracruz, were among the first people to cultivate vanilla in the 15th century. Aztecs invading from the central highlands of Mexico conquered the Totonacs, developed a taste for the vanilla pods, they named the fruit tlilxochitl, or "black flower", after the matured fruit, which shrivels and turns black shortly after it is picked.
Until the mid-19th century, Mexico was the chief producer of vanilla. In 1819, French entrepreneurs shipped vanilla fruits to the islands of Réunion and Mauritius in hopes of producing vanilla there. After Edmond Albius discovered how to pollinate the flowers by hand, the pods began to thrive. Soon, the tropical orchids were sent from Réunion to the Comoros Islands and Madagascar, along with instructions for pollinating them. By 1898, Madagascar, Réunion, the Comoros Islands produced 200 metric tons of vanilla beans, about 80% of world production. According to the United Nations Food and Agriculture Organization, Indonesia is responsible for the vast majority of the world's Bourbon vanilla production and 58% of the world total vanilla fruit production; the market price of vanilla rose in the late 1970s after a tropical cyclone ravaged key croplands. Prices remained high through the early 1980s despite the introduction of Indonesian vanilla. In the mid-1980s, the cartel that had controlled vanilla prices and distribution since its creation in 1930 disbanded.
Prices dropped 70 % to nearly US$20 per kilogram. The cyclone, political instability, poor weather in the third year drove vanilla prices to an astonishing US$500/kg in 2004, bringing new countries into the vanilla industry. A good crop, coupled with decreased demand caused by the production of imitation vanilla, pushed the market price down to the $40/kg range in the middle of 2005. By 2010, prices were down to $20/kg. Cyclone Enawo caused in similar spike to $500/kg in 2017. Madagascar accounts for much of the global production of vanilla. Mexico, once the leading producer of natural vanilla with an annual yield of 500 tons of cured beans, produced only 10 tons in 2006. An estimated 95% of "vanilla" products are artificially flavored with vanillin derived from lignin instead of vanilla fruits. Vanilla was unknown in the Old World before Cortés. Spanish explorers arriving on the Gulf Coast of Mexico in the early 16th century gave vanilla its current name. Portuguese sailors and explorers brought vanilla into Africa and Asia that century.
They called it vainilla, or "little pod". The word vanilla entered the English language in 1754, when the botanist Philip Miller wrote about the genus in his Gardener’s Dictionary. Vainilla is from the Latin vagina to describe the shape of the pods; the main species harvested for vanilla is V. planifolia. Although it is native to Mexico, it is now grown throughout the tropics. Indonesia and Madagascar are the world's largest producers. Additional sources include V. pompona and V. tahitiensis, although the vanillin content of these species is much less than V. planifolia. Vanilla grows as a vine, climbing up pole, or other support, it can be grown in a plantation, or in a "shader", in increasing orders of productivity. Its growth environment is referred to as its terroir, includes not only the adjacent plants, but the climate and local geology. Left alone, it will grow as h
Marshal of the Soviet Union
Marshal of the Soviet Union was the highest military rank of the Soviet Union. The rank of Marshal of the Soviet Union was created in 1935 and abolished in 1991, forty-one people held this rank; the equivalent naval rank was until 1955 Admiral of the fleet and from 1955 Admiral of the fleet of the Soviet Union. Both ranks were comparable to NATO rank codes OF-10, to the five-star rank in anglophone armed forces. While the supreme rank of Generalissimus of the Soviet Union, which would have been senior to Marshal of the Soviet Union, was proposed for Joseph Stalin after the Second World War, it was never approved; the military rank of Marshal of the Soviet Union was established by a decree of the Soviet Cabinet, the Council of People's Commissars, on 22 September 1935. On 20 November, the rank was conferred on five people: People's Commissar of Defence and veteran Bolshevik Kliment Voroshilov, Chief of the General Staff of the Red Army Alexander Ilyich Yegorov, three senior commanders, Vasily Blyukher, Semyon Budyonny, Mikhail Tukhachevsky.
Of these, Blyukher and Yegorov were executed during Stalin's Great Purge of 1937–38. On 7 May 1940, three new Marshals were appointed: the new People's Commissar of Defence, Semyon Timoshenko, Boris Shaposhnikov, Grigory Kulik. During World War II, Kulik was demoted for incompetence, the rank of Marshal of the Soviet Union was given to a number of military commanders who earned it on merit; these included Ivan Konev and Konstantin Rokossovsky to name a few. In 1943, Stalin himself was made a Marshal of the Soviet Union, in 1945, he was joined by his intelligence and police chief Lavrenti Beria; these non-military Marshals were joined in 1947 by politician Nikolai Bulganin. Two Marshals were executed in postwar purges: Kulik in 1950 and Beria in 1953, following Stalin's death. Thereafter the rank was awarded only to professional soldiers, with the exception of Leonid Brezhnev, who made himself a Marshal in 1976, Ustinov, prominent in the arms industry and was appointed Defence Minister in July 1976.
The last Marshal of the Soviet Union was Dmitry Yazov, appointed in 1990, imprisoned after the failed coup against Mikhail Gorbachev in 1991. Marshal Sergei Akhromeev committed suicide in 1991 during the fall of the Soviet Union; the Marshals fell into three generational groups. Those who had gained their reputations during the Russian Civil War; these included both those who were purged in 1937–38, those who held high commands in the early years of World War II. All of the latter except Shaposhnikov and Timoshenko proved out-of-step with modern warfare and were removed from commanding positions; those who made their reputations in World War II and assumed high commands in the latter part of the war. These included Zhukov, Konev, Malinovsky and Govorov; those who assumed high command in the Cold War era. All of these were officers in World War II, but their higher commands were held in the Warsaw Pact or as Soviet Defence Ministers; these included Grechko, Kulikov, Ogarkov and Yazov. All Marshals in the third category had been officers in World War II, except Brezhnev, a commissar and Ustinov, People's Commissar for Armaments.
Yazov, 20 when the war ended, had been a platoon commander. The rank was abolished with the dissolution of the Soviet Union in December 1991, it was succeeded in the new Russia by the rank of Marshal of the Russian Federation, held by only one person, Marshal Igor Sergeyev, Russian Defence Minister from 1997 to 2001. Note: All Marshals of the Soviet Union, with the exception of Non-Military Marshals, had at least started their military careers in the Army; the Service Arms listed are the services they served in during their respective tenures as Marshals of the Soviet Union. Generalissimus of the Soviet Union Admiral of the fleet of the Soviet Union Marshal of the Russian Federation History of Russian military ranks Military ranks of the Soviet Union Marshal of the branch Chief marshal of the branch Field Marshal of Imperial Russia Ranks and insignia of the Red Army and Navy 1935–1940, 1940–1943 Ranks and rank insignia of the Soviet Armed Forces 1943–1955, 1955–1991 Biographies of all the Marshals of the USSR
Coriander
Coriander known as Chinese parsley, the stems and leaves of which are called cilantro in North America, is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Most people perceive the taste of coriander leaves as a tart, lemon/lime taste, but a smaller group of about 4–14% of people tested think the leaves taste like bath soap, as linked to a gene which detects aldehyde chemicals present in both. Coriander is native to regions spanning from southern Europe and northern Africa to southwestern Asia, it is a soft plant growing to 50 cm tall. The leaves are variable in shape, broadly lobed at the base of the plant, slender and feathery higher on the flowering stems; the flowers are borne in small umbels, white or pale pink, with the petals pointing away from the center of the umbel longer than those pointing toward it. The fruit is dry schizocarp 3 -- 5 mm in diameter. First attested in English in the late 14th century, the word "coriander" derives from the Old French: coriandre, which comes from Latin: coriandrum, in turn from Ancient Greek: κορίαννον, derived from Ancient Greek: κόρις, kóris, was given on account of its foetid, bed bug-like smell.
The earliest attested form of the word is the Mycenaean Greek ko-ri-ja-da-na written in Linear B syllabic script which evolved to koriannon or koriandron, koriander. Cilantro is the Spanish word for coriander deriving from coriandrum, it is the common term in North American English for coriander leaves, due to their extensive use in Mexican cuisine. Although native to Iran, coriander grows wild over a wide area of Western Asia and Southern Europe, prompting the comment: "It is hard to define where this plant is wild and where it only established itself." Fifteen desiccated mericarps were found in the Pre-Pottery Neolithic B level of the Nahal Hemar Cave in Israel, which may be the oldest archaeological find of coriander. About half a litre of coriander mericarps was recovered from the tomb of Tutankhamen, because this plant does not grow wild in Egypt and Hopf interpret this find as proof that coriander was cultivated by the ancient Egyptians. Coriander seems to have been cultivated in Greece since at least the second millennium BC.
One of the Linear B tablets recovered from Pylos refers to the species as being cultivated for the manufacture of perfumes, it was used in two forms: as a spice for its seeds and as a herb for the flavour of its leaves. This appears to be confirmed by archaeological evidence from the same period. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking, Coriander is used in cuisines throughout the world; the leaves are variously referred to as coriander leaves, fresh coriander, Chinese parsley, or cilantro. Coriander may be confused with culantro, an Apiaceae like coriander, but from a different genus. Culantro has a distinctly different spiny appearance, a more potent volatile leaf oil and a stronger aroma; the leaves have a different taste with citrus overtones. The fresh leaves are an ingredient in many South Asian foods. In Portugal, chopped coriander is used in the bread soup Açorda, in India, chopped coriander is a garnish on Indian dishes such as dal.
As heat diminishes their flavour, coriander leaves are used raw or added to the dish before serving. In Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavour diminishes; the leaves spoil when removed from the plant, lose their aroma when dried or frozen. The dry fruits are known as coriander seeds; the word "coriander" in food preparation may refer to these seeds, rather than to the plant. The seeds have a lemony citrus flavour when crushed, due to terpenes pinene, it is described as warm, nutty and orange-flavoured. The variety C. s. vulgare has a fruit diameter of 3–5 mm, while var. C. s. microcarpum fruits have a diameter of 1.5–3 mm. Large-fruited types are grown by tropical and subtropical countries, e.g. Morocco and Australia, contain a low volatile oil content, they are used extensively for blending purposes in the spice trade. Types with smaller fruit are produced in temperate regions and have a volatile oil content around 0.4-1.8%, so are valued as a raw material for the preparation of essential oil.
Coriander is found both as whole dried seeds and in ground form. Roasting or heating the seeds in a dry pan heightens the flavour and pungency. Ground coriander seed loses flavour in storage and is best ground fresh. Coriander seed is a spice in garam masala and Indian curries which employ the ground fruits in generous amounts together with cumin, acting as a thickener in a mixture called dhana jeera. Roasted coriander seeds, called dhana dal, are eaten as a snack, they are the main ingredient of the two south Indian dishes rasam. Outsid
