Coriander, a simple herb that possesses the power to make a simple dish into a heavenly delicacy. As a spice, the tangy and aromatic flavor of this herb is used in Indian, Asian, Latin dishes and even makes its way to the European dishes. The coriander plants devote it to every part to make the food taste authentic and lavishing. It not only makes the food tastes out of this world but also improves its presentation when used for garnishing.
What is Coriander?
Coriander is a spice derived from the coriander plant’s small, tan-colored seeds (Coriandrum sativum), which belongs to the family of parsleys. The term coriander is used to define the entire plant: leaves, roots, seeds, and everything else. But when thinking about coriander, most people refer to the spice that is made from the plant’s seeds. The plant leaves are generally referred to as cilantro, which originates from the Spanish word for coriander, or Chinese parsley.
Cilantro and coriander both originate from the Coriandrum sativum plant. In the United States, cilantro is the name for the leaves and stem of the plant, while coriander is the name for its dried seeds. The leaves and stems are called coriander worldwide while the dry seeds are called coriander seeds. Coriander roots also crop up as a pungent supplement to Thai curries in culinary usage. Coriander grows worldwide as an indigenous herb, particularly in Europe, Asia, Africa, and the Americas.
Coriander is primarily native to the Middle East and southern Europe but has been used for centuries in Asia and the Orient as well. In Egypt and Sudan it is considered wild, and occasionally in English lands. The seed is now manufactured in Russia, India, South America, North Africa— especially Morocco — and Holland. This was imported to Britain by the Romans, who used it in food and medicine, and was commonly used until the Renaissance when the modern foreign spices emerged in English cuisine. Hippocratic and Pliny, who named it Coriandrum for its ‘buggy’ appearance, recognized coriander among ancient doctors as a bug; or maybe because the young seed resembles Cimex lectularius, the European bed-bug. Initially cultivated throughout present-day Greece, cilantro has been used since at least 5,000 B.C as a culinary plant. It is also mentioned in Sanskrit scriptures and the Bible.
SHAPE, SIZE AND PHYSICAL FEATURES
Coriander is a tiny herb crop. The seeds are nearly oval, with one end slightly rising, and the other slightly flattening. Longitudinal ridges are numerous. Seed duration is 3–5 mm (1/8 “–3/16”) and the color is typically brown when dry, but can be black or off-white. The seed is generally sold dried and is apt to be divided into halves in this state to reveal two partially hollow hemispheres and sometimes some internal powdery matter.
The stems do have a heavy odor and flavor. Flavors are used to “boost” other flavors; other prominent flavors are improved and marketed.
What Does It Taste Like?
Fresh coriander tastes pungent, vivid, bit tangy and a touch of peppery. It tastes soapy to several halves of the population. This is due to the natural aldehyde chemicals produced in the leaves that have a resemblance to the smell produced during soap making. Some insects like the bed bugs also produce the same smell. Not all people sense aldehydes in the mouth, which may account for this herb’s variations in tastes. Once the leaves are roasted, the taste is greatly reduced, and dried cilantro has just a tiny fraction of the fresh taste.
Cooking with Corriander
The leaves are freshly used. They show cookery in Spanish, Middle East, Indian, Oriental, and South American. They are commonly sprinkled on cooked dishes like parsley, minced or puréed in sauces, soups, and curries. Throughout Thailand, coriander plant root is used for flavoring foods, curries, and soups. It’s found in anything from salsas and sandwiches and burritos or beef dishes in Mexico and the Southwestern US. Round seeds are used to produce seasoning from coriander. This spice is found in the garam masala, an Indian spice mix that is used in many savory dishes. Often, the whole seeds are used in pickling and brining. Typically, coriander seeds are toasted and ground before use; otherwise, they can have a rough texture to chew. Ground coriander is used as a seasoning in baked goods and dishes such as curry. Dry roast them at low temperature in a saucepan or the oven, then use a spice grinder to create the ground coriander.
Coriander has been used to cure gastrointestinal problems in herbal medicine. It is also used in teas intended to aid alleviate constipation. The study is being conducted to see if diseases such as diabetes have any confirmed health benefits. New cilantro greens include fiber and phytonutrients while the seeds produce a limited amount of calcium, potassium, magnesium, and phosphorus. Traditionally, this herb has been ascribed to be soothing and to encourage relaxation. Cilantro leaves’ natural oils have antibacterial effects and may be used as a fungicide. It is rich in vitamin C.
This beautiful herb has got different names unlike we have pet names. People of the Indian subcontinent, Europe and Middle – East call it Corriander leaves. The Latin Americans and the United States Call it Cilantro. Greeks mention it as Coriandrum. Chinese call them with so many names Yuen Sei, Yan Shi, and Fan Yan Su. It is known as Parsley In Asia and Dhaniya in India. The Fench calls it Persil Arbe.
Indians And Coriander
When it comes to coriander you will find it has got its daily role in Indian Kitchen. The Fresh Corriander leaves puree is known as Chutney that pair of with Samosa and other fries and make up a heavenly combination. The Indian mothers when buys vegetable askes for free coriander thinking it as their rights. You will find the tangy taste of it when garnished on Chicken curry and other curries.
You may call it Cilantro Or Coriander, it justifies every cuisine making it finger-licking delicious and 100% presentable.