“Herbs
deserve to be used much more liberally.” - Yotam Ottolenghi
Coriander (Coriandrum sativum), also known as cilantro or Chinese parsley, is an annual herb in the family Apiaceae. 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, and slender and feathery higher on the flowering stems.
The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5–6 mm) than those pointing toward it (only 1–3 mm). The fruit is a globular, dry schizocarp 3–5 mm in diameter. The seeds are generally used as a spice or an added ingredient in foods or recipes, although sometimes they are eaten alone.
First attested in English late fourteenth century, the word coriander derives from the Old French: coriandre, which comes from Latin: coriandrum, in turn from Ancient Greek: κορίαννον koriannon. The earliest attested form of the word is the Mycenaean Greek 𐀒𐀪𐀊𐀅𐀙 ko-ri-ja-da-na written in Linear B syllabic script, (reconstructed as koriadnon), (similar to the name of Minos’s daughter Ariadne) which later evolved to koriannon or koriandron. Cilantro is the Spanish word for coriander, also deriving from coriandrum. It is the common term in North American English for coriander leaves, due to their extensive use in Mexican cuisine.
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, and it appears that 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. Large quantities of the species retrieved from an Early Bronze Age layer at Sitagroi in Macedonia could point to cultivation of the species at that time. Coriander was brought to the British colonies in North America in 1670, and was one of the first spices cultivated by early settlers.
The leaves have a different taste from the seeds, with citrus overtones. However, some people find the leaves to have an unpleasant soapy taste or a rank smell and avoid them. The fresh leaves are an ingredient in many South Asian foods (such as chutneys and salads); in Chinese and Thai dishes; in Mexican cooking, particularly in salsa and guacamole and as a garnish; and in salads in Russia and other CIS countries. Chopped coriander leaves are a garnish on Indian dishes such as dal. As heat diminishes their flavour, coriander leaves are often used raw or added to the dish immediately before serving. In Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavour diminishes. The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen.
The dry fruits are known as coriander seeds. The word coriander in food preparation may refer solely to these seeds (as a spice), rather than to the plant. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavoured. The variety C. sativum vulgare has a fruit diameter of 3–5 mm (0.12–0.20 in), while var. microcarpum fruits have a diameter of 1.5–3 mm (0.06–0.12 in). Large-fruited types are grown mainly by tropical and subtropical countries, e.g. Morocco, India and Australia, and contain a low volatile oil content (0.1-0.4%). They are used extensively for grinding and blending purposes in the spice trade. Types with smaller fruit are produced in temperate regions and usually have a volatile oil content of around 0.4-1.8%, so are highly valued as a raw material for the preparation of essential oil.
Roasting or heating coriander seeds in a dry pan heightens the flavour, aroma and pungency. Ground coriander seed loses flavour quickly in storage and is best ground fresh. Coriander seed is a spice in garam masala and Indian curries which often 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: sambhar and rasam.
Outside of Asia, coriander seed is used widely in the process for pickling vegetables. In Germany and South Africa (e.g. boerewors), the seeds are used while making sausages. In Russia and Central Europe, coriander seed is an occasional ingredient in rye bread (e.g. borodinsky bread), as an alternative to caraway. The Zuni people of North America have adapted it into their cuisine, mixing the powdered seeds ground with chili and using it as a condiment with meat, and eating leaves as a salad. Coriander seeds are used in brewing certain styles of beer, particularly some Belgian wheat beers. The coriander seeds are used with orange peel to add a citrus character.
In the language of flowers, a sprig of the green herb indicates “passionate love”, while the flower heads and seeds signify “lust”. Coriander seeds were used in love spells and charms. And old love spell is to take seven coriander seeds and grind them in a pestle and mortar, chanting “Warm seed, warm heart, let them never be apart”, three times. The drop the crushed seeds into a glass of wine and share the drink with your lover. Supposedly, coriander seeds had aphrodisiac properties.
This post is part of the Floral Friday Fotos meme,
Coriander (Coriandrum sativum), also known as cilantro or Chinese parsley, is an annual herb in the family Apiaceae. 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, and slender and feathery higher on the flowering stems.
The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5–6 mm) than those pointing toward it (only 1–3 mm). The fruit is a globular, dry schizocarp 3–5 mm in diameter. The seeds are generally used as a spice or an added ingredient in foods or recipes, although sometimes they are eaten alone.
First attested in English late fourteenth century, the word coriander derives from the Old French: coriandre, which comes from Latin: coriandrum, in turn from Ancient Greek: κορίαννον koriannon. The earliest attested form of the word is the Mycenaean Greek 𐀒𐀪𐀊𐀅𐀙 ko-ri-ja-da-na written in Linear B syllabic script, (reconstructed as koriadnon), (similar to the name of Minos’s daughter Ariadne) which later evolved to koriannon or koriandron. Cilantro is the Spanish word for coriander, also deriving from coriandrum. It is the common term in North American English for coriander leaves, due to their extensive use in Mexican cuisine.
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, and it appears that 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. Large quantities of the species retrieved from an Early Bronze Age layer at Sitagroi in Macedonia could point to cultivation of the species at that time. Coriander was brought to the British colonies in North America in 1670, and was one of the first spices cultivated by early settlers.
The leaves have a different taste from the seeds, with citrus overtones. However, some people find the leaves to have an unpleasant soapy taste or a rank smell and avoid them. The fresh leaves are an ingredient in many South Asian foods (such as chutneys and salads); in Chinese and Thai dishes; in Mexican cooking, particularly in salsa and guacamole and as a garnish; and in salads in Russia and other CIS countries. Chopped coriander leaves are a garnish on Indian dishes such as dal. As heat diminishes their flavour, coriander leaves are often used raw or added to the dish immediately before serving. In Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavour diminishes. The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen.
The dry fruits are known as coriander seeds. The word coriander in food preparation may refer solely to these seeds (as a spice), rather than to the plant. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavoured. The variety C. sativum vulgare has a fruit diameter of 3–5 mm (0.12–0.20 in), while var. microcarpum fruits have a diameter of 1.5–3 mm (0.06–0.12 in). Large-fruited types are grown mainly by tropical and subtropical countries, e.g. Morocco, India and Australia, and contain a low volatile oil content (0.1-0.4%). They are used extensively for grinding and blending purposes in the spice trade. Types with smaller fruit are produced in temperate regions and usually have a volatile oil content of around 0.4-1.8%, so are highly valued as a raw material for the preparation of essential oil.
Roasting or heating coriander seeds in a dry pan heightens the flavour, aroma and pungency. Ground coriander seed loses flavour quickly in storage and is best ground fresh. Coriander seed is a spice in garam masala and Indian curries which often 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: sambhar and rasam.
Outside of Asia, coriander seed is used widely in the process for pickling vegetables. In Germany and South Africa (e.g. boerewors), the seeds are used while making sausages. In Russia and Central Europe, coriander seed is an occasional ingredient in rye bread (e.g. borodinsky bread), as an alternative to caraway. The Zuni people of North America have adapted it into their cuisine, mixing the powdered seeds ground with chili and using it as a condiment with meat, and eating leaves as a salad. Coriander seeds are used in brewing certain styles of beer, particularly some Belgian wheat beers. The coriander seeds are used with orange peel to add a citrus character.
In the language of flowers, a sprig of the green herb indicates “passionate love”, while the flower heads and seeds signify “lust”. Coriander seeds were used in love spells and charms. And old love spell is to take seven coriander seeds and grind them in a pestle and mortar, chanting “Warm seed, warm heart, let them never be apart”, three times. The drop the crushed seeds into a glass of wine and share the drink with your lover. Supposedly, coriander seeds had aphrodisiac properties.
This post is part of the Floral Friday Fotos meme,
and also part of the Friday Greens meme,
and also part of the Food Friday meme.
Very interesting. I've never seen the flowers on coriander before. I just bought some today (I don't grow it) for some salsa.
ReplyDeleteI love what you are writing about koriander! It's interesting.
ReplyDeleteA very detailed info about coriander.Many of the things about it now only I knew.Nice go.I like the taste of leaves.Even If the leaves are slightly decayed,if we keep for a while in fresh water,it becomes fresh like garden-fresh.
ReplyDelete