Coriander

The name coriander can be used to describe the entire Coriandrum sativum plant including the leaves, stems, roots and seeds. But when speaking of coriander in culinary terms, most people are talking about the small, round seeds of the plant. The leaves and stems of the plant are called cilantro, although they are also referred to as coriander leaves. 

When the seeds are dried they are brown in color with a somewhat hollow center. Whether used whole or ground, coriander seeds contain earthy and peppery notes that can enhance the flavor of curries, salads, dressings, marinades, soups, sauces, pickles, ferments and even cakes and desserts. You´ll find coriander is used worldwide, especially in Asian, Spanish, Middle eastern, Mexican, South American and Indian Cuisine. The ground seeds are an important component in many spice blends around the world, including garam masaala, sambar, dukkah, harissa, curry powder and Thai curry paste. Apart from their fragrant flavor, coriander seeds are also very nutrient dense. With high amounts of vitamins A and C, folic acid, beta carotene, calcium, magnesium, phosphorous, and  iron, there is no wonder coriander is known to have excellent health benefits and medicinal properties.

VOLUME

Quiet – moderate.

HOW TO USE

The seeds can be used raw, simply blended into dressings or soup, or added to marinades, bines or pickles. However, they are often toasted to release more flavor and fragrance. For maximum flavor of the powder, toast whole seeds in a skillet or oven and grind just before using. 

FLAVOR PAIRINGS

Apples, beans, black pepper, beets, bok choy, carrots, chili, cinnamon, citrus, cloves, coconut milk, coffee, couscous, cumin, fennel, enugreek, ginger, grains, lemon, lentils, mushrooms, onion, orange, peas, polenta, potatoes, pumpkin, sesame seeds, tofu, turmeric

SELECTING

Good quality coriander seeds should release pleasant, slightly peppery flavor when squeezed between index and thumb fingers. Sometimes ground coriander can be adulterated with less expensive spices, another reason in favor of buying whole seeds and grinding your own. 

STORING

Store the seeds in cool, dry, dark place, in airtight containers. This way, they keep well for many months and can be milled using a hand mill whenever required. Ground or powdered coriander should be stored in airtight containers and placed in the refrigerator. Use this spice powder as early as possible since it loses its flavor rather quickly due to evaporation of essential oils.

SUBSTITUTIONS

Try using cumin, caraway or fennel seeds instead of coriander. You can also use fresh cilantro leaves as substitution in some recipes. For baked goods and desserts, try cardamom or anise. 

HEALTH BENEFITS

In Ayurveda, coriander is often recommended for stomach related ailments, as it is known to support digestion and relieve nausea, bloating and food poisoning. In fact, studies show that a compound called dodecenal, found in coriander seeds, is just as potent as any antibiotic, if not better, when it comes to treating illness caused by salmonella bacteria. 

The linoleic acid in the seeds have an abundance of anti inflammatory, anticeptic, antioxidant and antifungal properties that soothe and prevent skin conditions such as eczema, rashes, fungus and itchy skin. The same properties are also helpful in preventing arthritis, rheumatism and osteoporosis. 

Other compounds in coriander seeds help regulate blood glucose levels and proper absorption and assimilation of sugar. Long-term use of coriander seeds is therefore known to help prevent diabetes. Coriander seeds have also been proven effective when it comes to reducing LDL cholesterol levels in the blood, which in turn supports cardiovascular health. 

The benefits of coriander also extend to a range of other areas such as hair growth, menstrual regulation, eye health and improved breath. 

HISTORY

Coriander is one of the oldest spices in recorded history, even mentioned in the bible. It was revered in ancient Egypt 3,100 B.C. both for culinary and medicinal use. Excavations of pyramids revealed barrels of coriander in the tomb of Tutankhamun. 

The name Coriander comes from the Greek word ”koris”, meaning ”stink bug”. This is believed to be because of the scent of coriander leaves when they are bruised. 

The plant was also popular in the Orient which explains the nick name “Chinese parsley”. It is still widely used in medicinal tonics in many Asian countries. In 1670, coriander was first brought to North America where it was one of the first spices cultivated by early settlers. As civilization spread, so did the popularity and uses of coriander.

REFERENCES

• Ensminger AH, Esminger M. K. J. e. al. Food for Health: A Nutrition Encyclopedia. Clovis, California: Pegus Press; 1986. 1986. PMID:15210.
• Fortin, Francois, Editorial Director. The Visual Foods Encyclopedia. Macmillan, New York. 1996.
• Wood, Rebecca. The Whole Foods Encyclopedia. New York, NY: Prentice-Hall Press; 1988. 1988. PMID:15220.