Cilantro/Coriander

~ By Kythera Ann ~

Cilantro, also commonly called Coriander (Coriandrum sativum), is an annual herb in the family Apiaceae. Cilantro is native to southwestern Asia west to North Africa. It is a soft, hairless plant growing to 50 cm [20 in.] 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 white or very pale pink. The fruit is a globular dry schizocarp 3-5 mm diameter.

All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking. Coriander is commonly used in Middle Eastern, Mediterranean, Indian, South Asian, Latin American, Chinese, African and Southeast Asian cuisine.

The leaves are variously referred to as coriander leaves, cilantro (in the United States and Canada, from the Spanish name for the plant), dhania (in the Indian subcontinent, and increasingly in Britain), kindza (in Georgia), and Chinese parsley or Mexican parsley. The leaves have a very different taste from the seeds, similar to parsley but "juicier" and with citrus-like overtones. Some people perceive an unpleasant "soapy" taste and/or a rank smell. The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen. This is why I don't dry cilantro either but keep it going in the greenhouse and allow it to flower the next spring after planting new plants.

The fresh leaves are an essential ingredient in many South Asian foods (particularly chutneys) and Mexican salsas and guacamole. Chopped cilantro leaves are also used as a garnish on cooked dishes such as dal and many curries. As heat diminishes their flavor quickly, cilantro leaves are often used raw or added to the dish right before serving.

When the plant is allowed to flower I harvest its seeds. The dry fruits are known as coriander seeds or coriandi seeds. In some regions, the use of the word coriander in food preparation always refers to these seeds (as a spice), rather than to the plant itself. The seeds have a lemony citrus flavor when crushed. It is also described as warm, nutty, spicy, and orange-flavored. They are usually dried but can be eaten green.

It is commonly found both as whole dried seeds and in ground form. Seeds can be roasted or heated on a dry pan briefly before grinding to enhance and alter the aroma. Like most spices, ground coriander seed loses its flavor quickly in storage and is best when ground as needed. For optimum flavor, whole coriander seed should be stored in a tightly sealed container away from sunlight and heat.

Coriander seed is a key spice in garam masala and Indian curries, which often employ the ground fruits in generous amounts together with cumin. It also acts as a thickener. Roasted coriander seeds, called dhana dal, are also eaten as a snack. It is also the main ingredient of the two south Indian gravies: sambhar and rasam.

Outside of Asia, coriander seed is an important spice for pickling vegetables, and making sausages in Germany and South Africa. In Russia and Central Europe coriander seed is an occasional ingredient in rye bread as an alternative to caraway.

Coriander seeds are also used in brewing certain styles of beer, particularly some Belgian wheat beers. The coriander seeds are typically used in conjunction with orange peel to add a citrus character to these styles of beer.

It was also used by many cultures as a meat preserver and also to mask the smell of already rotten meat.

The ancient Egyptians used coriander tea to treat ailments such as urinary tract infections and headaches. The crushed seeds and leaves were often used in poultices and salves. Coriander seeds were found in King Tut's tomb.

Coriander has been used as a folk medicine for the relief of anxiety and insomnia in Iranian folk medicine. Experiments in mice support its use as an anxiolytic. Coriander seeds are also used in traditional Indian medicine as a diuretic by boiling equal amounts of coriander seeds and cumin seeds, then cooling and consuming the resulting liquid. In holistic and some traditional medicine, it is used as a carminative and for general digestive aid.

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