Coriander seeds, also called Cilantro or Dhania, are the fruit of the Coriandrum sativum plant and are used in a variety of cuisines as a flavoring spice. These tiny spherical seeds come from a small flowering plant that is native to the Middle East and Mediterranean regions and is used in many global dishes including curries, soups, and stews.
The coriander seed has a long history in the culinary world, in fact, it has been used for centuries in many areas of the world. The Romans, Greeks, and Middle Eastern cultures have all incorporated this flavor-filled ingredient into their cooking. In the United States and England, it is most commonly added to Indian and Mexican cuisines but is also found in Chinese, Asian, and Latin American dishes.
Coriander seeds not only provide a hint of nutty, earthy flavor to dishes but also add a pleasant aroma that is reminiscent of citrus and sage. They are used broadly as a garnish or as an aromatic component to dishes, often appearing in salads, soups, marinades, and curries.
When buying coriander seed, you will want to be sure that you are purchasing quality seeds, and you should inspect the package or bag they come in. Good-quality cilantro should have a slightly sweet or spicy bouquet, before it is cooked. However, if it has an old or musty smell, it is likely not fresh and should be discarded.
Coriander seeds are easy to store, but there are some best practices. Coriander seeds have a shelf life of up to one year when stored correctly in an airtight container in a cool, dark place. It is also important to keep them away from moisture, as this will cause them to mold or clump together. Alternatively, you can store ground coriander in the refrigerator, in an airtight container, away from moisture, for up to one month.
To use coriander seeds in your cooking, you can either grind them in a spice grinder or mortar, or briefly toast them in a hot dry skillet before adding them to your dish. The toasting will intensify their flavor and aroma. Coriander seeds can also be added whole to dishes, such as in pilafs and soups, just be sure to remove them before serving.
Coriander seeds come with many health benefits and can be easily incorporated into your diet. For example, it is believed to have anti-inflammatory properties due to its high levels of polyphenols, which are powerful antioxidants. Additionally, it can help with digestion, boost the immune system, and lower cholesterol.
Overall, coriander seeds are a versatile ingredient that adds a nutty, earthy flavor to a variety of dishes and can be used to add a burst of flavor to marinades, curries, soups, and even salads. With their numerous health benefits, they are a fantastic addition to any diet, and they can be kept fresh and flavorful for up to one year when stored correctly. With a little help from coriander seeds, you can take your cooking to a whole new level.
Coriander, also known as cilantro, 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 most commonly used in cooking. Coriander is native to regions spanning from southern Europe and northern Africa to southwestern Asia. It is a soft 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 borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the center of the umbel longer (5–6 mm or 0?4–0?4 in) than those pointing toward it (only 1–3 mm or 0?16–0?16 in long). The fruit is a globular, dry schizocarp 3–5 mm (0?12–0?20 in) in diameter.
The earliest attested form of the word is the Mycenaean Greek ko-ri-ja-da-na written in Linear B syllabic script which later developed into the Attic ko-ri-an-da and then to koriannon or koriandron. Cilantro is the Spanish word for coriander, also deriving from coriandrum. It is the common name in North American English for coriander leaves, due to their extensive use in Mexican cuisine.
The plant grows to 50 cm (20 in) in height and has a taproot that is up to 6 cm (2.4 in) long. 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 center of the umbel longer (5–6 mm or 0.20–0.24 in) than those pointing toward it (only 1–3 mm or 0.039–0.118 in long). The fruit is a globular, dry schizocarp 3–5 mm (0.12–0.20 in) in diameter.
The earliest attested form of the word is the Mycenaean Greek ko-ri-ja-da-na written in Linear B syllabic script which later developed into the Attic ko-ri-an-da and then to koriannon or koriandron. Cilantro is the Spanish word for coriander, also deriving from coriandrum. It is the common name in North American English for coriander leaves, due to their extensive use in Mexican cuisine.
Coriander seeds are used as a spice in many cuisines. The seeds have a lemony citrus flavor when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavored.
The leaves of the coriander plant are used in many cuisines as an herb. In Middle Eastern, Mediterranean, Indian, South Asian, Latin American, Chinese, Thai, African, and Vietnamese cuisines, coriander leaves are used in cooking for their distinctive flavor. The leaves are most often used fresh in these cuisines, but are also sometimes used dried. In Indian cuisine, coriander leaves are used in large quantities and cooked until the flavor dissipates.
Coriander seeds are used as a spice in many cuisines. The seeds have a lemony citrus flavor when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavored.
The leaves of the coriander plant are used in many cuisines as an herb. In Middle Eastern, Mediterranean, Indian, South Asian, Latin American, Chinese, Thai, African, and Vietnamese cuisines, coriander leaves are used in cooking for their distinctive flavor. The leaves are most often used fresh in these cuisines, but are also sometimes used dried. In Indian cuisine, coriander leaves are used in large quantities and cooked until the flavor dissipates.
Coriander is used in many traditional dishes in Pakistan. It is an ingredient of garam masala and an important ingredient in many types of curry. In Pakistan, fresh coriander is used in salads and as a garnish on cooked dishes.Ground coriander is used in making many dishes such as curry powder, as well as in pickling.
Cilantro is used in a wide variety of cuisines, often as a garnish. It is an ingredient of the well-known Mexican salsa served with chips, and is used in Thai, Chinese, Vietnamese, and Indian dishes. In the United States, it is most often found in Hispanic, Asian, and Indian foods.
Coriander seeds are used as a spice in many cuisines. The seeds have a lemony citrus flavor when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavored.
The leaves of the coriander plant are used in many cuisines as an herb. In Middle Eastern, Mediterranean, Indian, South Asian, Latin American, Chinese, Thai, African, and Vietnamese cuisines, coriander leaves are used in cooking for their distinctive flavor. The leaves are most often used fresh in these cuisines, but are also sometimes used dried. In Indian cuisine, coriander leaves are used in large quantities and cooked until the flavor dissipates.
Cilantro is used in a wide variety of cuisines, often as a garnish. It is an ingredient of the well-known Mexican salsa served with chips, and is used in Thai, Chinese, Vietnamese, and Indian dishes. In the United States, it is most often found in Hispanic, Asian, and Indian foods.
Coriander seeds are harvested when the plant is flowering and the fruits are maturing. The fruits are dried and then the seeds are removed. The seeds are used whole or ground.
Coriander leaves are used fresh or dried. The leaves are chopped and used as a garnish or as an ingredient in many dishes.
Coriander seeds and leaves are used in many traditional medicines. The seeds are used to treat stomach aches, indigestion, and gas. The leaves are used to treat fevers, diarrhea, and mouth sores.
Vitamin C | 0.021 grams | |
Vitamin B1 | 0.24 mg | |
Vitamin B2 | 0.29 mg | |
Vitamin B3 | 0.00213 grams |
Calcium | 0.709 grams |
Daily Value 1.3 g
|
Iron | 0.01632 grams |
Daily Value 0.018 g
|
Magnesium | 0.33 grams |
Daily Value 0.4 g
|
Phosphorus | 0.409 grams |
Daily Value 1.25 g
|
Potassium | 1.267 grams |
Daily Value 4.7 g
|
Sodium | 0.035 grams |
Daily Value 2.3 g
|
Zinc | 0.0047 grams |
Daily Value 0.011 g
|
Copper | 0.98 mg |
Daily Value 0.9 mg
|
Manganese | 0.0019 grams |
Daily Value 0.0023 g
|
Selenium | 0.0262 mg |
Daily Value 0.055 mg
|
Total Sugars | 0.131141 grams |
per 100g
|
Myristic acid (14:0) | 0.02 grams |
|
Palmitic acid (16:0) | 0.81 grams |
|
Stearic acid (18:0) | 0.11 grams |
|
Total Saturated fatty acids: | 0.94 g | |
Oleic acid (18:1) | 13.48 grams |
|
Palmitoleic acid (16:1) | 0.1 grams |
|
Total Monounsaturated fatty acids: | 13.58 g | |
Linoleic acid (18:2) | 1.75 grams |
|
Total Polyunsaturated fatty acids: | 1.75 g | |
Phytosterols | 0.05 grams |
|
Total Sterols: | 0.05 g |