Coriander was known in ancient Egypt as a spicy and medicinal plant. It is probably the oldest known spice in human history. It is even mentioned in the Old Testament. Its seeds have been found in ancient Egyptian tombs. Coriander was used by the ancient Greeks and Romans, then it spread throughout Europe. In the southern regions of Russia and the Caucasus, coriander is a favorite herb that is added to almost all dishes.
Cilantro is an excellent seasoning. © Forest & Kim Starr Content:
Description of coriander
Coriander, cilantro (lat. Coriandrum) is an annual herbaceous plant of the Umbrella family (Apiaceae).
Coriander is an annual herbaceous plant with an upright branched stem 30-50 cm high. It has two types of leaves: the lower ones are petiolate, simple or pinnate, and the upper two- or three-parted pinnate, with linear or entire marginal segments. The flowers are white or pinkish, form an umbrella with seeds.
Coriander in cooking
Its fresh herbs are used to flavor meat, fish and vegetable dishes. The rosette leaves of young plants are eaten before they start shooting.
Fruits (seeds) are used for flavoring in baking, making sausages, stewing meat, in the production of liqueurs, beer, in the perfume industry, etc. Coriander seeds have a pleasant spicy smell reminiscent of anise. It gives food a specific smell and taste, enriches it with vitamins.
In cooking, it is used to prepare salads, rice, fried pork, apple compote and canning fruits. It is added to dough products, vegetable dishes, sauces, goulash, some types of fish, as well as to honey gingerbread and biscuits. Coriander improves the taste of peas, beans and lentils. It is added to cabbage, poultry pate, red beets, applesauce, carrots, and is used for stuffing poultry.
Coriander leaves contain ascorbic acid, carotene, rutin, vitamins B1 and B2, pectin, tannins, sugars, starch, etc. The fruits contain from 0.5 to 1.0% of essential oils. In the process of aging, the seeds lose their color, the content of essential oil in them decreases. According to the content of vitamin C, carotene, rutin and other vitamins, coriander surpasses many spicy plants.
Coriander increases appetite, improves sleep, lowers blood pressure. Coriander essential oil is used in pharmaceuticals for the preparation of preparations that are used to improve digestion and against flatulence. In folk medicine, its seeds have been used since ancient times for stomach and colds, as well as a choleretic and expectorant, anti-hemorrhoid agent.
Growing coriander
Sowing coriander
Coriander loves light, fertile, slightly acidic soil.. It grows poorly on clay, gley, heavy soils that easily form a dense crust.
Coriander is best sown in semi-shaded places.. For 1 sq.m of beds, 3 kg of vegetable or manure humus, peat are added. The bed is dug up to a depth of 15-18 cm, leveled, watered and after 2-3 hours they start sowing. Sowing row, at a distance between rows of 15 cm; seeding depth - 1.5-2 cm. Seeds are not soaked before sowing.
Sowing is carried out in the third decade of April (from April 20 to April 28). With this sowing period, flowering will be in early July and the fruits (seeds) ripen in late August. To have greenery all summer, it is necessary to sow in several terms, in 12-15 days.
coriander care
During the period of caring for crops, weeds are weeded, watered abundantly and the soil is loosened.. During the growth period, top dressing is not carried out.
Water coriander depending on growth and development. At the beginning of growth, when the plants are small, they are watered 2 times a week, 3-5 liters per 1 sq. m. During the period of increased growth of the vegetative mass (leaves), watering increases to 5-8 liters per 1 sq.m. The amount of water decreases to 2-3 liters per 1 sq.m during the ripening of fruits (seeds), that is, when umbrellas and fruits have formed.
Harvesting Coriander
Coriander leaves are harvested before the budding phase. Dry in the shade, then put in glass jars and close. Seed harvesting begins at the end of August, dried in the sun, then threshed. The resulting seeds are stored in paper bags.
Coriander, or cilantro (Coriandrum sativum). © Forest & Kim Starr Propagation of coriander
Propagated by seeds. The best predecessors are winter, tilled crops and perennial grasses. Soil cultivation begins with stubble peeling to a depth of 6-8 cm (immediately after harvesting the predecessor). Plowing is carried out to a depth of 25-27 cm. Superphosphate is applied under it (based on): 400-500 kg / ha, potassium salt - 150-200 and ammonium sulfate - 100-150 kg / ha.
The sowing method is wide-row with row spacing of 45 cm. In the zone of sufficient moisture and on fields clean of weeds, it can be continuous. Sow in early spring or late autumn. Winter sowing allows you to get a crop twice as much compared to spring sowing. Seeds are planted to a depth of 3-4 cm. The estimated seeding rate is 10-15 kg/ha.
When caring for crops, special attention is paid to weed control.. For this, pre-emergence and post-emergence harrowing with light and medium type harrows is used. On wide-row crops, with the emergence of seedlings, row spacing is cut to a depth of 4-5 cm, then two cultivations as weeds appear.
The plant is affected by ramulariasis, and is damaged by bedbugs, umbrella moths, etc.
Varieties Yantar, Early and Kirovogradsky are zoned.
Medicinal properties of coriander
Coriander contains vitamins A and C. It is used as a choleretic, analgesic, antiseptic, antihemorrhoid, expectorant. In Indian medicine, the seeds of the plant are used as a diuretic, stomachic and tonic.
Coriander seeds. © Marco Verch Application of coriander
Ripe coriander fruits contain essential and fatty oils (2 and 25%, respectively), nitrogen-extractive substances, starch, sugar, etc. The essential oil serves as the starting product for the production of linalool, citral and other derivatives used in the manufacture of perfumes and medicines. Fatty oil is used in soap making and the textile industry. Oleic acid is obtained from it. The cake goes to feed livestock.
In the food industry, coriander seeds are flavored with bread, biscuits, sausages, canned fish and vegetables. In cooking, both the leaves, which we call "cilantro", and the seeds are used.
The cuisines of the peoples of Uzbekistan, Tajikistan, the Caucasus cannot be imagined without coriander. Cilantro is added to vegetable, meat, chicken dishes, as well as to milk and sour-milk soups. The famous oriental pickles and marinades also cannot do without coriander. Moreover, in Uzbekistan, seeds are used for this, and greens are used in Armenia and Azerbaijan. Coriander is an integral part of the Abkhazian seasoning - adjika and Georgian sauces - satsibeli, tkemali, dogwood, etc.
Abroad, coriander is most popular in India, where greens are served as a cold appetizer or as a seasoning for second courses. Seeds are part of the spice mixes - curry. This culture is used in China, Greece, Italy, Romania, Czechoslovakia, and some African countries.
The average rate of laying spices per dish (g): seeds-0.1, fresh herbs - 5-15, dried - 0.1-0.2.
Coriander is an annual plant belonging to the umbrella family. The origin of the name of the plant is very interesting. Translated from Greek, "coriander" means "bug". And this is not accidental, since in an unripe form the plant has the smell of this insect. The leaves of the plant are called "cilantro" and the seeds are called "coriander."
Appearance
Plant height ranges from 40 to 70 cm.
The root is shaped like a spindle.
Coriander has a smooth, straight stem that begins to branch towards the top of the head.
The shape of cilantro leaves resemble parsley leaves. Their petioles are long.
Flowers are white or pink. During the flowering period (June-July), umbrellas with 3-5 rays appear on the tops of the plant. Inflorescences form at their ends, and then fruits are small, hard, ribbed balls.
In the southern regions of coriander growth, its fruits are formed in July. August or September are the months when coriander bears fruit in the northern regions.
Kinds
Cilantro is known in botany as coriander seed. The Latin name is Coriandrum satium.
Where does it grow?
The East of the Mediterranean is considered the birthplace of coriander. The Romans brought it to the west and to the center of Europe. Since the 15th century, the era of great geographical discoveries has contributed to the expansion of the area of \u200b\u200bits growth and America, New Zealand and Australia learned about coriander.
Currently, coriander is grown almost everywhere. In Russia, the habitat is the southeastern and central regions.
Types of spice
- green cilantro used as a spice fresh, as soon as the plant releases the first leaves.
- Dry raw material can be prepared ahead of time.
- The fruits are used only in dried form. Then they clean it up. Both whole and ground cilantro seeds are used.
Peculiarities
The greens of the plant are called cilantro, and the fruits are called coriander. The plant has other names: Chinese parsley, kolyandra (Northern Caucasus), calandra (Belarus), kishnets (old Russian name) sowing, shlendra, hamem, kashnich, chilantro, kishnishi. The Arabs dubbed it a kuzbara, and the Jews - a reptile, the Koreans - sancho, the Hindus - dhaniya.
Ripe seeds of the plant have a unique spicy smell, while the smell of green fruits is, to put it mildly, unpleasant.
Characteristics
Coriander seeds owe their taste and aroma to the essential oil, which is its main component. The taste is spicy, slightly bitter. The aroma is sweet.
The greens are slightly bitter in taste, the aroma is sharp.
Nutritional value and calories
Nutritional value and calorie content per 100 grams:
- Saturated fatty acids - 0.014 g
- Monosaccharides and disaccharides - 0.87 g
- Water - 92.21 g
- Ash - 1.47 g
- Dietary fiber - 2.8 g
Cilantro leaves contain 23 calories.
You can learn more information about coriander from the program "1000 and one spice of Scheherazade"
Chemical composition
100 grams of the product contains:
- Vitamins: PP - 1.114 mg; K - 0.31 mg; E - 2.5 mg; C - 27 mg; B vitamins - 1.01 mg; A - 0.337 mg; β-carotene - 3.93 mg; Choline (a vitamin that protects body cells) - 12.8 mg.
- Minerals: Selenium - 0.0009 mg; Manganese - 0.426 mg; Copper - 0.225 mg; Zinc - 0.5 mg; Iron - 1.77 mg; Phosphorus - 48 mg; Potassium - 521 mg; Sodium - 46 mg; Magnesium - 26 mg; Calcium - 67 mg.
Beneficial features
The beneficial properties of coriander have been known since ancient times. Sorcerers and shamans used it in their magical rites. In our time, of course, this scope has sunk into oblivion, but cilantro is used everywhere in cooking.
The benefits of coriander are due to the presence in its composition of a whole range of useful and nutritious substances that are so necessary for our body:
- Relieves pain caused by spasms.
- Fights germs and infections.
- It is a mild sedative.
- Stops bleeding
- It is a laxative.
- It has a positive effect on the formation of bile in the liver.
- Suppresses the development of malignant neoplasms.
- Remove toxins from the body.
Harm
Coriander is a safe plant, but one should not forget about dosages, as abuse leads to negative consequences:
- sleep disturbance;
- in women, the menstrual cycle may be disturbed;
- you can not use more than 4 grams of coriander seeds, and greens - 35 g per day.
Contraindications
Coriander should not be consumed:
- People with impaired circulatory process.
- Patients with thrombophlebitis or thrombosis.
- With diabetes mellitus.
- With high blood pressure.
- Individual intolerance.
- With caution in kidney disease.
Butter
Steam distillation is a way to extract coriander essential oil.
Coriander oil is rich in composition with linalool, phellandrene, and terpinene. Fatty oils make up 30%.
The oil has a yellowish color. Its smell is quite strong. The taste is bitter. But as soon as it is diluted, a real metamorphosis of matter occurs. The oil becomes pleasant to the taste, and its aroma resembles a lily of the valley.
The growing conditions of the raw material affect the taste of the oil.
Useful properties of essential oil:
- Stimulates the process of blood circulation.
- When exposed to the skin, it has a warming effect.
- It has antiseptic and hemostatic properties.
Application
In cooking
- It is added to meat dishes, sausage, cheese.
- Used in canning, added to marinades, pickles, canned food. You can season them with sauerkraut.
- As a flavoring agent, it is added to some types of liquors.
- Coriander is a fragrant additive in confectionery. They flavor not only sweet products, but also some types of bread.
- Salads, first and second courses, barbecue are seasoned with fresh herbs.
Coriander in cuisines around the world:
- Residents of Greece will definitely add coriander to the marinade when canning olives. It is an integral part of meat dishes from pork and lamb meat.
- Inhabitants of the Caribbean Islands mix coriander, hot chili and garlic in their traditional cuisine.
- Indians prepare a mixture called masala based on coriander, Ethiopians - Berber, Tunisians - offak.
Try mashed potatoes with cilantro. A kilogram of potatoes is peeled and cut into 4 parts. It must be boiled in salt water. While the potatoes are cooking, you need to prepare its dressing from a clove of garlic, a bunch of chopped cilantro leaves and olive oil (you need to take a little). Drain the water from the boiled potatoes, but leave a little so that they can be mashed. Add a pinch of turmeric and prepared dressing, top with remaining oil. It's good to grind. In total, you will need half a glass of olive oil. The desired density can be given with the remaining broth.
In medicine
- Coriander oil acts like a small heating pad. In this regard, it is prescribed for muscle pain, rheumatoid pain in the joints.
- Infusions from coriander seeds help with digestive system disorders, with bloating and colic, with wounds (they have a healing and analgesic effect).
- Since coriander is able to influence blood clotting, it is used in drugs that stop bleeding.
- Coriander, being a sedative, is simply necessary for stressful and neurosis-like conditions.
- It is used as a means of preventing cancer.
- It has a positive effect on the state of the circulatory system, thereby improving the plasticity of blood vessels.
- Fights scurvy. Makes breathing pleasant.
- Improves eyesight, fights conjunctivitis (washes eyes with infusion).
- It has a positive effect on the human brain and its functioning.
- Heals wounds and cuts. It is enough just to sprinkle the place with ground coriander.
Infusion
To prepare the infusion, you need 1 tbsp. a spoonful of ground seeds and 400 ml of boiling water. The mixture is infused for an hour, and then taken half a glass 4 times a day. The infusion is used before meals.
Decoction
A decoction can be prepared from whole cilantro fruits. You need 10 g of fruit and a glass of water. Everything is boiled for about 5 minutes and infused for an hour. After straining, the decoction is ready for use. It is also consumed before meals in the morning, afternoon and evening, 75 grams each.
Tea
To relieve swelling that many people experience in the morning, you should drink tea from fresh coriander leaves. The ratio of raw materials and boiling water is 1:4. Despite having such positive properties, you should still consult a doctor before using coriander.
In cosmetology
- All kinds of masks and lotions contain coriander.
- Coriander is a remedy that fights acne and pimples.
- Reduces inflammation and flaking of the skin.
- Has whitening properties.
- Rejuvenates.
At home, coriander can be a great addition to the hair masks you use all the time. Gray hair will not appear prematurely, and the hair structure will be better and stronger. Such masks are useful for oily hair and get rid of dandruff, strengthen hair after dyeing.
Lotion
You can prepare a tonic composition for rubbing the skin of the face and neck. You will need chopped cilantro leaves (1 tablespoon) and a glass of boiling water. After 20 minutes, the tonic is ready for use. Applied in the morning and evening.
When losing weight
As a means of reducing weight, coriander is unsuitable. It whets the appetite. And even considering that metabolic processes occur faster with its use, you still won’t be able to lose weight.
cultivation
The first mention of the cultivation of coriander dates back to Ancient Egypt. By the 4th century, they learned about him in China, and the inhabitants of Russia got to know him already in the 19th century in the 30s.
Coriander needs a warm and temperate climate. But, despite this, the plant is frost-resistant.
Favorable conditions for the growth of cilantro: a lot of sun, soil with sufficient moisture. Avoid stagnant water in the area where the coriander is planted. When the plant enters the development phase, it needs to be watered very well. The plant is fed with fertilizers containing nitrogen and phosphorus.
To enjoy cilantro greens throughout the summer season, you can sow the plant several times with an interval of 2-3 weeks. In the Moscow region, harvesting is possible twice during the summer.
The cilantro landed in a row. The gap between plants should be about 10 cm, and the row spacing should be 15-20 cm. The plant will give a lot of dense greenery.
When the seeds ripen, water the cilantro less.
Varieties
The most popular variety is called Amber. Varieties Alekseevsky and Luch contain a very large amount of fat and linalool. In addition to the above, there are vegetable varieties of coriander.
- Coriander has very interesting properties to block the intoxicating effects of alcoholic beverages.
- Coriander is credited with magical properties that awaken the creative abilities of the individual.
- When cilantro blossoms, beekeepers take their hives to the fields so that the bees make honey of a special quality and aroma.
- Candy is made from the candied seeds.
Umbelliferae
Family:
Umbelliferae
Coriander
Coriander seed
Latin name
Coriandrum sativum L.
Coriander(lat. Coriandrum sativum) also known as cilantro, Chinese parsley or intestines, is an annual plant of the Umbelliferae family. Coriander is found from southern Europe and northern Africa to southwestern Asia. It is a soft, smooth plant growing up to 50 centimeters (20 inches) tall. Coriander leaves are varied in shape, at the base of the plant they are divided into lobes, and on the stem itself the leaves are thin and feather-like in shape. Coriander flowers are collected in small white or pale pink umbels, asymmetrical in shape, with petals of different lengths: those that emerge from the center of the inflorescence are 5-6 mm; petals growing towards the center of the umbrella are only 1-3 mm long. Coriander fruit is spherical, dry, 3-5 mm in diameter.
... wormwood, chiber, tarragon, thyme, basil, garlic, pepper, rosemary, curry, bay leaf, Bread - poppy seeds, dill, basil, cinnamon, oregano, coriander, cumin, orange peel, anise, rosemary, saffron, wormwood, thyme, cardamom, lemon peel, garlic Cheese - cumin, chili, mustard, feathers...Application of coriander
All parts of coriander are edible, but the fresh leaves and dried grains are the most commonly used in cooking. Coriander can be found in South Asian, Middle Eastern, Mediterranean, Texas-Mexican, Latin American, Portuguese, Chinese, African, Scandinavian and Central Asian cuisines.
Leaves
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coriander leaves |
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Nutrients per 100 g |
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The energy value |
95 kJ (23 kcal) |
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Carbohydrates | |
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Cellulose | |
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Fats | |
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Squirrels | |
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Vitamin A | |
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Vitamin C | |
| (Percentage is the share of daily requirement for an adult according to US recommendations) |
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Coriander leaves can be called in many ways: coriander leaves proper, fresh coriander, Chinese parsley, or cilantro (particularly in North America).
Do not confuse this name with the term culantro ( Eringium odorous), this plant is related to coriander ( Coriander seed), but differs significantly in appearance, as well as stronger essential oils produced by the leaves of the plant and a stronger smell.
The taste of the leaves is different from the grains, they have a citrus flavor. Many feel an unpleasant "soapy" taste or smell of something rotten and avoid eating the leaves. The smell of leaves is also compared to the smell of bedbugs, because they contain similar chemical elements (aldehydes). This is the genetic component in the formation of the smell of soap or herbs.
Fresh coriander leaves are used as ingredients in many South Asian dishes (such as chutneys or salads), in Chinese dishes, in Mexican cuisine (especially in salsa and avocado sauces), and as a side dish, as well as in Russian cuisine salads. and other CIS countries. Chopped coriander leaves are used as a garnish in Indian dishes such as dhal. Since the flavor of coriander leaves is reduced by heating, they are often used raw or added to a dish immediately after serving. In Indian and Central Asian cuisines, coriander leaves are used in large quantities and cooked until their flavor is reduced. Coriander leaves quickly deteriorate, after being separated from the plant itself, they lose their flavor if they are dried or frozen.
Fetus
Dried fruits are known as coriander or grains coriander. In India they are called dhania. The word "coriander" in food preparation can only refer to grains (as a spice) rather than the plant itself. Crushed coriander seeds have a lemon-citrus flavor due to terpenoids, linalool and pinene. The taste can be described as warm, savory, pungent and orangey.
View Coriander ordinary has a fruit 3–5 mm (0.12–0.20 in) in diameter, while the fruit coriander reach a diameter of 1.5 -3 mm (0.059 - 0.12 inches). Large-fruited species grow mainly in countries with a tropical and subtropical climate, for example, Morocco, India and Australia, the content of essential oils in them is low (0.1 - 0.4%). They are mainly used in grinding and mixing in the manufacture of spices. Small-fruited coriander species are found in temperate regions and have a volatile oil content of about 0.4 - 1.8%, so they are highly valued as raw materials for the preparation of essential oils.
Dried coriander seeds can be either whole or ground. The beans can be lightly toasted or warmed in a dry pan before grinding to enhance and change their flavor. Ground coriander seeds quickly lose their smell during storage, so it is better to grind them fresh.
Coriander seeds are used as spices in garam masala blends and in Indian curries, where ground coriander is often used in large quantities along with cumin. Coriander in this mixture acts as a thickener. Roasted coriander seeds, called in Indian dhana dal, are used as a snack. Coriander grains are the main ingredients in two main Indian dishes: sambar and rasam. Coriander grains can be boiled and consumed as a natural remedy for colds.
Outside of Asia, coriander seeds are used to pickle vegetables and make sausages in Germany and South Africa. In Russia and Central Europe, coriander grains can sometimes be found in rye bread instead of cumin. Today, coriander seeds are also used in European cuisine, although before they were more important.
Coriander grains are used in the brewing of certain beers, especially Belgian wheat beers. Orange peel is added to the grains to give a citrus flavor.
Roots
Coriander roots have a deeper and richer flavor than the leaves. The roots are used in various Asian cuisines. Often they are used in Thai dishes, including soups and curry pastes.
History of coriander
Coriander grows wild in the Middle East and southern Europe, suggesting that "it is difficult to tell exactly where this plant is wild and where it has only recently appeared." Fifteen dried pre-ceramic Neolithic mericarps have been found in the Nahal Hemel Cave in Israel and may be the oldest finds of coriander. About half a liter of coriander mericarps were recovered from Tutankhamen's cave, because this plant does not grow naturally in Egypt, Zohari and Hopf concluded from these finds that coriander was grown by the ancient Egyptians. In the Bible, coriander is mentioned in Exodus 16:31: “And he called the house of Israel [bread] that name: manna; she was like a coriander seed, white, and tasted like a cake with honey.
Most likely, coriander has been grown in Greece since at least the second millennium BC. One of the syllabary tablets found at Pylos states that coriander was grown for perfumery and appears to have been used in two forms: as a spice for the taste of its grains, and as an herb for the scent of its leaves. This is confirmed by archeological excavations from the same period: a huge amount of coriander recovered from an Early Bronze Age model at Sitagroa in Macedonia may well indicate the cultivation of this type of plant at that time.
Coriander arrived in North America from the British colonies in 1670 and was one of the first spices grown by the early settlers.
related plants
Other herbs that grow in the same way as coriander leaves may be used.
- Eringium odorous has a similar, but more intense aroma. He is known as culantro and is found in Mexico, South America and the Caribbean.
- Highlander fragrant often called Vietnamese coriander or rau ram. The leaves have a similar aroma and taste to coriander. Highlander is a member of the Buckwheat family.
- Bolivian coriander, subfamily large-fruited- a member of the Compositae family, the sunflower family. This type of plant lives in a natural environment from Texas to Argentina.
Useful properties and applications in medicine
Coriander, like many other plant species, contains antioxidants that can delay or prevent rotting of foods flavored with this spice. The study showed that antioxidants are found in the leaves, coriander seeds, but the effect of using the leaves is higher.
The chemicals found in coriander leaves have an antibacterial effect on Salmonella cholera as they function as non-ionic surfactants.
In Iran, coriander is used in folk medicine to relieve anxiety and insomnia. Experiments on mice confirmed the possibility of its use as a tranquilizer. Coriander grains are used in traditional Indian medicine as a diuretic: equal amounts of coriander and caraway seeds must be boiled, then cooled and the resulting liquid drunk. In holistic and traditional medicine, coriander is used as a carminative and as a digestive aid.
Coriander is officially a traditional remedy for two types of diabetes. Experiments on mice have shown that coriander extract has a positive effect on both insulin-dependent diabetes and non-insulin-dependent diabetes.
Experiments on rats have shown that coriander seeds have a significant lipid-lowering effect in lowering cholesterol and triglyceride levels and increasing high-density lipoprotein levels. This effect is due to the acceleration of bile synthesis by the liver and the breakdown of cholesterol into other compounds.
Coriander can cause allergic reactions in some people.
Differences in taste sensations
A small number of people believe that the taste and smell of coriander resembles soap, and therefore it is unpleasant for them. The reason for this is purely genetic, because some people do not react to aromatic chemicals that most people like, while these people are sensitive to certain unsaturated aldehydes with an unpleasant odor.
Etymology of coriander
First recorded in English at the end of the 14th century, the term "coriander" comes from the old French word coriander, in turn derived from the Latin coriandrum and Greek κορίαννον ( coriannon). The earliest form of the word "coriander" is noted in the Mycenaean language - ko-ri-ja-da-na(when written in syllabary, the name is changed to coriadnon); this form with the name of the daughter of Minos Ariadne, which subsequently served as an incentive to transform the word from coriannon in coriandron.
cilantro is the Spanish word for coriander, also derived from the Latin equivalent. This term is often found in North America, because. it is widely used in Mexican national cuisine.
- one of the most common spices in the world. Seeds, roots, and coriander greens, also known as cilantro, are used in cooking. This spicy plant has been known since ancient times and has been grown in Asia and the Mediterranean for about three thousand years.
Scientists believe that the name of the plant comes from the Greek koriannon, derived from koris - "bug", and is associated with a specific smell and type of seeds (in Russia, by the way, coriander was also sometimes called "bugs"). Despite such a not too flattering comparison, coriander can be considered almost the most versatile seasoning in the world.
Useful properties of coriander
It contains organic acids, trace elements and many vitamins (A, PP, B1, B2, C), it contains calcium, magnesium, sodium, copper, selenium, potassium, phosphorus, zinc, iron, iodine. It is essential that these beneficial substances in the composition of coriander are balanced so that they are perfectly absorbed in the human body.
The benefits of coriander known to many nations, and its use in folk medicine is very wide. Green coriander (cilantro) tones the muscles of the heart and blood vessels. Coriander seeds stimulate the digestive system, increasing appetite and helping to better absorb food, have diaphoretic properties, and promote weight loss. The essential oils of its seeds have a strong bactericidal and antihelminthic effect. Coriander enhances the work of the liver with lethargy and congestion in it, and improves appetite.
Coriander tincture helps treat bleeding gums and stomatitis. Coriander is useful for diarrhea, menstrual disorders, it normalizes blood sugar levels, and also strengthens the eye muscles, improving vision.
In the old days, coriander was often used for skin lesions and diseases. A compress of crushed cilantro leaves applied to a wound speeds up its healing. The antibacterial action of the juice is combined with an increase in the regeneration process, so cilantro is an excellent remedy for skin diseases.
Infusions and decoctions of coriander seeds are taken as a choleretic and antiseptic, for gastric and colds, as a sedative and anti-convulsant, they increase the secretion of gastric juice. Among the beneficial properties of coriander is a mild diuretic effect, which allows it to be used to treat edema.
Coriander Seed Infusion
To prepare an infusion of coriander, pour 1 teaspoon of crushed seeds with 1 cup of boiling water, insist in a warm place in a sealed container for 1 hour, strain. Take 0.25 cup 3-4 times a day 30 minutes before meals.
Essential oils of coriander
Essential oils of coriander have long been used to treat eye diseases. In the treatment of conjunctivitis, keratitis, the eyes were washed with a decoction in which coriander was an important component.
Contraindications to the use of coriander
Coriander is contraindicated during pregnancy. It should not be taken by patients with gastric ulcer and exacerbation of chronic cholecystitis. Such people should refrain from using spices, and coriander is no exception.
Coriander, like any other product containing large doses of vitamins and trace elements, requires compliance with the norm. Excess of this plant in the diet leads to poisoning.
In all other cases, if coriander is consumed in moderation, used as a seasoning, then there are no contraindications for use.
coriander seeds
coriander seeds flavor liqueurs, and in dried and crushed form they are added to confectionery and pastries, soups, sausages (for example, Thuringian), cheeses, salads, meat and fish dishes. Ground coriander tends to lose flavor and aroma quickly, so it's best to buy whole coriander seeds. Before grinding, it is better to lightly fry them in a dry frying pan - so the seeds will become more fragrant.
coriander leaves
cilantro, that is, green young coriander leaves, are used in most countries of the East (especially in Vietnam, Thailand, and the countries of the Caucasus). Coriander greens taste and aroma are very different from seeds. It is indispensable in salads, it is added to soups, meat and vegetable dishes, and it is never cooked. Also, coriander leaves are very widely used in Latin America, especially in Mexico: there they are called cilantro. That is why in many US states, coriander greens are even called "Mexican parsley."
Coriander in cooking
coriander roots successfully used in cooking - they have a more muted taste than the leaves. If coriander roots are dried and ground, you will get an excellent seasoning. In Thai cuisine, coriander root is used to make a sauce for meat dishes: coriander root is crushed with garlic, peanut butter and pepper are added.
Coriander is a herbaceous annual plant used as a spice in cooking, as well as to give a pleasant aroma in perfumery and soap making. Use as a spice and seeds, and roots, and coriander greens, which is also known as cilantro.
Coriander is described in ancient treatises; it is one of the most common spice plants in the world, grown in Asia and the Mediterranean for about three thousand years.
Warriors and travelers took coriander with them on the road. They noticed that the seeds of this plant provide energy, increase appetite and help recover from illness and injury. In addition, meat sprinkled with seeds is stored longer, which is of great importance on the road. It was with travelers that coriander seeds came to Europe and Russia.
Many people are under the delusion that coriander and cilantro are two different spices. These are different parts of the same plant. But they have a different smell and taste, they differ significantly. In cooking, both herbs (fresh or dried) and dried seeds (whole or ground) are used.
Coriander seeds are round, 3-5 mm in diameter, usually light brown in color, sometimes greenish, bittersweet in taste, very fragrant.
Coriander contains organic acids, trace elements and many vitamins (A, PP, B1, B2, C), it contains calcium, magnesium, sodium, copper, selenium, potassium, phosphorus, zinc, iron, iodine. It is essential that these beneficial substances in the composition of coriander are balanced so that they are perfectly absorbed in the human body.
The benefits of coriander are known to many nations, and its use in folk medicine is very wide. Green coriander (cilantro) tones the muscles of the heart and blood vessels. Coriander seeds stimulate the digestive system, increasing appetite and helping to better absorb food, have carminative and diaphoretic properties. The essential oils of its seeds have a strong bactericidal and antihelminthic effect. Coriander enhances the work of the liver with lethargy and congestion in it, and improves appetite.
But this does not exhaust the beneficial properties of coriander: accelerating digestion and improving metabolism, coriander promotes weight loss.
Coriander tincture helps treat bleeding gums and stomatitis. Coriander is useful for diarrhea, menstrual disorders, it normalizes blood sugar levels, and also strengthens the eye muscles, improving vision.
In the old days, coriander was often used for skin lesions and diseases. A compress of crushed cilantro leaves applied to a wound speeds up its healing. The antibacterial action of the juice is combined with an increase in the regeneration process, so cilantro is an excellent remedy for skin diseases.
Infusions and decoctions of coriander seeds are taken as a choleretic and antiseptic, for gastric and colds, as a sedative and anti-convulsant, they increase the secretion of gastric juice. Among the beneficial properties of coriander is a mild diuretic effect, which allows it to be used to treat edema.
To prepare an infusion of coriander, pour 1 teaspoon of crushed seeds with 1 cup of boiling water, insist in a warm place in a sealed container for 1 hour, strain. Take 0.25 cup 3-4 times a day 30 minutes before meals.
Essential oils of coriander have long been used to treat eye diseases. In the treatment of conjunctivitis, keratitis, the eyes were washed with a decoction in which coriander was an important component.
Contraindications to the use of coriander
Coriander is contraindicated during pregnancy. In all other cases, if coriander is consumed in moderation, used as a seasoning, then there are no contraindications for use. The only caveat is that it should not be taken by patients with a stomach ulcer and exacerbation of chronic cholecystitis. Such people should refrain from using spices, and coriander is no exception.
In addition, like any other product containing large doses of vitamins and trace elements, coriander requires compliance with the norm. Excess of this plant in the diet leads to poisoning.
Uses of coriander in cooking
Among the spices, coriander occupies a place of honor. Moreover, greens (cilantro), seeds, and coriander roots are used.
cilantro(young coriander leaves) has a fresh and spicy taste. Greens in taste and aroma are very different from seeds. It is indispensable in Caucasian cuisine, widely used in Southeast Asia. Green leaves and young shoots of coriander are added to salads and soups.
coriander seeds, like greens, an excellent seasoning for meat and fish. They can also be added to potatoes, salads, soups. They are the main ingredient for curry, which came to us from India and became very popular. Coriander is added to sauces, sausages, cheeses. Coriander is used in the preparation of dishes from red cabbage, Beijing, Savoy cabbage, it gives them a piquant taste.
Liqueurs are flavored with coriander seeds, added as a powder to pastries and confectionery products, and sprinkled on bakery products. It is also widely used in canning: pickled cucumbers, tomatoes, olives, mushrooms are hard to imagine without coriander. This is a versatile seasoning that goes well with any dish and goes well with many other spices: black pepper, zira, celery, cumin, fennel.
Ground coriander does not retain its beneficial properties for long, even if the spices are stored correctly. It loses its taste and aroma very quickly, so it is better to buy whole seeds and grind them as needed. If the seeds are lightly fried in a dry frying pan, and then ground, they will become more fragrant.
coriander roots also used in cooking. Their taste resembles the taste of leaves, but more subdued. The dried and ground roots are an excellent seasoning very popular in Thai cuisine.
Other Uses for Coriander
In the perfume industry, essential oils obtained from coriander seeds are used in the production of cologne. This oil is used in medicine as an additive to improve the taste of some medicines.
Widespread use of coriander seeds is also in the cosmetic industry, in the production of liquors and soap making.
