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Coriander
The Coriander Plant
The coriander plant produces both coriander (the fruit) and cilantro (the leaves). The plant is cultivated for one or the other, though, because the leaves must be picked for cilantro before the plant matures to produce the seeds. An herbaceous annual, cilantro is a member of the Umbelliferae family, along with parsley, dill, and cumin. The botanical name Coriandrum sativum comes from the Greek koris , a reference to a type of bedbug that smells a bit like the foliage of the coriander plant. (This distinctive smell is a sign of good cilantro!) The spherical green seed also gives off this odor, but develops a soft, spicy scent--like a combination of orange, anise and cumin--when thoroughly aged and dried. Once ripe, the seed is light brown.
Indigenous to Asia Minor and the Mediterranean region, coriander is easy to grow and is found growing wild in Egypt, Africa, and England. It's cultivated in many countries around the world, especially Morocco, Holland, and Canada, but also Romania, Egypt, and China.
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A Glance at the Past
Coriander has been cultivated--for both physical and spiritual sustenance--since ancient times. The Ebers Papyrus reports culinary and medicinal uses for it as early as 1552 B.C. Ancient Greeks and Romans enjoyed coriander seeds in breads and used it to preserve meats. The ancient Egyptians buried their dead with the seeds, and the book of Exodus tells how it nourished the Children of Israel on their way to the Promised Land. In the days of the Han dynasty in China, it was believed that eating coriander during a spiritual trance would lead to immortality. And in the Middle Ages it was an ingredient in incense and love potions. In the new world, coriander was one of the first spices cultivated by settlers. Using Coriander
Coriander's spicy, warm, citrusy flavor is enjoyed in Latin American, Middle Eastern, Mediterranean, Southeast Asian, Chinese, Mexican, and African cuisines.
In the East, it's often used as a condiment. Ground, it's found in sausages and baked goods. The whole seed is used in pickling blends and by confectioners. Some alcohols (like gin and some Belgian beers) are also flavored with coriander. Coriander is an important ingredient in spice blends like garam masala and Indian curry. In Russia and Central Europe, you'll find coriander rather than caraway in rye bread; it also shows up in falafel, comfits, and dukka, an Egyptian appetizer. Coriander is often paired with cumin.
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Coriander has a fairly mild taste, so you can experiment generously. Try it in soups and stews (especially chili) and with meats, game, fish and chicken (grilled or breaded). Use it to enhance steamed vegetables and coffee. The lemony undertone is also delicious in cakes, puddings, breads, cookies, cream cheese, cottage cheese, and salads. Dry roasting the seeds enhances their flavor.
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