Coriander
Coriandrum sativumThe word "coriander" is from
the Greek word koris, which means
"bug"; this name was probably given to
the plant due to the somewhat offensive
"buggy" smell the plant produces before
the fruits ripen.
Coriander is an annual herb in the parsley and carrot family
(Umbelliferae). It is a soft, hairless
plant growing to about 3 feet. The leaves are
variable in shape, broadly lobed at the base of
the plant, and slender and feathery higher on the
flowering stems. The small white flowers are
borne in small umbels, and each flower bears a
single small, round fruit containing two seeds.
All parts of the coriander plant are edible,
but the seeds and leaves are by far the most
commonly used. The seeds have a pleasant odor
when ripe and a sweet taste after being dried
out, and can be used either whole or ground. In
India, ground coriander seeds are a major
ingredient in many curries and sauces. In other
parts of its native region, coriander seeds are
primarily used as a flavoring in sauces, pickles,
sausages, soups, and stews, as well as gin,
vermouth, and other liqueurs.
Fresh coriander leaves are an ingredient in
many South Asian, Chinese, and Latin American
dishes. As heat diminishes their flavor,
coriander leaves are often used raw or added to
the dish immediately before serving. In Indian
and Central Asian recipes, coriander leaves are
used in large amounts and cooked until the
flavour diminishes. In America, the word cilantro
(the Spanish word for coriander) is
usually applied to the leaves of the coriander
plant.
As is the case with most herbs, coriander has
a long history of use as a natural medicine. It
was a traditional treatment for diabetes in
Europe, is still "prescribed" as an
anti-inflammatory agent in India, and is
currently being studied in the United States for
its potential cholesterol-lowering effects. Some
experiments have also shown that coriander seed
oil may have antibacterial properties, especially
against the bacteria that cause salmonella.
Although coriander is not very high in
nutrients, it is a very good source of dietary
fiber and, to a lesser degree, calcium.
Herbs
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