Coriander or dhaniya, known as cilantro in many English speaking countries, is a flavorful herb that is used as a condiment almost everywhere in the world. Coriander is also a term used to describe a spice made from cilantro seeds but in general, a broader definition of the term is most acceptable. The plant is also known as Chinese parsley and is found in abundance in Asia, Europe and North Africa. The overall flavor of coriander is light and fresh and it has a zesty edge.
Coriander leaves find their most common use as an ingredient in Asian curries, often added in combination with ginger. However, it is also an important medicinal herb and has been used to treat a number of ailment for centuries.
History
The coriander plant has been cultivated and harvested in many parts of the world for thousands of years. The herb is largely believed to be one of the earliest flavoring agents used by man. References to the herb have been found in texts as ancient as early Hindu Vedas, the Bible and Middle Eastern and Chinese stories that date back many centuries. Cultivated in Greece since about the 2nd millennium BC, coriander was introduced to the British colonies in 1670. It was one of the first spices to have been grown by early settlers.
Cultivation
Coriander is one of the easiest and most convenient herbs to grow and maintain. It can be grown indoors or outdoors in most warm climates. In particular, dry, hot summers are most suited for the cultivation of cilantro. Seeds of the plant usually ripen during late summer.
Culinary Uses
Although all parts of the cilantro plant are edible, fresh leaves and dried seeds are most commonly used parts in cooking. Coriander is used in almost all cuisines of the world in varying degrees but the cuisines that use the herb most commonly are Middle Eastern, South Asian, Mediterranean, Central Asian, Latin American, Chinese, African, Indian, Texan and Scandinavian.
Cilantro seeds are most commonly used in curry powders where it is one of the key ingredients. The seeds are often rough ground and then added to curries in India to give them a distinct aroma and flavor. The seeds can also be added to stews and soups for taste and these blend really well with smoked meat. Coriander seeds are an important ingredient in traditional English black puddings as well as in the Italian mortadella sausage. The popular Asian garam masala (blend of special spices) features cilantro seeds as a key ingredient. These are also used as a pickling spice as well as in cakes, breads and other baked items. In addition to being a traditional sweetmeat, comfits made with coriander seeds and coated with sugar are a popular breath sweetener.
In Arab cuisine, coriander is an important ingredient and always a part of lamb and meat dishes as well as stuffing. Taklia, a traditional Arab spice mix, is made by crushing together coriander seeds and garlic and deep frying the mixture. Cumin and coriander is a popular combination and used extensively in falafel and Egyptian dukka, a traditional appetizer. Chili and cilantro complement each other really well. Harissa is a popular North African red pepper sauce made with chili and dhaniya.
Fresh coriander leaves feature in various cuisines of the world. These are mostly sprinkled like parsley over cooked dishes, sauces, purees, sups and curries. Root of the plant is used in Thailand to flavor meats and gravies.
Coriander Oil
One of the most important extracts from the cilantro plant is coriander oil, a refreshing essential oil used widely in aromatherapy. It is believed to be an instant remedy for relieving stress and fatigue. Regular use also helps ease pains related with arthritis and rheumatism. The oil can also be used in controlled quantities as cooking oil. It is generally used in combination with other, more common cooking oils. Cilantro oil as a warming effect on the stomach and can relieve cramps and improve digestion. The oil is believed to promote overall well being, strengthen immunity and revitalize the body's basic functions.