Coriander
History
Coriander probably in the Middle East and southern Europe. It has
been known in Asia and the East for more than a thousand years. It
is also found in Egypt, Sudan, and in England. Coriander is
presently produced in Russia, India, South America, North Africa —
especially in Morocco - and in Holland. It was brought to Britain
by the Romans, who used it in their cusine and as a medicine. It
was widely used in English cookery until the
Renaissance
.
As coriander grew wildly over a large area of East and southern
Europe, It is hard to say exactly where it grew. It is only
recently that it established itself as a spice. It is possible that
coriander could have been cultivated in Greece right from the
second millennium BC and appears to be confirmed by archaeological
evidence from this period. Coriander seeds and leaves were widely
used in medieval cuisine.
Even today, coriander seed is an important ingredient in many
sausage products.
Coriander was brought to the British colonies in North America in
1670 and was one of the first spices cultivated by early
settlers.
Spice Description
Coriander is the seed of a small plant. The seeds are spherical
with one end being slightly pointed and the other slightly
flattened. The length of the seed is 3 - 5 mm. its colour, when
dried, is usually brown, but green and off white varieties are also
found. When dry it splits into halves to reveal two partially
hollow hemispheres. Coriander is available both as whole or ground.
The fresh leaves of the Coriander plant called cilantro are used as
an herb.
Coriander seeds are sweet and aromatic when ripe. Unripe seeds
normally have an offensive smell. The leaves have a distinctive
fragrance and used in the preparation of hot dishes from India,
Mexico and the Middle East.
Preparation and Storage
Coriander seeds are coarsely ground or powdered fine before use. As
the seeds are brittle, they are easy to mill or pound. As ground
coriander lose their flavour and aroma quickly, it is advised to
store them in an opaque airtight containers. Whole seeds can be
stored indefinitely. Their flavour is enhanced by roasting them
mildly before use. Coriander being mild, this spice can be used
liberally, rather than a pinch. The leaves are chopped or minced
before use.
A few examples its Culinary Uses
Coriander is a major ingredient in the preparation of curry
powders, garam masala, pickling spices.
In India it is coarsely ground to give it a crunchy texture.
Coriander, along with other spices enhances the taste of fish
curry.
Coriander and chili are a wonderful combination and used in many
recipes.
They blend well with smoked meats and are featured in traditional
English black pudding recipes and Italian mortadella
sausage.
Coriander is used in cakes, breads and other baked
foods.
Coriander is popular in Arabian cusine, used with lamb, kid and
meat stuffings. 'Taklia' is a popular Arab spice mixture of fried
and ground coriander and garlic.
Coriander with cumin is commonly featured in 'falafel' and in the
Egyptian appetizer 'dukka', which is a mixture of coriander and
other ground and roasted spices such as sesame seeds, hazelnuts,
salt and pepper.
Fresh coriander leaves are used in Spanish, Middle Eastern, Indian,
Oriental and South American cuisine. They are sprinkled on cooked
dishes, minced or puréed in sauces, soups and curries and also used
in salads. In Thailand the root of the coriander plant is used to
flavour meats and curries.
Medicinal Properties attributed to Coriander
Coriander has been used as a folk medicine for the relief of
anxiety and insomnia in Iranian folk medicine. Coriander seeds are
also used in traditional Indian medicine. It is considered
beneficial to the nervous system. In Asia the herb is used as a
treatment for piles, headache and swellings, colic, rheumatism,
neuralgia, stomach disorders and mouth ulcers.
