Coriander Seeds and Leaf in Cooking

Coriander Leaves

Coriander spice refers to the seed of the cilantro plant – the leaves of the plant too are a herb in their own right. The name ‘coriander’ doesn’t exactly have the most romantic of associations, considering that it comes from the Greek word ‘koris’ which means ‘stinky bug’ – the reason behind this being that apparently many people perceive the odor of the coriander leaves to be unpleasant. Interestingly this seems to be a genetic disposition, as others seem to find it either smell-less or pleasantly aromatic. Regardless, after ripening the small, round coriander seeds take on a scent and flavor that is lemony, with a hint of sage.

Coriander Seeds in Cooking

Coriander finds mention in the Old Testament where it is compared with Manna, the heaven-sent food of the Israelites. Coriander was used by the Egyptians as far back as 5000 years ago. Its preservative properties were known to the Romans as far back as Julius Caesar’s reign, when Roman soldiers took it along with them during expeditions, to preserve meat. The Arabs introduced it to China and India, who readily took to its use as a flavoring spice.

Curries of course require no introduction to connoisseurs of spicy Indian food; curry powder is based on four different spices, the most prominent of these being coriander. Coriander is also an important seasoning for many Mexican Salsas. Thai cuisine makes use of the Coriander root, crushed with garlic and pepper, as a very prominent seasoning. In Europe, coriander’s use declined after the Classical Period, but is now experiencing a revival. It is used as sausage flavoring in Germany, and to flavor rye bread in middle-European countries.

Health Benefits of Coriander

Coriander is quite nutritious, being rich in Vitamin C, calcium phosphorus and beta carotene. Research carried out in the United States suggests that coriander may be beneficial for lowering blood-cholesterol. In lab experiments carried out with diabetic mice, coriander also showed the effect of lowering blood sugar level. Coriander even contains antibiotic substances that can prevent some forms of food poisoning.

References:

“Handy Pocket Guide to Asian Herbs & Spices” by Wendy Hutton