Coriander is considered both an herb and a spice since both its leaves and its seeds are used as a seasoning condiment. Fresh coriander leaves,
more commonly known as cilantro, resemble Italian flat-leaf parsley, a close family member. The seeds have a flavor that is similar to citrus peel
and sage. Ground coriander is a major ingredient in curry powder, certain Belgian-style beers, and other aromatic dishes. Coriander is often used
commercially as an ingredient to make medications more palatable. It is also used as a flavoring in gin, pickles, and sausages, and as a
component of makeup and perfumes.
more commonly known as cilantro, resemble Italian flat-leaf parsley, a close family member. The seeds have a flavor that is similar to citrus peel
and sage. Ground coriander is a major ingredient in curry powder, certain Belgian-style beers, and other aromatic dishes. Coriander is often used
commercially as an ingredient to make medications more palatable. It is also used as a flavoring in gin, pickles, and sausages, and as a
component of makeup and perfumes.
The use of coriander can be traced back over seven thousand years, making it one of the world’s oldest known spices. It is native to the
Mediterranean and Middle Eastern regions and has been in Asia for thousands of years. Coriander was cultivated in ancient Egypt and is
mentioned in the Old Testament. (“And the house of Israel called the name there of Manna: and it was like coriander seed, white; and the taste of
it was like wafers made with honey.” Exodus 16:31.)
It was used as a spice in both Greek and Roman cultures, the latter using it to preserve meats and flavor breads. Coriander seed and leaf were
widely used in medieval Europe for their ability to mask the taste and smell of rotten meat. In 1670, coriander was brought to the British colonies in
North America. It was one of the first spices cultivated by early settlers.
Mediterranean and Middle Eastern regions and has been in Asia for thousands of years. Coriander was cultivated in ancient Egypt and is
mentioned in the Old Testament. (“And the house of Israel called the name there of Manna: and it was like coriander seed, white; and the taste of
it was like wafers made with honey.” Exodus 16:31.)
It was used as a spice in both Greek and Roman cultures, the latter using it to preserve meats and flavor breads. Coriander seed and leaf were
widely used in medieval Europe for their ability to mask the taste and smell of rotten meat. In 1670, coriander was brought to the British colonies in
North America. It was one of the first spices cultivated by early settlers.
Where Is Coriander Grown?
Most coriander is produced in Morocco, Romania, and Egypt. China and India also offer limited supplies. Fresh coriander production can be found
throughout Central and South America and in the United States.
throughout Central and South America and in the United States.
Why Should I Eat Coriander?
Coriander’s volatile oil is rich in a variety of phytonutrients including carvone, geraniol, limonene, borneol, camphor, elemol, and linalool. Coriander
contains flavonoids including quercetin, kaempferol, rhamnetin, and epigenin and also contains active phenolic acid compounds, including caffeic
and chlorogenic acid, which have been found helpful in fighting cancer, diabetes, and heart disease. Coriander is a source of iron, magnesium, and
manganese.
contains flavonoids including quercetin, kaempferol, rhamnetin, and epigenin and also contains active phenolic acid compounds, including caffeic
and chlorogenic acid, which have been found helpful in fighting cancer, diabetes, and heart disease. Coriander is a source of iron, magnesium, and
manganese.
Home Remedies
Coriander is promoted as an aphrodisiac in The Tales of the Arabian Nights. It is thought to increase the appetite and is still widely used in tonic
and cough medicine in India. Coriander has been used for the relief of anxiety and insomnia in Iranian folk medicine. Recent experiments in mice
may provide the secret to its enduring usage for anxiety.
and cough medicine in India. Coriander has been used for the relief of anxiety and insomnia in Iranian folk medicine. Recent experiments in mice
may provide the secret to its enduring usage for anxiety.
Lifesaver!
DIABETES: When coriander was added to the diet of diabetic mice, it helped stimulate their secretion of insulin and lowered their blood sugar.
HEART HEALTH: Coriander was given to rats that had been fed a high-fat and -cholesterol diet. The spice lowered total cholesterol and
triglycerides significantly.
ANTIBACTERIAL: Researchers isolated a compound in coriander called dodecenal, which in laboratory tests was twice as effective as the
commonly used antibiotic drug gentamicin at killing salmonella.
DIGESTIVE HEALTH: Researchers examined the effects of coriander combined with other spices on digestion and found the spice mix
enhanced the activities of pancreatic digestive enzymes and also stimulated bile flow and secretion.
Tips on Using Coriander
SELECTION AND STORAGE:
• Fresh leaves should look vibrantly fresh and be deep green in color. They should be firm, crisp, and free from yellow or brown spots.
• Buy whole coriander seeds instead of coriander powder since the latter loses its flavor more quickly.
• Both seeds and powder should be kept in an opaque, tightly sealed glass container in a cool, dark, and dry place. Ground coriander will keep
for about four to six months, while the whole seeds will stay fresh for about one year.
• Fresh coriander should always be stored in the refrigerator with its roots in a glass of water and its leaves covered with a loosely fitting plastic
bag. Fresh leaves will last about three days.
• Buy whole coriander seeds instead of coriander powder since the latter loses its flavor more quickly.
• Both seeds and powder should be kept in an opaque, tightly sealed glass container in a cool, dark, and dry place. Ground coriander will keep
for about four to six months, while the whole seeds will stay fresh for about one year.
• Fresh coriander should always be stored in the refrigerator with its roots in a glass of water and its leaves covered with a loosely fitting plastic
bag. Fresh leaves will last about three days.
PREPARATION AND SERVING SUGGESTIONS:
• Clean coriander by placing it in a bowl of cold water and swishing it around with your hands. Empty the bowl, refill it with clean water, and repeat
this process.
• Coriander seeds can be easily ground with a mortar and pestle or an electric spice grinder.
• Over low heat, combine vanilla soy milk, honey, coriander, and cinnamon in a saucepan for a delicious beverage.
• Add coriander seeds to soups, broths, and fish.
• Adding ground coriander to pancake and waffle mixes will give them a Middle Eastern flavor.
this process.
• Coriander seeds can be easily ground with a mortar and pestle or an electric spice grinder.
• Over low heat, combine vanilla soy milk, honey, coriander, and cinnamon in a saucepan for a delicious beverage.
• Add coriander seeds to soups, broths, and fish.
• Adding ground coriander to pancake and waffle mixes will give them a Middle Eastern flavor.
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