Coriander, common name for an annual herb
of the parsley family that grows to a height of about 30 to 90
Native to Mediterranean Europe and Asia, It is mainly cultivated
for its seeds that have a fragrant aroma and a warm aromatic
similar to a combination of lemon peel and sage. It is also used
for its leaves that have a vibrant to soapy taste and a pungent
aroma. They are usually dried but can be eaten green. Ground
coriander is a major ingredient in curry powder and other
Coriander is a basic ingredient in Latin American and Asian
cooking. Records of the use of coriander date to 5000 BC.
Coriander-the-leaf is also known as Cilantro and Chinese
If the spice is bought whole in a non-dried form, it can be
dried in the sun. Most commonly, it is bought as whole dried
seeds, but can be bought in ground form. Store coriander seed in
a tightly sealed container away from sunlight and heat. For
maximum flavor use within 6 months and keep for no more than 1
year. It can be roasted or heated on a dry pan briefly to
enhance the aroma before grinding it in an electric grinder or
with a mortar and pestle; ground coriander seeds lose their
flavour quickly in storage and are best only ground as needed.
It is a key ingredient in Indian curries and garam masala (Hindi
name: dhania). It is also used in Ethiopian and Arabic cooking.