Scientific Name: Coriandrum sativum
Plant Family: Apiaceae (Umbelliferae)
Occurrence: Coriander is native to regions spanning southern Europe, North Africa, and southwestern Asia. It is now cultivated globally in various climates.
Description: Coriander is an annual herb with feathery leaves and small, round seeds. The plant produces clusters of tiny white to pinkish flowers that eventually give rise to the seeds.
Flavor Profile:
Coriander seeds have a warm, citrusy, and slightly sweet flavor with a hint of floral notes. The taste is earthy and peppery, and the aroma is bright and aromatic.
Culinary:
Coriander seeds are a fundamental spice in many cuisines, particularly in Indian, Middle Eastern, and Southeast Asian dishes. They are commonly used whole or ground in both sweet and savory preparations. Coriander seeds add depth to spice blends like curry powder and garam masala. They are used in pickling, marinades, and various meat and vegetable dishes. The fresh leaves of the coriander plant, known as cilantro, are also widely used in culinary applications.
Background:
Coriander has a rich history dating back to ancient times. It was employed by various cultures for both culinary and medicinal purposes. The ancient Egyptians, Greeks, and Romans valued coriander for its aromatic qualities. In traditional medicine, coriander was believed to have digestive and anti-inflammatory properties. Today, it remains a staple in kitchens worldwide, appreciated for its versatile and distinctive flavor.
Chemical Components:
Coriander seeds contain several essential oils and compounds, including:
These chemical components collectively give coriander seeds their unique and multifaceted flavor.
