Coriander where to use. Cilantro: a fragrant greeting from bedbugs

Coriander is one of the few spices, all parts of which are eaten.

Due to the high content of nutrients, coriander herbs, seeds and roots are used.

Cilantro is so unpretentious that it is grown in the highlands of Southeast Asia, Transcaucasia, Peru and Mexico.

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Useful properties of coriander

The plant grows best in dry, bright places.

When the air temperature becomes stable and no frost is expected on the soil, the seeds are sown directly into the ground.

Coriander has been used as a spice and medicine for many hundreds of years.

His beneficial properties and the side effects were familiar to the ancient Egyptians: mentions of the spicy herb are in papyri, and the seeds were discovered in the tomb of one of the pharaohs.

Rich in fatty and essential oils, cilantro seeds (which are called coriander) contain record amounts of vitamins A and C, tannins and nitrogenous substances, sugars, starch and many others.

A large amount of rutin, carotene and vitamins B and B2 were found in green cilantro.

Use in cooking

The fruits are of the greatest value in coriander, and cilantro is often called the herbal part of the plant.

All its parts when fresh have a rather pungent “bedbug” smell, which is why gardeners do not plant it on their plots.

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But when the plant is dried, a spicy anise aroma emanates from it.

Green seeds are not eaten because of the unpleasant smell, but dried fruits are widely used, mainly for flavoring dishes.

As a fresh herb, it is excellent for salads and soups, and as a seasoning it is used when cooking meat and fish, which acquire a spicy aroma and a pronounced taste.

The spice should be added to hot dishes unprocessed before serving.

Before use, coriander seeds are dried and ground into powder, and sometimes used as a whole, because the ground spice quickly fizzles out and loses its aroma.

In the food industry, coriander is used in the production of sausages and cheeses.

In the countries of Southeast Asia, coriander roots are often used in cooking, which have a less pronounced aroma and taste than the leaves.

They are dried, ground and added as a seasoning to sauces for meat and fish.

Coriander is eaten all year round: the first leaves are added to salads, rice side dishes, vegetable soups and stews.

All summer the plant is collected and dried to be used in winter.

In Caucasian, Indian and Mexican cuisine it is impossible to imagine goulash, fish dishes and sauces without coriander.

Coriander grains add a unique aroma to baked goods, and green cilantro (useful properties and contraindications) is used in vegetable salads, cabbage dishes, beans, lentils and peas.

Vegetable purees made from pumpkin, carrots and beets change their taste and aroma for the better.

Coriander in combination with cumin seeds is used for pickling mushrooms and pickling cabbage.

Use for health purposes

Coriander can help in many cases and alleviate a person’s condition with a variety of diseases.

For swelling

• linoleic acid and cineole, contained in coriander essential oil, reduce swelling during sprains and arthritis, additionally providing an anti-inflammatory effect,

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• The diuretic properties of coriander reduce swelling accompanying inflammatory diseases of the kidneys, urinary and gall bladder.
  Relieves the condition of cystitis and painful urination, promotes the removal of stones.

Stearic, oleic, linoleic and palmitic acids prevent cholesterol deposition on the inner walls of arteries and are effective in preventing atherosclerosis.

Diseases of the digestive system

In the pharmaceutical industry, herbal preparations are prepared from coriander extracts that improve digestion and are effective for gastritis and ulcers of the digestive organs, medicines with antiseptic, choleretic and pain equenching properties.

Iron deficiency, anemia

Coriander is necessary in the diet, as it contains a large amount of iron.

Gynecological diseases.

Coriander makes the internal secretion glands function properly. At the same time, PMS symptoms are smoothed out and the menstrual cycle is normalized.

Eye diseases

Vitamins A and C, antioxidants, and phosphorus fight the aging of eye tissues in coriander. These substances protect the eyes from stress.

Skin diseases

The antifungal, disinfectant and antioxidant properties of coriander help against eczema and mycoses.

Diabetes

When you eat cilantro, it stimulates the production of insulin by the cells of the pancreas.

Effect on the nervous system

• Manifestations of anxiety and depression are reduced with the additional intake of coriander, which has a sedative effect, to the main medications;
• optimism, creativity and imagination are stimulated by coriander essential oil.

When using the seasoning in the daily diet, there is increased optimism and increased vitality in a person.

Respiratory diseases

A decoction is prepared from coriander, cumin, mint seeds and garlic to thin phlegm and cleanse the larynx of mucus.

Detoxification

When taking coriander, the body is cleansed of poisons and toxins, which is why it is used in programs to cleanse the body.

Folk recipes

Coriander, as a mild spice, is more suitable for the prevention and maintenance of internal organs than for their treatment.

Decoctions, juice, oil

• Cilantro decoctions are effective for bronchitis and pneumonia as an expectorant.
• For allergic manifestations, fresh cilantro juice is taken orally three times a day, a teaspoon.
  Itchy and inflamed skin is lubricated.
• Coriander oil is effective for rheumatic pain.
• For depression, half a glass of fruit is infused in a liter of red wine for a week and 100 milliliters are drunk before meals.
• To improve the digestive system, coriander, cumin and fennel are used together because they have similar properties.
• The grains are chewed when there is an unpleasant odor from the mouth.
• To improve appetite, drink cilantro tea before or after meals. At the same time, this tea helps to get rid of swelling.
• Tincture of coriander and cardamom is taken for flatulence, nausea, disorders and indigestion.

It is known that adding coriander to strong alcoholic drinks reduces the intoxicating effect of alcohol.

Coriander, added to food and drinks, cools the body during heat and illness.

Contraindications and side effects

Coriander is absolutely safe to use as a seasoning. But for medicinal purposes, large doses of cilantro essential oils can cause:

• allergic reactions, irritation and dermatitis upon contact with skin,
• photosensitivity - increased sensitivity to ultraviolet radiation,
• changes in blood glucose levels, which is important for diabetics.

The effect of coriander on the body of pregnant and breastfeeding women is unknown, so it is better not to use it as food during these periods.

So, knowing the benefits and possible harm of coriander and cilantro, you need to use this spice correctly, without overdosing. But excellent results in health improvement and flavorful dishes are guaranteed!

For tips and recommendations for consuming coriander, watch the video.

Cilantro is an annual plant. It belongs to the genus Coriander. It belongs to the family of umbrella herbaceous plants. It is popularly called cilantro, and its primary name is coriander or vegetable coriander. You can find recipes with photos with cilantro on our website in a large assortment and prepare them yourself, following step by step recipe while cooking.

Cilantro is used as a seasoning in cooking. But it is also used in perfumery, in the production of cosmetics and soap making. An unripe plant has an unpleasant odor. After drying, cilantro loses its unpleasant odor and acquires a good aroma.

Cilantro spread throughout Europe a long time ago. It was originally grown in Ancient Rome, and then in other countries almost throughout the Earth. At first, coriander was considered a weed, but then its seeds and dried herbs began to be used in cooking. What dishes do you add cilantro to? It is used as a seasoning for meat and fish dishes, and is sometimes added to salads and various stews.

In Russia, cilantro began to be used as a seasoning in the 18th century. They began to grow it in gardens. Cilantro has a stem from 40 to 70 cm long. It has a branch at the top. Dried cilantro is used as an additive in canned fish and meat, added to cheeses and sausages, liqueurs, pickles, marinades, and sauces. The most simple dishes with cilantro, which you can prepare yourself: Borodino bread, marinades, sauces, gravies, salads and snacks.

Cilantro can add incredible flavor to almost any dish except sweet ones. Delicious dishes With cilantro you can cook not only for lunch, but also for the holiday table. Meatloaf with cilantro - excellent holiday dish, capable of pleasing not only relatives, but also guests. Chicken fillet in wine sauce with the addition of coriander and thyme can decorate any holiday table. Chicken meat turns out soft and aromatic due to these spices.

Cilantro is suitable as a seasoning. But it’s worth knowing which dishes cilantro is best suited for before adding it during the cooking process. Coriander is suitable for meat and fish dishes, hot and cold. Some housewives add cilantro to soups.

You can buy cilantro in the spice department, or you can grow it yourself in the garden and dry it for the winter. Table cilantro is suitable as a seasoning. It is made from the leaves of young plants. It is worth remembering that you need to collect cilantro for drying when rosettes or arrows appear. The most common variety of cilantro is “Yantar”, which is distributed in different countries.

Cilantro, silantro, coriander - all these are the names of one spicy culture, widely known and loved in the East, Europe and the American continent. Coriander most often refers to the entire plant and its round seeds, used to flavor culinary dishes, pickles, marinades and baked goods. And the Caucasian name “cilantro” and the South American “cilantro” mean fragrant greens.

It is not for nothing that it is in the Caucasus, in the land of long-livers, that they season meat dishes. Regular consumption of greens with a sharp, fresh aroma has a positive effect on blood pressure and blood flow. Substances contained in cilantro leaves stimulate the production of gastric juice, promote rapid digestion of fatty meat foods, and cleanse the body.

There is a lot of coriander in both foliage and seeds essential oils, vitamins, organic acids and other biologically active substances, thanks to which the seasoning has a pronounced beneficial effect on the general condition of the body and its defenses.

In the summer, when vitamins literally “grow in the garden,” it doesn’t cost anything to add to a salad or meat stew a couple of sprigs of herbs. But what to do in winter, when this type of greenery is not so accessible? How to preserve cilantro for the winter, and what can be prepared from this wonderful plant for future use?

How to preserve cilantro for the winter?

Like other varieties of aromatic greens, fresh cilantro can be stored in the refrigerator for no longer than 3-4 weeks. To do this, cut young stems and leaf petioles are immersed in a container of water, the top of the bunch is covered with a bag and in this form they are placed in the cold. For approximately the same time, cilantro leaves will remain juicy and green if they are placed in bags or containers.

To collect condensation that forms inside the container, you can lay a napkin, which will have to be changed from time to time.

But no matter how much you would like to prepare cilantro for the winter in its original form, it is unlikely that this will be possible. But there is no need to despair. The harvest grown in the beds will not be lost. If you use numerous recipes for preparing cilantro for the winter, which include drying, salting, freezing and other processing methods.

Preparing dried cilantro for the winter

One of the simplest and most common ways to preserve the beneficial properties and aroma of greens for a long time is drying. If all the rules are followed, the temperature and duration of the process are maintained, then crushed cilantro leaves retain their taste and aroma throughout the year and can be used to add to sauces and hot dishes.

Before preparing cilantro for the winter using this method:

• stems and leaves are washed;
• remove all rough and damaged parts of the plant;
• The greens are carefully dried so that no traces of water remain on the drying materials.

Gourmets claim that the pungent smell of cilantro becomes softer if the greens are chopped before consumption or processing.

Therefore, the young parts of the shoots and leaf blades are cut and then laid out in a thin, even layer on clean baking sheets. Harvesting cilantro for the winter by drying is carried out in a dry, ventilated room. Plant materials should be located away from direct sunlight and heat sources with temperatures above 40°C. If the greens are dried in the oven or electric dryer, it is important to provide the cilantro with the same temperature regime and monitor the process all the time so that the raw materials do not stick together and the loss of moisture occurs evenly.

Dried cilantro is poured into a clean glass or ceramic dishes with tight-fitting lids. In a cool, dark place, spicy greens can be stored for about a year, completely retaining all the active substances, aroma and taste inherent in cilantro. Coriander seeds are dried in the same way, which in winter will be useful for making aromatic bread, adding to sauces, minced meat and poultry dishes.

Spicy oil based on coriander seeds and herbs

Based on dried cilantro and the seeds of this plant, you can prepare a spicy oil for dressing salads, making homemade mayonnaise and marinades. To do this, crushed parts of the plant or whole stems, as well as coriander umbrellas, are poured with any vegetable oil and in a glass container is left for 8–10 days in a cool, dark place. Cilantro, rich in aromatic substances and essential oils, already transfers some of them to liquids during this period.

If the plant material is left for a longer period, the oil acquires a rich red-brown hue and a sweetish-spicy aroma.

And from fresh cilantro, basil and other spices based on olive oil, you can prepare and preserve for the winter a spicy dressing for cereal dishes and potatoes.

To prepare it you will need:

• 1 cup fresh green basil leaves;
• 1 cup chopped young stems and leaves of cilantro;
• 1 clove, peeled and chopped;
• 1/2 pod of seeded jalapeno pepper;
• 1/2 cup olive oil.

Vegetables for this preparation of cilantro for the winter are first cleaned, washed and chopped in a blender, after which olive oil is gradually added to the bowl and the mass is carefully mixed again until it becomes a homogeneous puree. The dressing, poured into a glass container, will be ready after a month of storage in a cool, dark place.

If desired, you can add a little lemon juice and salt to the aromatic oil. In this case, the sauce can be served with meat, mushrooms and baked vegetables.

Is it possible to freeze cilantro for the winter? Yes, and in this case, vegetable or butter, and the greens that have retained all their beneficial qualities will turn into an excellent seasoning for vegetable and meat dishes, sandwiches, rice and pasta.

Freezing greens: recipes for preparing cilantro for the winter

Low temperatures make it possible not only to preserve cilantro for the winter, but also to preserve all the vitamins and active substances in its composition. The simplest way freezing cilantro consists of:

• in preliminary sorting and washing of greens;
• dry it thoroughly on a paper or cloth towel;
• in crushing and distribution into dense bags.

After this, the closed containers with the herbs are put into the freezer, where the herbs are to be stored. If, according to this recipe, not only cilantro, but also other herbs are prepared for the winter, it is better to sign the bags in advance to make it easier to recognize green raw materials in the future.

Portion cubes based on chopped cilantro are becoming more and more popular among housewives. Making them at home is not at all difficult. The foliage and juicy parts of the petioles are crushed, and the resulting mass is placed in ice molds or other small containers. Water added to the chopped greens holds them together, giving the cilantro prepared for the winter the shape of a cube.

Instead of water, you can add melted butter or olive oil, as well as garlic and lemon juice, with which cilantro goes well.

Snack butter with cilantro and vegetables for the winter

Butter, like vegetable oil, helps greens and all their beneficial properties survive almost until next spring.

To use this recipe and preserve cilantro for the winter, chop the greens, mix thoroughly with softened butter and place on cling film or a sheet of parchment, form a block convenient for storage and subsequent cutting. In the freezer, butter with cilantro can be stored for 3 to 6 months; the product can be used when preparing rice and potato dishes, minced meat and pasta.

If desired, in addition to cilantro, add green and mild onions, garlic and lemon zest, pieces and other spicy crops to the oil.

A little table salt will help the savory oil last longer, and the vegetables and herbs in it will remain juicy, just like when picked from the garden.

How to preserve cilantro for the winter: marinade recipe

Adding vinegar helps food preserve for a long time, and cilantro is no exception. The simplest recipe for preparing cilantro for the winter involves pouring chopped herbs with a marinade of 300 ml of water, a pinch of salt and a tablespoon of 9 percent vinegar.

Tightly packed glass jars with spicy leaves:

• pour in the prepared marinade:
• let it brew;
• then add a little vegetable oil on top;
• cover the containers with lids.

Cilantro prepared according to this recipe for the winter will improve the taste of salads, meat sauces and vegetable stews. The greens should be stored under the marinade in the refrigerator or cellar.

Cilantro chutney with garlic and nuts

Fans of oriental cuisine can use a recipe for preparing cilantro for the winter, where the seeds of this plant are used along with herbs. Cores walnuts and the garlic is chopped, chopped onions, cilantro and parsley are added to the same container. A small pod of seeded hot pepper will add spiciness to the seasoning.

Dried ground coriander grains, turmeric, fenugreek, paprika and salt are added to the chopped vegetables and herbs to taste. As a marinade, use water mixed with white wine vinegar. For 50 ml of boiled water you will need 3 tablespoons of vinegar. Add enough liquid to the mixture to form a thick paste, while gently stirring the sauce without stopping.

The finished seasoning, prepared from cilantro for the winter, is placed in jars and stored in the cold. You can serve chutney with fried slices of zucchini or eggplant, or add the sauce to rice or couscous.

Cilantro chimichurri sauce

To prepare the famous Latin American chimichurri sauce, which is used to season juicy beef steaks, corn and unleavened tortillas stuffed with mushrooms and vegetables, you will need:

• 1 large bunch of cilantro, trimmed of rough petioles and stems;
• 8 cloves of garlic;
• 3 tablespoons red wine vinegar;
• juice of one lime;
• 70 grams of toasted pumpkin seeds;
• 1/2 cup olive oil;
• a little red pepper, ground or finely chopped;
• salt to taste.

All ingredients, except olive oil, are ground and mixed in a blender until pureed, then the oil is carefully poured in, and the sauce is mixed again, achieving a smooth, homogeneous mass. Add salt, lemon or lime juice and wine vinegar to your taste. The main note of the seasoning’s taste is set by cilantro and garlic. This cilantro preparation for the winter is packaged in small glass jars and stored in a refrigerator.

Preparing cilantro for the winter - video

Cilantro- spicy herb known to man for more than 5 thousand years. Other names for the plant are “coriander” and “Chinese parsley”. Cilantro leaves actually look like parsley leaves (see photo).

Human use of this plant began with medicine, and somewhat later the herb began to be used in cooking. Cilantro is native to the Mediterranean and is found here in the wild. Roman warriors and Russian merchants transported coriander from continent to continent before cilantro gained popularity. For a long time, Russian peasants considered the plant a weed and struggled with it in every possible way.

Growing: planting and care

You can grow cilantro on a windowsill or summer cottage. Coriander is an annual plant of the Apiaceae family. The grass grows quite well in the ground or in a greenhouse. It is better to plant cilantro in a sunny place so that it is not shaded by trees and shrubs growing nearby. You can add a little sand to the soil, and mix in a little ash as fertilizer. If the plant is to be grown on open ground, then it should be planted during the warm season. Cilantro is grown from seeds, sown in even rows.

The herbs should be watered 2 times a week. With proper care, the harvest will appear quite quickly. You need to cut cilantro greens before flowering, but only when the growth of the plant has already stopped. The cut is made with a sharp knife early in the morning.

Useful properties

The beneficial properties of cilantro have long been used in folk medicine. In ancient times, girls believed that if you give your chosen one a tincture of coriander, his heart will forever belong to the beauty who gave him the drink. It was also believed that cilantro seeds bestow immortality.

Modern medicine has proven the beneficial properties of coriander. A plant planted in a pot perfectly purifies the air in the apartment. The spice is considered a good antiseptic, helps with colds, and is used as an expectorant.

Few people know that if you chew coriander seeds before a feast, you can slow down intoxication. A decoction of chopped fresh herbs is used to cleanse the skin; regular washing with the decoction helps improve the condition of the facial skin.

Use in cooking

In cooking, cilantro has found use as a spicy plant, i.e., a spice. Actually, cilantro used to be called only the leaves of the herb, and coriander was its dried seeds. However, now cilantro and coriander are interchangeable concepts. The taste of different parts of the plant is different, so they are suitable for different dishes.

Cilantro is a very popular green in the cuisine of many countries. Fresh greens can be purchased at any supermarket; they are usually added to salads. The plant has a characteristic taste and aroma, so few people consume it fresh. Cilantro adds a specific flavor to the dish that goes well with the meat. Since the taste and aroma of the herb is quite pronounced, you need to add very little of it. A few sprigs of the plant added at the end of cooking will add a tart flavor to the dish.

Cilantro pairs especially well with everyday dishes like pea and bean soup. Cilantro is used to decorate sandwiches or other snacks before serving.

Coriander (cilantro seeds) is widely used in the preparation of fish dishes and meat. But this option for using seeds is not entirely correct, since coriander cannot be subjected to heat treatment, because when heated, it loses its taste. It is often added to homemade pickles of cabbage, vegetables, and lard. The seeds give the dish a slightly sweet taste, and the addition of coriander enriches the food with a woody aroma.

Coriander is especially revered in Caucasian cuisine. Here it is added to kebabs, bread dough, vegetable stews and even fermented milk products. In the Caucasus, kebab is marinated using coriander, which when added to the plant acquires an appetizing aroma and taste. Coriander is also added to sausages and canned food.

Many asian dishes also prepared using cilantro. Seaweed salad, vegetable and meat dishes will be tastier and healthier if they are prepared with the addition of this spice.

Ground coriander is very popular in cooking; it contains a maximum of essential oil, which is a volatile substance by nature and evaporates quickly. You should not add a lot of ground coriander, otherwise the dish will smell damp and musty.

This seasoning is used to prepare cabbage rolls and meat chops.

Cilantro is very easy to prepare for future use; just dry the fresh herbs and you can add the spice to dishes all year round. In Germany, coriander is even added to beer for a special aroma.

The calorie content of ground cilantro is 216 kilocalories per 100 g. The herb will not harm the figure and can be included in the diet of people losing weight. In addition, fresh cilantro will fill the body with minerals and vitamins A and B.

The benefits of cilantro and treatment

The benefits of cilantro are due to the presence of essential oil; it is widely used in cosmetology and medicine. For example, this essential oil is used to prepare medicinal product, which is used to treat glaucoma and conjunctivitis.

Greens are known for their general strengthening properties. Regular consumption of the plant has a positive effect on the digestive system and has an anthelmintic and laxative effect. In addition, the spice cleanses the intestines of harmful bacteria and treats stomach ulcers and gastritis. Cilantro improves appetite and is a natural aid for the stomach when overeating and digesting fatty foods. The grass will help you digest starchy foods and root vegetables more easily.

The plant normalizes sleep and restores blood pressure. The mineral and vitamin composition of the herb helps with various diseases and removes toxins. Cilantro contains a lot of potassium, a substance that helps the heart muscle work.

Harm of cilantro and contraindications

Cilantro can cause harm to the body during periods of exacerbation of ulcers and gastritis, when the patient needs a strict diet. It is better not to consume these greens for people who have serious problems with the heart and blood vessels (coronary disease, as well as thrombophlebitis, myocardial infarction, thrombosis). People suffering from diabetes and hypertension should also stop using grass.

Cilantro is one of the few spices that can harm the male body and weaken potency. Avicenna wrote that cilantro “dries up the seed.” In women, excessive consumption of the herb can cause disruption of the menstrual cycle. It should be remembered that in one meal you can eat no more than 35 grams of fresh herbs and 4 grams of coriander seeds.

31.03.2019

Coriander is one of the common spices used all over the world. The pleasant-smelling spicy seeds are often used in cooking. In addition to improving the taste of dishes, it also has beneficial health properties and almost no contraindications. Next on the site is everything about coriander: what it is, how this seasoning is used in cooking, benefits and harms, and much more.

Coriander is the light brown, round seed of the Coriandrum sativum plant, known as cilantro, and is used as a flavoring for sweet and savory dishes. Use whole or grind into powder.

Coriander, or, in other words, cilantro seeds, is a popular spice in Chinese, Indian, Pakistani, Middle Eastern and European cooking.

It is added when cooking sausages, stews, soups, breads and pickling vegetables. In India, ground seeds are used in chutneys, stews, curries, and marinades. Russian black rye “Borodinsky” bread is sprinkled with coriander.

The leaves and stems of the spicy plant from which this spice is obtained are called cilantro.

What coriander looks like - photo

General description

Coriander is a small annual plant with hollow stems. Belongs to the family Apiaceae and genus Coriandrum. Its scientific name is Coriander (Coriandrum sativum). Grows up to 60-70 cm in height. It has branching stems with dark green soft, hairless bilobed or trilobed leaves.

The lacy, strong-smelling leaves and stems are called cilantro.

The mature plant produces small light pink flowers, which subsequently develop into spherical or oval fruits with a diameter of about 4-6 mm. Cilantro seeds are coriander.

The fruit is ready to harvest when the plant turns brown and the leaves begin to dry out and fall off. Unripe seeds are light green and bitter in taste. At harvest, the stems are cut, tied in small bunches and dried in the sun for several days.

Cilantro is the term used to describe the fresh green coriander. Although all parts of the plant are edible, including the roots, the mature seeds and leaves are most often used in cooking.

What is the taste and smell?

Although coriander is the dried fruit of cilantro, they are not the same in taste. The leaves of the plant and the ripe seeds are completely different and cannot replace each other.

The mild aroma of coriander is slightly citrusy and slightly sweet. It can be enhanced by lightly roasting the whole seed. The flavor is described as earthy, nutty and spicy with hints of lemon zest.

Where to buy and how to choose

Coriander is sold in almost all grocery stores and supermarkets.

When purchasing, choose whole seeds instead of ground ones, as unscrupulous manufacturers may add foreign impurities to the powder.

Quality coriander should produce a pleasant, slightly spicy aroma when squeezed between the index finger and thumb.

Select clean, uniform, well-dried seeds that are cream to light beige in color and good aroma. Avoid damaged or blackened fruits.

How and how much to store

Store whole seeds in a cool, dry place, away from light, in airtight containers. Under such conditions, the shelf life of coriander will be 12 months. If necessary, grind the required amount using a hand mill.

It is better to keep ground coriander in a tightly closed glass jar in the refrigerator. Use the powder as quickly as possible (within about four to six months) as it loses its flavor and aroma quite quickly due to the evaporation of essential oils.

Chemical composition

Coriander contains a lot chemical compounds plant origin, which have antioxidant properties and promote health.

Nutritional value of coriander (Coriander sativum) per 100 grams

The unique aroma and taste of coriander comes from essential oils and fatty acids.

Fatty acids:

• petroselinic;
• linoleic (omega-6);
• oleic;
• palmitic.

Essential oils:

• linalool (68%);
• alpha-pinene (10%);
• geraniol;
• camphene;
• terpene, etc.

Together, these active components are responsible for the digestive, carminative and decongestant properties of coriander.

Like other spices, coriander is rich in fiber: 100 g of seeds contain 41.9 g of fiber, most of which is insoluble. Dietary fiber increases the volume of food by absorbing water in the digestive system and thereby promotes good intestinal motility.

Fiber also binds to bile salts and reduces their reabsorption in the colon, which helps reduce serum levels of “bad” LDL cholesterol.

Coriander is an excellent source of minerals such as:

• iron – plays a vital role in the functioning of immune system, treatment of anemia, increasing hemoglobin and much more;
• Copper – helps the body form red blood cells. It supports healthy bones, blood vessels, nerves and the immune system, and promotes iron absorption;
• calcium – needed to keep bones strong, provides communication between the brain and other parts of the body;
• potassium – regulates blood sugar levels, improves bone health, stabilizes blood pressure, reduces stress and anxiety, maintains the body's water balance;
• manganese – essential for bone health. In combination with calcium, zinc and copper, maintains bone mineral density;
• zinc – has a great influence on hormonal balance, improves immunity and facilitates digestion;
• Magnesium – essential for maintaining healthy muscles, including the heart, and for transmitting electrical signals in the body.

Health Benefits

Since coriander is rich in nutrients that are essential for human body, it has many medicinal properties.

Here are some examples of the benefits of coriander:

• Treats digestive disorders. The abundance of borneol and linalool in coriander helps to digest food better. It is also useful in preventing diarrhea caused by bacteria, reducing gas and bloating. Limonene, cineole, and alpha-pinene, present in abundance in coriander, have antibacterial properties.
• Useful for diabetes. Coriander stimulates insulin secretion and lowers blood sugar levels.
• Prevents eye diseases. The high antioxidant content in coriander is beneficial in treating dry eye syndrome and conjunctivitis. The spice also helps prevent eye infections.
• Good for bone health. The presence of antioxidants - vitamins A, C, K, riboflavin, niacin, folic acid, calcium and carotene are very useful for the prevention of osteoporosis and treatment of joints.
• Useful in treating anemia. Coriander is high in iron, a deficiency of which leads to increased heart rate, shortness of breath, cognitive decline and severe fatigue.
• Helps you lose weight. The seeds are rich in fiber and speed up metabolism due to the presence of B vitamins. This is a great addition to any weight loss diet.

Contraindications (harm) and side effects

When used as a food flavoring, coriander is considered safe. In small doses, the spice does not have any harmful effects on health, even during pregnancy or breastfeeding.

Coriander sometimes causes this side effect, such as increased sensitivity to the sun. People who are allergic to wormwood, anise, cumin, fennel, dill or similar plants may also have allergic reactions to coriander.

It may lower blood sugar levels. Diabetics need to closely monitor their blood sugar levels if they take coriander.

Use of seasoning in cooking

While the difference in flavor between ground and whole coriander is minimal, the powder is best suited for inclusion in baking batters, and the texture of the whole or slightly cracked seeds complements cuts of meat and vegetable marinade.

The seeds can be easily ground with a mortar and pestle. Typically, they are gently fried in a dry pan before grinding to release the aromatic compounds and essential oils.

Coriander is good with apples, chicken, fish, mushrooms, onions, potatoes, and soups. Combines with allspice, cinnamon, cumin, fennel, garlic and ginger.

1 teaspoon of whole coriander seeds equals ¾ tsp. ground.

Here are some other dishes that coriander is added to:

• in sweet and savory baked goods;
• in marinades and brines;
• in meat and vegetable stew, sausages;
• in homemade curries, as well as in Indian soups and various curry dishes;
• pickles are often flavored with coriander seeds, which add a bright but mild flavor;
• coriander goes well with mushrooms;
• this spice is a key ingredient in falafel and the traditional Egyptian snack called dukkah;
• Chop coriander, cumin and garlic to rub mixture over pork chops. These three ingredients are the perfect combination for flavoring meat.

What can be replaced

There are several spices that can be used as a substitute for coriander.

• Cumin is in the same family and has a similar earthy flavor, albeit with an aniseed flavor. It is used in rye bread and some potato salad recipes. Ground cumin is a good substitute for coriander when preparing curries or other Indian dishes. Since these spices have different flavor notes, it's best to start with a small amount and add more as needed.
• Garam masala is an Indian spice mixture made from many different ingredients. It also contains coriander, so it can be an acceptable substitute. Add it a little at a time until you get the desired taste.
• Jeera – Although slightly different in flavor, it has a warm, nutty, spicy flavor reminiscent of coriander. It can be taken as a replacement in a one to one ratio.

It is sometimes suggested to use cilantro as a substitute for coriander. If you decide to use this option, note that fresh leaves will make a significant difference in the color, flavor, and texture of your food.

Coriander is a spice that needs to be experimented with to fully understand and appreciate its incredible range and amazing versatility. Try adding it to your dishes and it will quickly become your new favorite seasoning.