Coriander
(Coriandum sativum)
Description
Coriander is an annual that grows to be 30 to 80 cm high, with feathered leaves, a striped stem and white or pale pink umbels. The plant belongs to the same family as parsley. The fairly large, round fruits (“seeds”) look a little like brownish peppercorns, and have a bittersweet flavour that reminds one a little of orange peel. The leaves have a strong taste that is often described as a combination of sage, parsley and lemon. The plant does best in a sunny climate. Both the leaves and the fruit are used for seasoning food, and essential oil is also extracted from the ripe fruits.
Origin
The most important production regions are found around the Mediterranean Sea, with production from Morocco being the best. In addition, coriander is also produced in India, the Middle East, Russia, Canada, the United States and Central and South America.
Culinary and medicinal use of coriander can be traced back via various writings to about 3000 years ago. The oldest mention of its use comes from the year 1550 BC, when it was mentioned in a description of the Hanging Gardens of Babylon. Hippocrates, the Greek patron of medical science, used coriander as a medicine. The Romans ensured its spread over the rest of Europe, not least because they used coriander in their love potions. Finally, coriander was one of the first herbs that were grown by colonists in Massachusetts in America before 1670.
Did you know?
In Indonesian cuisine, coriander is known as “ketumbar”, and as "dhania" on the Indian subcontinent, where it is an essential ingredient in curries and garam masala.
The ethereal oil that is extracted from coriander seeds promotes digestion, has a painkilling effect and is used as a remedy for diarrhoea and bloatedness. The oil is used both in remedies for indigestion or migraines, and in perfumes. The oil is also regularly used to strengthen the flavour of chocolate, liqueur and other drinks.
An ointment made of coriander leaves is used externally for treating piles and painful joints. Coriander stimulates the appetite and helps for intestinal cramps.
Indian coriander is generally sweeter than coriander from Morocco.
The name of the plant is derived from the Latin coriandrum, which in turn comes from the Greek koriannon, or koris, meaning “bug”, because the smell of the plant is considered unpleasant by some.
Quality
Coriander leaves should have a nice green colour. The taste and aroma of dried leaves only comes into its own when added to hot food.
The seeds of the coriander plant are picked when they are fully ripened. The taste is then comparable to sweet citrus fruits.
Uses
Coriander is used in both sweet and spicy dishes. The herb is an essential ingredient in curries. In the Middle East and Asia, the leaves are used in savoury dishes such as mince dishes, sauces and stews. In Latin America, where it is known as “cilantro”, it is used especially in soups and dishes made with steamed fish. The French use it for instance in their “Greek salad”. The seeds are used especially for the preservation of vegetables, the preparation of fish and in bread and pastries. Ground seeds can be added to sausages, curries, potato salad, beans, peas and roasts.