About Coriander - Coriandrum sativum
The Latin name Coriandrum, used by Pliny, comes from the Greek koris, a name for an ill-smelling bug or bedbug. The name was given to this plant because of the peculiar odor produced when it is struck or broken. Sativum indicates that this plant has long been cultivated. The Spanish name for the plant is cilantro. Here in the U.S., the leaves of the plant are commonly called cilantro, whereas the seeds are referred to as coriander.
Coriander probably originated in the Mediterranean regions of Africa and Asia and is one of the most ancient of herbs and spices still in use today. Coriander seeds have been found in Bronze Age ruins in the Aegean islands and in the tombs of the pharaohs. It was introduced into Latin America by the Spaniards shortly after they encountered the New World, and later passed on by them to the American Indians of what is today the southwestern United States.
The parsley-like green leaves of the coriander plant (cilantro) are familiar to us as an important ingredient in Mexican, Indian and Asian dishes. The dried seeds are pale green to cream or brown in color, round and ridged, with a sweet aroma, and a spicy scent when crushed. They are a basic spice for Indian curries, along with cayenne pepper, turmeric and ginger. Coriander seeds are also used for pickles and sweet dishes, including certain types of cakes and baked goods. Coriander seed has a well-established place as a seasoning that not only improves the flavor of food, but also makes heavier meats and pickled vegetables easier to digest.
Storage
Gather stems together and shake off the seeds. Store seeds in a tightly sealed jar in a cool, dark place for up to a year.
Preparation Tips
Coriander, the seed, is not interchangeable with cilantro, the leaves; their textures and flavors are distinctly different. In recipes, be careful to use the proper form of the plant.
Toast coriander seeds before using to bring out their full flavor.
Grind whole coriander seeds in a spice grinder or mortar and pestle, and use in recipes calling for “ground” coriander. One teaspoon coriander seeds equals one teaspoon ground coriander.
Make a delicious beverage: in a saucepan over low heat, combine a dash of vanilla, with 8 ounces of soymilk (or milk), a bit of honey, and a generous pinch of coriander and cinnamon.
Add coriander seeds to soups.
Use coriander seeds in poaching liquid when preparing fish.
Try substituting ground coriander for cinnamon in peach pies.
Add ground coriander to pancake and waffle mixes.
Put coriander seeds in a pepper mill and keep on the dinner table so that you can use them at any time.
Sources: “Whole Foods Companion,” Dianne Onstad, 2004 and www.whfoods.com.
Nutrition Facts Coriander seed is low in saturated fat and very low in cholesterol and sodium. It is also a good source of vitamin C, as well as iron, calcium and dietary fiber.
(1 tablespoon coriander seed)
Calories 15
Total Fat 1g
Cholesterol 0mg
Sodium 2mg
Total Carbohydrate 3g
Dietary Fiber 2g
Sugars ~
Protein 1g
Vitamin A ~
Vitamin C 2% RDA
Calcium 4% RDA
Iron 5% RDA
Magnesium 4% RDA
Manganese 5% RDA
Phosphorous 2% RDA
Source: www.nutritiondata.com.