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Description

This article is about the herb. For other uses, see  Coriander (disambiguation) .

"Cilantro" redirects here. It is not to be confused with the related herb  Eryngium foetidum , also known as "culantro" or "Mexican coriander".

"Chinese parsley" redirects here. Chinese parsley may also refer to the unrelated herb  Heliotropium curassavicum .

Coriander or cilantro

 

Scientific classification

Kingdom:

Plantae

Clade:

Angiosperms

Clade:

Eudicots

Clade:

Asterids

Order:

Apiales

Family:

Apiaceae

Genus:

Coriandrum

Species:

C. sativum

Binomial name

Coriandrum sativum
L.

Coriander ( /ˌkɒriˈændər, ˈkɒriˌændər/ ; [1]  Coriandrum sativum), also known as cilantro ( /sɪˈlæntroʊ, -ˈlɑːn-/ ) [1]  or Chinese parsley, is an  annual   herb  in the family  Apiaceae . All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.

Most people perceive the taste of coriander leaves as a tart, lemon/lime taste, but a smaller group, of about 4–14% of people tested, think the leaves taste like bath soap, as linked to a gene which detects  aldehyde  chemicals also present in soap. [2]

Contents

  [hide] 

·         1Botanical description

·         2Etymology

·         3History

·         4Uses

o    4.1Leaves

o    4.2Fruits

§  4.2.1Food applications

§  4.2.2Research

o    4.3Roots

o    4.4Flowering coriander for aphid control

·         5Nutrition

·         6Taste and smell

·         7Allergy

·         8Similar plants

·         9References

·         10Further reading

·         11External links

Botanical description

Coriander is native to regions spanning from  southern Europe  and  northern Africa  to  southwestern Asia . It is a soft plant growing to 50 cm (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The  flowers  are borne in small  umbels , white or very pale pink, asymmetrical, with the petals pointing away from the center of the umbel longer (5–6 mm or 0.20–0.24 in) than those pointing toward it (only 1–3 mm or 0.039–0.118 in long). The  fruit  is a globular, dry  schizocarp  3–5 mm (0.12–0.20 in) in diameter.

Etymology[ edit ]

First attested in English in the late 14th century, the word "coriander" derives from the  Old French coriandre, which comes from  Latin coriandrum, [3]  in turn from  Ancient Greek : κορίαννον, koriannon, [4] [5]  derived from  Ancient Greek : κόρις, kóris (a bed bug), and was given on account of its foetid, bed bug-like smell. [6]  The earliest attested form of the word is the  Mycenaean Greek  ko-ri-ja-da-na [7]  written in  Linear B  syllabic script (reconstructed as koriadnon, similar to the name of  Minos 's daughter  Ariadne ) which later evolved to koriannon or koriandron. [8]

Cilantro is the Spanish word for coriander, also deriving from coriandrum. It is the common term in  North American   English  for coriander leaves, due to their extensive use in  Mexican cuisine .

History

 

Flowers of Coriandrum sativum

Although native to  Iran , [9]  coriander grows wild over a wide area of Western Asia and southern Europe, prompting the comment, "It is hard to define exactly where this plant is wild and where it only recently established itself." [10]  Fifteen desiccated  mericarps  were found in the  Pre-Pottery Neolithic B  level of the  Nahal Hemar  Cave in  Israel , which may be the oldest archaeological find of coriander. About half a litre (a pint) of coriander mericarps was recovered from the tomb of  Tutankhamen , and because this plant does not grow wild in Egypt, Zohary and Hopf interpret this find as proof that coriander was cultivated by the  ancient Egyptians . [10]

Coriander seems to have been cultivated in Greece since at least the second millennium BC. One of the  Linear B  tablets recovered from  Pylos  refers to the species as being cultivated for the manufacture of perfumes, it apparently was used in two forms: as a spice for its seeds and as a herb for the flavour of its leaves. [8]  This appears to be confirmed by archaeological evidence from the same period; the large quantities of the species retrieved from an  Early Bronze Age layer at  Sitagroi  in  Macedonia  could point to cultivation of the species at that time. [11]

Coriander was taken to  British North America  in 1670, and was one of the first spices cultivated by early settlers. [12]

Uses

All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Coriander is used in cuisines throughout the world. [13]

Leaves

 

Coriander leaves

The leaves are variously referred to as coriander leaves, fresh coriander, dhania, Chinese parsley, or (in the US and commercially in Canada) cilantro.

Coriander potentially may be confused with  culantro  (Eryngium foetidum L.), an  Apiaceae  like coriander (Coriandrum sativum L.), but from a different  genus . Culantro has a distinctly different spiny appearance, a more potent volatile leaf oil [14]  and a stronger aroma.

The leaves have a different taste from the seeds, with  citrus  overtones. [15]

The fresh leaves are an ingredient in many South Asian foods (such as  chutneys  and salads); in Chinese, Thai, and Burmese dishes; in Mexican cooking, particularly in  salsa  and  guacamole  and as a garnish; and in salads in Russia and other  CIS  countries. In Portugal, chopped coriander is used in the bread soup  Açorda , and in India, chopped coriander is a garnish on Indian dishes such as  dal . [16]  As heat diminishes their flavour, coriander leaves are often used raw or added to the dish immediately before serving. In Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavour diminishes. [17]  The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen.

Fruits

 

Dried coriander fruits, often called "coriander seeds" when used as a spice

 

Coriander roots

The dry fruits are known as coriander seeds. The word "coriander" in food preparation may refer solely to these seeds (as a spice), rather than to the plant. The seeds have a lemony citrus flavour when crushed, due to  terpenes   linalool  and  pinene . It is described as warm, nutty, spicy, and orange-flavoured.

The variety C. s. vulgare has a fruit diameter of 3–5 mm (0.12–0.20 in), while var. C. s. microcarpum fruits have a diameter of 1.5–3 mm (0.06–0.12 in). Large-fruited types are grown mainly by tropical and subtropical countries, e.g. Morocco, India, and Australia, and contain a low volatile oil content (0.1-0.4%). They are used extensively for grinding and blending purposes in the spice trade. Types with smaller fruit are produced in temperate regions and usually have a volatile oil content around 0.4-1.8%, so are highly valued as a raw material for the preparation of essential oil. [18]

Food applications

 

Minty pani puri

 

Coriander leaves in coconut  chutney

Coriander is commonly found both as whole dried seeds and in  ground  form. Roasting or heating the seeds in a dry pan heightens the flavour, aroma, and pungency. Ground coriander seed loses flavour quickly in storage and is best ground fresh. Coriander seed is a spice in  garam masala  and  Indian  curries which often employ the ground fruits in generous amounts together with  cumin , acting as a thickener in a mixture called dhana jeera. [19]

Roasted coriander seeds, called dhana dal, are eaten as a snack. They are the main ingredient of the two south Indian dishes  sambhar  and  rasam .

Outside of Asia, coriander seed is used widely in the process for  pickling  vegetables. In Germany and South Africa (see  boerewors ), the seeds are used while making sausages. In Russia and Central Europe, coriander seed is an occasional ingredient in  rye  bread (e.g.  Borodinsky bread ), as an alternative to  caraway .

 

Onion coriander  paratha

The  Zuni people  of North America have adapted it into their cuisine, mixing the powdered seeds ground with chile and using it as a condiment with meat, and eating leaves as a salad. [20]

Coriander seeds are used in brewing certain styles of beer, particularly some Belgian  wheat beers . The coriander seeds are used with orange peel to add a citrus character.

Coriander seed is one of the main traditional ingredients in the South African  Boerewors , a popular spiced mixed-meat sausage.

Research

One preliminary study showed coriander  essential oil  to inhibit  Gram-positive  and  Gram-negative bacteria , including Staphylococcus aureusEnterococcus faecalis, Pseudomonas aeruginosa, and Escherichia coli. [21]

Roots

Having a deeper, more intense flavor than the leaves, coriander  roots  are used in a variety of Asian cuisines, especially in  Thai dishes  such as soups or  curry pastes .

Flowering coriander for aphid control[ edit ]

In the  Salinas Valley  of  California aphids  have been one of the worst pests in the  lettuce  fields. The  USDA  Cooperative Extension Service has been investigating organic methods for aphid control, and experimented with coriander plants and  Alyssum  plants; when intercropped with the lettuce and allowed to flower, they attract beneficial insects such as hoverflies, the larvae of which eat up to 150 aphids per day before they mature into flying adults. [22]

Nutrition

Coriander (cilantro) leaves, raw

Nutritional value per 100 g (3.5 oz)

Energy

95 kJ (23 kcal)

 
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