Coriander

Coriander, one of the herbal veins of food, is a common herb found as a garnish on top of Indian, Mughlai, Asian dishes and also found as a main as well as side ingredient in cuisines from Asia, Mediterranean countries, North Africa, Egypt.

Scientifically called ‘coriandum sativum’, it belongs to the Umbelliferae botanical family. This herb also called as ‘chinese parsley’ by Europeans and ‘cilantro’ by Spanish.

It’s origin is always debated upon as some say it has originated from the Middle East while some argue that it was found first in the Mediterranean region. It’s first traces travel back to the 1100 B.C. in the Egyptian tombs of Tutankhamun in the form of seeds and it was first mentioned in Sanskrit scriptures in which it was mentioned as a grain, in the 5000 B.C.E. It was also found to be mentioned in the library of an Assyrian King – Ashurbanipal. Some also claim coriander to be of Persian origin.

(FACT: Assyria which was northern Mesopotamia, is now northern Iraq and southern turkey.)

In Egyptian papyrus which dated around 2500-1550 B.E., coriander is mentioned to be a medicinal herb and a spice for stews in Mesopotamian scripts. It is also mentioned in the Bible, where manna, which is compared to a coriander seed in size, was given to the Jews while they fled from Egypt.

(FACT: Manna is an edible substance given to Israelites from heaven, while they travelled through deserts.)

Coriander is grown and used around southern Europe, north Africa, southern Asia. It was initially sown as a crop in an Antolian region (now Turkey) and as a herb by Americans in Massacheusettes. The coriander seeds were used to make liquor, by the French.

Coriander is thought to be derived from a Greek word ‘koris’, which stands for bedbug, as it smells and tastes buggy to some. To others it just tastes and smells earthy, lemony and fresh. Now this difference in opinion on the taste and smell of coriander is due to the gene in some people which detect some specific aldehydes in cilantro.

Coriander/Cilantro/Chinese Parsley is used by people of different cultures, in different places and is also referred to by many different names as given below :

• Turkey - Kisnis

• Persia(Iran) - Geshniz

• Uzbek - Kasnish

• Arabic language - Kuzbarah

• Akkadian - Kisburru (Assyrian language)

• Latin American - Culantro

India :

• Sanskrit language- Kustumbari

• Gujarati language- Kothmir

• Tamil Nadu - Kustumburu

• Urdu language - Kothamir/Kishiz

Uses of coriander lie from spice mixes to dips, spreads to marinades, main dishes to garnishes making it a versatile herb.

How coriander is used?

The stalks, leaves, seeds and roots of cilantro are treasured throughout the globe. Coriander stems and leaves are used as flavouring agents in stews and curries. The stems/stalks are added earlier and leaves are added at the finishing stage of the dish; this is because the leaves tend to wilt and turn bitter if cooked for a long time and lose their flavour. The stalks are more flavourful and fragrant than leaves and are hence left for a longer time in the dish.

The seeds of coriander are spicy when they are young and freshly dried; young seeds are preferred with meat. Older seeds are sweeter and less aromatic; hence they are popular in bakery. Coriander seeds are natural expectorant, hence they are added in heavy, fatty foods to make them digestible. Its leaves were used as preservative for meat by the Romans.

Uses of coriander in:

1. Spice mixes:

• Ethiopia - Berebere :A spice mix used in Ethiopian dishes, especially stews like carrot coriander soup, mesir wat. It is made up by combining garlic, fenugreek, allspice, red pepper, ginger, chillies, cinnamon, coriander, black pepper. It has a sweet, spicy and citrusy flavour profile.

• Arab influenced cuisines - Baharat : This mixture of spices includes black peppercorns, coriander, cumin, allspice, cardamom, cinnamon, cloves, paprika, nutmeg. It is used in Middle Eastern, Greek, Turkish cuisines, it has a similar use in these cuisines as that of garam masala in Indian and Mughlai cuisine. Here it finds it’s use in seasoning lamb, chicken and beef as well as soups.

• North Africa - Ras el Hanout : This term translates to ‘head of shop’ in Arabic. This spice mix is also used in Tunisia, Morocco, Algeria. It is built up using cumin, cloves, cinnamon, nutmeg, mace, allspice, dry ginger powder, coriander seeds, black peppercorn, sweet and hot paprika, fenugreek, turmeric.

2. Sauces, dips:

• Yemen- Zhoug : It is a hot sauce, eaten with pita bread, sandwich spread, etc. it is aka Mabboj in Arab peninsula.

• Canary islands- Mojo Verde : it is a canarian green sauce. It is composed of coriander, garlic, olive oil, cumin.

• India – Coriander mint chutney : It is a chutney i.e. a paste of raw herbs, leafy vegetables. It is used as a sandwich spread very commonly and even as dips. It is a product of coriander leaves, mint leaves, green chillies, lemon juice, salt, cumin.

3. Soups:

• Carrot and cilantro soup

• Pho Ga Vietnamese chicken soup

• Peruvian chicken and cilantro soup

• Coriander and tofu soup

• Portugese bread and garlic soup

4. Salad:

• Chickpea salad with coriander dressing

• Thai beef salad

5. Other dishes:

• Soba noodles with coriander

• Kothimbir Vadi

Coriander and cuisines:

• Coriander in Chinese cuisine : Coriander has it’s existence in China since the Han dynasty (206 B.C.E.-220 B.C.E.). It is an ancient imported food in China and is called as ‘hu sui’ in Chinese. The Chinese used coriander roots since the time when they were unaware about the existence of circa, peppers, to bring piquancy i.e. pleasantly sharp and appetizing flavour in food. The ancient Chinese consumed coriander leaves for immortality. Well, it is proved to be a longevity herb. Coriander is popularly used in Sichuan in soups and meat dishes. Coriander is mixed and cooked with fish in Souzhou and in Guangzhou, it is prepared with duck and goose. These are the ancient and important territories in China.

• Coriander in Indian cuisine : Kusthumbari or Dhanayaka (Rich - Sanskrit). In India, Sanskrit holds trace of coriander in scriptures dating back to 5000 B.C.E. the cuisine in India is mostly designed based on the ayurvedic reference. Coriander has a considerable part in Ayurveda and hence in Indian cuisine. Originally Indian cuisine included only leaves; the Mughals brought the seeds to use in cooking. The seeds of kusthumbari are a common base of the very famous and very much in use, Garam Masala. The seeds are first pan roasted and then ground to use in many similar spice mixes. Coriander leaves and stalks are added in curries or even gravies. One of the reasons behind such extensive use is that coriander is a natural emulsifier. It also breaks down oils and fats and allows them to easily mix with water and other liquids like stews, soups, etc. and results into natural thickening. Due to this property we find it in curries and sauces. As said above, like the other ingredients of this cuisine, ‘dhania’ is also included in this cuisine on the guidance of Ayurveda and is used accordingly. Coriander is effective for mending disorders related to intestinal disorders.

In North India, coriander is combined with turmeric and cumin and is a common trinity used in hundreds of dishes.

In South India, kustumburu is accompanied with fenugreek seeds, black peppercorns and red chilies to make a spice mix used commonly. Coriander seeds are paired with cumin and shredded coconut and used as ’black masala’ in Kerala.

• Coriander in Mediterranean Cuisine : Cilantro is often and vastly used with meat, poultry and vegetable dishes in Mediterranean cooking. It is an ingredient in the cookies and cakes as well. For eg. Orange - Coriander cakes, Lemon - Coriander cake, Coriander seed Bundt cake and Honey - Coriander shortbread, Coriander biscuits, Coriander - Ginger cookies. Some dishes which include coriander, in this cuisine are cilantro lime chicken, cilantro tabouli (taboulleh- salad : a Leventine vegetarian salad).

Types of coriander:

Coriander is categorized in 2 sections:

- European (Moroccan)

- Indian

Some of the following types lie in both categories so they are not differentiated because cilantro or coriander find their use in most cuisines; be it European or Indian.

• Culantro: Culantro is popular in carribian and Asian dishes. It replaces leaf cilantro in many dishes. Culantro can be described as lettuce like long leaves, blue flowers, the leaves are one foot high and 2 inches broad. Culantro is not just used for flavouring but also as a medicine as it is analgesic and has anti-inflammatory properties. Culantro is strongly aromatic and flavourful.

• Indian summer cilantro/coriander: Indian summer cilantro grows to 2 ½ feet height. It does not bolt or spring fast. This type takes two years to start from seed to drying out. Hence it is called as a biennial herb.

• Leaf Cilantro: The similarities between leaf cilantro and parsley end at looks as they both have flat leaves, but the flavour is quite different. Parsley is much milder than leaf cilantro which is pungent and strong. It has several varieties like Long standing, Leisure, Jantar. Leaf cilantro is used in soups, stews, dips, pesto, dressings, rice dishes, salads, enchiladas, corn chowder. If picked when young and tender, they taste earthy and fresh without bitterness but older springs taste a little bitter. The stems and leaves are bold in flavours and smell hence they are preferred to be used in salsa dishes. The seeds are mild and sweeter and hence used with smoked meat dishes in Indian cuisines and some sweetbreads as well.

• Mexican coriander: It is a biennial herb type, which blooms mid-summer. Mexican coriander has more uses in medicine than in food. It finds its purpose as medicines for snakebite, hypertension, earaches, infertility, fever, burns and even malaria.

• Vietnamese coriander: A herb that is more flavourful than regular coriander (a.k.a. Rau Ram) and grows in hot tropical climate. It takes its time to grow till harvest ready which is the reason for its tastiness. Physical appearance of this herb can be described to have narrow, dark leaves with smooth sides. We can find markings of veins on the sides of the leaves.

Vietnamese coriander is used in south eastern Asia. It can be chopped and added in noodles, stews, soups. Rau Ram is used in dishes like Ceviche, pico de galo. The medicinal uses include aides for stomach aches, indigestion, etc. It is consumed by Buddhist monks.

Coriander and Medicine:

- Coriander infused tea can work to cure headaches, cold, flu.

- It helps to gain proper sleep.

- It is sometimes included as an ingredient of lotions and creams for joint pains, due to its anti-inflammatory properties.

- Lowers bad cholesterol (LDL - low density lipoprotein) and raises good cholesterol (HDL - high density cholesterol).

- Ellivates PMT (pre-menstrual tension) and menstrual problems in women.

- Beneficial for anorexia sufferers. (Anorexia- loss of appetite)

• In Chinese medicine: In Chinese medicine, coriander is said to regulate the flow of Qi (air). It is used with fennels seeds, cassia and other items to be used as ‘cure three’. It is soaked in rice wine thrice for three days and taken three times a day for three days, hence the name. The Chinese use it as a medicine for curing gastric and intestinal problems. Chinese Parsley is chewed to fight bad breadth.

• In Ayurveda: Ayurveda says that the pungency of coriander improves digestion and the bitterness reduces pitta (sputum). This tridoshic spice herb is seen as a cooling as well as warming herb. It has a sweet and astringent taste.its cooling or warming effect depends on the part of plant used. Leaves of dhanayaka are cooling and used as juice to ease mild skin irritation. The seeds are of warming nature which help in stimulating appetite, assimilate nutrients aid and eliminate natural toxins. Coriander kills pathogens on food. It contains an antioxidant that prevents animal fats from turning rancid. Ayurveda practitioners use these properties to heal wounds in human beings. It is an anti-allergic, expectorant and digestive. It stimulates the guts and increases the stomach acid (HCL). This helps cure the gastric and intestinal problems. Dhanayaka treats blood sugar levels by stimulating inculin.

Coriander is also used in Greek medicine as an aphrodisiac. The powder of coriander seeds is used to cure problem of worms in children. It is also used as a flavouring agent in medicines and tobacco and also for fragrance in cosmetics and soaps.Other uses in medicine stand for hernia, nausea, diarrhoea, bowel spasms, intestinal gas, measles, haemorrhoids, tooth ache, joint pain, infection due to bacteria and fungus.

‘So this is the wonderous file about our herb coriander. A herb so humble and versatile, having strong importance in food and medicine. Thank you readers, for your time. Visit again for more articles on such veins further.’