Cilantro, also known as coriander
or “Dhania”, is a sweet-smelling herb with wide, subtle lacy leaves and a
pungent smell. It belongs to the apiaceous family also recognized as the carrot
family which includes of plants like celery, parsley, cumin, parsnip and carrot.
This delicate herb has its origin in the Mediterranean and Asia Minor (Turkey)
regions. The nutritional profile of coriander seeds is diverse from the fresh
stems and leaves. Because leaves are mainly rich in vitamin A, vitamin C and
vitamin K, with moderate content of dietary minerals.
Even though seeds generally have
lower content of vitamins, they do deliver significant amounts of dietary
fiber, calcium, selenium, iron, magnesium and manganese. The plant normally grows
up to a height of 1 to 2 feet and possesses dark green, hairless, soft leaves
having a capricious shape which are broad at the base of the plant, and slim and
feathery higher on nearby the flowering stems. Coriander seeds have a health-supporting
reputation that is rich in the list of the healing spices. In many parts of
Europe, coriander has traditionally been brought up to as an
"anti-diabetic" plant. However in the Asia, it has traditionally been
used for its anti-inflammatory properties.
In the United States, coriander
has recently been studied for its cholesterol-lowering effects. Moreover all
parts of the plant are edible, and it is the fresh leaves and dried seeds are
most widely used in cooking. However Cilantro seeds are round to oval in shape,
yellowish brown in color with a flavor that is aromatic, sweet and citrus as well
as slightly peppery. Their seeds are usually used as spice. Moreover different
people may observe the taste of coriander leaves contrarily. Those who like the
Cilantro say it has a refreshing, lemony or lime-like flavor, while those who distaste
it have a strong aversion to its taste and smell, likening it to that of soap
and bug. Like other spices coriander is available throughout the year providing
a fragrant flavor that is reminiscent of both citrus peel and sage.
The fruit of the coriander plant comprises
two seeds which, when dried, are the portions used as the dried spice. But when
it gets ripe, the seeds are becomes yellowish-brown in color with longitudinal
ridges. Coriander seeds are available full or in ground powder form. Coriander
is commonly used in Middle Eastern, Mediterranean, Indian, South Asian,
Mexican, Latin American, Chinese, African and Southeast Asian cuisine.
