First of all, the word coriander can be confusing so let me clarify: for this article I am using the term coriander (cilantro) as a generic term for cilantro, which is also sometimes called cilantro, dill, or rapa. As with many spices, coriander can be used both fresh and dried.
Fresh coriander, also known as kahi, is an herb with a flavor similar toately and a delicate floral aroma. The leaves of the coriander plant are probably the most aromatic used in the preparation of curries and Indian food. In fact, it is a member of the soya family and is widely used in both the raw and cooked states in the Indian subcontinent.
Coriander has been used for centuries in the cuisine of places like Iran, India, Pakistan, Greece,Turkey, and Central Asia. Fresh coriander leaves are probably the most popular variety. The leaves are tough and should be crushed and fried with mortar and pestle just before using. You can also crush the leaves and put them into a glass or plastic bag and then add crushed ice to keep it cool.
Although the leaves of the coriander plant are used in cuisine, few people peel them and most Americans are not familiar with the texture of the skin. The white bulbs of the coriander plant (coriandrum sativum) are often used in the preparation of curries and the leaves can be used to make a soothing tea to relieve fatigue, and treat palate upsets.
Corianderis a key ingredient in the traditional Indian curry although other spices are sometimes used as well. Tamarind, a popular condiment often associated with curry, is actually the seed of a fruit, a member of the berry family. Tamarind is widely used in the preparation of both hot and cold Sri Lankan curry.
The other popular Indian spice that is often used in both sweet and savory dishes is cinnamon. Cinnamon is found in most cinnamon-flavored products on the market today, and it is used in both sweet and savory dishes. You may find factories that produce cinnamon in several forms, but you can also find small amounts of cinnamon powder sold in the grocery store as well. Cinnamon is primarily used in baking and icing, but it is also a favorite spice to add to marinades and stocks as well.
Natural coriander seeds are usually ground with cinnamon and other spices before using them in the bakery or in the evening tea. The seeds are often added to cakes, cookies, pastries and other desserts as a means to improve the baked goods’ flavor. Again, you can crush these seeds to a fine powder, or you can leave the powder and add it to pastries that need a little extra flavor.
Coriander seeds are an increasingly popular addition to all kinds of curries, and are a common ingredient in stews and soups. This wonderful spice can be used in both sweet and savory dishes, and it is well known for its antioxidant properties. Like many other powerful antioxidants, coriander helps protect our cells from damage by helping to neutralize free radicals. Free radicals can be thought of as being part of what is known as free replaced oxygen.
Inflammatory properties. coriander as been used as an folk remedy for decades and is thought to have anti-inflammatory properties. Peeled coriander seeds are often used in the same way that paracetamol is used in the fight against heart attacks. These are the same folk remedies that help combat other heart problems such as hypertension, by helping to restore just the right amount of oxygen in the body.
As you can see, coriander is a very important herb to not only give your body the vitamins and minerals it needs, but also to help you feel energized, re-energized and relaxed. It also works to cleanse the body, regionally and nationally, of ills and pains.
Coriander is becoming increasingly popular in other countries as well. I am sure that you will find many more ways to use this ancient herb, and are likely to benefit from it’s properties. exhibit it’s use in your home as well. Give it a try, you will likely be pleasantly surprised.
