Cilantro seeds have been among the popular culinary spices since time immemorial. They are also well known under another name - coriander. Therefore, the common belief is that cilantro and coriander are different plants, - it's a delusion. In the southern regions of Russia, both stems and seeds are called kishnets, and in the North Caucasus, where this spice is very popular, it is called koliandra. Different nationalities have other nicknames for this herbs- kinji, kishnishi, hamem, Indians know this spice as Dhanya. In Azerbaijani cuisine, a variety such as mountain cilantro, which is called dag-keshnish (keshnish), is often used, but outside the republic this plant is known as chervil. We also simply call cilantro Chinese parsley.
Cilantro seeds have been among the popular culinary spices since time immemorial.
The eastern Mediterranean is considered to be the birthplace of coriander. The spice was known in Ancient Egypt and was found in the tombs of the pharaohs. IN Ancient Greece she was called the "bug bug" because fresh leaves plants, according to many, smell like bugs. In the old days, historians believed that the name “coriander” itself comes from the Greek words “korios” - bug and “anison” - anise. He was respected in Ancient Israel, there is even a mention of him in the Bible. This plant was well known in India and China. It is believed that in Western Europe The spice came to England from the Roman Empire, and from there the plant was brought to colonial America. In Russia, coriander appeared only in the first half of the 19th century, arriving from Spain, and quickly became a popular crop.
Hippocrates, Pliny, Chinese and Indian healers wrote about the benefits of coriander as a spice. In "1000 and One Nights" this spice is mentioned as a means of increasing the sexual power of men. In Russia, healers also used the plant to prepare love potions. In addition, it is still believed that cilantro planted in a pot purifies the air and attracts money and prosperity into the house.
Gallery: coriander (25 photos)
Cilantro - the herb of immortality (video)
Useful properties, cultivation, preparation
Coriander (Coriandrum sativum) is an annual plant of the Apiaceae family, cultivated as a source of essential and technical oils, as a seasoning and medicinal product. The stem is 40-70 cm high, the basal leaves are on long petioles, broadly lobed, the upper ones have short petioles and narrow linear lobes. The flowers are collected in a large umbrella of 3-5 rays, small, white or pale pink. It blooms in June-July, emitting a unique aroma by which the plant is easy to recognize. Cilantro seeds are spherical fruits that ripen from July to September. They have a peculiar spicy-sweet taste and smell.
Fresh cilantro and its seeds - all parts of the plant contain substances beneficial to the body. The plant is spicy and aromatic, and this alone allows it to be classified as medicinal.
The seeds contain alkaloids and tannins, and the green parts contain large quantities of vitamins A, E, K, PP, group B, palmitic and linolenic acids. Cilantro contains a very large amount of potassium, a mineral essential for the good functioning of the heart muscle. Sodium, iodine, phosphorus and calcium are present in significant amounts in this plant. In addition, starch and proteins, decyl aldehyde, dietary fiber and pectin, glucose and fructose can be found in the spice.
The eastern Mediterranean is considered to be the birthplace of coriander. Cilantro is grown everywhere, both in vegetable gardens and summer cottages, and on balconies and window sills - in boxes and pots. Seeds are sown directly into moist, fertile soil; at home, they can also be germinated in wet sawdust. The grains are buried 1-1.5 cm into the soil, at a distance of 5-10 cm from each other. To maintain moisture, it is better to cover the crops with film. Shoots appear in 2-2.5 weeks.
If you provide the plant with only 2 conditions - an abundance of sunlight and water, then soon you will be able to feast on young leaves. During a mass landing, for example, on summer cottage, a full harvest of greens can begin within 3 weeks after germination. The duration of the entire growing season for cilantro is 2 months.
However, many people do not like the smell of fresh herbs. You can wait for the plants to bloom, the seeds to ripen and prepare them for future use. Moreover, the smell and taste of dried seeds and leaves changes, due to this they gain much more fans. It is important to remember that the fruits must be fully ripe. Seeds and leaves are dried in the shade, in a well-ventilated area, and stored in glass containers with tight lids or in metal boxes. It is important that when collecting seeds they are completely dry, since immature ones have bad smell and taste.
The seeds contain alkaloids and tannins, and the green parts contain large quantities of vitamins A, E, K, PP, group B, palmitic and linolenic acids Use in folk medicine
Since this spice is classified as mild, it is understood that treatment with coriander is aimed primarily at maintaining the normal functioning of the body. The beneficial qualities are due to the substances that make up the plant. First of all, there is a beneficial effect of coriander preparations on the gastrointestinal tract and genitourinary system. Improving digestion, getting rid of bloating and other dyspeptic symptoms, choleretic effect, cleansing of toxins - the spectrum of influence is quite wide.
Cilantro can also help the liver: having a choleretic effect, it effectively eliminates congestion and activates the functioning of the organ. To do this, it can not only be added to food as a seasoning, but also brewed as tea and drunk before or after meals.
Due to the diuretic effect of cilantro, an infusion of the herb is successfully used to treat edema and preventively cleanse the kidneys. In this case, you can drink it as tea on an empty stomach and after meals. Decoctions and infusions are good for relieving pain from cystitis and inflammation of the bladder. Long-term use helps crush and gently remove kidney stones.
Fresh juice is taken for the treatment of allergies of various origins, skin rashes and skin itching - 1 tsp. 3 times a day before meals.
Finely crushed seeds fried in a dry frying pan help with belching and vomiting.
Chewing a few dry coriander fruits will help get rid of bad breath.
The plant can be consumed either fresh, simply by chewing the seeds and herbs, or dried, making various infusions and decoctions and taking them internally and externally.
Coriander preparations are recommended to be taken for nervous disorders, depression, epileptic seizures, as a sedative. If you have an unstable psyche, it is recommended to take 1 liter of dry red wine and pour it over 100 g of dry fruits. Leave for 7 days in a dark place. Take 100 ml 3 times a day until symptoms disappear. This infusion will help with insomnia, anxiety, and hysteria. It has a good sedative effect and can bring significant benefits in stressful situations.
Coriander has a beneficial effect on the circulatory system. It will help with palpitations, arrhythmia and increased pulse. In this case, it is enough to chew a few dry seeds of the culture.
An infusion of stems and leaves is good for lightening the skin with freckles and age spots.
Coriander seed is used to slow down the intoxication that may occur during a feast, as well as to get rid of a hangover the next day. You need to first soak several fruits in alcohol and eat them before or after the celebration, depending on what effect you want - not to get drunk or suffer from a hangover. Dry seeds successfully remove the smell of alcohol from your mouth—a few grains are enough. It is necessary to chew them thoroughly and not eat or drink anything.
Seed infusion recipe: finely grind 1 tbsp. l. dried fruits and pour 400 ml of boiling water. Leave for 1 hour, then strain. Take this solution 0.5 cups 3-4 times a day before meals.
Recipe for cilantro herb infusion: greens (leaves, stems) thoroughly chopped, 1 tsp. raw materials are poured with 1 cup of boiling water and left for 20 minutes. Strain and use externally (wash wounds, gargle and mouth for inflammatory diseases).
Recipe for seed decoction: take 10 g of unground grains for 1 cup of boiling water, bring to a boil and cook over low heat for 5 minutes. Remove from heat, leave for 1 hour, strain. This decoction is drunk in doses of 75 g 3 times a day on an empty stomach.
For inflammatory diseases respiratory system(pneumonia, bronchitis), a decoction of green leaves and dry fruits is used as an expectorant.
Medicinal properties of cilantro (video)
Coriander oil
Coriander essential oil obtained by steam distilling seeds. This is an amber liquid with a specific taste and smell, which has a wide range of actions, including:
- antiseptic;
- painkiller;
- choleretic;
- antihemorrhoidal;
- hemostatic;
- wound healing;
- sedative.
The oil of the plant is used in aroma lamps, for massage, and as part of rubbing ointments. Having a mild warming effect, it can relieve joint and rheumatic pain. The muscle relaxant effect of the product will help with muscle pain after strenuous training, sprains and bruises. Coriander essential oil is good for treating acne and acne. The antiviral effect of the substance can help prevent the spread of influenza during an epidemic, since it has excellent antiseptic properties.
Use in cooking
The most common way to use cilantro in cooking is to add fresh herbs to salads. Not a single dish of Middle Eastern, Indian or Caucasian cuisine can do without this herb with its unique taste and smell. It is believed that the use of cilantro adds a unique aroma to food from meat, rice, fish; it is added to various vegetable dishes and soups.
Many cooks and housewives prefer to put dried cilantro into their food rather than fresh. It is dried, according to many, that it loses its inherent smell of bedbugs and acquires a light aroma and taste of anise. However, it is the seed that is most popular. The fruits have a warm, slightly nutty, very spicy aroma.
In industrial production, the spice is often used for the production of semi-finished meat products and sausages, for salting fish and vegetables, in cheese making, for the creation of canned fish and various sauces. Together with caraway seeds, coriander is included in the spices for Borodino and Riga bread. In Germany and England, the seeds are used in the production of beer.
Coriander significantly improves the taste of legume foods. Added to dishes made from cabbage, carrots, pumpkin and beets, the spice will significantly enrich their taste and aroma.
Meat sprinkled with crushed coriander and sprinkled with vinegar will not only remain fresh longer, which is important in the warm season, but it will also acquire a pleasant spicy aroma. This is an excellent option for cooking kebabs and roasts.
At home, ground spice is used to prepare a variety of baked goods. This spice is simply irreplaceable when sauerkraut, especially in combination with cumin or anise. It is a common component in marinades for preparing mushrooms and vegetables.
Coriander is an indispensable ingredient in such well-known spice mixtures as hops-suneli, curry, and garam masala. Pairs perfectly with cumin and fennel, garlic and hot red pepper.
You can buy this universal spice in any store. It is preferable to purchase whole fruits and grind or crush them immediately before use. To enhance the taste and smell, you can fry the grains in a dry frying pan or in oil and only then add them to the dish.
To all the advantages of the spice, it is worth adding that it has a low calorie content and can be safely used in the menu by those who are watching their weight. So, in 100 g of product there are proteins - 12.37 g, fats - 17.77 g, carbohydrates - 13.09 g, unsaturated fatty acids - 0.99 g, dietary fiber - 41.9 g, ash - 6.02 g and water - 8.86 g.
Contraindications for use
Despite all the benefits of coriander for the human body, you need to remember that, like any medicine, it has contraindications. First of all, you should not abuse it; you can take no more than 35 g of greens and 4 g of seeds per day. Pregnant and breastfeeding women, as well as people with the following pathologies, should use the spice with caution:
- those who have had a heart attack or stroke;
- with hypertension and coronary heart disease;
- with gastritis with high acidity;
- with diabetes mellitus;
- with renal failure.
Excessive use of the spice may cause insomnia, allergies, and the fair sex may develop disorders. menstrual cycle.
There is no doubt that cilantro and its seed - coriander - are a wonderful spice, a spice that brings both benefits and pleasure. Medicinal properties There is no doubt that it is not without reason that this plant has been held in high esteem by physicians throughout the history of mankind. This spice can also give pleasure of taste when added to food. Growing or buying cilantro is not difficult. We can definitely say that coriander is one of the most versatile spices on our table and in our home medicine cabinet.
Coriander, also known as cilantro or Chinese parsley. An annual herb in the family of aromatic flowering plants, named after the genus Apium and commonly known as the parsley family. It is the sixteenth largest family of flowering plants, with more than 3,700 species in 434 genera.
The family includes such well-known and economically important plants like: cumin, carrots, celery, coriander, cumin, dill, parsley, and others. The plant is completely edible - the tops and roots are used for food. However, leaves from the garden and harvested dried seeds are more often used in the preparation of culinary delights.
Most people perceive the taste of coriander leaves as a tart, lemon-lime flavor. However, about 4-14% of people surveyed perceive the leaves to taste like bath soap. This is probably due to the coriander gene, which contains chemicals from an organic compound called aldehyde present in soap.
Today we will talk about such a well-known spice as coriander. The article will discuss in more detail all its healing and other benefits. beneficial features. And also its not most pleasant qualities, that is, what harm it can cause to the human body. An answer will also be provided to the question that worries many novice cooks - what is the difference between coriander and cilantro. By taking the advice from this article, you will learn how to choose only high-quality seasoning for yourself.
What is coriander?
We can get to know coriander in as much detail as possible if we start from the very beginning. And at the same time, let’s figure it out – are coriander and cilantro the same thing or not?
So, this is a herb that belongs to the Apiaceae family. As beekeepers assure, flowering coriander is an excellent honey plant. According to them, from one hectare of flowering coriander you can get up to 250 kilograms of honey.
The eastern region of the Mediterranean is considered to be the real homeland of this spice. And the Romans had already brought it to the western and then central parts of Europe. From where the spice spread further around the world. Coriander has long been grown (since about the fifteenth century) as a commercial crop in Australia, America, and Zealand. If we take Russia, then it is more often found in the central-western territory.
What type of coriander is it?
An ignorant person can easily confuse coriander with parsley. It’s worth finding out in detail what this spice looks like so that similar mistakes don’t happen in the future.
The root system of this plant is spindle-shaped. The length of the root can reach forty centimeters. And straight, bare shoots branch closer to the top of the stem. If we talk about their height, it can reach seventy centimeters.
The upper leaves are quite wide and are located on elongated petioles. The edges of the leaf blade are incised-serrate. A lower leaves The stems are twice pinnately divided and grow on short petioles. The shape of coriander leaves is similar to parsley leaves. That is why they are often confused with each other by ignorant people.
Coriander blooms with the arrival of summer and maintains its color for the first two months. Umbrella inflorescences also consist of small white or pinkish flowers. The fruits of this spice are hard, round, ribbed seeds. These seeds ripen from mid-summer to early autumn. And the time of ripening, as well as flowering, mostly depends on the region where the spice grows.
What is the difference between coriander and cilantro
This question worries, in fact, quite a large number of people. From young summer residents to novice cooks. What is the difference between coriander and cilantro?
Perhaps it’s worth starting with the fact that coriander and cilantro are, in fact, one plant. Yes, the real truth is that cilantro is the green part of the plant (stems and leaves), and coriander is nothing more than the fruit. That's the whole difference.
The green part – cilantro – is used exclusively fresh. While coriander seeds are used only dried. They can be used in cooking either whole or ground.
The dried seeds of the cilantro plant are called coriander. The name is used solely to designate the spice and has nothing to do with the plant. Crushed seeds acquire a lemony-citrus aroma due to the terpenes and pinenes they contain. The seasoning is described as warm, nutty and spicy. Known as orange flavor.
Main features of the plant
As already mentioned, the green part is called cilantro and the seeds are called coriander. But it is interesting that this plant also has many other names. Each nation has its own name. Among them:
- Chinese parsley;
- Kalyandra;
- Hamem;
- Kishnishi.
In Arabic, coriander is called kuzbara, in Korean - sancho, and in India - dhaniya. As you can see, this aromatic spice there really are many “names”. And in each country it is called differently.
We should also talk about the taste and aroma of this truly multifaceted plant. Its unripe fruits smell far from in the best possible way, but the already ripe ones smell really unique. The aroma of coriander has pleasant sweetish notes. Its taste, on the contrary, gives off a spicy bitterness. All this is due to the presence of essential oils, which this plant is rich in.
Chemical constituents of coriander
Raw green coriander leaves are 92% water, 4% carbohydrates, 2% protein and less than 1% fat. In a control amount of 100 g of leaves, a predominance of vitamins A, C and K was revealed. The content of dietary minerals is assessed as moderate.
The nutritional value coriander seeds differ from those of fresh stems or leaves. Despite the fact that their vitamin content is lower, seasoning in the diet allows you to provide a person with some amount of dietary fiber. In addition, the spice contains calcium, selenium, iron, magnesium and manganese.
This aromatic seasoning contains:
- Vitamins: B, C, E;
- Acids: fatty, organic;
- Other elements: alkaloids, proteins, tannins, starch, sugar, pectin.
Healing qualities of the plant
Well, we figured out what coriander is. It's time to go further and figure out why it is useful. Various means Coriander-based products can increase appetite, improve metabolism, and remove excess bile from the body. Therefore, this spice is used most often to help in the treatment of diseases of the liver, bile and gastrointestinal tract.
Coriander is very effective in dealing with coughs, because it is an excellent expectorant. Therefore, it would not be superfluous to use it for colds. But if we talk about the more serious properties of this spice, it can stop the development of cancer cells.
The seasoning inhibits the growth of malignant tumors. Therefore, the spice is actively used in folk medicine to prevent cancer. Additionally, it can accelerate wound healing.
Basic restrictions on consumption
And although coriander is a very useful plant, it has conditions under which it is better to refrain from consuming the spice:
- Allergic reaction;
- High pressure;
- Diabetes;
- Kidney failure;
- Thrombophlebitis.
If it is abused, especially in women, it can lead to disruption of the menstrual cycle and insomnia. Try not to exceed the norm of four grams of coriander and thirty-five grams of cilantro.
Some people are allergic to coriander leaves or seeds. Symptoms similar to those of food allergies. A study of 32% of tests shows that the allergic reaction characteristic of coriander also applies to other members of the family, including cumin, fennel and celery.
Allergic symptoms can be life-threatening. People suffering from this scourge should exercise extreme caution when consuming such spices.
Where and how is coriander often used?
Basically, of course, this plant is used in the culinary field. Moreover, they eat not only the seeds, but also the greens of this plant. And it cannot be said that it is intended exclusively for one type of dish. It can be used for meat, salads, and even for...
Interestingly, ground coriander is used in some recipes for baking bread products. In our native country, as well as in European countries, coriander seeds are an ingredient in recipes baking rye bread (Borodinsky varieties), usually either as a replacement or as an addition to traditional caraway seeds.
Coriander is mainly used as a seasoning.
To add aromatic notes, ground seasoning is added to the first and second courses. Famous German sausages are rarely produced without coriander seeds. The seeds are also used in the production process of brewing special types of Belgian beer.
But the merits of the spice do not end there. Coriander has also found its place in perfumery. For example, the essential oil of this plant is widely used in cosmetology or soap making. It pairs great with scents such as bergamot, cinnamon or citrus.
In folk medicine, too, it could not be done without it. Tinctures and decoctions with it are very useful, mainly for the digestive system. Here, for example, are a few recipes that may well be useful to you.
In one preliminary study, coriander essential oil was shown to inhibit gram-positive and gram-negative bacteria. Coriander roots have a greater depth of pronounced flavor than leaves. Asian cuisine makes extensive use of roots; traditional Thai dishes - soups or curries - are rarely complete without spicy seasoning.
Tincture for the stomach
It will help tidy up your metabolism and control the production of bile.
Components:
- Coriander – 1 teaspoon;
- Hot water – 1 glass.
Pour coriander hot water and close the lid. The tincture must be kept for a couple of hours. You need to drink about a quarter glass three times a day.
And together with cumin, the spice can help eliminate gases and reduce the acute phase of hemorrhoids.
Calming infusion
Coriander is often used as a sedative. And this is not surprising - it perfectly relieves anxiety and is a very effective antidepressant. Frequent nervousness will no longer be a serious problem for you.
Components:
- Coriander – 1 tablespoon;
- Vodka – 0.5 cups.
Pour vodka over the spice and cover with a lid. The tincture must be kept for a couple of weeks in a cool and fairly dark place. The finished infusion must be filtered. It is advisable to drink twenty drops three times a day.
Coriander essential oil
Essential oil is obtained by steam distillation. This oil boasts of containing substances such as phellandrene or terpinene. They are useful in medical, perfumery and even industrial fields of human activity.
The essential oil itself has a yellowish color and a very pungent aroma. Bitter taste. But if you dilute it a little, then this “ugly duckling” turns into a real “swan”. In the sense that the aroma acquires floral notes, and the taste immediately becomes pleasant. It is noteworthy that its taste is also influenced by such an important detail as the place where the plant is grown.
What are the beneficial qualities of coriander oil?
- Has disinfectant properties and can stop bleeding;
- Warms when it hits the skin;
- Stimulates blood flow.
How to choose and where to buy coriander
Long gone are the days when merchant caravans delivered spices along the Silk Road and sold the seasoning for its weight in gold. Today, coriander is very easy to buy in almost any grocery store or even at the market.
If we talk about choosing cilantro, then be sure to take a closer look at the condition of the bunches. The leaves should be fresh green, without foreign spots. You need to store cilantro in the refrigerator for no longer than four days. You can freeze it if you need to preserve it for longer. But you need to dry the greens and chop them finely.
The quality of coriander is also easy to judge by how they look. Their color should be light or dark brown. And the surface is without any stains or signs of mold.
It is advisable to store dried cilantro or coriander in a tightly sealed glass container for no longer than six months.
By the way, coriander is easy to grow even on your own balcony if you don’t have your own land plot. This way, you'll always have this delicious herb on hand, just like fresh cilantro.
Interesting facts about coriander
And finally, a little more interesting about this plant:
- Sweets are made from candied coriander.
- When cilantro begins to bloom, beekeepers take the hives to the field so that the bees prepare honey with a special taste and aroma.
- Coriander is able to block the effects of alcohol on the body. In other words, you won't get drunk.
- This plant is credited with magical influence. In particular, awakening creativity in man.
Coriander is an annual plant belonging to the Apiaceae family. The origin of the plant's name is very interesting. Translated from Greek, “coriander” means “bug.” And this is no coincidence, since when unripe the plant has the smell of this insect. The leaves of the plant are called "cilantro" and the seeds are called "coriander."
Appearance
The height of the plant ranges from 40 to 70 cm.
The root is shaped like a spindle.
Coriander has a smooth, straight stem that begins to branch closer to the crown.
The shape of cilantro leaves resembles parsley leaves. Their petioles are long.
Flowers are white or pink color. During the flowering period (June-July), umbrellas with 3-5 rays appear on the tops of the plant. Inflorescences form at their ends, and then fruits - small hard ribbed balls.
IN southern regions When coriander grows, its fruits are formed in July. August or September are the months when coriander bears fruit in the northern regions.
Kinds
Cilantro is known botanically as coriander sativum. Latin name Coriandrum satium.
Where does it grow?
The eastern Mediterranean is considered the birthplace of coriander. The Romans brought it to the west and center of Europe. Since the 15th century, the era of great geographical discoveries contributed to the expansion of its growing area, and America, New Zealand and Australia learned about coriander.
Nowadays, coriander is grown almost everywhere. In Russia, the growing area is the southeastern and central regions.
Types of spices
- Green cilantro used as a fresh spice as soon as the plant produces its first leaves.
- Dry raw materials can be prepared for future use.
- The fruits are used only in dried form. Then cleaned. Both whole and ground cilantro seeds are used.
In retail chains, coriander can be bought fresh, with whole or ground seeds.
Peculiarities
The greens of the plant are called cilantro, and the fruits are called coriander. The plant also has other names: Chinese parsley, kalyandra (North Caucasus), kalyandra (Belarus), kishnets (Old Russian name) sowing, shlendra, hamem, kashnich, chilantro, kishnishi. The Arabs called him kuzbara, the Jews - bastard, the Koreans - sancho, the Hindus - dhaniya.
The ripe seeds of the plant have a unique spicy smell, while the smell of green fruits is, to put it mildly, unpleasant.
Characteristics
Coriander seeds owe their taste and aroma to the essential oil, which is its main component. The taste is spicy, slightly bitter. The aroma is sweet.
The greens have a slightly bitter taste and a pungent aroma.
Nutritional value and calorie content
Nutritional value and calorie content per 100 grams:
- Saturated fatty acids – 0.014 g
- Monosaccharides and disaccharides – 0.87 g
- Water – 92.21 g
- Ash – 1.47 g
- Dietary fiber – 2.8 g
Cilantro leaves contain 23 calories.
You can find out more information about coriander from the program “1000 and one spice of Scheherazade”
Chemical composition
100 grams of product contains:
- Vitamins: RR – 1.114 mg; K – 0.31 mg; E – 2.5 mg; C – 27 mg; B vitamins – 1.01 mg; A – 0.337 mg; β-carotene – 3.93 mg; Choline (vitamin that protects body cells) – 12.8 mg.
- Minerals: Selenium – 0.0009 mg; Manganese – 0.426 mg; Copper – 0.225 mg; Zinc – 0.5 mg; Iron – 1.77 mg; Phosphorus – 48 mg; Potassium – 521 mg; Sodium – 46 mg; Magnesium – 26 mg; Calcium – 67 mg.
Beneficial features
The beneficial properties of coriander have been known since ancient times. Sorcerers and shamans used it to perform their magical rituals. Nowadays, of course, this area of application has sunk into oblivion, but cilantro is used everywhere in cooking.
The benefits of coriander are due to the presence in its composition of a whole range of useful and nutrients, which are so necessary for our body:
- Relieves pain caused by spasms.
- Fights germs and infections.
- Is a mild sedative.
- Stops bleeding
- Is a laxative.
- Positively affects the process of bile formation in the liver.
- Suppresses the development of malignant neoplasms.
- Removes toxins from the body.
Not only fresh leaves and seeds of coriander are useful, but also dry leaves
Harm
Coriander is a safe plant, but one should not forget about dosages, as abuse leads to negative consequences:
- sleep disturbance;
- In women, the menstrual cycle may be disrupted;
- You cannot consume more than 4 grams of coriander seeds, and 35 grams of greens per day.
Contraindications
Coriander should not be consumed:
- People with impaired blood circulation.
- Patients with thrombophlebitis or thrombosis.
- If you have diabetes.
- With high blood pressure.
- Individual intolerance.
- Use caution in case of kidney disease.
Oil
Steam distillation is a method of obtaining coriander essential oil.
Coriander oil is rich in composition: linalool, phellandrene, and terpinene. Fatty oils make up 30%.
The oil has a yellowish color. Its smell is quite pungent. The taste is bitter. But once it is diluted, a real metamorphosis of the substance occurs. The oil becomes pleasant to the taste, and its aroma resembles lily of the valley.
The taste of the oil is affected by the growing conditions of the raw material.
Beneficial properties of essential oil:
- Stimulates the blood circulation process.
- When exposed to skin exhibits a warming effect.
- Has antiseptic and hemostatic properties.
Application
In cooking
- Added to meat dishes, sausage, cheese.
- Used in canning, added to marinades, pickles, and canned food. You can season sauerkraut with it.
- It is added as a flavoring to some types of liqueurs.
- Coriander is a fragrant additive to confectionery products. They flavor not only sweet products, but also some types of bread.
- Salads, first and second courses, and barbecue are seasoned with fresh herbs.
Coriander in kitchens different countries world:
- Residents of Greece will definitely add coriander to the marinade when canning olives. It is an integral part of meat dishes made from pork and lamb.
- Residents of the Caribbean islands mix coriander, hot chili peppers and garlic in their traditional cuisine.
- Hindus prepare a mixture based on coriander called masala, Ethiopians - Berber, Tunisians - Offak.
Try making mashed potatoes with cilantro. A kilogram of potatoes is peeled and cut into 4 parts. It needs to be boiled in salt water. While the potatoes are boiling, you need to prepare a dressing from a clove of garlic, a bunch of chopped cilantro leaves and olive oil (you need to take a little of it). Drain the boiled potatoes, but reserve a little so you can puree them. Add a pinch of turmeric and the prepared dressing, add the remaining oil. Grind well. In total, you will need half a glass of olive oil. The desired thickness can be achieved with the remaining broth.
In medicine
- Coriander oil acts like a little heating pad. In this regard, it is prescribed for muscle pain and rheumatoid pain in the joints.
- Infusions from coriander seeds help with disorders of the digestive system, with bloating and colic, with wounds (they have a healing and analgesic effect).
- Since coriander can affect blood clotting, it is used in drugs that stop bleeding.
- Coriander, being a sedative, is simply necessary for stressful and neurosis-like conditions.
- Used as a means of preventing cancer.
- It has a positive effect on the condition of the circulatory system, thereby improving the plasticity of blood vessels.
- Fights scurvy. Makes breathing pleasant.
- Improves vision, fights conjunctivitis (wash eyes with infusion).
- It has a positive effect on the human brain and its functioning.
- Heals wounds and cuts. Just sprinkle the area with ground coriander.
Infusion
To prepare the infusion you will need 1 tbsp. a spoonful of ground seeds and 400 ml of boiling water. The mixture is infused for an hour, and then taken half a glass 4 times during the day. The infusion is consumed before eating.
Decoction
A decoction can be prepared from whole cilantro fruits. You need 10 g of fruit and a glass of water. Boil everything for about 5 minutes and leave for an hour. After straining, the decoction is ready for use. It is also consumed before meals in the morning, at lunch and in the evening, 75 grams each.
Tea
To relieve the swelling that many people experience in the morning, you should drink tea made from fresh coriander leaves. The ratio of raw materials and boiling water is 1:4. Despite having such positive properties, you should still consult a doctor before consuming coriander.
In cosmetology
- All kinds of masks and lotions contain coriander.
- Coriander is a remedy that fights acne and pimples.
- Relieves inflammation and flaking of the skin.
- Has whitening properties.
- Rejuvenates.
At home, coriander can serve as an excellent addition to hair masks that you use regularly. Gray hair will not appear prematurely, and the hair structure will be better and stronger. Such masks are useful for oily hair and will get rid of dandruff and strengthen hair after coloring.
Moscow and Moscow region.
Cilantro: beneficial properties and contraindications of Chinese parsley
The nutritional value
Coriander came to Central and Western Europe from the Romans.
Fresh cilantro (coriander)
In addition, coriander tincture can bewitch a man). The Eastern Mediterranean is rightfully considered the birthplace of coriander.
In fact, coriander is usually called the seeds of the plant, and its greens are called cilantro. The cilantro in the photo to the right is a green annual herb plant of the Apiaceae family, with bare, branched stems. But coriander, the seeds of the plant, is most often used to keep meat fresh longer.
spices, coriander, cilantro
Cooks have not forgotten about baking: buns, muffins and other confectionery products become more flavorful when coriander is added when kneading the dough. Even sausages, canned food, cheeses, or rather, some types of them, contain coriander seeds. The seeds are rich in essential oils and this alone is enough to consider the plant medicinal. You can eat cilantro either fresh, simply by chewing its shoots, or make a variety of decoctions from it.
Side effects of this plant when overeating it: disruption of the menstrual cycle and insomnia. Coriander is rightfully considered one of the most widespread spices in the world. If you carefully look at what coriander looks like in the photo, you can see a lush plant with bright green lobed leaves. The height of the coriander stem can reach up to a meter; the plant has an umbrella-shaped inflorescence. Coriander blooms white or pink flowers, its fruits look like brownish balls and have a very strong smell. Coriander is an annual plant.
Coriander is grown as an essential oil crop; only a few nations use it as vegetable plant. Coriander can be grown on loamy or sandy loamy fertile soils. Coriander greens are often called "cilantro" (or "cilantro") with the emphasis on either the first or second syllable, from gruz. კინძა / kindza, whose connection with the Armenian /gindz/ round is very doubtful.
growing coriander
For this reason, culinary specialists also call them coriander, although they have other botanical names. During the era of geographical discoveries (XV-XVII centuries), coriander was brought from Europe to America, Australia and New Zealand. In Russia, mention of coriander as garden plant found in literary sources since the 18th century. The leaves of young coriander plants of table varieties in the rosette and bolting phases are eaten.
Contraindications to the use of coriander
Coriander sativum, this spicy plant with a specific smell, found recognition over 3000 years ago. In Ancient Egypt it was considered an effective remedy. After the colonization of America, coriander became widespread on both American continents.
Coriander is widely cultivated in Hungary, Poland, Romania, Yugoslavia, Russia, India, Morocco, North and South America. Coriander is annual and sometimes biennial herbaceous plant, belonging to the umbelliferous or celery family. Coriander bears fruit in August September with spherical, fragrant achenes. Brown. Each fruit contains two seeds.
Cilantro or Chinese parsley has another common name - coriander. This spicy plant grows in western Asia and Europe. By the way, coriander seeds were discovered in the tomb of Ramses II, the Egyptian pharaoh.
Numerous types of coriander, although they have a different set of components, have a similar composition. The most useful parts of the plant are the leaves and seeds; they contain the largest amount of valuable substances. The leaves and fruits of cilantro (coriander) help improve cardiac and brain activity; they are also indicated for depression, hysteria and suffocation. Side effects: if coriander is abused, sleep disturbances, slowness of mind, and stuttering may occur.
But not only essential oils are a component of coriander. Traditional medicine has long paid attention to both cilantro - the fresh greens of the plant, and coriander - its seeds. Coriandrum sativum is the name of coriander in Latin.
Read also:
Consist
Properties of Dried Cilantro
Nutritional information | Vitamins | Minerals
How much does dried cilantro cost? average price for 1 pack)?
Moscow and Moscow region.
We think not many modern housewives adding dried cilantro to their culinary masterpieces for aroma and richer taste know that this plant is actually called Coriander sativum or Coriándrum sátivum. Cilantro is a green coriander plant that has been used as a spice for centuries.
Cilantro as well as coriander seeds played important in rituals Ancient Egypt. The Egyptians revered coriander and used the plant in funeral rituals. Due to its distinctive beneficial properties, cilantro was used in folk medicine in Egypt and China. It is worth noting that green shoots of only a few types of coriander are eaten.
Cilantro is often called Chinese parsley due to the external similarity of the two plants. However. Parsley loses to its “double” both in taste and in the persistence of aroma. Cilantro is often used fresh. However, in our latitudes, dried cilantro is no less popular. This is primarily due to the fact that in domestic climatic conditions it's simply impossible all year round receive fresh harvest plants.
Dried cilantro is one of the most common types of spices and herbs, so it is always available in grocery stores. It is noteworthy that in addition to its excellent taste and aromatic abilities, dried cilantro stands out for its unique vitamin and mineral composition, which is enriched with a large amount of proteins natural origin, as well as essential oils, starch, organic acids, carotene, as well as others that are certainly useful for human body connections.
Many gardeners prepare dried cilantro at home. Fresh cilantro shoots contain enormous amounts of vitamins and mineral compounds, which can be preserved for a long period of time through a natural drying process. In order to prepare dried cilantro yourself, you need to purchase fresh greens from the plant, then rinse thoroughly and lay on a towel to allow the shoots to dry.
It is better to dry cilantro in a well-ventilated room, constantly measuring it.
Fresh cilantro
You can also speed up the drying process of cilantro using regular oven or a specialized dryer. However, these drying methods are considered not so gentle. Therefore in chemical composition Dried cilantro obtained by natural drying retains a much larger amount of useful compounds than in an industrially prepared seasoning.
The nutritional value
- Moscow and Moscow region. 60 rub.
Cilantro - beneficial properties
Cilantro is an annual herbaceous plant of the Umbelliferae family. This spicy aromatic herb is primarily widely known as a seasoning, especially in oriental cuisine. In cooking, both the plant itself, which is called cilantro, and the seeds (coriander) are used. Fresh cilantro is added to salads, soups and meat dishes, and the seeds are an excellent seasoning for meat, fish, pickles, marinades and even bread.
Useful properties of cilantro
Cilantro has been known to people for more than 5,000 years. Initially it was used for medicinal purposes, and began to be used as a seasoning much later. Cilantro contains vitamins P, B1, B2, beta-carotene, rutin, and a large amount of vitamin C.
Cilantro: what does the herb look like and what are the benefits?
The leaves of the plant contain essential oils, microelements (in particular magnesium, iron, manganese), pectin, and tannins. Also, the beneficial properties of cilantro are due to the amino acids it contains: stearic, linoleic, ascorbic, oleic, palmitic, isooleic, myristic.
Cilantro has antioxidant, anti-inflammatory, antifungal and antimicrobial, sedative, and anticarcinogenic properties. Stimulates work gastrointestinal tract and endocrine glands. In addition, coriander is considered a natural aphrodisiac and used to be part of various aphrodisiacs.
Medicinal properties of cilantro
In folk medicine, cilantro is widely used to treat a number of diseases:
Contraindications to the use of cilantro 
Despite the many beneficial properties of cilantro, there are also contraindications. Preparations based on coriander are not recommended for pregnant women and during breastfeeding, people who have had a heart attack or stroke, or those suffering from thrombophlebitis. For cholecystitis, cilantro is not contraindicated, but caution should be exercised. But even in the absence of obvious contraindications when eating cilantro, you should not abuse it, otherwise, instead of the expected benefit, you can cause harm to the body. On average, you can eat about 35 grams of greens or up to 4 grams of seeds per day. Exceeding this dose can cause sleep disturbances, menstrual irregularities, and nervous disorders.
Are coriander and cilantro the same thing or not? What is the difference between coriander and cilantro?
IN culinary recipes Coriander seeds and cilantro are listed quite often. Thanks to them, the taste of the prepared dish becomes brighter and more interesting. But not everyone knows that coriander and cilantro are the same thing. However, there are certain differences between them.
Coriander (cilantro): description
First of all, it is worth noting that coriander or cilantro are different names for the same plant. Depending on the form in which the herb is used in recipes, you can find both of these options.
On Latin The name of the plant sounds like Coriandrum sativum. This is an annual herbaceous plant of the Apiaceae family, about half a meter high, the seeds of which are used as raw materials for the production of essential and fatty oils. That is why coriander fruits are used in the food and perfume industries, cosmetology, and in the production of soap.
In cooking, coriander greens are commonly called cilantro. It is rare to find the name “fresh coriander” as an ingredient in recipes. In seeds and fresh form, this plant is called differently. But it should be remembered that coriander and cilantro are the same thing. Only in the first case are the fruits (seeds) of the plant meant, and in the second - greens.
What do cilantro and coriander look like? A low plant with a stem length of about 50 centimeters, with umbrella inflorescences at the top. In June or July (depending on planting), white small flowers appear on them, from which seeds ripen in about two months.
Cilantro leaves look a little like parsley, but have more rounded shape. Best time To collect them, this is the flowering period. This is when they are most useful.
Origin of the plant
Coriander and its beneficial properties were known five thousand years ago. The seeds of this plant were discovered in the tombs of Egyptian pharaohs, and the Romans took them with them on campaigns. During wars of conquest, they used coriander as a means to heal wounds and stimulate appetite. The homeland of the plant is considered to be the Eastern Mediterranean.
The name “coriander” comes from the ancient Greek word “koris”, which means bug. This is explained by the specific unpleasant odor emitted by crushed fresh leaves and unripe seeds of the plant.
In the 1st century AD, after the Roman conquest of Britain, the fruits of the plant came to Europe. In the southeastern counties, cilantro was grown for quite a long time, and only in the 15th century did it begin to spread deeper into the continent. At the same time, coriander and cilantro came to America, Australia and New Zealand.
To the territory modern Russia coriander was introduced in the mid-19th century from Spain. At first it was considered a weed, and only a few years later they began to use it along with anise to obtain essential oil.
Use of coriander in cooking
In national cuisines around the world, the plant is usually used in a certain form. Where cilantro and coriander differ from each other is in their taste. The greens are a little bitter, but have a pleasant pungent aroma. Coriander seeds have a spicy, sweetish odor.
In Asian countries, this spice is added to almost any dish, which gives it a special characteristic taste. To make coriander especially fragrant, its seeds are first crushed. In ground form, the fruits of the plant are added in small quantities, since the taste of this spice is strong and pronounced.
In Georgia, without coriander it is impossible to prepare real adjika, as well as satsibeli and tkemali sauces. This spice has become a mandatory ingredient in seasonings for preparing Korean carrots, kharcho soup, pilaf and Borodino bread. Ground coriander is used in cooking along with black pepper and salt.
Cilantro - noble greens
Due to the fact that both coriander seeds and its greens have beneficial properties, the form in which the plant is used in cooking depends on the characteristics national cuisine. Cilantro and coriander, photos of which are presented below, are usually used in various dishes.
In Azerbaijan, Armenia, and Georgia, cilantro is a mandatory ingredient when preparing national dishes. It gives them a special spicy taste and aroma. In the Caucasus, cilantro is added to minced meat, and is also served separately, as part of a sauce, for shish kebab.
It is most beneficial to eat coriander greens fresh. Therefore, cilantro is most often added to salads, and is also used in preparing sauces for meat dishes.
Cilantro and coriander: beneficial properties
Coriander seeds, like greens (cilantro), have a number of useful qualities. Thanks to them, the plant is widely used in various industries. It should be remembered that coriander and cilantro are the same thing, so you should use both seeds and leaves.
Coriander fruits contain essential oil, which, depending on the degree of ripeness of the seeds, contains from 60 to 75 percent linalool. This colorless liquid has pleasant aroma lily of the valley Thanks to this property, coriander is commonly used in perfumery and cosmetology.
In addition to essential oil, coriander fruits contain fatty oil, vitamins A and C, tannins and nitrogenous substances. All these properties allow it to be used in the pharmaceutical industry. Coriander is good antiseptic, a choleretic and analgesic.
Increased appetite, improved digestion, healing of stomach walls, effective treatment hemorrhoids and increased libido - such results can be achieved with daily consumption of coriander fruits. Daily norm consumption of plant seeds for one person per day is 4 grams.
What are the benefits of green cilantro?
The young leaves of the plant are no less useful than its fruits. Coriander is the seed of cilantro, but these spices differ from each other in taste and composition.
Coriander - cilantro seeds
If the seeds are mainly used to obtain essential oil, then the greens will be healthier when eaten fresh.
Cilantro contains a huge amount of vitamins and minerals. Vitamins A, C, E, K, PP, group B, as well as sodium, calcium, potassium, iron, phosphorus and copper make the herb leaves an important component in daily dining table. Coriander and cilantro are the same plant, so their beneficial properties are the same.
Cilantro is an effective bactericidal agent. It is used in the treatment of diseases oral cavity, to strengthen the walls of blood vessels, reduce blood sugar levels and remove cholesterol. Coriander greens help speed up digestion and are also a good antidepressant. In folk medicine, the juice of cilantro leaves has long been used as an analgesic, sedative, wound healing and hemostatic agent.
The daily intake of coriander leaves is 35 grams.
Contraindications for use
In some cases, the use of coriander should be limited. The seeds of the plant are not recommended for use in cooking for people suffering from stomach ulcers.
After a stroke or myocardial infarction, you should not eat green cilantro leaves. Due to the specific taste of the plant, the taste may change breast milk. Therefore, coriander is not recommended to be added to dishes during pregnancy and lactation.
Coriander and cilantro are commonly used ingredients in folk medicine. But before using decoctions and infusions based on the fruits and leaves of the plant on your own, you should consult a specialist.
Conclusions: are coriander and cilantro the same thing or not?
These are two names for the same plant. However, both of these options have taken root among the people. The fruits of the plant are called coriander seeds, but the young leaves are called cilantro.
Both fruits and greens are used in various industries. Essential oil is obtained from the seeds, and the leaves are used in the pharmaceutical and culinary fields. The beneficial properties of coriander are difficult to overestimate. That is why it should become a mandatory ingredient in many dishes on the dinner table.
The fate of coriander in cooking is far from ambiguous. Sometimes they even say that one coriander combines two spices and two different tastes. We usually call the greens of this plant cilantro, and the number of supporters of its consumption is approximately equal to the number of opponents, since it has a very unique smell and pungent taste. But its seeds - with a more subtle spicy aroma and sweet taste - have a more successful fate and a much smaller number of “ill-wishers”. Coriander seeds are widely used in cooking in different countries, both whole and ground.
The cuisines of many peoples of the world are simply impossible to imagine without this component - in Uzbekistan, Tajikistan, Armenia, Azerbaijan, and among the peoples of the Caucasus, favorite dishes without cilantro or coriander are unthinkable. In one form or another, it is added to vegetable, meat, chicken dishes, milk and fermented milk soups, as well as pickles and marinades. Such national dishes with this plant as the Abkhazian seasoning - adjika, and Georgian sauces - satsibeli, tkemali or dogwood - have become world famous.
Coriander is also extremely popular in India, where cilantro is served as a cold appetizer or as a seasoning for main courses, and coriander seeds are part of the most famous spicy mixtures - curry and masala. This culture received almost “unanimous recognition” in Greece and Cyprus, where coriander is included in most dishes. And canned Greek olives, beloved all over the world, always contain coriander in their recipe. It is no coincidence that in France, where there are very few supporters of coriander, dishes with it are called “Greek”.
Candied coriander is a traditional delicacy in the eastern bazaars of Turkey, Iran and many Arab countries. This crop is used in cooking in China, Mediterranean countries, Eastern Europe and some African countries.
Coriander has excellent “communicability” - it combines very well with other spices, without drowning out their own originality, but enriching it with its taste and aroma. That is why so many culinary spicy mixtures have been created based on coriander.
Coriander is also included in some alcoholic beverages; for example, many famous varieties of gin necessarily contain coriander oil.
In order for the taste of coriander to reveal its full range in food, it is better to grind the seeds immediately before adding to the dish. It is better to use only fresh cilantro, since its flavor is destroyed when dried, like almost all umbrella plants. If you still want to have it on hand in the kitchen at any time of the year, you can dry it in shady place, and store in a hermetically sealed container. For long-term storage, frozen or dried coriander roots are often used.
