Unadulterated Coriander

Coriander is a pleasantly sweet spice with a lemony top note. It is commonly used in chili and curry dishes. The coriander plant produces both a spice and an herb. The leaf is know as cilantro and when the plant goes to seed, we harvest the coriander seed. Coriander is used in many types of ethnic cooking, such as Latino, Middle Eastern, and Indian. In this country, it is also used to flavor cookies, pastries, breads, sausages and corned beef.

Coriander is the seed of the herb most Americans know as cilantro. It is native to Europe and Western Asia, but it has been naturalized and widely cultivated in North America. References to coriander can be found in Sanskrit writings as far back as 5000 B.C.E., and the seeds were found in Egyptian tombs as far back as the 21st Dynasty.

Coriander, also known as Coriandrum Sativum, Chinese Parsley, Cilantro, Coriandri Fructus, Dhanyaka, Koriander, Kustumburi, is commonly found both as whole dried seeds and in ground form.  Seeds can be roasted or heated on a dry pan briefly before grinding to enhance and alter the aroma. Ground coriander seed loses flavour quickly in storage and is best ground fresh.  Coriander (Coriandrum sativum), also known as cilantro, Chinese parsley or dhania, is an annual herb in the family Apiaceae. Coriander is native to regions spanning from southern Europe and North Africa to southwestern Asia.  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 common in South Asian, Southeast Asian, Middle Eastern, Central Asian, Mediterranean, Indian, Tex-Mex, Latin American, Portuguese, Chinese, African, and Scandinavian cuisine.  The leaves are variously referred to as coriander leaves, fresh coriander, Chinese parsley, or cilantro (particularly in North America).  It should not be confused with culantro (Eryngium foetidum L.) which is a close relative to coriander (Coriandrum sativum L.) but has a distinctly different appearance, a much more potent volatile leaf oil and a stronger smell.  The dry fruits are known as coriander or coriandi seeds. In India they are called dhania. 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. It is described as warm, nutty, spicy, and orange-flavored.

Coriander grows wild over a wide area of the Near East and southern Europe, prompting the comment, "It is hard to define exactly where this plant is wild and where it only recently established itself." Fifteen desiccated mericarps were found in the Pre-Pottery Neolithic B level of the Nahal Hemel Cave in Israel, which may be the oldest archaeological find of coriander. About half a liter of coriander mericarps were 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.  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, and it appears that it was used in two forms: as a spice for its seeds and as a herb for the flavour of its leaves. 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.
Coriander was brought to the British colonies in North America in 1670, and was one of the first spices cultivated by early settlers.

Cilantro (sih-LAHN-troh) is the Spanish word for coriander leaves. It is also sometimes called Chinese or Mexican parsley. Technically, coriander refers to the entire plant. It is a member of the carrot family.   The leaves have a different taste from the seeds, with citrus overtones. However, many people experience an unpleasant "soapy" taste or a rank smell and avoid the leaves. The flavors have also been compared to those of the stink bug, and similar chemical groups are involved (aldehydes). There appears to be a genetic component to the detection of "soapy" versus "herby" tastes.
The fresh leaves are an ingredient in many South Asian foods (such as chutneys and salads), in Chinese dishes, in Mexican cooking, particularly in salsa and guacamole and as a garnish, and in salads in Russia. Chopped coriander leaves are a garnish on Indian dishes such as dal. As heat diminishes their flavor, 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 flavor diminishes. The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen.  When purchasing, look for leaves that are tender, aromatic, and very green.  If it has no aroma, it will have no flavor.  Avoid wilted bunches with yellowing leaves. Fresh cilantro does not keep well, and the flavor of dried is not comparable.  To store fresh cilantro, pick out any wilted leaves, and put it in a jar with water like a bunch of flowers. Cover the leaves with a plastic bag and put the whole thing in the refrigerator. Change the water every two days or so, picking out any wilted leaves when you do.

Outside of Asia, coriander seed is used for pickling vegetables, and making sausages in Germany and South Africa. In Russia and Central Europe, coriander seed is an occasional ingredient in rye bread as an alternative to caraway. Coriander seeds are used in European cuisine today, though they were more important in former centuries.  The Zuni people have adapted it into their cuisine, mixing the powdered seeds ground with chile and using it a condiment with meat, and eating leaves as a salad.  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 roots have a deeper, more intense flavour than the leaves. They are used in a variety of Asian cuisines. They are commonly used in Thai dishes, including soups and curry pastes.  Coriander seed is a spice in garam masala and Indian curries, which often employ the ground fruits in generous amounts together with cumin. It acts as a thickener. Roasted coriander seeds, called dhana dal, are eaten as a snack. It is the main ingredient of the two south Indian dishes: sambhar and rasam. Coriander seeds are boiled with water and drunk as indigenous medicine for colds.  Health effects and medicinal uses
Coriander, like many spices, contains antioxidants, which can delay or prevent the spoilage of food seasoned with this spice. A study found both the leaves and seed to contain antioxidants, but the leaves were found to have a stronger effect.  Chemicals derived from coriander leaves were found to have antibacterial activity against Salmonella choleraesuis, and this activity was found to be caused in part by these chemicals acting as nonionic surfactants.

Coriander has been used as a folk medicine for the relief of anxiety and insomnia in Iran.   Coriander seeds are used in traditional Indian medicine as a diuretic by boiling equal amounts of coriander seeds and cumin seeds, then cooling and consuming the resulting liquid. In holistic and traditional medicine, it is used as a carminative and as a digestive aid.  Coriander has been documented as a traditional treatment for type 2 diabetes. A study on mice found coriander extract had both insulin-releasing and insulin-like activity.  Coriander seeds were found in a study on rats to have a significant hypolipidaemic effect, resulting in lowering of levels of total cholesterol and triglycerides, and increasing levels of high-density lipoprotein. This effect appeared to be caused by increasing synthesis of bile by the liver and increasing the breakdown of cholesterol into other compounds.  Coriander leaf was found to prevent deposition of lead in mice, due to a presumptive chelation of lead by substances in the plant.
Coriander can produce an allergic reaction in some people.  The essential oil produced from Coriandrum sativum has been shown to exhibit antimicrobial effects.
The variety C. s. vulgare has a fruit diameter of 3–5 mm (0.12–0.20 in), while var. microcarpum fruits have a diameter of 1.5–3 mm (0.059–0.12 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 of around 0.4-1.8%, so are highly valued as a raw material for the preparation of essential oil.

Combining cilantro with onion or garlic increases its ability to keep food fresh. It is also thought to be an aphrodisiac, and is mentioned as such in Tales of the Arabian Nights over 1000 years ago.


Coriander-Orange Pork Tenderloin
1 tablespoon orange zest
2 teaspoons coriander seeds, crushed
1 teaspoon fine sea salt
1 teaspoon plus 1 tablespoon olive oil, divided
1 teaspoon paprika
1 1–1 1/4-lb. pork tenderloin, trimmed

Mix orange zest, coriander seeds, salt, oil, and paprika in a small bowl to make a thick paste. Rub all over pork. Let stand at room temperature for at least 20 minutes, or cover and chill up to overnight. Before cooking, let pork sit at room temperature for 20 minutes.
Preheat oven to 425°. Heat remaining 1 Tbsp. olive oil in a large ovenproof skillet over medium-high heat. Cook tenderloin, turning occasionally to thoroughly brown all over, 8-10 minutes. Transfer skillet to oven and cook until an instant-read thermometer inserted into center of tenderloin registers 140°, 5-10 minutes.


Jenga Ribs
1 tablespoon plus 1 teaspoon garlic powder
1 tablespoon kosher salt
1 tablespoon (packed) light brown sugar
1 tablespoon paprika
2 teaspoons chili powder
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons onion powder
1 teaspoon ground cinnamon
1 teaspoon ground coriander
2 racks St. Louis-style pork spareribs (4-4 1/2 pounds total)
Prepared barbecue sauce

Whisk garlic powder, salt, brown sugar, paprika, chili powder, pepper, cumin, onion powder, cinnamon, and coriander in a small bowl to blend. DO AHEAD: Spice blend can be made 1 month ahead. Store airtight at room temperature.
Preheat oven to 300°. Rub ribs all over with spice blend and wrap each rack individually in foil, crimping seams to seal tightly. Place both racks on a rimmed baking sheet. Bake ribs until fork-tender, about 3 hours. DO AHEAD: Ribs can be made 2 days ahead. Open foil packets and let ribs cool completely. Re-wrap tightly and refrigerate on same baking sheet.
Preheat oven to 425°. Cut racks between bones into individual ribs. Divide ribs between 2 foil-lined rimmed baking sheets and bake until heated through and golden brown, 15-20 minutes.

Senegalese Tomato Soup

1/2 c. olive oil
6 large plum tomatoes chopped coarsely
1 chopped large white onion
2 T. minced garlic
1 T. minced chile pepper (serrano, habanero, or chipotle pepper)
6 cups chicken broth (vegetable broth, or meat broth)
1 tsp. fresh ground coriander
1/2 c. peanut butter (chunky is perfect)
1 T. salt
1 tsp. white pepper
pinch of cilantro to garnish each bowl
2 c. chopped cooked chicken (optional)

In large stock pot combine oil, tomato, garlic, chile, onion.  Stir well. Saute for 10 minutes on high.  Add broth, coriander, salt, pepper, stir, and bring to a boil.  Reduce heat to simmer. Add peanut butter and cooked chicken (rotisserie is perfect).  Simmer for 25 minutes stirring often.  Serve into bowls topped with cilantro, and/or tortillas.  Excellent spicy, light summer soup served as main dish.  Serves 6