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CORIANDER-the king of the kitchen

Belonging to the carrot family-Apiaceae- coriander or coraiandrum sativum is a few inches tall kitchen plant is used for its seeds- which are dried and used as a spice as well as its fresh leaves as a herb to give flavor, taste and garnish to the dishes.

Originating frm the near east and the mediterranean regions, coriander is grown in europe and morocco on a large scale for its seeds. Northern regions of  india is also a major producer of this plant -which need a moderate climate and rainfall. It is also known as chinese parsley, coriander is one of the oldest spices and dates back as far as 5000 BC and it has been cultivated for the last 2000 years.

Coriander contains nutrients a nd oils like coriandrol and Pinene and it also has a phinominal medicinal value. The roos and seeds are widely used in Unani and Ayurveda medicinal systems.It helps in the secretion of gastric juices and hence is valuable in the treatment of digestive problems and to help appetite. The high potassium content  and the alkaline property of it is a good cleanser. while the magnesium and iron take care of blood related disorders, the seeds are good for cold, cough etc.

The seeds of coriander is used in ground masala in India,mexico and in many Mediterranean dishes,while the leaves are used in soups ,sauces and garnishes. It is also used in many Spanish and chinese cooking and in India it is an essential for all regions. Fresh cooriander is widely used for chutnies and sauces in India.Its fresh aroma is significant when it is chopped and mixed in the dishes.

Growing coriander in the kitchen gardens not only useful for its seeds or leaves but would also lend beuty, color, and fragrance to the entire surrounding.

Also known as Cilantro in Asian and European cuisine, coriander enriches every dish with an unique flavor and a sweet taste which lasts for ever.