Known to many, the frequently used seasoning coriander is considered a universal spice. Since ancient times, it has been used not only by culinary specialists, but also by doctors. This plant is also called cilantro, and all its parts are used. You just need to understand in which case which one is needed.

What is coriander

Coriander seasoning is an annual crop, which is the long herbaceous shoots of the umbrella family. When grown, it is used in its entirety, including roots, seeds and green shoots. The above-ground part, which begins to grow in early spring, is better known as cilantro. Greens have a specific spicy smell; they are added to salads and served with meat. Coriander seeds are round in shape up to 3-4 mm in diameter, color from light brown to greenish (as in the photo).

Coriander - beneficial properties

What are the benefits of coriander, what has gained and maintained such popularity? Regardless of which part of the plant is eaten, a person will receive a balanced combination of microelements, vitamins, organic acids, without having any calorie content. Calcium, potassium, zinc, iodine, iron, magnesium, selenium, vitamins PP, C, A, B1, B2 are well perceived and absorbed by the body.

Cooking with this spice and its other uses should be careful, as there are contraindications. Here are the main beneficial properties that help you understand: coriander - what it is and why the seasoning is popular:

1. essential oils contained in large quantities in the seeds have medicinal and bactericidal properties;
2. the entire digestive system is stimulated;
3. the green part helps burn subcutaneous fat;
4. due to its diuretic properties, swelling is quickly removed;
5. is a good detoxifier;
6. Metabolism accelerates, blood sugar normalizes.

Coriander in cooking

The use of the plant in cooking is considered waste-free. Dividing it into main parts, you can use any of them for their intended purpose:

• Young green leaves and stems are used in cooking for preparing meat, soups, and salads. The spice is especially popular among men in the Caucasus and Asian countries: cilantro is added to barbecue, khinkali, and kebab (as in the photo).
• Among other spices, coriander seeds are used in cooking in cuisines all over the world. The ground composition is used in the production of cheeses, sausages, bread, confectionery, and sauces. Aromatic grains give a special smell to alcoholic liqueurs and tinctures.
• The seeds, ground to powder, are the basis for curry seasoning. Spicy dishes made from Chinese and red cabbage are especially tasty if you add a little aromatic spice. Pickled vegetables will have an exquisite taste if seeds are added.
• The dried root has an odor similar to the leaves, but is less pungent. Ground rhizomes as a seasoning are widely and tasty used in Thai dishes.

Coriander seasoning - application

Besides cooking, the cilantro plant is widely used for other purposes. Coriander seasoning - the use of which is reflected in industrial medicine, is a valuable component in the production of medicines to improve the taste of tablets. By stimulating the work of the intestines and stomach, essential oils envelop the mucous surface, creating antiseptic protection against bacteria. How to prepare decoctions so as not to harm? Use in large quantities is not recommended because it may cause intoxication or stress on the kidneys.

In this regard, one of the contraindications is its use during pregnancy. For women who have problems with the menstrual cycle, gynecologists advise drinking a decoction of cilantro seeds. For bleeding gums, weak vascular tone, and inflammatory processes on the skin, traditional medicine recipes based on spices will help. Since the grains have a spicy aroma, the plant is used in perfumery to create perfumes or before preparing toilet soap.

How to replace coriander If you have contraindications for health reasons, it will be useful to know what you can replace coriander with, how to prepare a tasty dish in order to accurately reproduce all the shades of aroma. You can use cumin, which has a similar aroma. However, if you don’t know what coriander looks like, you should not confuse it with parsley (as in the photo), which is used in cooking as a complement to, and not a replacement for, cilantro.

Video: coriander - what kind of plant is it

In the article we discuss coriander seasoning and tell how the spice is used. You will learn what coriander seasoning looks like, what it tastes like, and what dishes it can be added to. By applying our tips, you will learn how to combine spices with foods.

Coriander (cilantro) is a plant, all parts of which are used in cooking.. You can use the roots, leaves or seeds of the spice as a seasoning. Read more about coriander.

Appearance (photo) of coriander seasoning

Cilantro is the herbaceous part of the plant. The leaves are used fresh or dried, added during the cooking process or to ready-made soups, meat, fish, and vegetable dishes.

The use of coriander in the form of roots or seeds is possible only in dried form. Fresh roots and green fruits emit an unpleasant odor, which, after processing and drying, transforms into a pleasant anise aroma.

Coriander seeds are the most popular part of the plant. They are added not only to main first and second courses, and salads, but also used to prepare sauces, baked goods, desserts and even drinks. On sale you can find whole seeds or ground coriander - a seasoning that will be indispensable in your kitchen.

Energy value and composition of spices

Chemical composition of cilantro leaves:

• vitamin A;
• B vitamins;
• vitamin C;
• carotene;
• routine;
• potassium;
• calcium;
• copper;
• phosphorus;
• iron;
• magnesium;
• sodium.

Calorie content of 100 g of coriander leaves is 23 kcal.

Chemical composition of coriander seeds:

• vitamin C;
• essential oil;
• fatty oil;
• pectin;
• alkaloids;
• starch;
• protein substances;
• sterols;
• tannins;
• fructose;
• sucrose;
• glucose;
• routine

Calorie content of 100 g of plant seeds is 24.8 kcal.

You will learn more about coriander seasoning in this video:

Use of coriander in cooking

Coriander seasoning is used not only in home, but also in industrial cooking. On a production scale, plant seeds and crushed dried roots are added in the production of sausages and other semi-finished products, canned meat and fish, and cheeses. Coriander is also used for baking bread and baked goods; culinary uses include the production of beer, tinctures and liqueurs.

Below we will tell you which dishes you add coriander to at home.

What does coriander seasoning look like?

Cilantro leaves grow on an erect, bare stem that is branched at the top. They are wide, cut into three parts. The pinnately divided leaves of coriander resemble parsley, but those of cilantro are rounder and wavy, smaller in size and emit a specific smell.

Cilantro seeds are spherical, slightly oblong, and have straight and sinuous ribs. The fruits are sandy or light brown in color.

What is coriander added to (what is it suitable for)

Where to add coriander in the form of leaves:

• meat, fish, legume and vegetable soups;
• fried, stewed and baked meat, shish kebab, khinkali, meat stew;
• homemade sausages;
• vegetable salads.

What coriander is added to - the use of ground coriander and plant seeds:

• various soups;
• meat and fish dishes;
• sauces - satsebeli, tkemali, adjika and others;
• marinades and pickles - for preserving meat and fish, cucumbers, olives;
• for preparing salads - Korean carrots, white and red cabbage salads;
• baking - grains are added to Borodino bread, chopped root - to baked goods, gingerbread;
• preserves and jams;
• beer, tinctures, liqueurs.

Now you know what coriander is and what the spice is suitable for. If you want to make the dish even tastier and more aromatic, combine it with celery, cumin, fennel, garlic and chili pepper.

Contraindications and precautions

Coriander is a useful seasoning, but there are contraindications to its use.

You should not add spice to food if you have the following conditions and diseases:

• individual intolerance;
• diabetes;
• increased blood clotting;
• heart failure;
• thrombophlebitis and other vascular diseases.

People with a tendency to allergic reactions, pregnant and lactating women should use coriander with caution.

How to use coriander for healthy people - no more than 2-4 sprigs of cilantro per day or no more than 1-2 g of seeds.

What to remember

1. Now you know what coriander is and what dishes it is suitable for, use it to prepare soups, meats, salads and baked goods.
2. The leaves, roots and seeds of the seasoning can be used for food.
3. Before using coriander, read the contraindications. Don't overuse the spice.

Like any housewife, I use aromatic spices and aromatic herbs in preparing my favorite food. They give dishes a piquant smell and add original flavor notes. In addition, the plants from which most seasonings are obtained have medicinal properties that can significantly improve the health of all members of my family and increase the nutritional properties of food.

One of my favorite spices is coriander, the greens of which are often called cilantro. For culinary purposes, all parts of the annual herbaceous plant from the Apiaceae family are used - thin roots, stems, leaves and fruits (seeds), both fresh and dried.

Coriander has found application not only in cooking, but also in traditional and folk medicine, in the production of perfumes and cosmetics, as well as in soap making.

Archaeological excavations confirm that coriander fruit and other parts of the plant were used by the ancient Egyptians in funeral rites and for medicinal procedures, as evidenced by images found on stone and ceramic objects and in wall paintings. It is known for certain that Chinese healers treated their patients with spice extracts starting from the 4th century AD.

Currently, coriander is widely cultivated throughout the world in order to extract highly valuable essential oil from the seeds - a colorless transparent liquid with a sharp, bitter, pungent taste and a distinct cilantro aroma. The main active ingredients of pure ether are linalool (60-80%) and geraniol (up to 5%).

The second most technically valuable product of coriander fruit extraction is fatty oil, the content of which in grains reaches up to 28%. Vegetable spruce is a unique source of oleic, linoleic, linolenic, myristic and other polyunsaturated and saturated fatty acids.

Coriander - a culinary herb

As a seasoning with beneficial properties, coriander is used in dishes of most cuisines around the world. Fresh greens with a specific pleasant aroma, picked before bolting begins, are served with meat, especially fried meat, fish, vegetables, mushrooms, and poultry.

Thanks to the dietary fiber present in the leaves, cilantro activates the digestion of high-calorie and fatty foods, eliminating heaviness in the stomach. Chopped young shoots are an ideal dressing for soups, stews, and stews.

Any dishes with fresh herbs, for example, vegetable salads, seasoned with vegetable oil or sour cream, are enriched with vitamins, macro- and microelements, which makes them much healthier. In soups, fish soup and borscht, chopped leaves are placed immediately before serving (preferably directly into plates) to preserve all biologically active compounds and volatile substances in them.

Powder from dried coriander branches is used as a spice for minced cutlets, rubbing poultry carcasses, marinating shish kebab and added to any hot dishes. Dry cilantro is included in many spicy mixtures and compositions, but goes especially well with basil, oregano, marjoram, paprika, parsley, turmeric, celery, dill seeds, and thyme.

Coriander fruits, which are large grains, are added whole or after grinding as a spice when baking rye bread (Borodinsky), to flavor and improve the taste characteristics of sausages, various cheeses, canned meat, vegetables and fish, marinades and pickles, and even alcoholic beverages, in particular beer and liquors.

Useful properties of coriander

Coriander and its greens - cilantro

Thanks to the unique vitamin composition (carotenoids, rutin, ascorbic acid, B vitamins) and the content of biologically active components (essential and fatty oils, minerals, fiber, pectin fibers, proteins, amino acids, sterols, tannins, organic acids, sugars, polyphenols and etc.), coriander is widely used for medicinal purposes.

Various extracts from beneficial coriander seeds (Latin Fructus Coriandri) are used as an effective means of stimulating appetite while suppressing putrefactive processes in the intestines.

All parts of coriander have beneficial properties, including:

• wound healing;
• antihemorrhoidal;
• antiseptic;
• painkiller;
• expectorant;
• bronchodilator;
• choleretic;
• carminative;
• anthelmintic;
• anti-cold;
• diuretic;
• laxative;
• tonic;
• restorative.

Medical use

The main medicinal raw materials are seeds that ripen in the middle zone by the beginning of autumn. In pharmacology and folk medicine, both essential oil from green and ripe fruits and various extracts and extracts from coriander grains and greens are widely used.

The plant is included in many stomach, choleretic, chest, vitamin and cold preparations. The fruits are considered an effective remedy for reducing pain and sanitizing the gastrointestinal tract in case of gastritis and peptic ulcers. From time immemorial, it was believed that cilantro greens are the best antiscorbutic remedy, thanks to the high concentration of vitamin C present.

To prepare the infusion, take a tablespoon of whole grains and steam it in 0.4 liters of boiling water. The healing elixir is infused for at least an hour, filtered and taken for therapeutic purposes, 100 ml 2-4 times a day before meals.

A decoction of the fruit is prepared as follows: 10 g of whole seeds are poured into a glass of hot water and simmered in a water bath for about 5 minutes, then left under the lid until it cools naturally. The medication is taken 75 ml three times a day before main meals.

Chewing a few coriander seeds can clear your breath and remove the smell of alcohol. The same method is used to get rid of hangover syndrome and to reduce the absorption of ethanol while drinking alcoholic beverages.

Caution and contraindications

Like any plant with a medicinal effect, coriander has not only beneficial properties, but also contraindications. It is not added to food and is not used in treatment in the presence of individual intolerance.

Extracts and preparations based on the plant are prescribed with caution to those who suffer from kidney disease. If you have coronary artery disease, diabetes mellitus, high acidity of gastric juice, as well as after a myocardial infarction, it is better to refrain from treatment with the spice.

In the presence of chronic and acute diseases, all traditional methods of treatment with aqueous extracts of coriander should be agreed with the attending physician.

Overdose and abuse of the herb and its fruits can provoke sleep disturbances, cause problems with memory and concentration, and lead to menstrual disorders in fair sex women.

To always have aromatic herbs on hand, many housewives grow them on a balcony or glassed-in loggia in the summer, and on a windowsill the rest of the year. Excess harvest can always be dried and then added to your favorite dishes all year round.

It is aromatic, moderately hot, spicy, healthy, but at the same time very insidious if you don’t know how to handle it. Coriander is a special spice, because it can be used in three forms: greens, peas and powder. But only a few know that depending on the type of processing of this aromatic plant, the taste of the dish will depend.

Useful properties of coriander

Coriander contains many beneficial elements. Fatty oils, vitamins, starch, sugar and many other very useful microelements. In general, the substances isolated from coriander have a beneficial effect on the functioning of the gastrointestinal tract, help fight stomach ulcers, and are useful for gastritis. Quite often, coriander is used as a choleretic and analgesic effect, as a diuretic.

Coriander in cooking

Coriander can safely be called a very insidious seasoning. If you don't know how to handle it, then you have a lot of chances to ruin the dish. Today coriander is used in three forms:

Greenery

The least common thing you can find in markets and stores is fresh coriander (also called cilantro). The low popularity of the spice is due to its very specific taste, which many people do not like. In fact, cilantro is incredibly good in soups, sauces, and is often used in preparing vegetable dishes. But cilantro will make any legume, especially bean or pea soup, a truly royal dish! However, do not forget that coriander is a spice with a rather sharp taste and aroma, and therefore you need very little greenery to give the desired taste. For a richer taste, leaves and twigs should be thrown into the dish after you remove it from the heat.

If you want to make the taste of your dishes even brighter and richer, then use garlic and chili pepper along with cilantro. An excellent combination will be obtained if you mix it with mint, dill or basil.

Coriander is good when dried, so first buy a bag of dried cilantro and make sure you like the spice.

Coriander peas or seeds

Before you decide to use coriander seeds, be sure to remember that it is better not to heat them! If you do this, the taste of any dish can be hopelessly ruined. Coriander seeds are sprinkled on baked goods that have just been taken out of the oven. Most often they are used for black bread. Coriander gives excellent taste to pickles. Especially meat. Add a dozen peas to the marinade of the meat and it will acquire a pleasant aroma. Coriander peas are often used for salting fish, lard, and are added in very small quantities to sausage. They will not be superfluous in sauerkraut and salted mushrooms.

Ground coriander

Of all the types of processing of coriander, the most unpleasant consequences for dishes occur when using ground seeds. The fact is that they contain a very high percentage of essential oils. And as soon as the ground coriander stands uncovered for a couple of days, it evaporates. What is the result? Cooked food gets a persistent taste of dampness, mustiness, if you like. This is especially pronounced when preparing chops, cabbage rolls, and steaks. Therefore, try not to add ground coriander to dishes that will be heated. And if you really want to, then use freshly ground spice.

In what dishes should coriander be used?

• any dishes made from legumes: porridge, soups, stews;
• salad with carrots and coriander;
• salted herring with coriander;
• lamb with legumes and cilantro;
• coffee with coriander will give you energy for the whole day;
• kupaty with coriander, garlic and basil.

Coriander (cilantro) is the most common herb in the world. Both greens and small round seeds called mata are used for food. The plant is mentioned in the Bible - every Jew should eat green, fragrant grass for food. Coriander seeds are one of the famous spices, without which most meat or vegetable dishes cannot be done in many countries. An amazing herb and its small fruits go well with many spices, which is why coriander is included in many mixtures.

There is a version that the name of the herb comes from the word “bug” (koris); Russians also sometimes call it klopovnik. Despite its name, it is the most versatile seasoning in the world, used for more than three thousand years. In ancient times, it grew in Asia and the southern parts of Europe. Most Eastern countries consider cilantro the most popular herb, indispensable in salads, soups, meat dishes and vegetable stews. It is advisable to add greens to food fresh, since both taste and properties are lost during heat treatment.

Coriander - properties

Doctors warn lovers of all kinds of spices: coriander should not be consumed in too large quantities, as this can cause an effect opposite to the healing one. For example, cilantro greens or its seeds are known to be effective against stress and nervous disorders, but in large doses it can cause sleep disturbances.

Coriander is useful for improving cardiovascular activity, helps fight choking and hysteria, has an antiseptic effect, and of course, like all greens, contains a large amount of vitamins. The seeds have a beneficial effect on digestion and enhance the functioning of the sex glands. It is not recommended to eat more than 4 grams of seeds at a time.

Coriander - use in cooking

In cooking, not only seeds and herbs are used, but also roots. The seeds are widely used in baking, marinades, and mixtures of various seasonings. It is better to grind small fruits just before cooking, as they lose their flavor very quickly. It’s better to fry them in a frying pan first to make them even more flavorful. Plant greens are also used in marinades, salads and simply to enhance the taste of many dishes. There are known recipes for alcoholic drinks and tinctures made from seeds. Although it is considered an Asian seasoning, it is also loved in North Africa, Mediterranean countries, Russia and the Caucasus.

Examples of recipes with Coriander

Recipe 1: Pork ham with coriander in red wine

This is very tasty meat. The wine does not impart an alcoholic taste to the dish at all; it is guaranteed to evaporate and only the aroma of meat remains. We stock up on ham and get a wonderful lunch or dinner of 4-6 servings. In principle, you can use beef, but you will have to cook it for an hour and a half longer. Pork in red wine is the national dish of the Greeks, it has a special name - “Aphelia”.

Ingredients: shoulder or pork ham (800 grams), dry wine (500 ml), ground coriander (1 tablespoon), cinnamon, ground black pepper (1/2 teaspoon), salt, vegetable oil, onion (1 large pc. ).

Cooking method

Cut the meat into small pieces and place in a bowl. Add coriander, cinnamon, pepper and salt. Mix the wine with the meat and leave to marinate for 30-40 minutes. After this, the meat must be removed from the marinade and dried with a towel. Fry the meat in vegetable oil, after receiving a golden brown crust, turn it over so that it is the same on all sides.

Place everything in a pot or special pan and put it in the oven. After about 50-60 minutes the meat will become soft, pour in all the remaining marinade. Add the onion and salt about halfway through cooking. Serve with fried potatoes or rice and greens.

Recipe 2: Pickled cabbage with coriander

Many vegetables, mushrooms, root vegetables, berries and fruits, and grapes are pickled. Marinade is, first of all, spices, an acidifying element and sugar. You don't need much knowledge or skills, the most important thing is desire. The salad should be stored in closed jars in a cool place. You can use nylon lids and put them in the refrigerator. We marinate cabbage - a spicy dish, just a wonderful appetizer and salad.

Ingredients: cabbage (red or white, 1 head), coriander (1 tablespoon), salt (1 kg = 1 tablespoon), black peppercorns, red pepper (1 pod), bay leaf, cinnamon, cloves, vinegar, salt, sugar (2 tablespoons).

Cooking method

Shred the cabbage, then add salt and mix thoroughly. Place the spices in a jar, cover the cabbage tightly and compact it. Pour in the marinade: vinegar and water in equal proportions, salt, sugar. That's all - in just a few hours you can enjoy wonderful-smelling spicy cabbage with coriander. The recipe for very tasty pickled cabbage is suitable for any type of cabbage; red cabbage is even tastier. A bright and beautiful salad will be useful for any feast.

Recipe 3: Salmon in coriander with honey

This is a recipe for a real banquet dish with a mind-blowing taste. Coriander and honey make a wonderful topping. By the way, there is real amber-colored coriander honey, which has healing properties. But for our dish, any will do.

Ingredients: sesame oil (2 tablespoons), coriander seeds (2 tablespoons), salmon (800 grams), juice and zest of lemons (2 pieces), honey, soy sauce (2 spoons each).

Cooking method

Mash the coriander seeds in a mortar. Mix with soy sauce and add honey and lemon zest. Cut the fillet into 4 pieces, place them in a bowl and pour marinade over them. Place in the refrigerator for 1 hour. Fry the fillet for 4 minutes on both sides. Serve topped with lemon sauce and sprinkled with herbs. The best side dish for salmon with coriander is boiled rice or fresh vegetables. This recipe can also be successfully used for salmon.

Coriander seeds have an interesting property. If you sprinkle raw meat in the summer heat and add a little vinegar, it acquires a pleasant spicy taste and is stored much longer. You can also use garlic to prepare a marinade for meat.

Coriander is one of the few spices, all parts of which are eaten.

Due to the high content of nutrients, coriander herbs, seeds and roots are used.

Cilantro is so unpretentious that it is grown in the highlands of Southeast Asia, Transcaucasia, Peru and Mexico.

Useful properties of coriander

The plant grows best in dry, bright places.

When the air temperature becomes stable and frosts on the soil are not expected, the seeds are sown directly into the ground.

Coriander has been used as a spice and medicine for hundreds of years.

Throughout the summer, the plant is collected and dried for use in winter.

In Caucasian, Indian and Mexican cuisine it is impossible to imagine goulash, fish dishes and sauces without coriander.

Coriander grains add a unique aroma to baked goods, and green cilantro () is used in vegetable salads, dishes made from cabbage, beans, lentils and peas.

Vegetable purees from pumpkin, carrots and beets change their taste and aroma for the better.

Coriander in combination with cumin seeds is used for pickling mushrooms and sauerkraut.

Use for health purposes

Coriander can help in many cases and alleviate a person’s condition with a variety of diseases.

For swelling

Cholesterol level

Stearic, oleic, linoleic and palmitic acids prevent the deposition of cholesterol on the inner walls of arteries and are effective in preventing atherosclerosis.

Diseases of the digestive system

In the pharmaceutical industry, coriander extracts are used to prepare herbal medicines that improve digestion and are effective for gastritis and ulcers of the digestive system, medicines with antiseptic, choleretic and analgesic properties.

Iron deficiency, anemia

Coriander is essential in the diet as it contains a large amount of iron.

Gynecological diseases.

Coriander makes the endocrine glands function properly. At the same time, PMS symptoms are smoothed out and the menstrual cycle is normalized.

Eye diseases

Vitamins A and C, antioxidants, and phosphorus fight the aging of eye tissue in coriander. These substances protect the eyes from stress.

Skin diseases

The antifungal, disinfectant and antioxidant properties of coriander help against eczema and mycoses.

Diabetes

Eating cilantro stimulates the production of insulin by pancreatic cells.

Effect on the nervous system

• Manifestations of anxiety and depression are reduced with the addition of coriander, which has a sedative effect, to the main medications;
• optimism, creativity and imagination are stimulated by coriander essential oil.

When using the seasoning in the daily diet, increased optimism and increased vitality in a person are noted.

Respiratory diseases

A decoction is prepared from coriander, cumin, mint seeds and garlic to thin phlegm and clear mucus from the larynx.

Detoxification

When taking coriander, the body is cleansed of poisons and toxins, which is why it is used in programs to cleanse the body.

Folk recipes

Coriander, as a mild spice, is more suitable for the prevention and maintenance of internal organs than for their treatment.

Decoctions, juice, oil

• Cilantro decoctions are effective for bronchitis and pneumonia as an expectorant.
• For allergic manifestations, fresh cilantro juice is taken orally three times a day, a teaspoon.
  Itchy and inflamed skin is lubricated.
• Coriander oil is effective for rheumatic pain.
• For depression, half a glass of fruit is infused in a liter of red wine for a week and 100 milliliters are drunk before meals.
• To improve the digestive system, coriander, cumin and fennel are used together because they have similar properties.
• The grains are chewed to relieve bad breath.
• To improve appetite, drink cilantro tea before or after meals. At the same time, this tea helps get rid of swelling.
• Tincture of coriander and cardamom is taken for flatulence, nausea, disorders and indigestion.

It is known that adding coriander to strong alcoholic drinks reduces the intoxicating effect of alcohol.

Coriander, added to food and drinks, cools the body during heat and illness.

Contraindications and side effects

Coriander is absolutely safe to use as a seasoning. But for medicinal purposes, large doses of cilantro essential oils can cause:

• allergic reactions, irritation and dermatitis upon contact with skin,
• photosensitivity - increased sensitivity to ultraviolet radiation,
• changes in blood glucose levels, which is important for diabetics.

The effect of coriander on the body of pregnant and breastfeeding women is unknown, so it is better not to use it in food during these periods.

So, knowing the benefits and possible harms of coriander and cilantro, you need to use this spice correctly, avoiding an overdose. But excellent results in health improvement and flavorful dishes are guaranteed!

Coriander sativum or Coriander vegetable is an annual herbaceous plant of the Coriander genus of the Apiaceae family. Coriander is used as a spice in cooking and to impart a pleasant aroma in perfumery, cosmetics, and soap making. Wikipedia

What is coriander and what does it look like?

The plant owes its name, κορίαννον - translated from Greek as “fly or bug”, to its strong, unique smell that attracts insects for pollination!

Indeed, young shoots have a rather unpleasant odor, which weakens after the plant has completed growth, as well as during the drying process.

Vegetable coriander is an annual herbaceous plant belonging to the Apiaceae family. It is easily distinguished by its bare, erect stem, reaching 70 cm in height.

Coriander leaves, which resemble parsley, are often called coriander or cilantro, with the emphasis falling on whichever syllable is convenient. Do not doubt: all this is the same spice, which in Georgia is called kinji, in Palestine - kuzbara, and in Greece - corianon.

The leaves are dissected, broad-lobed, the flowers are small, pink or white. After flowering is completed, seeds form on the plant.

What does the fruit look like? - This is a ribbed vine, which is coriander.

Coriander is an aromatic seasoning that is included in the recipes of many favorite dishes and sauces of oriental cuisine, such as pilaf, tkemali, satsebeli, adjika, carrots and other Korean vegetables, curry. Ground coriander is used for marinating meat and fish, which can then be baked, grilled, stewed or fried. It is good in soups; some people like to add fragrant seeds to oriental coffee and recipes for other hot drinks.

But not everyone knows that coriander is the same as cilantro. More precisely, its seeds. In cooking you can find both names; often there is no difference between them. This is not entirely correct. The name cilantro can be used if it refers to the shoots of the plant, its leaves. And coriander is a dry seasoning made from seeds. Their application is different.

Cilantro can be replaced with coriander, but it is better not to violate the recipes if you want to get an original dish of Caucasian, Korean or African cuisine. After heat treatment, the taste of fresh cilantro almost completely disappears and the aroma changes. But the taste and smell of the seeds, on the contrary, are revealed when frying or stewing.

Many people grow cilantro in the garden or in pots in the kitchen. Its leaves add a special aroma to any dish, wherever it is added - to kharcho, satsivi or to a regular summer vegetable salad. You can replace fresh cilantro with curly parsley or basil. The aroma will be slightly different, but also very interesting, spicy and rich.

As for the seeds, they can sometimes be replaced with cardamom or cumin - some recipes allow such experiments.

Interesting information: coriander seeds are used to improve the taste of boiled smoked and dry smoked sausages. It is also added to wort for kvass and beer. Coriander seeds are used to prepare tasty and aromatic vodka or alcohol infusions that improve appetite and digestion.

Fresh cilantro is a garden plant; it has found application not only in cooking, but also in cosmetology and medicine, like many aromatic herbs. Recipes call for using both fresh and dried herbs or ground seeds. Cilantro is rich in essential oils and vitamins.

It has the following properties:

• stimulates the functioning of the cardiovascular system;
• saves from attacks of suffocation;
• relieves stress and depression;
• enhances the functioning of the sex glands;
• increases immunity;
• improves digestion.

But at the same time, cilantro and coriander should not be overused. In large quantities, this spice can cause headaches and insomnia. Use of coriander for medicinal purposes – no more than 4 grams. daily. In case of acute heart failure, it is better to exclude this seasoning from the diet or replace it with other spices.

Tip: the seasoning that you prepare yourself from the small round seeds of the plant is tastier and more aromatic.

To grind them, you can use a mortar or coffee grinder. The resulting powder should be stored in a tightly closed jar in a cool place, but not for very long. It is better to prepare fresh seasoning as needed and use it immediately in cooking.

What to cook with coriander

You can easily find recipes for traditional oriental dishes using coriander on the Internet or in cookbooks. And every housewife has her own proven recipes for pilaf, kharcho, adjika, so there is no point in repeating them. Below are more rare ones that are definitely worth a try - for example, honey marinade with coriander.

You will need the following ingredients:

• Coriander seeds - two tablespoons;
• Natural honey, ideally also coriander - two tablespoons;
• Soy sauce – two tablespoons;
• Sesame oil - two tablespoons;
• Lemon for zest and juice – one large one.

Sesame oil can be replaced with nut oil or any non-deodorized vegetable oil. Some recipes recommend adding garlic to the marinade, but this is optional. You will get a more delicate taste if you replace the lemon with lime.

To prepare the marinade, you first need to grind the coriander seeds in a mortar. Then add lemon zest and soy sauce and stir. At the end add honey and oil. And now - the most interesting part. Fish - salmon or salmon - will be cooked in a honey marinade with coriander. Steaks or fillets should be washed, dried, and sprinkled with lemon juice.

Then immerse in the marinade and place in the refrigerator to soak for one hour. Grill the marinated fillet or bake in the oven. Serve with rice and vegetables, boiled or fresh. The fish can be replaced with chicken fillet, drumsticks, pork tenderloin or shoulder, duck breast, shrimp and cooked in the same way.

It is believed that there are no recipes in cooking whose ingredients cannot be replaced with others if they are missing. This is only partly true, especially when it comes to coriander. It’s not for nothing that the Bible said that everyone should use this particular herb and spice to maintain health and activity. It's healthy, and most importantly, very tasty.

In contact with

Often in recipes for your favorite dishes you can find ingredients that are not so easy to find in the store. This is a fairly common spice, but sometimes the question arises: what can replace coriander? The reason for this may be an allergy, a dislike of taste or aroma, or simply a lack of spice.

You can find the most likely options for replacing this coriander in recipes on the website.

What can you substitute for coriander in a recipe?

First of all, you need to figure out whether coriander is the main ingredient in this recipe or is it just an addition to give it a special spice.

There are sauces and dishes that should not be cooked without seasoning. For example, tkemali. Without using coriander, you will not be able to get the desired combination of flavors. The same applies to adjika. Of course, if we are talking about the desire to get a classic variation of the dish.

Any professional chefs often wonder what can be used to replace this or that ingredient to add originality. The best substitutes for coriander are:

• Provencal herbs;
• basil;
• anise;
• cumin;
• saffron;
• thyme.

Each of the above seasonings has a fairly strong spicy taste with special notes. You won’t be able to completely replace the missing coriander, but you can make the dish delicious.

How to replace ground coriander?

Carnation

Replacing ground coriander is much more problematic, since this spice is often used in liquid dishes and drinks. If seasoning is needed to add flavor and spiciness, you can use a few pinches of ground ginger.

In the case of drinks, the following substitutes are better suited:

• cloves - goes especially well with tea;
• cilantro - a few leaves in any drink will make it refreshing and healthy;
• parsley - dried herbs taste very much like coriander;
• rosemary - suitable for soups and sauces;
• sage - goes perfectly with sauces for fish and seafood.

If taste is not important to you, but you just need to make the dish exotic, cumin will be an excellent replacement. At its core, it is very similar to coriander - these are dill seeds. These grains are often used in cooking meats, sauces, and in Mexican and Indian dishes.

Tasty, healthy, great

As for its usefulness, you are unlikely to be able to solve the question of what to replace ground coriander in a recipe with, since this spice is a natural antibiotic. Garlic has similar properties, but their taste is fundamentally different.

If the question of what can completely replace ground coriander has not yet been resolved, then try to find spices for Uzbek pilaf or adjika in the store. They almost always contain the ingredient you need.

From all of the above, one conclusion can be drawn - all products have analogues, but it is almost impossible to find a completely identical replacement. Coriander is a unique seasoning that will diversify your dishes, making them even healthier.