A herb related to the parsley family, native to the Mediterranean and the Orient. The leaves have an extremely pungent odour and flavour.
Also known as Cilantro, is an essential herb in Thai cooking. Both root and leaves are used to flavour a wide range of dishes. The leaves are usually sprinkled on salads, soups and a wide variety of main dishes. Its strong flavour is somewhat strange for many newcomers to Thai cuisine. However, the flavour of the root is hardly noticed when used in cooking.
Spice (whole or ground) Description: Seeds from the coriander plant, related to the parsley family (see cilantro). Flavor: Mixture of lemon, sage and caraway flavors; soapy Uses: Baking, pickling, and Mexican and Spanish recipes
Sometimes known as Japanese parsley, coriander is an important component of mixed pickling spices and in chutneys. North African, Greek and Middle-Eastern cooks often use this herb uncooked in salads. Despite a rather pungent odor, the taste is delicate and the leaves add a marvelous touch to beef stews and soups. Coriander may be grown in pots and seeds should be sown in the spring. Leaves may be picked at any time but the plants should be cut down as soon as any sign of flowering begins. The stems should then hung to dry so that the seeds can be collected. Best when used fresh, the leaves can be frozen but do not dry well. The seeds, used in pickling spices, dry well.
(Coriandrum sativum) The leaf is also known as "cilantro". The seed is best freshly ground.
Related to the parsley family, coriander is known for both its seeds and its green leaves. Coriander seeds are small and yellow-tan in colour with a flavour similar to a combination of lemon, sage and caraway. The seeds are used either whole or ground and are readily available in grocery stores. Coriander leaves are commonly known as cilantro.
Used in both seed and leaf forms, coriander is used throughout the world for its unique flavoring. Also known as Cilantro.
Coriander is the world's most commonly used herb, in spite of the fact that the name comes from the Greek, koris, meaning a bug. Native to southern Europe and the Middle East, the plant is now available worldwide. Both the fresh leaves and seeds are used. The herb has a fresh taste, similar to orange, and is an important ingredient in curry.
Also known as cilantro or Chinese parsley; a bright-green leafy herb with a pungent flavour. Often stirred into a dish just before serving for maximum impact.
Dhania Patha, Malli Ela. (Cilantro) This is the quintessential Indian herb, the Italian Basil of the curry. Used throughout the continent for flavouring and garnishing. It has a beautiful aroma. To get the full effect, use towards the end of cooking. The little pots of coriander sold at the supermarket are frankly a waste of time and money. Some supermarkets are starting to sell bunches of the stuff just as they do in the Indian stores. Buy that, as most recipes call for a handful and the potted versions are lucky to contain a fingerful. It is quite difficult to grow in the UK as it tends to bolt very quickly. Some authors recommend parsley as an alternative. I would say, only in extremis and only for garnishing.
Coriander is sold in bunches. It has a biting grassy taste and an almost piercing fragrance. Coriander seeds, whole or ground, have a different, lemony flavor. Coriander and coriander seeds are not interchangeable. Add fresh coriander to soups and egg, cheese, fish, and poultry dishes. Add ground coriander or crushed coriander seeds to beef soups and stews and to curries.
Old World herb with aromatic leaves and seed resembling parsley
dried coriander seeds used whole or ground
parsley-like herb used as seasoning or garnish
Native to Asia and the Mediterranean, this plant of the parsley family produces both seeds and fresh leaves that may be used in cooking. Coriander seeds have been used as a spice since antiquity; they are added whole to pickling mixtures and ground to pastries. The fresh leaves are often called cilantro or Chinese parsley in North America. Genetic differences among people cause some to perceive the flavor of the leaves as “soapy” and others as very agreeable. This produces some disagreement about its use.
Indigenous to the Mediterranean, where the seeds are used primarily for cooking. The leaves are light green and resemble flat leaf parsley, and are completely different in taste and character from the seeds. Coriander is thought to be a member of the carrot family. It is used in many ethnic cuisines and is also known as cilantro or Chinese parsley. Use perky-fresh leaves.
flat leaf herb, similar to parsley when fresh
It has an erect stem and serrated dark green leaves. It has pink flowers and seed clusters from which the seeds fall when ripe. The white seeds are round with slightly orangey flavour and aroma.
Dhania. One of the most important spices in Indian cookery. The leaves of the plant can be used fresh and the seeds used whole or ground.
A dried, warm, sweet, light-brown, aromatic herb. This zesty combination of sage and citrus is considered one of the most memorable and versatile of all the spices. Coriander, typically blended with cumin, curry powders, chili powders, garam masala, berbere, fruit juices, and lemon, flavors marinades and enhances North American, Mediterranean, North African, Mexican, Indian, and Southeast Asian cuisines.
A distinctive flavored seed used as a curry seasoning or on it's own; also used in leaf form.
an herb used since ancient times both for its seeds and its leaves (also called cilantro); widely used in Asian, Latin American and Indian cooking.
ground or seeds with a spicy citrus flavour. Dried coriander cannot be used in place of fresh, which is a green leafy plant also known as cilantro or Chinese parsley.
Lacy, green-leaf relative of the parsley family with an extremely pungent flavour akin to a combination of lemon, sage and caraway.
Available as a ground spice (ground coriander seeds) or fresh coriander leaves (also known as cilantro)
The fruit or seed is considered the actual spice. With hints of orange, pepper, and cardamom, the seeds are dried and used in a number of dishes, candies, and beverages.
Whole, ground Round, light brown, hollow seed; slightly sweet, musty flavor Pickling, sausage, pork, curried dishes, gingerbread
The dried version of Cilantro. This herb, both dried and fresh versions, are common in Mediterranean cooking, and Chinese and Mexican cuisines.
Seeds of cilantro. Used alone or ground as cumin
Chinese parsley or coriander is also known as cilantro. The Malay name for it is daun ketumbar. It is a pungent herb that is widely used in Thai, Indian and Oriental cooking and Asian salads.
A spice made from the seeds of the coriander plant, whose leaves are the familiar cilantro of Asian and Mexican cooking.
Oil from the coriander herb of the parsley family, valued for its spicy aromatic impression.
Also called cilantro or Chinese parsley, coriander is a pink-flowered native of southern Europe. In its fresh form, it resembles flat-leaf (Italian) parsley. Minty-fresh, aromatic, and utterly captivating, this strong herb lends a noticeable flavor to breads. Coriander seeds are dried and ground; they are used in Middle Eastern-style dishes.
In United States, it is known as cilantro and Chinese parsley. All parts of this aromatic plant from the seeds, leaves, stem and root can be eaten. The leaves add an earthy, peppery flavor to curries and are used in salads and as a garnish, and the stems and roots are ground for curry pastes. Dried coriander cannot be used instead. Store a bunch of fresh coriander by standing in a glass of water, tying a plastic bag over the top of the plant and glass and refrigerating.
Fresh coriander (cilantro) is extremely effective in helping flush heavy metals out of the blood. Taking 400 mg of cilantro a day can dramatically reduce the level of heavy metals (particularly mercury) in the body in just 2-3 weeks.
A plant native to the Mediterranean and the Orient. Coriander is related to the parsley family of herbs. Coriander is valued for both its leaves and its seeds--both of whose flavors bear no resemblance to each other.
The small, tan, nutty-tasting seeds (actually the dried, ripe fruit) of the herb cilantro, or Chinese parsley.
the tiny yellow-tan ridged seeds of the cilantro plant (Coriandrum sativum); used as a spice, they have a flavor reminiscent of lemon, sage and caraway, are available whole or ground and are used in Middle Eastern, Indian and Asian cuisines and pickling spice blends. See cilantro.
Coriander (Coriandrum sativum), also commonly called cilantro in North America, is an annual herb in the family Apiaceae. Coriander is native to southwestern Asia west to north Africa. It is a soft, hairless, foetid plant growing to 50 cm tall.
