Coriander is a versatile spice that can add a fresh, bright flavor to savory dishes. It is used as a standalone spice in many recipes or can be found in a variety of spices blends, like Moroccan ras el hanout and Indian garam masala.
It is commonly used in a wide range of Asian, Mediterranean and North African cuisines. You can find it in curries, soups and rice dishes as well as a variety of pickling recipes such as those for corned beef or roasted vegetables.
A staple in the burgeoning spice aisle at most supermarkets, coriander is available as whole or ground seeds. Dry-roasting the seeds, either on their own or in a blend, is an easy way to intensify their aroma and pungency.
In addition to being a great seasoning, coriander seeds are packed with heart-friendly fibres that help reduce blood pressure. They also have a diuretic effect, which helps remove excess sodium from the body.
The seeds are often mixed with other ingredients and added to a variety of dishes, from chutneys and chutney pastes to sauces and marinades. The resulting taste is complex and fresh with floral and citrus nuances, which adds a wonderful depth of flavor to any dish.
Cilantro, on the other hand, is a fresh herb that is often used in salads and dips. It is known for its citrusy flavor and fragrant nutty aroma.
Both coriander and cilantro have a strong antibacterial, antifungal and antioxidant property that can improve your health. In particular, both have been shown to lower inflammation and blood sugar levels as well as reduce the risk of heart disease.
They can also improve your digestive system. The seeds contain a substance called coumarin that helps regulate the activity of the digestive tract and is a powerful natural treatment for diarrhea.
A surprisingly good source of fiber, coriander also contains magnesium and potassium which are key minerals for maintaining healthy bones and muscles. Besides, it is rich in vitamins A and C, which can boost immunity.
It is also an excellent anti-oxidant that can combat the free radicals that cause cancer and other diseases. Additionally, coriander can be useful for reducing inflammation and promoting weight loss.
Whether you are cooking in the US or abroad, it is best to buy fresh seeds and leaves rather than dried. This will keep them as tasty as possible, and ensure that they are not oxidized or dehydrated.
The seeds should be stored in an airtight container, away from heat and light. Properly stored, coriander seeds last for three or four years.
Coriander is a staple in most Asian, Mediterranean and North African cooking, especially in curry pastes and other spice blends. It can also be used in a variety of soups and stews, as well as as a topping for meat, fish and vegetables.
While there are a lot of different ways to use coriander, its fresh, floral and citrusy flavors are a must in most savory dishes. It is a key ingredient in many spice blends such as Moroccan ras el harout, Indian garam masala and Egyptian dukkah.