What is a Coriander Seed & How does it taste like?
What is a Coriander Seed?
The coriander herb is a noble plant, it is used worldwide, and it’s hard to substitute. There’s something quite special about the coriander leaves, stalks and seeds, and our food would simply not be the same without it.
When it comes to coriander, there’s some confusion. There’re the leaves, and then there’re the seeds. Some people call it cilantro and others coriander. How is it used? Is it good for you? And why do some people dislike it?
Here’s what is coriander seed, coriander leaves, and every other question about coriander answered. Read on, and you’ll be a coriander expert in no time.
What is Coriander?
Coriander is an annual edible herb, and it goes by the name of cilantro too. All parts of the plant, the seeds, stems and leaves are edible and have distinct flavors and aromas. The enticing profile makes the plant quite prized in countries around America, Asia, Africa and Europe.
There’s no easy way of pinpointing the origin of the ubiquitous herb; it grows in the wild in North America, Southern Europe and Southern Asia. It doesn’t matter where it comes from, because today, both coriander seeds and coriander leaves are widely available worldwide.
How does coriander taste like? Because of the terpenes linalool and pinene, coriander leaves taste minty and citrusy, while the seeds taste warm, spicy, nutty.
How are coriander leaves used?
Coriander leaves are better enjoyed when fresh, and they add peculiar citrus, earthy and fresh aromas to food. Although hard to describe, the aromas in coriander leaves are instantly recognizable.
There are many uses for coriander leaves, but here are some of the most famous dishes containing the herb. In Asia, the Vietnamese pho and bahn mi, the Thai green papaya salad, the tom yum soup and curries. And Indonesian soups and broths.
In Africa, coriander leaves are better represented in the Moroccan tajines. In America, the Mexican guacamole and most taco salsas include coriander leaves. The Peruvian ceviche considers coriander leaves a critical ingredient, too.
The dried leaves are one of the key ingredients in the famous French bouquet garni, and this is just the peak of the iceberg. Coriander leaves are one of the most used cooking herbs on earth.
How are coriander seeds used?
Coriander seeds are as widely used as the plant’s leaves, but they have a distinct profile, they’re spicy, nutty and earthy.
Often used in powdered form, coriander seeds are a critical ingredient in the Indian spice repertoire and are one of the major ingredients in the garam masala and Indian curries. The traditional lentil dish sambhar and the chutney-like rasam sauce depend on the seed’s flavor as well.
The Chinese add the spice to their food too, mainly to intensely flavored concoctions Sichuan-style, and in beef of lamb slow-cooked stews.
In the west, coriander seeds are widely used in pickles, and they’re also used to flavor wheat beers in Germany and Belgium. Coriander seeds have made their way into bread and baking treats as well.
What’s the difference between coriander and cilantro?
There’s a big debate regarding the difference between two terms, coriander and cilantro, despite being both the same plant.
Cilantro is a term used mostly in Spanish-speaking countries for the coriander leaves. The seeds in these countries are simply called cilantro seeds. Internationally, coriander is an accepted term for coriander leaves, and the seeds are called coriander seeds.
Although confusing, we’re talking about the same product. Whenever you see a recipe calling for either coriander of cilantro, make sure you double-check if it calls for the seeds or the leaves and stalks.
Why do some people dislike coriander?
We all like different things, and some people dislike the flavor in coriander in the same way other people dislike mustard. There are, though, people that can’t stand it, and it’s not because of their taste preferences but for their genetics.
According to the Britannica Encyclopedia, a genetic variation in a group of genes in charge of how we perceive aromas allows certain people to perceive compounds in the plant, mainly aldehydes, as soap or cleaning products, and no one wants to eat that.
Coriander Health Benefits
Both coriander leaves and seeds are related to various health benefits, including:
- Anti-inflammatory properties. Thanks to the high levels of antioxidants in the herb.
- Heart disease risk reduction. Studies have proven that consuming coriander in its various forms can reduce blood clot formation and promote strong, healthy arteries.
- Lower blood sugar levels. Interestingly, consuming coriander seeds and cilantro leaves can promote the activity of enzymes that break down sugar.
- Antimicrobial properties. Recent studies show coriander seeds could help fight infections, mainly on the urinary tract, thanks to the herb’s antibacterial compounds.
Coriander Nutritional Value
Coriander leaves have a high amount of vitamins A, C and K. 10 grams of the leaves and stems will add 13.5% of vitamin A, relative to your recommended daily intake, 4.5% of vitamin C and a staggering 38.8% for vitamin K.
Coriander seeds have much fewer vitamins, but they add 16.8% of the dietary fiber you need for the day and a hefty dose of minerals, including iron, manganese, magnesium, calcium, copper and phosphorus amongst others.
Let’s give coriander some love!
Whether you call it coriander or cilantro, no matter if you cook with the leaves or the seeds, the coriander plant is awesome and can give an extra dimension to your food.
Get yourself a few fistfuls of coriander seeds and get cooking, because there are fewer ways of making your food so tasty with such ease, unless it tastes like soap to you.
You can shop from our curated list of coriander spice here
Highly Rated – Social Media Chatter on Ghost Pepper
Applying a mixture of honey and mayo to the skin flavors the trout and helps it brown more quickly. We recommend using two thin metal spatulas to carefully flip the fish. Tap the link in our profile to get the recipe for Grilled Whole Trout with Lime and Coriander.
🌱 Nuestro cuarto de brotes es nuestro lugar favorito 🌱😌
Tardamos más de un año en pruebas para lograr un buen procedimiento para nuestros brotes de cilantro, ahora sembramos más de 15 charolas a la semana para lograr cubrir la demanda 🤩 Resultó ser el favorito de todos! Cosechamos brotes de cilantro los lunes y miércoles, entregas martes y jueves ¿Ya los probaste? ✨
🌱 Puedes hacer tu pedido con Ana al 9991171520.
#lolneek #microgreens #microgreens🌱 #microgreensoneverything #microgreensfarm #brotes #greens #supergreens #chef #meridayucatan #cilantro #cilantromicrogreens #coriander #verticalfarming #hydroponic
#조아_메뉴
잊기 전에 새치기하고 올리는 닭고야 대항마🫶🏼
진짜 너무 맛있어서 혼자 가지리필해서
한통 다 먹은건 비밀로 안할래요. (진지)
오랜만에 강조합니다. 꼭 해드세요.
✔️재료
감자 100~130g
가지 1/2개
닭가슴살 100~120g
고수 왕창 (취향껏 양 조절)
+
올리브오일 3스푼, 액젓 0.8스푼, 겨자씨 1스푼, 후추 약간, 토마토 속살즙(?) 1~2스푼
▪️감자를 먹기좋은 크기로 잘라 물에 삶아줍니다.
▪️닭가슴살도 먹기 좋은 크기로 잘라 소금 후추 간만 하여 팬에 구워줍니다.
▪️닭가슴살이 80%쯤 익었을때 가지도 먹기 좋은 크기로 잘라 같이 구워줍니다. (같은 팬)
▪️요리가 되는 동안 드레싱 준비! 👉🏼 올리브오일, 후추, 겨자씨, 액젓을 섞고 "토마토 속을 파서 나온 덩어리+즙"도 넣어줍니다.
▪️다 삶은 감자, 구운 닭가슴살+가지를 그릇에 옮겨담고 드레싱을 뿌린 후 고수를 올려 곁들이면 완성!
고수와 액젓의 만남은 늘 옳죠? 😌🫶🏼
근데 설탕 1도 안들어가서 짜기만 할 것 같은데
여기서 바로 "토마토 속즙(?)"이라는 킥! 이 등장🫢
맛을 중화시켜주며 토마토 특유의 상큼한 단맛으로
요 드레싱이 진짜 감칠맛이 대폭발💥
게다가 중간중간 씹히는 겨자씨가 식감과 맵싹함 담당!
이 맛진(맛있는+멋진 합성어 제가 이거 먹으면서
미간 찌푸리며 머릿속에 떠올라 만들었어요ㅋㅋㅋㅋ) 드레싱을
구운 가지가ㅠㅠㅠㅠ얘를 흠뻑 머금어요🥺🥺
이런 드레싱을 머금지 못하고 겉에 발렸지만
맛내기 충분한 담백한 닭찌랑
드레싱 적셔진 가지, 그리고 포슬한 감자에
향긋(?)한 고수를 한입에 먹으면 진짜 여러분 ㅠㅠㅠㅠㅠ
그날부터 닭고야 버릴 수 있어요(??)🤣🤣
후... 저 그냥 집에 있는거 냉털한다고 만든건데
이것때매 마치 바프식단 하게 생겼어요...
고의가 아닌 자의에 의한 식단🫡
여기는 뭔가 다 옵션이라고 대신해야한다고 할 수가 없어요.
이대로 꼭!!!!! 드세요. 저랑 똑같이 그대로요.
이 맛을 제발 느껴주세요...
**굳이 뺄 수 있다면 닭찌는 다른걸로 가능! 두부 추천!🤍
그리고 고수러버들은 저에게 미리 침을 흘려주세요(??)
ㅈㅔ가 대신 닦아드립니다😌🫶🏼
아직 남은 고수로 나시고랭이나 쌀국수 해먹을랬는데
다 포기하고 한번 더 해먹을랍니다🥹
제발 같이 느껴주세요, 여러분~!~!🫶🏼🤍
#식단일기
#다이어트레시피
-
Sources:
- https://www.bbcgoodfood.com/glossary/coriander-seed-glossary
- https://www.thespruceeats.com/cilantro-vs-coriander-695294
- https://www.healthline.com/nutrition/coriander-benefits
- https://en.wikipedia.org/wiki/Coriander
- https://www.tastingtable.com/cook/national/coriander-whole-ground-substitute-uses
- https://www.healthline.com/nutrition/cilantro-vs-coriander
- https://www.britannica.com/story/why-does-cilantro-taste-like-soap-to-some-people
Hi,
Thanks so very much for an intriguing article! 😊
I am a big fan of plants! This is really an interesting edible plant!
I wonder if it’s not used for brewing beverages of any sort, anywhere in the world?
Thanks for the explanation about some people being intolerant of the leaves of the coriander. One person’s food, is another person’s poison indeed! There are people who just cannot tolerate foods that have a pungent or strong taste. These people face being labelled as snobbish, etc, when indeed their chemistry doesn’t match that of the plant that they have an aversion to!
Congratulations and best wishes!
Thank you much, Teboho
Well for a start, I found this to be quite great to know of. Interestingly, the fact that corlander seed is such a great blend for a lot of usage and I do not have the slightest knowledge of it until I read this post is quite amazing. Wow! Really interesting here and I must say I value this a lot. Surely must be my go-to henceforth
Thankyou much, Nath