Coriander Or Cilantro, Loved In Both Ways
- Tanisha Salwan
Updated : August 17, 2022 08:08 IST
Did you know that coriander seeds and leaves contain antioxidants? This is why dishes made using them do not spoil easily!!
Whenever we are planning to cook something fancy or even something simple, one of the ingredients we look forward to is coriander. Used as seeds, powder, and leaves, coriander is said to be the soul of Indian cooking as whenever a dish is not garnished with coriander, it doesn’t impress us. Right?
Also known as cilantro, this herb is regarded best for its culinary value as well as medical significance. However, coriander is used much in the world as both cilantro leaves and seeds while in America, it generally refers to the dried cilantro seeds used as spice whole in whole and powdered form. Not only in India, but coriander contributes to dishes around the globe. Its aroma and colour just acts like a cherry on the top. Besides, the natural components and oils present in coriander help promote good health when used in the right quantity. Coriander stands both as a spice and herb.
Talking about the history of coriander, it is reported to be one of the oldest spices and herbs. Coriander seeds date back to 5000 BC. Some legends say that its name came from the Greek word ‘koris’ which means a stink bug. This is a reference to the strong aroma of this most-loved herb. Coming to an interesting fact, some people think that only the leaves and seeds of coriander are edible but there are some cuisines that also use its roots only after cleaning and washing them thoroughly. This is because roots have a stronger flavour and make up a majority of Thai dishes!! You didn’t know this, did you?
In every Indian household, it is quite common to use a lot of coriander leaves in cooking, Since, coriander seeds and leaves contain antioxidants, dishes made using them do not spoil easily. The seeds have a flavour similar to citrus plants and are nutty and if not freshly ground, they will lose their flavour and aroma. Thus, it is a common practice in Indian cooking to roast the seeds and ground them before using. Moreover, this also enhances the taste of the dish. Coriander powder is an important ingredient used in making garam masala while in other parts, it is used in making dishes, bread doughs, and even brewing beer.
We cannot just leave talking about its ample health benefits. Coriander contains cineole and linoleic acid and thus is helpful in curing swelling and bloating. Apart from this, it helps in reducing cholesterol levels in the body and helps in proper digestion. It also helps in reducing sugar levels and is helpful in treating diarrhea. So many health benefits in just one herb, how amazing is this!
Since we have talked so much about coriander, let us take you through the quick and easy recipe of coriander chutney which is eaten in almost every Indian household. Have a look.
- 1 cup chopped coriander leaves
- 2 green chilies (chopped) (you reduce the number as per tolerance)
- 1 ginger (chopped)
- ½ tsp roasted cumin powder
- 1 tsp lemon juiced
- ¼ tsp chaat masala
- 2 tbsp water
- Salt as per taste
- Take a blender and add chopped coriander, chopped ginger, and green chilies
- Add lemon juice, roasted cumin powder, salt, and chaat masala
- Add water and blend until the ingredients turn smoother
- Taste the chutney and add more salt or lemon juice if required
- Store the chutney in the refrigerator whenever required