Coriander Facts
Did you know?
To most of the population, coriander gives off a tart, lemon-lime taste. However, there is a small group of people who taste dish soap.
Applications
This subtle, earthy, spice works well in Indian, Latin American and Middle Eastern cuisines. Its mild, versatile flavor is excellent in spice rubs for chicken and lamb, as well as soups and stews.
Origin
Coriander is a member of the parsley family, Apiaceae. It comes from the coriandrum sativum plant and is native to the Mediterranean and Middle East region.
Coriander (Coriandrum sativum L.) is the dried fruit of an annual herb belonging to the parsley family. The fresh leaves of the plant is called cilantro or Chinese parsley, and have a strong citrus flavour. The light brown, greenish yellow, green and brown coloured dried seeds are used whole or ground as a spice.
Coriander is cultivated in the Indian states of Rajasthan, Madhya Pradesh, Uttar Pradesh and Southern States like Andhra Pradesh, Karnataka and Tamil Nadu. The fruits have a fragrant odour and pleasant aromatic taste due to the essential oil content, which varies from 0.1 to 1.0 % in the dry seeds.
21 Vitamins and Minerals
- Calcium
- Carotene
- Choline
- Copper
- Folate
- Iron
- Lutein
- Magnesium
- Manganese
- Niacin
- Phosphorus
- Potassium
- Riboflavin
- Selenium
- Sodium
- Thiamin
- Vitamin A
- Vitamin B-6
- Vitamin C
- Vitamin K
- Zinc