Coriander
Scientific classification
Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Apiales Family: Apiaceae Genus: Coriandrum Species: C. sativum
Binomial name
Coriandrum sativum L.

Coriander (Coriandrum sativum), also commonly called cilantro, is an annual herb in the family Apiaceae. Coriander is native to southwestern Asia west to north Africa. It is a soft, hairless plant growing to 50 cm [20 in.] tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5-6 mm) than those pointing to the middle of the umbel (only 1-3 mm long). The fruit is a globular dry schizocarp 3-5 mm diameter. Coriander (Coriandrum sativum) is a plant. ... Image File history File links Koeh-193. ... For other uses, see Scientific classification (disambiguation). ... For other uses, see Plant (disambiguation). ... Classes Magnoliopsida - Dicots Liliopsida - Monocots The flowering plants (also angiosperms or Magnoliophyta) are one of the major groups of modern plants, comprising those that produce seeds in specialized reproductive organs called flowers, where the ovulary or carpel is enclosed. ... Magnoliopsida is the botanical name for a class of flowering plants. ... Families Apiaceae (carrot family) Araliaceae (ginseng family) Pittosporaceae Griseliniaceae Torriceliaceae The Apiales are an order of flowering plants. ... Genera See text Ref: Hortiplex 2003-11-14 The Apiaceae, the carrot or parsley family, are a family of usually aromatic plants with hollow stems, including parsley, carrot, and other relatives. ... This article does not cite any references or sources. ... Carl Linnaeus, Latinized as Carolus Linnaeus, also known after his ennoblement as  , (May 13, 1707[1] – January 10, 1778), was a Swedish botanist, physician and zoologist[2] who laid the foundations for the modern scheme of nomenclature. ... Lactose is a disaccharide found in milk. ... Dietary fibers are the indigestible portion of plant foods that move food through the digestive system, absorbing water and making defecation easier. ... In chemistry, especially biochemistry, a fatty acid is a carboxylic acid often with a long unbranched aliphatic tail (chain), which is either saturated or unsaturated. ... A representation of the 3D structure of myoglobin, showing coloured alpha helices. ... Vitamin A is an essential human nutrient. ... This article is about the nutrient. ... Reference Daily Intake (RDI) is the daily dietary intake level of a nutrient considered sufficient to meet the requirements of nearly all (97–98%) healthy individuals in each life-stage and gender group. ... Peas are an annual plant. ... Herbs: basil Herbs (IPA: hÉ™()b, or É™b; see pronunciation differences) are seed-bearing plants without woody stems, which die down to the ground after flowering. ... Genera See text Ref: Hortiplex 2003-11-14 The Apiaceae, the carrot or parsley family, are a family of usually aromatic plants with hollow stems, including parsley, carrot, and other relatives. ... For other uses, see Asia (disambiguation). ... A world map showing the continent of Africa Africa is the worlds second-largest and second most-populous continent, after Asia. ... Look up foliage in Wiktionary, the free dictionary. ... For other uses, see Flower (disambiguation). ... Umbels on Wild Carrot (Daucus carota) An umbel is an inflorescence which consists of a number of short flower stalks (called pedicels) which are equal in length and spread from a common point, somewhat like umbrella ribs. ... For other uses, see Fruit (disambiguation). ... A schizocarp is a dry fruit that develops from multiple carpels. ...

The name coriander derives from French coriandre through Latin “coriandrum” in turn from Greek “κορίαννον”.^[1] John Chadwick notes the Mycenaean Greek form of the word, koriadnon "has a pattern curiously similar to the name of Minos' daughter Ariadne, and it is plain how this might be corrupted later to koriannon or koriandron."^[2] For other uses, see Latin (disambiguation). ... Front face of the MINOS far detector. ... Drinking scene with Dionysus and Ariadne on his lap. ...

Uses

All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking. Coriander is commonly used in Middle Eastern, Mediterranean, Indian, South Asian, Latin American, Chinese, African and Southeast Asian cuisine. A map showing countries commonly considered to be part of the Middle East The Middle East is a region comprising the lands around the southern and eastern parts of the Mediterranean Sea, a territory that extends from the eastern Mediterranean Sea to the Persian Gulf. ... The Mediterranean Sea is an intercontinental sea positioned between Europe to the north, Africa to the south and Asia to the east, covering an approximate area of 2. ... Map of South Asia (see note on Kashmir). ... Latin America consists of the countries of South America and some of North America (including Central America and some the islands of the Caribbean) whose inhabitants mostly speak Romance languages, although Native American languages are also spoken. ... A world map showing the continent of Africa Africa is the worlds second-largest and second most-populous continent, after Asia. ... Location of Southeast Asia Southeast Asia is a subregion of Asia. ...

Leaves and stems

The leaves are variously referred to as coriander leaves, cilantro (in the United States, from the Spanish name for the plant), dhania (in the Indian subcontinent, and increasingly in Britain). The leaves, and especially the stems, have a very different taste from the seeds, similar to parsley but "juicier" and with citrus-like overtones. Some people instead perceive an unpleasant "soapy" taste and/or a rank smell. This is believed to be a result of an enzyme that changes the way they taste coriander leaves, a genetic trait, but has yet to be fully researched^{[citation needed]}. Map of South Asia (see note) This article deals with the geophysical region in Asia. ... This article is about the herb. ... Species & major hybrids Species Citrus aurantifolia - Key lime Citrus maxima - Pomelo Citrus medica - Citron Citrus reticulata - Mandarin & Tangerine Major hybrids Citrus ×sinensis - Sweet Orange Citrus ×aurantium - Bitter Orange Citrus ×paradisi - Grapefruit Citrus ×limon - Lemon Citrus ×limonia - Rangpur lime Citrus ×latifolia - Persian lime See also main text for other hybrids Citrus... This article is about the general scientific term. ...

The fresh leaves and stems are an essential ingredient in many Vietnamese foods, Asian chutneys, Mexican salsas and guacamole, and occasionally is used in sushi rolls. Chopped coriander leaves are also used as a garnish on cooked dishes such as dal and many curries. As heat diminishes their flavour quickly, coriander leaves are often used raw or added to the dish right before serving. Although, in some Indian and Central Asian recipes, coriander leaves are used in huge amounts and cooked till they dissolve into sauce and their flavour mellows.[1] Another factor that dictates the quality of flavor is the time when cilantro is harvested. If its roots consistently stay at a temperature above 75 degrees Fahrenheit, the herb will quickly bolting, causing its leaves and stems to yield a bitter flavor and become quite chewy. At this point, made evident by the thinner and finer leaves, it is only practical to harvest the coriander seeds, since the stems and leaves are no longer a useable food source. This article is about the condiment. ... Note: This page or section contains IPA phonetic symbols in Unicode. ... Guacamole // Guacamole is an avocado-based relish or dip from the time of the Aztecs. ... Masoor dal Masoor dal prepared using traditional yellow dal recipe Dal (also spelled dhal, dahl, or daal, daar) is a preparation of pulses which have been stripped of their outer hulls and split, as well as a thick, spicy stew prepared therefrom, a mainstay of Indian and Pakistani cuisine. ... This article is about the dish. ... A bolt may be one of the following things: For bolts and capscrews, see Bolted joint. ...

Coriander leaves were formerly common in European cuisine but nearly disappeared before the modern period. Today Europeans usually eat the leaves and stems only in dishes that originated in foreign cuisines, except in Portugal, where it is still an essential ingredient in many traditional dishes. See the individual entries for: // Belarusian cuisine Bulgarian cuisine Czech cuisine Hungarian cuisine Jewish cuisine Polish cuisine Romanian cuisine Russian cuisine Slovak cuisine Slovenian cuisine Ukrainian cuisine British cuisine English cuisine Scottish cuisine Welsh cuisine Anglo-Indian cuisine Modern British cuisine Nordic cuisine Danish cuisine Finnish cuisine Icelandic cuisine Lappish...

The fresh coriander herb is best stored in the refrigerator in airtight containers, after chopping off the roots. The leaves do not keep well and should be eaten quickly, as they lose their aroma when dried or frozen.

Dried coriander fruits

Coriander Seeds close-up

Coriander powder

Download high resolution version (1821x1272, 2778 KB)Dried coriander fruits (sometimes falsely referred to as seeds - the actual seeds are tiny and contained in great number in each fruit) By David Turner, February 23, 2005. ... Download high resolution version (1821x1272, 2778 KB)Dried coriander fruits (sometimes falsely referred to as seeds - the actual seeds are tiny and contained in great number in each fruit) By David Turner, February 23, 2005. ... Image File history File links Size of this preview: 800 × 534 pixelsFull resolution (1194 × 797 pixel, file size: 1. ... Image File history File links Size of this preview: 800 × 534 pixelsFull resolution (1194 × 797 pixel, file size: 1. ... Image File history File links Metadata Size of this preview: 450 × 600 pixelsFull resolution (2112 × 2816 pixel, file size: 2. ... Image File history File links Metadata Size of this preview: 450 × 600 pixelsFull resolution (2112 × 2816 pixel, file size: 2. ...

Fruit

The dry fruits are known as coriander seeds or coriandi seeds. In some regions, the use of the word coriander in food preparation always refers to these seeds (as a spice), rather than to the plant itself. The seeds have a lemony citrus flavour when crushed, due to the presence of the terpenes linalool and pinene. It is also described as warm, nutty, spicy, and orange-flavoured. They are usually dried but can be eaten green. For other uses, see Fruit (disambiguation). ... This article is about the fruit. ... Many terpenes are derived from conifer resins, here a pine. ... Linalool (IPA: ) is a naturally-occurring terpene alcohol chemical found in many flowers and spice plants with many commercial applications, the majority of which are based on its pleasant scent (floral, with a touch of spiciness). ... The chemical compound pinene is a bicyclic terpene known as a monoterpene. ...

If the spice is bought (or picked -- it can be grown in a home garden) whole in a non-dried form, it can be dried in the sun. Most commonly, it is bought as whole dried seeds, but can also be purchased in ground form. When grinding at home, it can be roasted or heated on a dry pan briefly to enhance the aroma before grinding it in an electric grinder or with a mortar and pestle; ground coriander seeds lose their flavour quickly in storage and are best only ground as needed. For optimum flavour, whole coriander seed should be used within six months, or stored for no more than a year in a tightly sealed container away from sunlight and heat. A mortar and pestle is a tool used to crush, grind, and mix substances. ...

Coriander seed is a key spice (Hindi name: धनिया dhania) in garam masala and Indian curries, which often employ the ground fruits in generous amounts together with cumin. It also acts as a thickener. Roasted coriander seeds, called dhana dal, are also eaten as a snack. It is also the main ingredient of the two south Indian gravies: sambhar and rasam. Hindi ( , Devanagari: or , IAST: , IPA: ), an Indo-European language spoken all over India in varying degrees and extensively in northern and central India, is one of the two central official languages of India, the other being English. ... Garam masala is a blend of ground spices common in the Indian cuisine, whose literal meaning is hot (or warm) spice. There are many variants: most traditional mixes use just cinnamon, roasted cumin, cloves, nutmeg (and/or mace) and green cardamom seed or black cardamom pods. ... This article is about the dish. ... Geerah redirects here. ... Sambar may refer to: Sambar, a kind of deer Sambar, a lentil-based dish common in South India This is a disambiguation page — a navigational aid which lists other pages that might otherwise share the same title. ... Rasam is also an Iranian male name. ...

Outside of Asia, coriander seed is an important spice for sausages in Germany and South Africa (see boerewors). In Russia and Central Europe coriander seed is an occasional ingredient in rye bread as an alternative to caraway. Apart from the uses just noted, coriander seeds are rarely used in European cuisine today, though they were more important in former centuries. For other uses, see Asia (disambiguation). ... Boerewors is a type of sausage popular in South Africa. ... Central Europe The Alpine Countries and the Visegrád Group (Political map, 2004) Central Europe is the region lying between the variously and vaguely defined areas of Eastern and Western Europe. ... Binomial name Secale cereale M.Bieb. ... For other uses, see Bread (disambiguation). ... Categories: | | | | ... See the individual entries for: // Belarusian cuisine Bulgarian cuisine Czech cuisine Hungarian cuisine Jewish cuisine Polish cuisine Romanian cuisine Russian cuisine Slovak cuisine Slovenian cuisine Ukrainian cuisine British cuisine English cuisine Scottish cuisine Welsh cuisine Anglo-Indian cuisine Modern British cuisine Nordic cuisine Danish cuisine Finnish cuisine Icelandic cuisine Lappish...

Coriander seeds are also used in brewing certain styles of beer, particularly some Belgian wheat beers. The coriander seeds are typically used in conjunction with orange peel to add a citrus character to these styles of beer. It has been suggested that Kristall Weissbier be merged into this article or section. ...

Roots

Coriander roots

Coriander roots are used in a variety of Asian cuisine. They are commonly used in Thai dishes. Image File history File linksMetadata Coriander_roots. ... Image File history File linksMetadata Coriander_roots. ... For other uses, see Root (disambiguation). ... Thai seafood curry Tom yam gung Thai cuisine is known for its balance of five fundamental flavors in each dish or the overall meal - hot (spicy), sour, sweet, salty and bitter (optional). ...

History

Coriander grows wild over a wide area of the Near East and southern Europe, which forced Zohary and Hopf to admit that "it is hard to define exactly where this plant is wild and where it only recently established itself."^[3] Fifteen desiccated mericarps were found in the Pre-Pottery Neolithic B level of the Nahal Hemel Cave in Israel, which may be the oldest archeological find of coriander. About half a litre of coriander mericarps were recovered from the tomb of Tutankhamun, and because this plant does not grow wild in Egypt, Zohary and Hopf interpret this find as proof that coriander was cultivated by the ancient Egyptians.^[4] The Bible mentions coriander in Exodus 16:31: "And the house of Israel began to call its name Manna: and it was white like coriander seed, and its taste was like that of flat cakes made with honey." Michael Zohary (1898-1983) (Hebrew: מיכאל זהרי) was a pioneering Israeli botanist who published the monumental Geobotanical Foundations of the Middle East. ... Indehiscent (remaining closed) mericarp of Malva moschata A schizocarp is a dry fruit that develops from multiple carpels. ... Pre-Pottery Neolithic B (PPNB) is a division of the Neolithic developed by Dame Kathleen Kenyon during her archaeological excavations at Jericho in the southern Levant region. ... Nebkheperure Lord of the forms of Re Nomen Tutankhaten Living Image of the Aten Tutankhamun Hekaiunushema Living Image of Amun, ruler of Upper Heliopolis Horus name Kanakht Tutmesut The strong bull, pleasing of birth Nebty name Neferhepusegerehtawy One of perfect laws, who pacifies the two lands[2] Wer-Ah-Amun... This Gutenberg Bible is displayed by the United States Library. ... This article is about the second book in the Torah. ... Not to be confused with the rune Mannaz. ... For other uses, see Honey (disambiguation). ...

Coriander seems to have been cultivated in Greece since at least the second millennium BC. One of the Linear B tablets recovered from Pylos refers to the species as being cultivated for the manufacture of perfumes, and it appears that it was used in two forms: as a spice for its seeds and as a herb for the flavour of its leaves.^[5] This appears to be confirmed by archaeological evidence from the same period: the large quantities of the species retrieved from an Early Bronze Age layer at Sitagroi in Macedonia could point to cultivation of the species at that time ^[6]. Coriander is thought to have been introduced to Britain by the Romans as a meat preserver.^{[citation needed]} This article is about the ancient syllabary. ... This article is about the Greek geographical feature and town. ... The Bronze Age is a period in a civilizations development when the most advanced metalworking (at least in systematic and widespread use) consisted of techniques for smelting copper and tin from naturally occurring outcroppings of ore, and then alloying those metals in order to cast bronze. ... Sitagroi (Σιταγροί) is a municipality in the Drama Prefecture, Greece. ...

Coriander seed and leaf was very widely used in medieval European cuisine, due to its ability to make spoiled meats palatable by "masking" rotten flavours. Even today, coriander seed is an important ingredient in many sausage products. The Middle Ages formed the middle period in a traditional schematic division of European history into three ages: the classical civilization of Antiquity, the Middle Ages, and modern times. ... See the individual entries for: // Belarusian cuisine Bulgarian cuisine Czech cuisine Hungarian cuisine Jewish cuisine Polish cuisine Romanian cuisine Russian cuisine Slovak cuisine Slovenian cuisine Ukrainian cuisine British cuisine English cuisine Scottish cuisine Welsh cuisine Anglo-Indian cuisine Modern British cuisine Nordic cuisine Danish cuisine Finnish cuisine Icelandic cuisine Lappish... This article is about the food. ... The aviation term ROT stands for rate one turn. ... This article is about the prepared meat. ...

Coriander was brought to the British colonies in North America in 1670 and was one of the first spices cultivated by early settlers.

Similar plants

• Eryngium foetidum has a very similar taste to coriander and is also known as culantro.
• Vietnamese coriander leaves have a similar odour and flavour to coriander.
• Bolivian Coriander, or quillquiña, has been described as "somewhere between arugula, cilantro and rue".

Binomial name L. Eryngium foetidum (also known as Bhandhanya, Chandon benit, Culantro, Culantro Coyote, (Fitweed, Long coriander, Mexican coriander, Wild coriander, Recao, Shado beni (English-speaking Caribbean), Spiritweed, (Ngò gai (Vietnam), Sawtooth), )Saw-leaf herb, or Cilantro cimarron) is a tropical perennial and annual herb in the family Apiaceae. ... Binomial name Persicaria odorata Lour. ... Binomial name Porophyllum ruderale Bolivian Coriander or Quillquiña (also spelled Quirquiña/Quilquiña) or Killi is an herb plant whose leaves can be used as a seasoning. ... Binomial name (L.) Cav. ... Look up rue in Wiktionary, the free dictionary. ...

Potential medical uses

Coriander has been used as a folk medicine for the relief of anxiety and insomnia in Iranian folk medicine. Experiments in mice support its use as an anxiolytic.^[7] Coriander seeds are also used in traditional Indian medicine as a diuretic by boiling equal amounts of coriander seeds and cumin seeds, then cooling and consuming the resulting liquid.^[8] In holistic and some traditional medicine, it is used as a carminative and for general digestive aid.^[9][10] A traditional healer in Côte dIvoire Folk medicine refers collectively to procedures traditionally used for treatment of illness and injury, aid to childbirth, and maintenance of wellness. ... An anxiolytic is a drug prescribed for the treatment of symptoms of anxiety. ... This illustration shows where some types of diuretics act, and what they do. ... A carminative, also known as carminativum ( plural: carminativa), is a medicinal drug with antispasmodic activity that is used against cramps of the digestive tract in combination with flatulence. ...

References

1. ^ "Coriander", Oxford English Dictionary, 2nd Edition, 1989. Oxford University Press.
2. ^ John Chadwick, The Mycenaean World (Cambridge: University Press, 1976), p. 119
3. ^ Daniel Zohary and Maria Hopf, Domestication of plants in the Old World, third edition (Oxford: University Press, 2000), p. 206
4. ^ Zohary and Hopf, Domestication, p. 205
5. ^ Chadwick, Mycenaean World, p. 119
6. ^ Fragiska, M. (2005). Wild and Cultivated Vegetables, Herbs and Spices in Greek Antiquity. Environmental Archaeology 10 (1): 73-82
7. ^ Emamghoreishi M, Khasaki M, Aazam MF (2005). "Coriandrum sativum: evaluation of its anxiolytic effect in the elevated plus-maze". Journal of Ethnopharmacology 96 (3): 365-370. PMID 15619553. 
8. ^ Dawakhana, H (2007). Coriander: Cure from the Kitchen. hashmi.com. Retrieved on 2007-07-18.
9. ^ Coriander. PDRHealth. Retrieved on 07-18-07.
10. ^ Herbs for the Prairies:Coriander. Saskatchewan Herb and Spice Association. Retrieved on 07-18-07.

• Katzer, Gernot Coriander Seeds and Cilantro (Coriandrum sativum)
• Noxon, Heather and Meyer, Alex (2004). Genetic Analysis of PTC and Cilantro Taste Preferences. MindExpo 2004
• In Chinese, they call it as 芫荽 or 香菜 [2]

Year 2007 (MMVII) is the current year, a common year starting on Monday of the Gregorian calendar and the AD/CE era in the 21st century. ... is the 199th day of the year (200th in leap years) in the Gregorian calendar. ...

External links

• I Hate Cilantro (An anti cilantro community)

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Coriandrum sativum