Coriander, or cilantro, is a very common seasoning. In cooking, both its seeds and roots, as well as greens, are used. Today it is one of the most popular and most consumed seasonings. According to recent studies, coriander is an excellent remedy for food poisoning. Its oil acts as a natural antibiotic, which is probably why many Eastern peoples have long been adding it to meat, and in ancient Rome they rubbed coriander oil for storage. In gastronomy, coriander, first of all, plays the role of flavoring - it is added to liquor, beer, kvass, some tinctures and vodka, to pastries (Borodino and Riga bread, gingerbread cookies, pies, marzipans), all kinds of sausages salads and even cheeses. For this purpose, ground coriander is used.
Coriander is also used in medicine, primarily to improve digestion and diseases of the gastrointestinal tract. Many nutritionists advise eating coriander in food to prevent these diseases.
Seasoning coriander: how to use seeds, leaves and roots
Seasoning coriander is a herb of the celery family with a sharp spicy aroma, giving anise. Coriander seeds and its greens (kinase) are two completely different in taste, aroma and seasoning properties. The smell of seeds resembles anise with a deep nutty flavor.
For use in your own kitchen, it is better to buy coriander not in ground form, but in seeds. Before you grind them for use, it is worth lightly frying them in a pan: so they will give a stronger flavor.
Dried and powdered coriander roots with a more muffled taste are used mostly for sauces, most often in oriental cuisine (for example, Thai). This seasoning goes well with nuts and garlic.
Young coriander leaves (cilantro) are a very popular oriental seasoning. Its autumn is often added to salads, stews, soups and other main dishes. The main rule of use is never to heat it; in all dishes cilantro should be added only in fresh form.
Seasoning coriander: use in cooking
First of all, housewives actively use coriander in home canning of zucchini and cucumbers. Together with mint and celery, it is added to a tomato pickle for canning. It is also used for pickling mushrooms and fish. Very often it is added when pickling cabbage or pickling olives.
It is also worth adding to dishes from beets, legumes, rice, cabbage, pumpkin and carrots - it improves the smell and eliminates the unpleasant aroma when cooking or stewing.
Coriander seeds perfectly flavor meat dishes, especially fried game, pork and fish. In oriental cuisine, it is used to flavor kebab and kebabs from all types of meat.
Of the other aromatic herbs, seasoning coriander is best combined with black pepper, mint and basil and with more exotic oregano and sesame seeds. In Latin American cuisine, coriander, and especially cilantro, generally occupies an important place. Its second unofficial name is Mexican Parsley. It is used primarily for the preparation of mole sauces along with thyme, oregano and sesame seeds. It is also an indispensable element of salsa, which is made from sweet pepper, papaya and red onion. All this mixture is mixed with cilantro, add Tobasco, salt and lime juice.
Coriander is also an undisputed favorite of the cuisine of the Caucasus. Without it, neither Satsivi, nor Lobio, nor other famous dishes are prepared. Dishes with the addition of coriander go well with natural aromatic red wine.
Coriander is a very useful and multi-purpose seasoning that you should definitely have in your kitchen.