Spices have attracted the attention of people for many millennia. Using them in the recipe allows you to improve, reveal the taste of the dish. In addition, even ancient peoples noted such properties of herbs and spices as the effect on appetite, the functioning of the organs of the body, mood and human condition. The use of herbs, spices and spices is included as a section in the ancient science of life - Ayurveda.
Coriander is no exception. Spice began its centuries-old journey from Central Asia and the Middle East. In cooking, both fruits, which are called coriander, and foliage of a plant, known as cilantro, are used in cooking. The leader in the production and consumption of spices is India. It is followed by the Caucasus and Mexico.
However, even for good housewives, the question arises of how coriander can be replaced. This article is dedicated to this.
Coriander Properties
Adding coriander to food increases appetite, normalizes digestion, eliminates stomach cramps, stimulates the liver and the formation of bile. Cilantro fruits have been shown to be effective in treating diseases of the liver and gall bladder. Plant seeds are also used in the pharmaceutical industry to create drugs against intestinal diseases.
Expectorant properties allow the plant to be used in the treatment of influenza and other colds and viral diseases.
A mixture of caraway and coriander allows you to fight flatulence and hemorrhoids. In addition, coriander has healing properties. For this reason, it is effective in gastritis and peptic ulcers. What to do if there is an individual intolerance to the spice? How to replace coriander? Try adding dill in fresh, dried form or its seeds.
It is believed that the properties of spices contribute to the absorption of kidney stones, remove sand and toxins. We still recommend that you first get the advice of your doctors.
Dishes and drinks with coriander content affect the emotional background: reduce nervousness, anxiety. Ayurveda talks about the cooling properties of the spice, which allows it to be used in the summer.
How to store spice
The shelf life of coriander depends on the quality of the spice, which can be determined by external signs. Dark beige or brown color and the absence of dark patches indicate high quality.
Traditional plastic or glass jars and a dry, dark place are suitable for storing small amounts of spice. If there is a need to store a large volume - the grains are pre-dried at room temperature for 2-5 days. Humidity in the room should not exceed 50%.
At the end of the additional drying process, the grains are moved, damaged or black are removed. Leftovers are stored in glass cans or vacuum bags. In this case, the shelf life of the spice will be from 6 to 18 months.
If the recipe contains ground coriander, then it is better to grind the grains in a coffee grinder or in other ways immediately before cooking. Essential oils evaporate quickly in the air, causing the loss of aroma and taste. A similar effect is manifested during prolonged heating or frying of grains.
The use of coriander in cooking
The range of applications of cilantro fruits in cooking is huge. Almost any seasoning mixture contains coriander. For example, in the composition of hazel, crushed grains make up 20-30% of the total volume, hops-suneli also contains 20% of this spice, Indian masala spice mixtures are no exception. Adjika, tkemali sauces and satsibeli are also prepared with the addition of coriander. Alas, in the case of the question of how to replace coriander in a recipe for multicomponent spices, the answer will be nothing. If coriander among the ingredients is the main spice, then it will be impossible to get the necessary taste.
Marinades for vegetables, fish, meat are unthinkable without the accompanying aroma of this spice.
In addition, in combination with caraway seeds, fennel, cardamom or on their own, coriander is used as part of spices for baking and bread. Many recipes from legumes, lentils and beans contain a mandatory indication of the use of cilantro fruits.
How can I replace coriander
In the absence of coriander in the kitchen of the hostess, the question arises of possible options for replacement. It should be borne in mind that the key to choosing an analogue will be the type of spice used: fresh or dried herbs, whole grains or ground coriander.
If the greens of this plant are indicated in the recipe, parsley can be used. Aroma and taste will change a little, but will not suffer.
When the fruits of the plant are indicated in the recipe, it is worth paying attention to caraway and cardamom. The use of these spices will give the necessary spice to the dish.
However, it should be noted that, for example, for tkemali sauce, coriander will be a key spice, and when it is replaced, the necessary taste will simply not work.
In addition, it is possible to achieve a close taste when using various combinations of Provencal herbs, basil, anise, zira, saffron or thyme.
If the question is how to replace the ground coriander, then the situation is a little complicated, since in this form the spice is used for preparing liquid dishes or drinks.
To obtain spice and aroma, you can use a small amount of ginger in the form of a powder.
And what to do and how to replace coriander, if it is indicated in the drink recipe? You can experiment with cloves, a few leaves of cilantro, parsley, rosemary, sage, using spices in small quantities.
Combination with other spices
Coriander goes well with other spices and spices. One of the popular combinations is coriander with cumin, which gives the same oriental taste to dishes.
Experiments in proportions with caraway seeds, rosemary, chili pepper, garlic, fennel and celery will help to get a more rich aroma and taste of the dish. In addition, you can try combinations with flax seeds, cloves, cardamom, nutmeg, cinnamon, turmeric, ajvan, mustard, paprika, bay leaf, oregano.
In which cases it is better to abandon the use of spices
With great care, use the spice in the cooking process should be during pregnancy and during feeding the baby. It is recommended to completely eliminate coriander if:
- tendency to hypertension;
- diabetes mellitus;
- impaired kidney function;
- tendency to hypercoagulation;
- vascular disease;
- allergic reactions.
Although if a person cannot live without spices, then in this case it is possible to solve the problem of how to replace coriander by studying the properties and aromas of the above spices. In diabetes, for example, black cumin can be used.
Increased consumption of cilantro fruits can lead to disruption of the menstrual cycle or sleep. The recommended norm is no more than 4 g of coriander per day.
We hope that now every housewife will be able to share the secrets of a successful dish and answer her friend's question about how to replace coriander in the recipe.