Coriander is an annual herb of the Apiaceae family. The root word is equally related to the name Ariadne, the daughter of the ancient king Minos.
Occurrence and cultivation of coriander
The leaves of coriander differ in taste from its seeds, which have a slight citrus note. Coriander is a soft, hairless plant that can grow up to 50 cm high. The leaves vary in shape and are concentrated broadly lobed in the center of the plant, and thinner and pinnate at the top of the flower head. This is asymmetrically shaped, and the petals have a white color fading into soft pink. The name coriander developed from the ancient Greek koriannon, via the Latin coriandrum into the Old French coriandre. Coriander originated in the regions of southern Europe, northern Africa and southwestern Asia.
Application and use
All parts of the plant are edible, but the fresh leaves or dried seeds are the parts of the plant that are primarily used in cooking. Coriander is used in traditional cuisines around the world. In particular, in Asia, Southern Europe, North Africa and Latin America. The leaves of coriander differ in taste from its seeds, which have a slight citrus note. Many people find the taste of the leaves soapy and avoid eating it. In South Asia, the leaves of coriander are increasingly used in chutneys and salads. In Latin America in salsa and guacamole. In India, the herb is also used in classic dishes such as “dal” (lentils). Since the flavor of the leaves dissipates quickly when heated, they are usually added just before serving. The dried fruits of coriander are called seeds. When these are ground, they release a citrus-like fragrance and flavor. Ground or roasted seeds find frequent use in classic Asian dishes such as curries; both as a seasoning and as a thickening agent. Outside of Asia, coriander seeds are also used for pickling (e.g., cucumbers) or making sausages. In Central Europe and Russia, the seeds are also used to make rye bread or even wheat beer (Belgium). The root of coriander, in turn, has an even more intense flavor than the leaves and is used especially in Thai cuisine. For example, in the preparation of soups or curry pastes.
Importance for health, treatment and prevention
Like many spices, coriander contains antioxidants. Dishes seasoned with cilantro will keep fresh longer. Antioxidants are present in both leaves and seeds. But the leaves have a stronger effect. Chemicals found in cilantro have an antibacterial effect against salmonella. In traditional medicine of the Middle East, coriander has been used to relieve insomnia and anxiety. In India, the seeds are used for healthy drainage of the body. To do this, the seeds are heated in water along with cumin and the solution is then drunk. Coriander can also have a positive effect on the digestive process (for example, in the treatment of diarrhea). Thus, coriander also finds application in a natural treatment of diabetes mellitus type 2. A research study on mice has shown that the spice has both an insulin-releasing and insulin-like effect. A related study found that cilantro has a hypolipidemic effect, lowering levels of cholesterol and triglycerides. Similarly, it makes the number of high density lipoproteins increase. The utilization of cholesterol by the liver is thus strengthened. Coriander has a soothing effect on skin inflammations caused by rheumatism or arthritis, but its high content of antioxidants has a general positive effect on the appearance of the skin and also on the aging process of the eyes. Coriander can also have a positive effect on hormonal balance, helping to establish stable menstrual cycles. Since coriander has a high content of iron, it can effectively cure and prevent anemia. The essential oils found in coriander also have an antiseptic effect, used in a mouthwash these heal minor wounds in the oral cavity faster.
