Coriander is used in folk medicine, perfumery and soap making, but it has gained great popularity in cooking. Chefs add the seeds, roots and greens of this herbaceous annual to dishes.
Coriander is one of the most famous spicy herbs, it has been grown in the Mediterranean and Asian countries for over 3 thousand years. Interestingly, coriander and cilantro are two different condiments that are made from the same plant. Experienced chefs advise you to add coriander to legume dishes, salads with carrots, salted herring, lamb and kupat with garlic. Baristas often sprinkle coriander in coffee, this drink energizes the whole day.
Cilantro is young coriander leaves with a spicy and fresh flavor. They are indispensable in Caucasian cuisine, they are added to dishes in Southeast Asia. Cilantro is often used for soups and salads.
Coriander seeds are used to season fish and meat. They are put in potatoes, soups, salads, cheeses, sausages and sauces. To add a spicy taste, this seasoning is present in dishes with Peking cabbage, red cabbage and savoy cabbage. Housewives add seeds to canned tomatoes, mushrooms, cucumbers, cabbage and olives.
Pour ground coriander into dishes very carefully. The thing is that it contains essential oils. If this seasoning is left uncovered for several days, it deteriorates. A dish with such coriander will taste musty and damp. Do not add ground spice to foods that will be exposed to high temperatures. If you still need to sprinkle coriander on a steak or chop, it is best to use a freshly ground seasoning.
Coriander can be found in many Indian concoctions. It goes well with chili and garlic. Dishes acquire a wonderful aroma and taste if black pepper, celery, cumin, fennel or cumin are added together with coriander.
