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Uses Of Coriander

Updated on April 18, 2011

 Coriander (Coriandrum sativum, L. 1753) Chinese parsley, also known as cilantro and Spanish, is a herbaceous annual plant of the family Apiaceae (or Umbelliferae). It belongs to the same family as cumin, anise, fennel and parsley, of course. Coriandrum is a Latin word mentioned by Pliny (Naturalis Historia), which has its roots in the Greek word or Corys korios (bug) followed by the suffix-ander (similar), in reference to the supposed resemblance of the smell emanating from the unripe fruits or squeezing or rubbing the plant leaves.


 The flowers are white in inflorescences umbrella. The fruits are aromatic diacheni.

History of coriander


Meditrerranee found employment in civilization since antiquity as medicinal and aromatic plant, is depicted in some Egyptian tombs as an offering ritual. Its use by the Mycenaeans is attested in the tablets in Linear B, which is already defined as "ko-ri-a-nd-no". The Romans used it a lot and summit makes it the basis of a sauce called "Coriandratum. According to Pliny (Nat.Hist.XX, 82, by placing a few coriander seeds under your pillow at sunrise she could get rid of the headache and prevent fever.


From seeds coated with sugar named after the confetti of carnival balls later plaster, now colored paper disks.


 We use mainly the fruits that are born in June / July. The collection of umbrellas, together with their leg cut off, should occur early in the morning when the cilantro is still wet with dew. They should therefore be dried immediately otherwise lose many properties over time. The umbels are then gathered into bunches and hung in shady places, when they are well dried fighting in a bag to separate the fruits from the stalks that support them. The fruits are then kept in glass containers. The seeds should be kept as whole coriander powder loses flavor very easily.

Use in kitchen


Although originating in the countries of the Mediterranean Sea, the fresh leaves and dried seeds are used primarily in Indian and Latin American.

In Europe it is now back in vogue in the wake of the culinary cultures. Many are the culinary uses of coriander. Log in preparing some sausages, flavor meat, fish and vegetables, but also smells cookies, candies and pampepato, the seeds are used as a spice. These are less spicy leaves are sweet with a slight lemon flavor. Ground, coriander seeds are an ingredient of curry powder and garam masala. The leaves, in the East, are used in place of prezzemolo.A Tenerife is used in the Green Mojo (sauce). In the past, in Italy, it was in the Mortadella. In the town of Monte San Biagio, and in some countries on the Ionian coast of Basilicata coriander seed is used to flavor the sausage mixture.


 The roots are used especially in Thai cuisine to prepare a basic sauce with garlic and pepper.

Use in herbal medicine

It has herbal uses.Coriander can be used as a tea against stomach pains also recommended for problems of bloating and headaches, aids digestion and has a function antidiarrhoeal.

In Sri Lanka the Tamil people use the fruits for the preparation of a decoction which, sweetened with honey, it is assumed to alleviate the cough.



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    • profile image

      cute supreet 

      5 years ago

      suplended web page for coriander information

    • Movie Master profile image

      Movie Master 

      6 years ago from United Kingdom

      Excellent information, I love the flavour of coriander.

      Thank you and voted up

    • RTalloni profile image


      7 years ago from the short journey

      Thanks much for this info on coriander. Enjoyed reading of how it is used in various places.

    • Cogerson profile image


      7 years ago from Virginia

      Awesome information....I really like the way you include the history as well as the current use...voted up

    • Dexter Yarbrough profile image

      Dexter Yarbrough 

      7 years ago from United States

      Great information. Thanks for sharing!

    • profile image

      JC Auckland 

      7 years ago

      Yes, coriander is lovely in anything. I usually throw a handful of herbs in whatever I am making. I find that in hot weather it goes to flower quickly. Perhaps autumn i a better season for growing it than summer.

    • CreatePerfection profile image


      7 years ago from Beautiful Colorado

      I read many of your very useful and informative articles. You are extremely knowledgeable and I am so glad to have met you.



    • roc6 profile image


      7 years ago from Cape Town, South Africa

      Thanks for the info, I just love all the taste of it in food, I first ate it in a Ensenada, Mexico where it is in the salsa that you put on the soft tacos. Now I even use it in salads, a wonderful herb.

    • breakfastpop profile image


      7 years ago

      I appreciate the info. I have so much to learn.


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