Spices and Herbs (Coriander / Cilantro / Dhania)

Coriander (Coriandrum sativum)

Coriander, also commonly called cilantro or dhania, is an annual herb. The plant is native to southwestern Asia west to north Africa. All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking. Coriander is commonly used in Middle Eastern, Mediterranean, Indian, Southeast Asian, Latin American, Chinese and African cuisine. The leaves, and especially the stems, have a very different taste from the seeds, similar to parsley but with citrus-like overtones. The fresh leaves and stems are an essential ingredient in many Vietnamese foods, Asian chutneys, Mexican salsas and guacamole, and occasionally is used in sushi rolls.

Chopped coriander leaves are also used as a garnish on cooked dishes such curries. As heat diminishes their flavour quickly, coriander leaves are often used raw or added to the dish right before serving.
The dried fruits are known as coriander seeds. The dried seeds have a spicy, nutty, citrus flavour when crushed. Most commonly, it is

bought as whole dried seeds, but can also be purchased in ground form. Coriander seed is a key spice in garam masala and Indian curries, which often contain a generous amount of the crushed seeds together with cumin.
Coriander seed is also an important spice in the making of sausages in Germany and South African boerewors.

spice herb coriander cilantro dhania