Coriander (Dhania)

Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae.
Coriander is native to southern Europe and North Africa to southwestern Asia.
The leaves are variously referred to as coriander leaves, Chinese parsley and cilantro. The dry fruits are known as coriander or coriandi seeds. In India they are called dhania.

Culinary uses :
All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most commonly used in cooking. Coriander is common in Middle Eastern, Central Asian, Mediterranean, Indian, South Asian, Mexican, Texan, Latin American, Chinese, African and Southeast Asian cuisine. The commonest use of coriander seed is in curry powders, where it is the bulkiest constituent, often rough ground in India to give a crunchy texture. The seeds can be likewise used in stews and soups.
Coriander is an ingredient of garam masala, pickling spices and pudding spices and is used in cakes, breads and other baked foods.

Medicinal uses :
Coriander seeds are used in traditional Indian medicine as a diuretic.
In holistic and traditional medicine, it is used as a carminative, as a digestive aid and as a traditional treatment for diabetes.

Flavour :
The Seeds are sweet and aromatic when ripe. Unripe seeds are said to have an offensive smell. The leaves have a distinctive fragrance.

Other names :
Chinese Parsley.
Japanese Parsley.

Indian: dhanyia, dhuniah, kothimbir, kotimear, kotimli (seed)
dhania patta, dhania sabz, hara dhania (leaf)

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