Description
Coriander, whose leaves are known as cilantro, is an annual herb (Coriandrum sativum) in the family Apiaceae. It is native to the Mediterranean Basin. All parts of the plant are edible, but the fresh leaves, the dried seeds, and the roots are the parts most traditionally used in cooking.
Uses
Coriander has extensive culinary applications:
- Mexican cuisine: Cilantro leaves essential in salsas, tacos, and guacamole
- Indian cuisine: Seeds used in curry powders and spice blends
- Southeast Asian cuisine: Fresh leaves in soups, curries, and salads
- Middle Eastern cuisine: Seeds and leaves used in various dishes
- Peruvian cuisine: Important herb in traditional cooking
- Garnish: Fresh cilantro leaves used as garnish worldwide
- Spice blends: Ground coriander seeds in various spice mixtures
Origin
Coriander is native to the Mediterranean Basin and has been cultivated for thousands of years. It is used in certain cuisines, particularly Peruvian, Mexican, Indian, and Southeast Asian cooking.
Plant Characteristics
It is a soft plant growing to 50 cm (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical in structure.
Seeds and Fruit
The fruit is a globular, dry schizocarp 3–5 mm in diameter. The seeds (commonly called coriander seeds) have a different flavor profile from the leaves, being warm, nutty, and citrusy rather than the fresh, sometimes polarizing taste of the leaves.
Taste Perception
Most people perceive the leaves as having a fresh, slightly citrus taste. Due to variations in the gene OR6A2, some people perceive it to have a soap-like taste, or even a pungent or rotten taste. Studies show that about 21% of East Asians, 17% of Caucasians, and 14% of people of African descent express dislike for coriander.
Chemical Composition
The essential oil from coriander leaves and seeds contains mixed polyphenols and terpenes, including linalool as the major constituent accounting for the aroma and flavor of coriander.