Coriander

Coriander, also known as cilantro or Chinese parsley, is an annual herb belonging to the family Apiaceae. It is native to parts of Asia, North Africa, and Europe. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.

Etymology:

The word "coriander" in English derives from the Old French word "coriandre," which in turn comes from the Latin "coriandrum." This Latin term is derived from the Greek "koriannon," which referred to the plant. The etymology is thought to be linked to the Greek word "koris," meaning "bed bug," due to the supposed similar odor of the unripe fruits to that of bed bugs.

Description:

Coriander is a soft, hairless plant growing to 50 cm (20 inches) 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, with the petals pointing away from the center of the umbel longer than those pointing towards it. The fruit is a globular, dry schizocarp 3–5 mm (0.12–0.20 in) in diameter.

Culinary Uses:

Coriander leaves, known as cilantro in North America, are widely used as a garnish and ingredient in many cuisines, especially in Latin American, Indian, and Southeast Asian dishes. The flavor of the leaves is often described as citrusy and pungent.

Coriander seeds are used as a spice, both whole and ground. They have a warm, aromatic, and slightly citrusy flavor. They are commonly used in curries, stews, soups, and spice blends. Ground coriander is an important ingredient in garam masala and is used in baking and pickling.

The roots are also used in some Asian cuisines, particularly Thai cuisine, where they are used to make pastes that add depth of flavor to dishes.

Cultivation:

Coriander is relatively easy to grow in well-drained soil and a sunny location. It is a fast-growing herb and can be harvested several times throughout the growing season. It is prone to bolting (premature flowering) in hot weather, which can affect the flavor of the leaves. Successive planting every few weeks can ensure a continuous supply of fresh leaves.

Controversy and Flavor Perception:

A significant percentage of the population (estimated between 4% and 14%) has a genetic predisposition to perceive the flavor of coriander leaves as unpleasant, often described as soapy or metallic. This aversion is linked to a gene that codes for olfactory receptors sensitive to aldehydes, which are found in coriander.

Nutritional Value:

Coriander is a good source of vitamins A, C, and K, as well as dietary fiber and minerals such as potassium and manganese.

Other Uses:

Coriander oil has been used in traditional medicine for its purported anti-inflammatory and digestive properties. It is also used in perfumes and cosmetics.