Coriander is an annual herb in the family Apiaceae. It is also known as cilantro, particularly in the America and kothmir in India. Coriander is most commonly used as a garnish on most Indian Sabzis. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. All parts of the plant are edible, but the fresh leaves and the dried seeds are commonly used in cooking. The leaves have a different taste from the seeds, with citrus overtones.
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Chopped coriander
Coriander leaves should be washed very well since the leaves and stems tend to collect sand and soil. Before washing, trim off the roots and separate the coriander leaves. Thin tender stems can be maintained. Put the washed leaves on a chopping board and chop them using a sharp knife into finely chopped or roughly chopped by cutting across the board.
Chopped coriander stalks
Clean, wash and drain the stalks. Choose thin stalks. Place the stalks together on a chopping board and using a sharp knife, chop them into small or big pieces, as per the recipe requirement. Chopped coriander stalks tastes good in soups and stews as well.
Coriander paste
Coriander paste is used as a base for making chutneys, dips, marinades etc. To make the paste, ensure that you clean the coriander bunch well and discard the roots. Chop and grind along with spices as required. Thai cuisine uses a combination of Thai peppers, lime and coriander to be blended into a paste which can be then used as a marinade for chicken, sea food etc. In India, this paste is combined with cumin seeds, peanuts etc to make chutneys which go well with fried snacks like samosas, vadas as well as dosa, idli, sandwiches etc. Always store coriander paste under refrigerated conditions.
Coriander stalks
Coriander stalks are nothing but the thin stems of coriander which remain after removing the leaves. These stalks are full of flavour and juiciness and can be used in variety of dishes to make sauces, dips and are a common ingredients in Thai cooking. Make sure not to select very thick stalks, as they can taste slightly bitter. Always make a note to clean the stalks well as often dust is stuck to them.
How to select Coriander, Dhania, Kothmir, Cilantro
Look for coriander leaves that have firm, unwilted leaves, are vividly deep green in color with no signs of yellowing or browning. Leaves that are smaller in size will be more tender and have a milder flavour.
8 Uses of Coriander, Dhania, Kothmir, Cilantro
1. Coriander is a versatile herb that is widely used in cooking many things as it provides an intense and earthy flavor to the food.
2.In India, the most common use of coriander is to make chutneys to serve alongside snacks and tikkis. The chutneys can either be plain Coriander Chutney or with mint, garlic, coconut or even onion! These chutneys make an excellent condiment and perk up the food.
3. Chopped coriander leaves are a garnish on cooked dishes such as dal and curries. As heat diminishes their flavor quickly, coriander leaves are often used raw or added to the dish right before serving. Not only on dals, but it is also served as a garnish on different rice preparations.
4. Usage of coriander is pretty high in Indian, Asian and Mexican cuisines. In Mexican it is used from salsas and salads to burritos or meat dishes. In Asian it is used in dressings, sauces and salads too!
5. Soups flavored with coriander taste super rich in flavor and texture. Lemon Coriander Soup is an Indo-Chinese healthy, flavorful soup that is one of the most famous soups in India. Coriander can also be combined with other vegetables to make soups.
6. Coriander can be stuffed into Parathas, kachoris and rotis to make them more flavorful.
7. Coriander chutney is used in Mumbai Style roadside sandwiches, vada pav etc.
8. Fresh leaves are used to flavor rasam and other south Indian dishes like curd rice and sambhar rice.
How to store Coriander, Dhania, Kothmir, Cilantro
Coriander (cilantro) can normally be found fresh in your local grocery store and is available year-round. The leaves spoil quickly when removed from the plant. Given below are some ways to store coriander.
1. First dry clean the whole bunch, then soak in plenty of water, at-least thrice then remove from water in a strainer. Sun dry it till all the water dries up. Now take Tupperware fridge smart box spread a tissue in it and keep your coriander or mint or methi leaves, it will stay fresh for a long time.
2. Prefer cotton cloth to tissues to dry coriander under the fan before putting it in the fridge.
3. Cut stems of coriander and fold in paper napkin and store in airtight plastic or glass container inside the refrigerator. I always do this.
4. Here in Bangalore we get this reusable ID idli/Dosa pouch. Wash the pack and dry it no moisture should be left in the pack. I buy a bunch of coriander cut the stem and store it in the pack. Take out how much you need wash it and use. 15 days nothing happens inside the refrigerator. I don't know whether such pouches are available in other parts of the country.
See here for details on how to store fresh coriander.
9 Health Benefits of Coriander, Dhania, Kothmir, Cilantro
What are coriander leaves commonly associated with? Chutneys, salads, as a garnish for most Indian subzis and to some extent soups and juices….., This fresh herb has a distinctive aroma and just a dash of it is enough to boost the taste of any dish you have cooked with love. Commonly called as Dhania in Hindi, Kothimbir in Marathi and Cilantro is West Asia, these leaves come packed with a bundle of nutrients. They are rich in minerals like Phosphorus, Calcium, Magnesium, Potassium, Sodium and Vitamins like Vitamin A, B, C and K.
1. Combats Inflammation : The antioxidants vitamin A, vitamin C and the quercetin present in it works towards strengthening our immune system, set us free from toxins and reduce body inflammation. Cineole, one of the essential oils present in coriander along with linoleic acid in it together also target reduce skin inflammation, thus leaving your skin soft and smooth.
2. Overcomes Diarrhea : Coriander possess essential oils like linalool and borneol which aid in digestion and negate the effect of bacteria causing diarrhea, and thus is beneficial for treating diarrhea.
3. Relief from Anemia : Coriander is a fairly good source of iron and folate – the 2 nutrient which help in the production and maintenance of RBC in our blood. About a cup of coriander fulfils 29% of our daily requirement of folate. A high RBC count will help blood perform its function smoothly and transport oxygen and other nutrients to all parts of the body. This will avoid the fatigue setting in and keep you energetic through the day. To enhance the iron absorption, you can squeeze some lemon juice in the recipe you use coriander.
For more Health Benefits of Coriander read this article.
Nutritive Information for Coriander :
Nutritional Information for 1 bowl of chopped Coriander leaves
1 Cup of Coriander leaves is 18g
RDA stands for Recommended Daily Allowance.
Energy 8 calories
Protein 0.5 g
Carbohydrate 1.1 g
Fat 0.1 g
Fiber 0.1 g
Vitamins:
1245.2mcg of Vitamin A = 25.9% of RDA (about 4800mcg)
0.14mg of Vitamin B3 = 1.16% of RDA (about 12mg)
24.3mg of Vitamin C = 60.75% of RDA (about 40mg)
0.45mg of Vitamin E = 3% of RDA (about 15mg)
29 mcg of Folate (Vitamin B9) = 29% of RDA (about 100 mcg)
Minerals:
53.12mg of Calcium = 8.85% of RDA
0.3mg of Iron = 1.42% of RDA
4.7mg of Magnesium = 1.34% of RDA
12.8mg of Phosphorus = 2.13% of RDA