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Coriander

Also indexed as: Cilantro

Coriander blends well with garlic, cumin, oregano, onions, ginger, and chile peppers.

Native to the Mediterranean and the Orient, coriander is related to the parsley family. Both the seeds and the leaves of the plant are eaten. The seeds are tiny, measuring 1/8-inch (0.3cm), yellow-tan, and lightly ridged. They are mildly fragrant, and their flavor brings to mind a combination of lemon, sage, and caraway.

The plant’s bright-green, fan-shaped leaves, most often called cilantro, work well in highly seasoned food. They have a strong, almost offensive odor, and their lively flavor is often described as “soapy.” It is considered by many to be an acquired taste.

Varieties

Although both the seeds and the leaves of coriander are edible, their flavors are almost completely different. The seeds are warmly spicy, while the leaves are tangy and herbal.

Buying and storing tips

Choose leaves with an even green color and no sign of wilting. If available, buy cilantro that is still attached to its roots; place the roots in a container of water, cover the greens with plastic, and refrigerate for up to one week. If purchased without the roots, cover cilantro with a damp cloth, refrigerate in a perforated plastic bag, and use within four to five days. Cilantro loses its flavor quickly and develops a harsh, unpleasant taste, so use it as quickly as possible after purchase.

Store whole coriander seeds and ground coriander in tightly closed containers in a dark, cool cupboard. The whole seeds keep for a year or more. Once ground, coriander loses its flavor more quickly. Discard ground coriander when it becomes mild and flat-tasting.

Availability

Fresh cilantro can be found year-round in the produce section of most supermarkets, and is generally sold in bunches. Coriander seeds and ground coriander are sold year-round in the spice section of most supermarkets.

Preparation, uses, and tips

All types of coriander—whole, ground, and the leaves—have many uses. Whole coriander seeds are used in pickling and for special drinks, such as mulled wine, whereas ground coriander is often used in baked goods (especially Scandinavian), curry blends, and soups. Ground coriander is a major component of garam masala, a basic spice mixture used in Indian and Pakistani cuisine.

Ground coriander quickly loses its pleasantly sweet taste and smell. When a recipe calls for ground coriander, it’s best to grind whole seeds just prior to use. To heighten the flavor of coriander, first toast the whole or ground seeds.

Cilantro leaves are widely used in the cuisines of India, Mexico, the Orient, and the Caribbean. The fresh herb may be used like parsley, both as a garnish and a flavoring. Fresh coriander is what gives many fresh salsas and ethnic dishes their zing. Use it sparingly with delicate ingredients, or its flavor overpowers. In strongly flavored sauces and salsas, it can be used in larger quantities. For best flavor, the leaves should not be overcooked.

Despite their differences, all forms of coriander blend well with garlic, cumin, oregano, onions, ginger, and chile peppers.

Nutritional Highlights

Coriander (seed), 1 teaspoon (2g)
Calories: 6
Protein: 0.2g
Carbohydrate: 1.1g
Total Fat: 0.4g
Fiber: 0.8g

Cilantro (fresh), 1/4 cup (4g)
Calories: 1
Protein: 0.1g
Carbohydrate: 0.1g
Total fat: 0g
Fiber: 0.1g