Coriander Seeds

Coriander Seeds

Coriander is an annual herb in the family Apiaceae. It is also known as Chinese parsley, dhania or cilantro.

All parts of the coriander plant are edible, but the fresh leaves and the dried seeds (as a spice) are the parts most traditionally used in cooking. Most people perceive the taste of coriander leaves as a tart, lemon/lime taste, but to nearly a quarter of those surveyed, the leaves taste like dish soap, linked to a gene which detects some specific aldehydes that are also used as odorant substances in many soaps and detergents.

Coriander is commonly found both as whole dried seeds and in ground form. Roasting or heating the seeds in a dry pan heightens the flavour, aroma, and pungency. Ground coriander seed loses flavour quickly in storage and is best ground fresh. Coriander seed is a spice in garam masala and Indian curries which often employ the ground fruits in generous amounts together with cumin, acting as a thickener in a mixture called dhania jeera.[23] Roasted coriander seeds, called dhania dal, are eaten as a snack. They are the main ingredient of the two south Indian dishes sambar and rasam.

 

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.

Raw coriander leaves are 92% water, 4% carbohydrates, 2% protein, and less than 1% fat. The nutritional profile of coriander seeds is different from the fresh stems or leaves. In a 100-gram reference amount, leaves are particularly rich in vitamin A, vitamin C and vitamin K, with moderate content of dietary minerals. Although seeds generally have lower vitamin content, they do provide significant amounts of dietary fiber, calcium, selenium, iron, magnesium and manganese.

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