Cilantro, also known as coriander or “Dhania”, is a sweet-smelling herb with wide, subtle lacy leaves and a pungent smell. It belongs to the apiaceous family, also known as the carrot family, which includes plants like celery, parsley, cumin, parsnip, and carrot. This delicate herb has its origins in the Mediterranean and Asia Minor (Turkey) regions. The nutritional profile of coriander seeds is diverse from the fresh stems and leaves. Because leaves are mainly rich in vitamin A, vitamin C, and vitamin K, they have a moderate content of dietary minerals.
Even though seeds generally have a lower content of vitamins, they do deliver significant amounts of dietary fiber, calcium, selenium, iron, magnesium, and manganese. The plant normally grows up to a height of 1 to 2 feet and possesses dark green, hairless, soft leaves with a capricious shape that is broad at the base of the plant, and slim and feathery higher on nearby flowering stems.
Coriander seeds have a health-supporting reputation that is rich in the list of healing spices. In many parts of Europe, coriander has traditionally been brought up as an “anti-diabetic” plant. However, in Asia, it has traditionally been used for its anti-inflammatory properties.
In the United States, coriander has recently been studied for its cholesterol-lowering effects. Moreover, all parts of the plant are edible, and it is fresh leaves and dried seeds that are most widely used in cooking. However, cilantro seeds are round to oval in shape, yellowish-brown in color, and have a flavor that is aromatic, sweet, and citrus, as well as slightly peppery.
Their seeds are usually used as spices. Moreover, different people may observe the taste of coriander leaves differently. Those who like the Cilantro say it has a refreshing, lemony, or lime-like flavor, while those who distaste it have a strong aversion to its taste and smell, likening it to that of soap and bugs. Like other spices, coriander is available throughout the year, providing a fragrant flavor that is reminiscent of both citrus peel and sage.
The fruit of the coriander plant comprises two seeds, which, when dried, are the portions used as the dried spice. But when it gets ripe, the seeds become yellowish-brown in color with longitudinal ridges. Coriander seeds are available full or in ground powder form. Coriander is commonly used in Middle Eastern, Mediterranean, Indian, South Asian, Mexican, Latin American, Chinese, African, and Southeast Asian cuisine.
