| Arabic |
Kuzbara, Kazbarah |
|
| Danish |
Koriander |
| Dutch |
Ketoembar, Koriander |
| English
|
Coriander, Chinese
parsley, Indian parsley herb |
| Esperanto |
Koriandro |
| French |
Coriandre,
Punaise mâle;, Persil arabe |
| German
|
Koriander, Wanzenkümmel,
Chinesische Petersilie, Indische Petersili |
| Italian |
Coriandolo |
| Japanese |
Koyendoro, Koendoro
(herb) |
| Norwegian
|
Koriander |
| Portuguese |
Coentro |
| Spanish |
Coriandro, Cilantro |
| Swedish |
Koriander |
oriander is
one of the plants from the parsley family. Indigenous
to the Mediterranean region especially Syria. As it
was planted there for over 3000 years its culinary
and medical uses has been documented since a long
time ago. The Arabic scholar Ibn Seena used it as
a medicine for many sicknesses also Hippocrates the
Greek (father of medicine), used coriander as a drug.
The fruits' aroma is warm, nutty and spicy; the leaves,
however, have a strong odour. The fresh leaves of
the plant are the ubiquitous green herbs, the fruit
is the spice, which has a completely different smell,
taste and character. In most producing countries,
such as Syria, there is a large domestic demand for
both the herb and the spice. Syrian coriander is exported
to a lot of countries, as it is distinctive by its
high quality and strong flavor.
Main Constituents
|
In the ripe fruits, the content of
essential oil is comparably low (typically,
less than 1%); the oil consists mainly of linalool
(50 to 60%) and about 20% terpenes (pinenes,
gamma-terpinene, myrcene, camphene, phellandrenes,
alpha-terpinene, limonene, cymen).
Aldehyds
(trans-2-trideceneal and decanal) are responsible
for the taste of the fresh herb (0.1% essential
oil) and also appear in the fruits if harvested
unripe. |
|
usage all over the world
|
In Syria the green leaves and fruits of coriander
has been used since a long time ago. It is used
fresh, cooked or as in spice mixtures. Coriander
is an essential part of curry powder. Its fruits
are a common spice in many countries of Europe,
Northern Africa, West, Central and South Asia.
Also Latin American cuisine makes much use of
them.
Coriander
leaves (also called coriander green) are popular
over the most part of Asia. (For green curry
paste both the root and the leaves are needed,
As the flavor vanishes
after prolonged cooking. In both plants, the
root has a similar flavor to the leaves, and
its flavor after boiling or simmering becomes
much better.
Arabic
cooking makes use of both coriander leaves and
fruits. Such as (Zhoug), a spicy pastes typical
for Yemeni cookery.
Use of
coriander leaves is also frequent in Latin America,
especially Mexico (e.g., in salsa). Coriander
leaves are most often used raw; cooking or even
short frying tends to diminish their fragrance. |
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