Spices - Coriander

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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