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Coriander dhanya Cilantro Seed
Coriander dhanya Cilantro Seed

HERB DHANIA CORIANDER CILANTRO SEED CRIANDRUM SATIVUM       

Coriander Seed /Cilantro Seed

200 GRAMS - 7 OZ

FASTEST PAIN RELIVER IN ENDOMETRIOCYST
Coriander (disambiguation)
coriander

Scientific classification
Kingdom:     Plantae
Division:     Magnoliophyta
Class:     Magnoliopsida
Order:     Apiales
Family:     Apiaceae
Genus:     Coriandrum
Species:     C. sativum
Binomial name
Coriandrum sativum

Coriander leaves, raw
Nutritional value per 100 g (3.5 oz)
Energy 20 kcal   100 kJ
Carbohydrates         4 g
- Dietary fiber  3 g 
Fat     0.5 g
Protein     2 g
Vitamin A equiv.  337 μg      37%
Vitamin C  27 mg     45%
Percentages are relative to US
recommendations for adults.

Uses

All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking. Coriander is commonly used in Middle Eastern, Mediterranean, Indian, South Asian, Latin American, Chinese, African and Southeast Asian cuisine. Gujarati called Dhana.

Leaves and stems
Coriander blossoms
Coriander blossoms

The leaves are variously referred to as coriander leaves in Britain; cilantro (from the Spanish name for the plant) in the United States, and dhania in the Indian subcontinent. The leaves, and especially the stems, have a very different taste from the seeds, similar to parsley but "juicier" and with citrus-like overtones. Some people instead perceive an unpleasant "soapy" taste and/or a rank smell. This is believed to be a result of an enzyme that changes the way they taste coriander leaves, a genetic trait, but has yet to be fully researched.[3]

The fresh leaves and stems are an essential ingredient in many Vietnamese foods, Asian chutneys, Mexican salsas and guacamole, and occasionally is used in sushi rolls. Chopped coriander leaves are also used as a garnish on cooked dishes such as dal and many curries. As heat diminishes their flavor quickly, coriander leaves are often used raw or added to the dish right before serving. In some Indian and Central Asian recipes, coriander leaves are used in huge amounts and cooked till they dissolve into sauce and their flavour mellows.[1] Another factor that dictates the quality of flavor is the time when coriander is harvested. If its roots consistently stay at a temperature above 75 degrees Fahrenheit, the herb will quickly bolt, causing its leaves and stems to yield a bitter flavor and become quite chewy. At this point, made evident by the thinner and finer leaves, it is practical to harvest only the coriander seeds, since the stems and leaves are no longer usable as food.

Coriander leaves were formerly common in European cuisine but nearly disappeared before the modern period. Today Europeans usually eat the leaves and stems only in dishes that originated in foreign cuisines; in Portugal, however, it is still an essential ingredient in many traditional dishes. To use the stems, separate cilantro leaves from stems. Chop stems finely and add them to your dish a minute or two before serving, just giving them time to warm up and disperse their flavor. The leaves will remain beautiful and fresh if you use them to garnish individual plates.

The fresh coriander herb is best stored in the refrigerator in airtight containers, after chopping off the roots. The leaves do not keep well and should be eaten quickly, as they lose their aroma when dried or frozen.
 
 
Dried coriander fruits
Coriander Seeds close-up
Coriander Seeds
 

Fruit

The dry fruits are known as coriander seeds or coriandi seeds. In some regions, the use of the word coriander in food preparation always refers to these seeds (as a spice), rather than to the plant itself. The seeds have a lemony citrus flavour when crushed, due to the presence of the terpenes linalool and pinene. It is also described as warm, nutty, spicy, and orange-flavoured. They are usually dried but can be eaten green.

 

 
Price: $10.00
12.76 CAD 7.58 GBP 8.48 EUR

 
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