Spice of the week: Coriander (Cilantro)

Hi Everyone!

This week’s spice of the week is coriander (cilantro). How many of you knew that coriander and cilantro come from the same plant? The coriander plant (Coriandrum sativum) is an annual herb where the leaves/stems, seeds, and roots are used in various methods of cooking. Each part of the plant has different nutritional benefits as well.

Coriander leaves (usually called cilantro in North America) are good sources of Vitamin A, Vitamin K, Vitamin C, and Vitamin E. The leaves also contain some iron, manganese, and potassium among other nutrients. Coriander seeds (what ground coriander is made from) are good sources of calcium, manganese, magnesium, iron, and other minerals. Coriander roots are full of various antioxidants, which are very useful for overall body health.

Cilantro leaves and stems are usually consumed while raw because cooking can greatly diminish their flavor. The leaves and stems contain a bright, refreshing flavor. They are often chopped up and incorporated into various dishes, such as salad, salsa, guacamole, or chutney. They also act as a great finishing touch as a garnish on some dishes, such as fish, soup, and tacos. Although coriander seeds can be used, they are more often used in the ground form. Coriander seeds (or ground coriander) contain a warm, spicy, nutty flavor profile. Coriander seeds (or ground coriander) are used in dishes with a strong flavor, such as curries, soups/stews, braised meat dishes, or pickled vegetables. Coriander root is rarely used outside of Thailand. The root has an earthy taste with citrus and peppery undertones. The root is used in a variety of dishes from coconut curries to braised lamb. If you are looking for coriander root in the United States, your best bet is either a farmer’s market or international grocery store.

Fun fact about cilantro: Some people dislike cilantro because it tastes like soap to them. The soap taste is caused by a genetic variation that causes a strong perception of the soapy flavor aldehydes in cilantro leaves.

What are some of your favorite ways to use the coriander plant in your cooking? Have you thought of some new ways you would like to use this spice in your cooking?