Ground coriander application. Spicy oriental flavor. Coriander coffee: recipe

It is fragrant, moderately hot, piquant, useful, but at the same time very cunning if you do not know how to deal with it. Coriander is a special spice, because it can be used in three types: greens, peas and powder. But only a few know that depending on the type of processing of this aromatic plant, the taste of the dish will depend.

Useful properties of coriander

Coriander contains many beneficial elements. Fatty oils, vitamins, starch, sugar and many other very useful trace elements. In general, the substances secreted from coriander have a beneficial effect on the work of the gastrointestinal tract, help fight stomach ulcers, and are useful for gastritis. Quite often, coriander is used as a choleretic and analgesic effect, as a diuretic.

Coriander in cooking

Coriander can be safely called a very insidious seasoning. If you don't know how to handle it, then you have a lot of chances to ruin the dish. Today coriander is used in three forms:

Greens

Fresh coriander greens (also called cilantro) can be rarely found in markets and shops. The low popularity of the spice is due to its very specific taste, which many do not like. In fact, cilantro is incredibly good in soups, sauces, and is often used in vegetable dishes. But any legumes, especially bean or pea soup, will make cilantro a truly royal dish! True, do not forget that coriander is a spice with a rather sharp taste and aroma, and therefore very little greens are needed to give the desired taste. For a richer flavor, the leaves and twigs should be thrown into the dish after removing it from the heat.

If you want to make your dishes taste even brighter and richer, then use garlic and chili peppers with cilantro. A great combination will turn out if you mix it with mint, dill or basil.

Coriander greens are good when dried, so get a bag of dried cilantro to get started and make sure you like the spice.

Peas or coriander seeds

Before you decide to use coriander seeds, be sure to remember that it is better not to heat them! If you do this, the taste of any dish can be hopelessly spoiled. Sprinkle coriander seeds on pastries that have just been removed from the oven. Most often they are used for black bread. Coriander gives excellent taste to pickles. Especially meat. Add a dozen peas to the marinade to the meat for a delicious flavor. Coriander peas are often used for salting fish, lard, added in very small quantities to sausages. They will not be superfluous in sauerkraut and pickled mushrooms.

Ground coriander

Of all the treatments for coriander, the most unpleasant consequences for food are when using ground seeds. The fact is that they contain a very high percentage of essential oils. And it is worth a couple of days to stand the ground coriander uncovered, as they evaporate. What is the result? The cooked food gets a lingering damp, musty flavor, if you will. This is especially pronounced when cooking chops, cabbage rolls, steaks. Therefore, try not to add ground coriander to food that will be heated. And if you really want to, then use a freshly ground spice.

In what dishes do you need to use coriander?

any legume dishes: cereals, soups, stews;
salad with carrots and coriander;
salted herring with coriander;
lamb with legumes and cilantro;
coffee with coriander will invigorate the whole day;
kupaty with coriander, garlic and basil.

Coriander (cilantro) is the most abundant spice in the world. Both greens and round small seeds called mata are used for food. The plant is mentioned in the Bible - every Jew should eat a green fragrant herb for food. Coriander seeds are one of the famous spices, which in many countries is indispensable for most meat or vegetable dishes. The amazing herb and its small fruits combine perfectly with many spices, which is why coriander is included in many mixtures.

There is a version that the name of the herb comes from the word "bedbug" (koris), Russians also sometimes call it bedbug. Despite its name, it is the most versatile condiment in the world, used for over three thousand years. In ancient times, it grew in Asia and southern parts of Europe. Most of the countries of the East consider cilantro the most demanded herb, irreplaceable in salads, soups, meat dishes and vegetable stews. It is advisable to add fresh herbs to food, since both taste and properties are lost during heat treatment.

Coriander - properties

Doctors warn lovers of all kinds of spices: coriander should not be consumed in too large quantities, as this can cause the opposite effect to the medicinal one. For example, cilantro greens or cilantro seeds are known to be effective against stress and nervous disorders, but in high doses it can cause sleep disturbances.

Coriander is useful for improving cardiovascular activity, helps to fight choking and tantrums, has an antiseptic effect, and of course, like all greens, contains a large amount of vitamins. The seeds have a beneficial effect on digestion, strengthen the work of the sex glands. It is not recommended to eat more than 4 grams of seeds at a time.

Coriander - Cooking Uses

In cooking, not only seeds and herbs are used, but also roots. The seeds are widely used in baked goods, marinades, mixtures of various spices. It is better to grind small fruits just before cooking, as it loses its flavor very quickly. First, it is best to fry them in a pan to make them even more flavorful. The greens of the plant are also used in marinades, salads and simply to enhance the taste of many dishes. There are known recipes for spirits and seed tinctures. Although considered an Asian herb, it is also popular in North Africa, the Mediterranean countries, Russia and the Caucasus.

Examples of recipes with Coriander

Recipe 1: Pork leg with coriander in red wine

This meat is delicious. Wine does not give the dish an alcoholic taste at all, it is guaranteed to evaporate and only the aroma of meat remains. We stock up on ham and get a wonderful lunch or dinner of 4-6 portions. In principle, you can take beef, but you will have to cook it for an hour and a half more. Pork in red wine is the national dish of the Greeks, it has a special name - "Aphelia".

Ingredients: scoop or pork ham (800 grams), dry wine (500 ml), ground coriander (1 tablespoon), cinnamon, black pepper (1/2 tsp), salt, vegetable oil, onion (1 large piece. ).

Cooking method

Cut the meat into small pieces, put in a bowl. Add coriander, cinnamon, pepper and salt. Mix the wine with the meat and leave to marinate for 30-40 minutes. After that, the meat must be removed from the marinade and dried with a towel. Fry the meat in vegetable oil, after obtaining a golden brown crust, turn it over so that it is the same on all sides.

Transfer everything to a pot or a special saucepan, put in the oven. After about 50-60 minutes, the meat will become soft, pour all the remaining marinade into it. Add the onion and salt around the middle of cooking. Serve with fried potatoes or rice and herbs.

Recipe 2: Pickled cabbage with coriander

Many vegetables, mushrooms, roots, berries and fruits, grapes are pickled. Marinade is, first of all, spices, acidifying element and sugar. You will not need much knowledge and skills, the most important thing is desire. Store the salad in sealed jars in a cool place. You can use nylon caps and refrigerate. We marinate cabbage - a savory dish, just an excellent appetizer and salad.

Ingredients: cabbage (red or white cabbage, 1 head of cabbage), coriander (1 tablespoon), salt (1 kg \u003d 1 tablespoon), black peppercorns, red pepper (1 pod), bay leaf, cinnamon, cloves, vinegar, salt, sugar (2 tablespoons).

Cooking method

Shred cabbage, then salt and mix thoroughly. Put the spices in a jar, put the cabbage tightly and tamp. Fill with marinade: vinegar and water in equal proportions, salt, sugar. That's all - in a few hours you can enjoy a wonderful smelling spicy cabbage with coriander. The recipe for a very tasty pickled cabbage is suitable for any type of cabbage, red cabbage turns out to be even tastier. A bright and beautiful salad will come in handy for any meal.

Recipe 3: Salmon in coriander with honey

This is a recipe for a real banquet dish with a breathtaking taste. The coriander and honey make a wonderful filling. By the way, there is real amber-colored coriander honey that has healing properties. But for our dish, anyone will do.

Ingredients: sesame oil (2 tablespoons), coriander seeds (2 tablespoons), salmon (800 grams), lemon juice and zest (2 pieces), honey, soy sauce (2 tablespoons).

Cooking method

Knead coriander seeds in a mortar. Stir in soy sauce and add honey and lemon zest. Cut the fillets into 4 pieces, place them in a bowl and fill them with marinade. Put in the refrigerator for 1 hour. Fry the fillets for 4 minutes on both sides. Serve with lemon sauce and herbs. The best garnish for salmon with coriander is boiled rice or fresh vegetables. This recipe can be successfully used for salmon.

Coriander seeds have an interesting property. If you sprinkle raw meat in the summer heat, add a little vinegar, it acquires a pleasant spicy taste and is stored much longer. You can also use garlic to make a marinade for meat.

Coriander is one of the few spices, all parts of which are used for food.

Due to the high content of nutrients, coriander greens, seeds and roots are used.

Cilantro is so unpretentious that it is cultivated in the highlands of Southeast Asia, the Transcaucasus, Peru and Mexico.

Useful properties of coriander

The plant grows best in dry, light places.

When the air temperature becomes stable, and no frosts are expected on the soil, the seeds are sown directly into the ground.

Coriander has been used as a spice and medicine for hundreds of years.

All summer the plant is harvested and dried for winter use.

In Caucasian, Indian and Mexican cuisine it is impossible to imagine goulash, fish dishes and sauces without coriander.

Coriander grains give a unique aroma to baked goods, and green cilantro () is used in vegetable salads, cabbage, beans, lentils and peas.

Vegetable purees from pumpkin, carrots and beets have a better taste and aroma.

Coriander in combination with caraway seeds is used for pickling mushrooms and pickling cabbage.

Wellness use

Coriander can help in many cases and alleviate the condition of a person with a variety of diseases.

With edema

Cholesterol

Stearic, oleic, linoleic and palmitic acids prevent the deposition of cholesterol on the inner walls of arteries and are effective for the prevention of atherosclerosis.

Diseases of the digestive system

In the pharmaceutical industry, galenic preparations are prepared from coriander extract that improve digestion and are effective for gastritis and ulcers of the digestive system, drugs with antiseptic, choleretic and analgesic properties.

Iron deficiency, anemia

Coriander is essential in the diet, as it contains a large amount of iron in the composition.

Gynecological diseases.

Coriander makes the endocrine glands function properly. At the same time, PMS symptoms are smoothed out and the menstrual cycle is normalized.

Eye diseases

Vitamins A and C, antioxidants, phosphorus fight against aging of eye tissues in coriander. These substances protect the eyes from stress.

Skin diseases

The antifungal, disinfectant and antioxidant properties of coriander help against eczema and mycoses.

Diabetes

Eating cilantro stimulates the production of insulin by the cells of the pancreas.

Effects on the nervous system

The manifestations of anxiety and depression are reduced with the additional intake of coriander, which has a sedative effect, to the main medicinal drugs;
optimism, creativity and imagination are stimulated by coriander essential oil.

With the use of seasoning in the daily diet, there is an increased optimism and an increase in human vitality.

Respiratory diseases

A decoction is prepared from coriander, cumin, mint seeds and garlic to liquefy phlegm and cleanse the larynx of mucus.

Detoxification

When coriander is taken, the body is cleansed of poisons and toxins, therefore it is used in programs to cleanse the body.

Folk recipes

As a mild spice, coriander is more suitable for the prevention and maintenance of internal organs than for their treatment.

Broths, juice, oil

Cilantro decoctions are effective for bronchitis and pneumonia as an expectorant.
Fresh cilantro juice for allergic manifestations is taken orally three times a day, a teaspoon.
Itchy and inflamed skin is lubricated.
Coriander oil is effective for rheumatic pain.
With depressions, half a glass of fruits is insisted for a week in a liter of red wine and drunk before meals, 100 milliliters.
To improve the digestive system, coriander, cumin and fennel are used together because they have similar properties.
Grains are chewed with bad breath.
In order to improve appetite, they drink cilantro tea before or after meals. Moreover, this tea helps to get rid of edema.
Tincture of coriander and cardamom is taken for flatulence, nausea, upset and indigestion.

It is known that the addition of coriander to strong alcoholic drinks reduces the intoxicating effect of alcohol.

When added to food and drinks, coriander cools the body during heat and illness.

Contraindications and side effects

Coriander is completely safe to use as a seasoning. But for medicinal purposes, large doses of cilantro essential oils can cause:

allergic reactions, irritation and dermatitis in contact with skin,
photosensitivity - increased sensitivity to ultraviolet light,
changes in blood glucose levels, which is important for diabetics.

The effects of coriander on the body of pregnant and lactating women are unknown, so it is best not to use it in food during these periods.

So, knowing about the benefits and possible dangers of coriander and cilantro, you need to use this spice correctly, avoiding an overdose. But excellent results in health improvement and aromatic dishes are guaranteed to you!

Sowing coriander or vegetable coriander is an annual herb of the genus Coriander of the Umbrella family. Coriander is used as a spice in cooking and for imparting a pleasant aroma in perfumery, cosmetics, soap making.

What is coriander and what does it look like?

Its name, κορίανννον - translated from Greek "fly or bug", the plant owes a strong peculiar smell that attracts insects for pollination!

Indeed, young shoots have a rather unpleasant odor, which weakens after the completion of plant growth, as well as during the drying process.

Vegetable coriander is an annual herb that belongs to the Umbellifera family. It can be easily distinguished by its bare, erect stem, reaching 70 cm in height.

Coriander leaves, reminiscent of parsley, are often called cilantro or cilantro, with the emphasis on whatever syllable is convenient. Do not doubt: all this is the same spice, which is called kinji in Georgia, kuzbara in Palestine, and Corianon in Greece.

Leaves are dissected, broad-lobed, flowers are small, pink or white. Upon completion of flowering, seeds form on the plant.

What does the fetus look like? - This is a ribbed droop, which is coriander.

Coriander is a fragrant seasoning that is included in the recipes of such favorite dishes and sauces of oriental cuisine, such as pilaf, tkemali, satsebeli, adjika, carrots and other Korean-style vegetables, curry. Ground coriander is used to marinate meat and fish, which can then be baked, cooked on the grill, stewed or fried. It is good in soups, some people like to add aromatic seeds to oriental coffee and recipes for other hot drinks.

But not everyone knows that coriander is the same cilantro. More precisely, its seeds. In cooking, you can find both names, often no difference is made between them. This is not entirely correct. The name cilantro can be used if the shoots of a plant, its leaves are meant. And coriander is a dry seasoning made from seeds. Their application is different.

Cilantro can be replaced with coriander, but it is better not to break the recipes if you want to get an original dish of Caucasian, Korean or African cuisine. After heat treatment, the taste of fresh cilantro almost completely disappears, the aroma changes. But the taste and smell of seeds, on the contrary, is revealed when frying or stewing.

Cilantro is grown by many in the vegetable garden or in pots in the kitchen. Its leaves give a special aroma to any dish, wherever it is added - in kharcho, satsivi or in an ordinary summer vegetable salad. You can replace fresh cilantro with curly parsley or basil. The aroma will turn out to be somewhat different, but also very interesting, spicy and rich.

As for the seeds, they can sometimes be replaced with cardamom or caraway seeds - some recipes allow for such experiments.

Trivia: Coriander seeds are used to enhance the flavor of cooked smoked and dry smoked sausages. It is also added to the wort for kvass and beer. On coriander seeds, delicious and aromatic tinctures are prepared with vodka or alcohol, which improve appetite and digestion.

Fresh cilantro is a garden plant, it has found application not only in cooking, but also in cosmetology and medicine, like many aromatic herbs. Recipes use both fresh and dried herbs or ground seeds. Cilantro is rich in essential oils and vitamins.

It has the following properties:

stimulates the work of the cardiovascular system;
saves from attacks of suffocation;
relieves stress and depression;
enhances the work of the sex glands;
enhances immunity;
improves digestion.

But at the same time, cilantro and coriander should not be overused. In large quantities, this spice can cause headaches and insomnia. The use of coriander for medicinal purposes - no more than 4 grams. daily. In case of acute heart failure, it is better to exclude this seasoning from the diet or replace it with other spices.

Tip: tastier and more fragrant is the seasoning that was prepared with your own hands from the small round seeds of the plant.

You can use a mortar or coffee grinder to grind them. You need to store the resulting powder in a tightly closed jar in a cool place, but not for very long. It is best to prepare fresh seasoning as needed, and use in cooking immediately.

What to cook with coriander

On the Internet or cookbooks, you can easily find recipes for traditional oriental dishes using coriander. And every housewife has her own proven recipes for pilaf, kharcho, adjika, so there is no point in repeating them. Below are more rare and worth trying - for example, honey marinade with coriander.

You will need the following ingredients:

Coriander seeds - two tablespoons;
Natural honey, ideally also coriander honey - two tablespoons;
Soy sauce - two tablespoons;
Sesame oil - two tablespoons;
Lemon for zest and juice - one large.

Sesame oil can be replaced with nut oil or any non-deodorized vegetable oil. Some recipes recommend adding garlic to the marinade, but this is optional. A more delicate taste will be obtained if you replace the lemon with lime.

To prepare the marinade, first grind the coriander seeds in a mortar. Then add lemon zest and soy sauce, stir. Finally, add honey and oil. And now the fun part. Fish - salmon or salmon will be cooked in honey marinade with coriander. Steaks or fillets should be washed, dried, sprinkled with lemon juice.

Then immerse in the marinade and refrigerate for one hour. Fry the marinated fillets on the grill or bake in the oven. Serve with rice and vegetables, boiled or fresh. Fish can be substituted for chicken fillet, legs, pork tenderloin or shoulder, duck breast, shrimp and cooked in the same way.

It is believed that there are no such recipes in cooking, the ingredients of which could not be replaced with others if they are absent. This is only partly true, especially when it comes to coriander. No wonder even the Bible said that everyone should use this particular herb and spice to maintain health and activity. It is healthy, and most importantly, very tasty.

In contact with

Spices give dishes a unique aroma and taste. But many of them can be used not only in cooking, but also in cosmetology, used in traditional medicine recipes. Coriander is a unique seasoning, correct use will help get rid of many diseases and extra pounds.

Benefit and harm

For the first time, the ancient Greeks and Romans drew attention to the useful and medicinal properties of coriander (Chinese parsley), a description of this spice can be found in the treatises of many healers. What does coriander look like? When fresh, this spice is called cilantro, it looks like parsley, only the leaves are slightly larger. The seeds are called coriander, they are sandy or light brown in color, have a bright, specific aroma.

Coriander contains calcium, potassium, phosphorus, retinol, all vitamins of group B, rare vitamins PP, K. The amount of ascorbic acid in this spice is greater than in lemon. This plant is a powerful natural antiseptic and antioxidant, antispasmodic, and has choleretic properties.

All parts of Chinese parsley have useful properties:

seeds are used by pharmaceutical companies in the production of medicines - they have bactericidal properties, help to eliminate the manifestations of colds;
oil normalizes the work of the heart, blood vessels and brain, improves memory, helps with hemorrhoids, it is used to treat eye diseases;
massage with essential oil is useful for rheumatism, muscle and joint pain;
fresh greens invigorates, helps with emotional fatigue;
fruits reduce sweating, help prevent convulsions in epilepsy, infusions based on them have an expectorant effect.

Coriander is used to treat stomatitis, gingivitis, and respiratory pathologies. Spice helps to get rid of puffiness, normalizes kidney function, it is indispensable for anemia, loss of strength. Fragrant grains are recommended as a prophylaxis against lung cancer.

If you urgently need to freshen your breath, get rid of the smell of alcohol, hangover, just chew a few grains or twigs of cilantro. The seed of the plant helps to improve potency, helps to get rid of many male diseases.

There are few contraindications for coriander - it is impossible to treat open wounds with decoctions and infusions of this plant, the spice should not be used by diabetics. The spice is dangerous for thrombophlebitis, ischemia, gastritis. It is strictly forbidden to use the aromatic plant during the recovery period after a heart attack, at high pressure.

You should not get carried away with the spice too much - in case of an overdose, sleep problems may begin, sometimes women experience menstrual irregularities.

Important! Ground coriander is contraindicated in pregnant women. But you can use fresh cilantro - it helps get rid of heartburn, improves digestion, cleanses the body of harmful waste, has a mild diuretic effect. But it should be consumed in small doses, and in the first trimester, spicy herbs should be completely abandoned.

Cooking applications

In cooking, coriander is widely used, to which dishes can it be added? Yes, almost everyone - confectionery, baked goods, pickles, marinades, alcoholic beverages, spices have been widely used in conservation. Cilantro is a seasoning, without which it is impossible to imagine summer vegetable salads, soups, it gives dishes an extraordinary aroma.

Where to add coriander:

in homemade sausages, soups;
the spice is ideal for marinades and sauces for meat, fish;
gives a pleasant taste to dishes from cabbage, beets, pumpkin, legumes, vegetables;
sweet pastries - gingerbread, bagels, cookies;
seeds can be candied for a quick, tasty and healthy dessert.

What foods and drinks is coriander suitable for? It is used in the preservation of cucumbers, when salting cabbage, mushrooms, in Greece it is added to marinades for olives. In Russia, a tasty and healthy tincture was prepared from aromatic seeds, in England and Germany they are added to beer. In Thai and Vietnamese cuisine, Chinese parsley roots are added to many dishes. It is difficult to imagine the popular Caucasian sauces without fragrant grains - satsebeli, tkemali, adjika.

The use of coriander in cosmetology

Various parts of Chinese parsley are used in home and professional cosmetology - they effectively fight against age spots, freckles, bruises and puffiness under the eyes, dryness and fading of the skin.

Chinese parsley is also good for hair - it allows you to preserve the natural color of the curls longer, strengthens the roots, normalizes the work of the sebaceous glands, eliminates dandruff, and restores strands after dyeing. To prepare a rinse, mix 10 g of crushed cilantro and mint leaves, brew 1 liter of boiling water, leave for 30 minutes.
A versatile tonic can be prepared from 15 g of chopped fresh cilantro leaves and 350 ml of boiling water. After 25 minutes, strain the infusion, wipe the face, neck and décolleté.
In case of inflammation on the skin and acne, you should drink cilantro tea - pour 10 g of raw materials with 220 ml of boiling water, cool. Continue treatment for 14-15 days. This drink helps to get rid of allergic reactions, itching, burning.

Important! Essential oil of cilantro develops creativity, improves mental performance, and helps to concentrate.

Application in traditional medicine

The beneficial properties of coriander are indispensable for the treatment and prevention of various diseases of the digestive, cardiovascular, and nervous systems. Decoctions and tinctures will help with colds, severe coughs.

Coriander Medicines Recipes:

Classic infusion. Brew 12 g of seeds with 250 ml of boiling water, leave in a closed container for a quarter of an hour. For problems with the digestive system, take 75 ml of the medicine three times a day before meals. With a cold, nervous overexcitation, irritability, you can drink a drink instead of tea, but not more than 400 ml per day.
Tincture for the treatment of depressive conditions. Grind 100 g of seeds, pour 1 liter of red dry wine, put in a dark room for 7 days, shake every day. Strain, drink 100 ml of the medicine three times a day.
Infusion at elevated temperatures, colds. Pour 15 g of seeds with 240 ml of cold water, leave overnight. In the morning, drink the entire portion of the medicine before breakfast.
Means for the treatment of eyes, skin rashes. Pour 250 ml of boiling water with 6 g of seeds, leave for 35-40 minutes. Rinse the inflamed areas 5-6 times a day.

Coriander helps to get rid of extra pounds - the spice activates metabolic processes, accelerates fat burning. Promotes better absorption of food. 100 g of fresh leaves contains 23 kcal. Rules for using for weight loss - 4 g of coriander seeds or 35 g of fresh cilantro should be consumed per day. Subject to the rejection of sweet, fatty and starchy foods, you can lose up to 10 kg per month.

Important! Chopped coriander seeds are an excellent prophylactic agent against worms.

The use of coriander is quite diverse - the spice improves the taste of dishes, helps to eliminate many diseases, and increases libido. From aromatic seeds, you can prepare various cosmetic products that will help get rid of various rashes, age spots. To avoid the appearance of unpleasant symptoms, it is necessary to consume coriander and coriander in reasonable doses.

In the article, we discuss the coriander seasoning, we will tell you how the spice is used. You will learn what coriander seasoning looks like, how it tastes, and what dishes you can add it to. Using our tips, you will learn how to combine spice with food.

Coriander (cilantro) - a plant, all parts of which are used in cooking... You can use the roots, leaves, or spice seeds for seasoning. Read more about coriander.

Appearance (photo) seasoning coriander

Cilantro is the herbaceous part of a plant. The leaves are used fresh and dried, adding during cooking or in ready-made soups, meat and fish, vegetable dishes.

The use of coriander in the form of roots or seeds is possible only in dried form. Fresh roots and green fruits give off an unpleasant odor, which, after processing and drying, transforms into a pleasant anise aroma.

Coriander seeds are the most popular part of the plant. They are added not only to the main first and second courses, and salads, but also used for making sauces, pastries, desserts and even drinks. On the market, you can find whole seeds or ground coriander - a condiment that will be indispensable in your kitchen.

Energy value and composition of the spice

Chemical composition of cilantro leaves:

vitamin A;
b vitamins;
vitamin C;
carotene;
rutin;
potassium;
calcium;
copper;
phosphorus;
iron;
magnesium;
sodium.

The calorie content of 100 g of coriander leaves is 23 kcal.

Chemical composition of coriander seeds:

vitamin C;
essential oil;
fatty oil;
pectin;
alkaloids;
starch;
protein substances;
sterols;
tannins;
fructose;
sucrose;
glucose;
routine.

The calorie content of 100 g of plant seeds is 24.8 kcal.

You will learn more about coriander seasoning in this video:

The use of coriander in cooking

Coriander spice is used not only in home cooking, but also in industrial cooking. On a production scale, plant seeds and crushed dried root are added in the manufacture of sausages and other semi-finished products, canned meat and fish, and cheeses. Coriander is also used to bake bread and baked goods - culinary uses include the production of beer, liqueurs and liqueurs.

Below we will tell you what dishes coriander is added to at home.

What does coriander seasoning look like?

Cilantro leaves grow on an erect, bare stem that is branched at the top. They are wide, divided into three parts. Cirrus-split coriander leaves resemble parsley, but coriander leaves are rounder and wavy, smaller in size and exude a specific smell.

Cilantro seeds are spherical, slightly oblong, have straight and sinuous ribs. Sandy or light brown fruits.

What coriander is added to (what is suitable)

Where coriander leaves are added:

meat, fish, legumes and vegetable soups;
fried, stewed and baked meat, barbecue, khinkali, meat stew;
homemade sausages;
vegetable salads.

What coriander is added to - the use of ground coriander and plant seeds:

various soups;
meat and fish dishes;
sauces - satsebeli, tkemali, adjika and others;
marinades and pickles - for preserving meat and fish, cucumbers, olives;
for making salads - Korean carrots, white and red cabbage salads;
baking - grains are added to Borodino bread, chopped root - to baked goods, gingerbread;
preserves and jams;
beer, liqueurs, liqueurs.

Now you know what coriander is and what a spice is suitable for. Combine celery, caraway seeds, fennel, garlic and chili for an even more delicious and flavorful dish.

Contraindications and precautions

Coriander is a healthy seasoning, but there are contraindications to its use.

You should not add spice to food for the following conditions and diseases:

individual intolerance;
diabetes;
increased blood clotting;
heart failure;
thrombophlebitis and other vascular diseases.

Coriander should be used with caution by people with a tendency to allergic reactions, pregnant and lactating women.

How to use coriander for healthy people - no more than 2-4 branches of cilantro per day or no more than 1-2 g of seeds.

What to remember

Now that you know what coriander is and what it is suitable for, use it for soups, meats, salads and baked goods.
You can use the leaves, roots and seeds of the seasoning for food.
Read the contraindications before using coriander. Do not overuse the spice.

Coriander - what it is, what it is eaten with and how it is used in the kitchen, is of interest to everyone who is just starting to master the basics of cooking and encounters in recipes an outlandish, as it might seem at first, component. Basic information and some subtleties of culinary practice will help you fully explore the issue of interest.

What does coriander look like?

What kind of plant is coriander, how to distinguish it among the numerous list of analogs and not to be confused with other components, you will be able to learn after familiarizing yourself with its main characteristics.

Coriander leaves are similar in appearance to parsley, but have more serrated and finely lobed edges.
The stems of the spicy plant reach about 70 cm and branch out at the top.
Broad-lobed foliage with tripartite, coarsely dissected units on long petioles.
During flowering, the plant pleases with fragrant umbrella inflorescences with small flowers of pink or white.
After flowering, spicy, fragrant fruits ripen with high culinary value.
Having learned about coriander, what kind of plant it is, it's time to comprehend the intricacies of using the component in cooking.

What is coriander seasoning?

Coriander, which can be used in cooking to transform the characteristics of many dishes, has very bright taste and aroma properties due to the high content of essential oils in the component.

The young leaves of the plant are called cilantro. Such greens are added to salads, first and second courses, used as a component for marinade when marinating meat, fish or preparing pickles.
Dry seasoning coriander in the form of whole or ground coriander has a bright aroma with aniseed notes.
While the leaves can be used both fresh and after they have dried, the seeds and roots are suitable for use only after they have fully ripened and dried. Fresh roots and fruits smell unpleasant and are not suitable for food.

Coriander - useful properties and contraindications

Coriander, the benefits and harms of which are due to the components it contains, has a relatively high nutritional value.

The inclusion of coriander in your diet will improve the condition in many chronic diseases of the gastrointestinal tract and biliary system, will help with flatulence, anorexia.
The component is indicated for atherosclerosis, prevents the entry of harmful cholesterol into the blood and helps cleanse the blood vessels.
Oils, fats, vitamins and some other elements found in cilantro and coriander seeds will help to strengthen the immune system and nervous system, improve memory, stress resistance and sleep.
With all the usefulness of the component, it should be used with caution in exacerbations of peptic ulcer disease, in acute heart failure, and completely excluded in case of intolerance and allergy to the additive.

How to keep coriander for the winter?

Fresh young greens can be frozen in their original form or after crushing them. To do this, the stems are first torn off, and the foliage is rinsed and allowed to dry.
The prepared green mass is laid out in special bags or containers. You can fill ice cube trays with it, fill with water and freeze like this, then put the cubes in a storage bag.
Chopped greens, if desired, can be dried, and, if necessary, added when preparing the first and second courses.
The collection of grains for storage is carried out at the end of July-August only after they have fully ripened. Unripe specimens, even after drying, will have an unpleasant taste and bad aroma.

Seasoning coriander - application

Having figured out coriander, what it is and having familiarized yourself with all its positive features, you will want to know which dishes coriander is added to so that the additive reveals its properties to the maximum and transforms the characteristics of each culinary creation.

Fresh herbs are added to salads, in first courses when serving, in a marinade for marinating meat, fish before frying it on the stove in a pan or on a grill, or baking in the oven.
Ripe and dried coriander kernels are often used as a ground spice additive to enhance the palatability of a wide variety of dishes, from sweet desserts to snack salads.
The spice is also used to create original cocktails and other drinks.
Grains as a whole are added when preparing pickles, thrown into the dough when baking bread, or sprinkled on the baking surface.

Coriander bread

Ground coriander and whole grains are often added when baking spicy black bread. In addition to this seasoning, you can add ground or whole cumin, nutmeg, cinnamon to the dough. You can replace the molasses in the recipe with natural flower honey and dispense with whole grain flour when kneading the base.

Ingredients:

rye flour - 300 g;
wheat flour - 200 g;
whole grain flour - 50 g;
sugar and molasses - 2 tbsp each spoons;
boiling water - 80 ml;
malt - 50 g;
fresh yeast - 20 g;
ground coriander and salt - 1.5 tsp each;
water - 330 ml;
caraway seeds - 1 tsp;
nutmeg - 1 pinch;
vegetable oil.

Preparation

The malt is mixed with boiling water and allowed to cool.
Dissolve yeast, sugar, molasses in warm water, let stand for 15 minutes.
Combine two mixtures, add flour mixed with ground spices, knead the dough, grease your hands with oil, let it come up.
Form a bread with caraway seeds and coriander, sprinkle with grains on top if desired, let stand for 30 minutes and bake at 200 degrees for 50 minutes.

Coriander coffee

The coriander spice is capable of transforming familiar traditional dishes beyond recognition, giving them completely new impressive characteristics. So, if you add ground spice to natural brewed coffee, the drink acquires a unique fragrance and delicate taste, becomes an order of magnitude healthier.

Ingredients:

coffee - 250 ml;
condensed milk - 4 tsp;
ground coriander - 0.5 tsp;
cocoa - 2 tsp;
whipped cream - 2 tbsp spoons.

Preparation

Half the brewed coffee is poured into a cup.
Add a mixture of milk, coriander and cocoa, top up with coffee.
Top with whipped cream complement the drink and serve right there.

Kvass with coriander

You can use coriander in cooking when. Thanks to the spicy addition, the drink will become more aromatic and acquire additional valuable properties. Black bread can be used fresh, or to improve the quality of drinking, additionally dry and brown in the oven on a baking sheet.

Ingredients:

rye bread - 500 g;
water - 3 l;
coriander seeds - 25 g;
sugar - 700 g;
wheat flour - 1 tbsp. the spoon;
yeast - 30 g

Preparation

Yeast is mixed with flour, diluted with a small portion of warm water, and left for an hour.
Pour boiling water over the bread cubes and leave to cool to 35 degrees.
Chop the coriander, pour a glass of boiling water, leave for 2 hours, filter.
A yeast base and coriander tincture are poured into a mixture of bread and water, left warm for a day.
The resulting wort is filtered, mixed with sugar, stored in the refrigerator for up to 3 days.

Coriander honey

Coriander, which has no limits in cooking, is rarely found in the wild. However, the plant is an excellent honey plant. It turns out to be unique in its taste characteristics and. This fact motivates beekeepers to plant coriander fields to obtain a priceless product.

The taste and aroma of coriander honey cannot be confused with any other, it is so fragrant and has a characteristic flavor.
The light brown product is rich in vitamins and minerals that will help to cope with a number of ailments, strengthen immunity, and improve the functioning of all organs and body systems.

Herring with vinegar and coriander

Recipes with coriander allow you to get a spicy, harmonious snack. The spicy addition fits well into the overall palette of the marinade. The presented version of herring preparation can be used as a basic version by taking another fish fillet or adding other spices to your taste.

Ingredients:

herring - 3 pcs.;
onions - 2 pcs.;
vinegar - 5 tbsp. spoons;
water - 1 glass;
sugar - 0.5 tsp;
salt - 1 tsp;
coriander and black pepper - 1.5 tsp each.

Preparation

The herring is gutted, removed from the bones, cut into slices.
Chop the onion in half rings.
Place the fish in a jar, alternating with onions and sprinkling with coriander and peppercorns.
Heat the water, not boiling, dissolve salt, sugar in it, pour in vinegar.
Pour the fish with cooled marinade, leave for a day at room temperature.

Pork kebab recipe with coriander

Coriander is effectively used in cooking, knowing what it is, when it is in the oven, frying in a pan or making a shish kebab. Moreover, both ground grains and finely chopped young greens of the plant, the amount of which is determined by taste, are equally ideal here.