Cilantro and Corriander

Also Known as

Pharm Fructus Coriandri Arabic Kuzbara, Kazbarah Bengali Dhoney English Coriander, Chinese parsley, Indian parsley (herb) Gujrati Dhane Hindi Dhania (fruits), Hara Dhania (herb) Kannada Havija, Kambari Malayalam Kottamalli Marathi Dhanya, Kothimbir Sanskrit Dhaniyaka Singhalese Kotthamallie Tamil Kottamalli Telugu Dhaniyalu, Kothimiri Urdu Dhania

Plant Family

Apiaceae (parsley family).

Origin/ Where Found

Russia, Central Europe and Asia Minor. Cilantro is used widely in Maharashtra, India.

Etymology

The term cilantro, used in Latin America for coriander leaves, goes back to the same Latin word, but was probably transferred via Medieval Latin celiandrum. The Greek name of the plant, koríannon, is derived from kóris "gnat", because of the aroma of the leaves. It was loaned to Latin coriandrum and eventually entered all Western European languages.

Sensoric Quality

The leaves (also the unripe fruits), however, have a strong odour -it tastes like a warm combination of sage and citrus.

Indications

Indigestion, Colic, Arthritis, Infection in minor wounds.

Part(s) Used

Fruits (often termed seeds, corriander), leaves. In Thailand, even the root of the plant is used. Fruits and leaves posses totally different flavour and can therefore not substitute each other. This is one herb (except the fruit) that is not dried before consumption - drying destroys fragrance of this herb.

Description

Cilantro and coriander are twin herbs that come from the same plant; both have the same medicinal benefits in helping to soothe digestion and control infection. The bright green leaves and stems of the coriander plant. Cilantro has a lively, pungent fragrance. Cilantro, and its fruit Coriander, are widely used in curries and their distinctive flavor lend themselves to highly spiced foods.

Cilantro is available year-round and is generally sold in bunches.

Cilantro is an antioxidant, a chemical that, among other things, helps prevent animal fats from turning rancid. Cilantro and coriander also contain substances that kill meat-spoiling bacteria, fungi and insect larvae that can cause infections in wounds.

Cilantro and coriander seeds have anti-inflammatory action that could help relieve arthritis.

History

Coriander was used as a digestive aid for thousands of years from China to Europe. The ancient Romans used both the leaves and the seeds to preserve meats.

Active 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. Similar compounds occur in a few other spices and herbs, all of which share coriander's flavour: Examples include long coriander and the Japanese chemotype of chameleon plant.

Usage

Choose leaves with a bright, even color and no sign of wilting. Cilantro may be stored for up to one week in a plastic bag in the refrigerator. The preservation could be extended by placing Cilantro, stems down, in a glass of water that is changed every two or three days, but covered with a plastic bag and stored in a refrigerator.

Cilantro should be washed and dried (patted or air dried) before use. The relatively tender stems of the plant are as good as the leaves and may be used in recipes - best added to the recipe at the final stages as prolonged cooking destroys the flavour of the herb.

Coriander seeds can also be sprinkled on minor cuts and scrapes after thoroughly washing the wound with soap and water.

Very few people do not like coriander - most often these are the ones who most also do not like Indian curries: It is the cilantro or coriander in the curry that they do not like.

If you would rather sip a tea than eat curry, use a teaspoon of dried cilantro or a half-teaspoon of crushed coriander seeds per cup of boiling water. Steep for five minutes. Drink up to three cups a day before or after meals.

Weak coriander tea may be given to children under two for colic.

Decoction

If you would rather sip a tea than eat curry, use a teaspoon of dried cilantro or a half-teaspoon of crushed coriander seeds per cup of boiling water. Steep for five minutes. Drink up to three cups a day before or after meals.