Coriander (Coriandrum sativum), also commonly called cilantro in North America, is an annual herb in the family Apiaceae. Coriander is native to southwestern Asia west to north Africa. It is a soft, hairless, foetid plant growing to 50 cm tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5-6 mm) than those pointing to the middle of the umbel (only 1-3 mm long). The fruit is a globular dry schizocarp 3-5 mm diameter.
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, South Asian, Latin American, Chinese, African and Southeast Asian cuisine.
The leaves are variously referred to as coriander leaves, cilantro (in the United States, from the Spanish name for the plant), dhania (in the Indian subcontinent, and increasingly, in Britain), Chinese parsley or Mexican parsley. The leaves have a very different taste from the seeds, similar to parsley but "juicier" and with citrus-like overtones.
The fresh leaves are an essential ingredient in many Vietnamese foods, Asian chutneys and Mexican salsas and guacamole. Chopped coriander leaves are also used as a garnish on cooked dishes such as dal and many curries, but should never themselves be cooked as heat destroys their delicate flavor quickly.
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. We offer sun dried cut and sifted leaves as our product.
Most commonly, it is bought as whole dried seeds, but can also be purchased in ground form. We offer coriander in whole and ground form to meet your needs. When grinding at home, it can be roasted or heated on a dry pan briefly to enhance the aroma before grinding it in an electric grinder or with a mortar and pestle; ground coriander seeds lose their flavor quickly in storage and are best only ground as needed. For optimum flavor, whole coriander seed should be used within 6 months, or stored for no more than a year in a tightly sealed container away from sunlight and heat.
Coriander seeds are also used in brewing certain styles of beer, particularly some Belgian wheat beers. The coriander seeds are typically used in conjunction with orange peel to add a citrus character to these styles of beer.
Product usage are not tested and approved by USFDA. Products are suggestions by natural health practitioner, please consult your doctor.
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