Coriander Seeds
Introduction
The dry fruits yielding from the coriander plant, popularly known as Dhania in Indian cuisine, are considered coriander seeds and are an essential condiment in the spices. The coriander seeds are yellowish-brown in color with longitudinal ridges. The scientific name of coriander seed is Coriandrum sativum.
Carrying an aromatic and citrus flavor, the seeds are available both in dried seeds and grounded form. But grounded form loses its aroma quickly. Hence it is advisable to ground the seeds fresh when required.
For coriander seeds or grounded powder to stay afresh, they have to be stored in an opaque tightly sealed container. Grounded coriander will stay for about six months, while the seeds remain fresh for almost a year. The best way to keep the flavor intact is to dry-fry the seeds.
Uses and Benefits
Pleasant, aromatic, and spicy, the seeds are used since ancient times in cooking as well medical practices. These seeds are used in curry powder, curries, sausages, pickles, stews, and sauces. Sambhar and Rasam — famous South-Indian dishes are incomplete without their main ingredient, coriander seeds. They are mainly used as a flavoring agent in various cuisines. Coriander seeds are also employed in brewing certain varieties of beer, mainly some Belgian white beers.
The seeds are also known for their high medicinal value. The essential oil extracted from the seeds is used as a herbal remedy and dietary supplement. The oil is also used as a flavoring agent for tobacco, gin, and liquor.
In Ayurveda, it is often recommended for stomach-related ailments, as it is known to ease digestion. It is indeed a super seed and its regular use can bring about various health benefits. Here are some reasons for you to include it in your daily diet
1. Beautiful Skin
2. Helps Tackle Diabetes
3. Facilitates Hair Growth
4. Better digestion
5. Helps balance Cholesterol levels
6. Cure for Cold and Flu
7. Prevents Menstrual Irregularities
8. Helps with Anxiety
Origin and history
Coriander grows wild over a wide area of Western Asia and Southern Europe, prompting the comment: “It is hard to define exactly where this plant is wild and where it only recently established itself.”
Fifteen desiccated mericarps were found in the Pre-Pottery Neolithic B level of the Nahal Hemar Cave in Israel, which may be the oldest archaeological find of coriander. About half a liter of coriander mericarps was recovered from the tomb of Tutankhamen, and, because this plant does not grow wild in Egypt, Zohary and Hopf interpret this find as proof that coriander was cultivated by the ancient Egyptians. The Ebers Papyrus, an Egyptian medical text dated to around 1550 BC, describes coriander’s medicinal and culinary uses.
Coriander seems to have been cultivated in Greece since at least the second millennium BC. One of the Linear B tablets recovered from Pylos refers to the species as being cultivated for the manufacture of perfumes; it apparently was used in two forms: as a spice for its seeds and as a herb for the flavor of its leaves.
This appears to be confirmed by archaeological evidence from the same period; the large quantities of the species retrieved from an Early Bronze Age layer at Sitagroi in Macedonia could point to the cultivation of the species at that time.
Varieties of Coriander
● Sadhana (CS-4)
● Sindhu (CS-2)
● Sudha (LCC-128)
● Swathi (CS-6)
● APHU Dhania-1 (LCC-170)
● Suguna (LCC-236)
● Suruchi (LCC-234)
● Susthira (LCC-219)
Nutrition
Raw coriander leaves are 92% water, 4% carbohydrates, 2% protein, and less than 1% fat. The nutritional profile of coriander seeds is different from the fresh stems or leaves. In a 100-gram (3+1⁄2 oz) reference amount, leaves are particularly rich in vitamin A, vitamin C, and vitamin K, with moderate content of dietary minerals. Although seeds generally have lower vitamin content, they do provide significant amounts of dietary fiber, calcium, selenium, iron, magnesium, and manganese.
Side effects
Some people are allergic to coriander leaves or seeds, having symptoms similar to those of other food allergies. In one study examining people suspected of food allergies to spices, 32% of pin-prick tests in children and 23% in adults were positive for coriander and other members of the family Apiaceae, including caraway, fennel, and celery. The allergic symptoms may be minor or life-threatening.
Recipes
1. Soft herb brine for fish
Ingredients
1-liter water
100g of table salt
1 lemon, zested
1 lime, zested
1 tsp coriander seeds
kombu, 6x6cm square piece, or 5g of wakame
1 handful of soft herbs, stalks attached
Method
- Place the coriander seeds in a pan large enough to hold the water and toast over medium-high heat until fragrant.
- Add the water, kombu, and salt and bring to a boil. Stir until the salt has dissolved
- Remove from the heat and add the citrus zest and herb stalks. Leave to cool completely before using
- To use, submerge the fish in the brine for 15–30 minutes (depending on size), then rinse with cold water and pat dry with a kitchen roll. It is now ready to cook
2. Macher Jhol — Bengali fish curry
Ingredients
1.5 kg fish fillets, skinless and boneless; white, meaty fish such as cod or halibut
3 tsp salt
1 1/2 tsp ground turmeric
6 tbsp of vegetable oil, or mustard oil
1 large white onion, finely grated
4 garlic cloves, crushed
1 knob of ginger, 2.5cm long, peeled and crushed to a paste
1 tbsp of ground coriander
1 tsp ground cumin
1 tsp chili powder
3 tbsp of tomato purée
200g of tomatoes
600ml of warm water
1/2 tsp sugar
Method
- Cut the fish into 12 equal portions. Mix 1 tsp of the salt and 1 tsp of the ground turmeric, rub on all sides of the fish, and set aside for 30 minutes
- In a shallow saucepan, heat 5 tbsp of the oil over medium-high heat. If you are using mustard oil, heat until it is smoking hot — this removes the bitter pungency of the oil — then bring it down to medium-high heat. Add the fish to the pan and fry to seal each piece, but do not let the fillets cook through. Remove from the pan to a plate and set aside
- Add the onion, garlic and ginger to the pan and stir for 2 minutes over medium-high heat. If the paste is burning or sticking to the base of the pan, add a splash of water. Add the remaining salt and ground turmeric, followed by the ground coriander, ground cumin, chili powder, tomato purée, and diced tomatoes. Pour in 600ml warm water and cook for 5 minutes. Keeping the pan on medium-high heat, let the liquid reduce for 15 minutes or until the oil comes to the surface and seeps to the sides of the pan
- Gently return the fish fillets to the pan and cover with the sauce, ensuring all sides of each fillet are cooking evenly. If possible, cook the fish fillets in a single layer in the pan as this will prevent them from breaking up into flakes. Lower the heat, add the sugar, and cook covered until the fillets are cooked through — this should take no longer than 5 minutes
- To serve, garnish the fish with whole green chilies and sprigs of fresh coriander leaves
Sources
wikipedia.org
