Plants similar to cilantro. What does coriander look like? Heartburn, ulcer, acidity, diarrhea, colic, bloating, belching, pain or burning
Indian and Georgian cuisine would not be so original without cilantro or coriander, an aromatic spice that is added to the traditional dishes of these peoples. What is the difference between coriander and cilantro, how useful is this plant, how to use it correctly - let's take a closer look.
Cilantro and coriander - the difference
Some novice cooks are mistaken, thinking that coriander and cilantro are completely different plants. In fact, this is the same plant and the same culture - vegetable coriander. The seeds and root are directly called coriander, and the green part is called cilantro. Even though it is the same plant, the parts smell and taste different. Other plant names: kishnets, chilantro, kolandra, kindzi, hamem.
Did you know? Coriander is a "plant of love", or a natural aphrodisiac - even in ancient India, it was used to increase libido and enhance sexual desire.
What coriander looks like: a botanical description
Coriander sativa is an annual herbaceous plant with an unusual spindle-shaped root. The height of the stem varies from 40 to 80 cm, inflorescences are formed in the branched upper parts of the stems. Flowers small, mostly white or pink shade, are shaped like umbrellas. The leaves of cilantro are mostly broad-lobed, large, with wide lobules and long petioles. The color of the leaves is predominantly dark green, uniform. The fruit is very characteristic of the umbrella family - spherical, dry, two-seeded.
The plant blooms in mid-summer, and the fruits ripen by early autumn. Coriander contains a rich set of chemicals: magnesium, iron, vitamins A, B, C, fiber, minerals and useful acids - this is far from complete list components. Such a concentration of useful elements led to the fact that cilantro is used not only as a spice, but also for medicinal purposes.
What is the use of the plant
Coriander has the following beneficial properties:
- stimulation of appetite, acceleration of metabolism;
- choleretic and diuretic effect;
- antihemorrhoid effect;
- antifungal action;
- treatment of viral infections, colds, as well as an expectorant property;
- antiseptic and wound healing properties;
- prevention of scurvy and many diseases of the stomach, including duodenal ulcer;
- treatment of conjunctivitis, glaucoma and other eye diseases;
- carminative and diaphoretic effect;
- elimination of allergic manifestations;
- reduction of menstrual pain, improvement of reproductive health;
- prevention of uterine bleeding and improvement of lactation;
- strengthening immunity and general well-being.
Important! The use of coriander should be limited when taking antibiotics - cilantro may conflict with the active components of the drug, which increases the risk of an allergic rash and other side effects.
Application features
Coriander fruits have a high concentration of essential oil - it is added not only as a flavoring agent to some dishes, but is also used as a component of healing wound healing creams and medicines.
The green leafy part of the plant acts as a spice - cilantro can be added to all dishes where parsley is used. Seeds are used only in dried form (fresh ones have an unpleasant smell and taste): the longer dried seeds are stored, the more spicy taste and aroma they acquire. Cilantro can be used both fresh and dried, but fresh leaves can only be consumed in small quantities. 
In medicine
The fruits and leaves of cilantro have healing properties, therefore, only these parts of the plant are used for the preparation of medicines. The grass is harvested and dried throughout summer period, but the fruits are saturated with useful components and essential oil only by mid-August. Essential oil is used for neurological disorders, added to expectorant tinctures, used to treat inflammation and purulent rashes. Healing decoctions are prepared from the leaves, which treat diseases of the genitourinary system, indigestion, they are used to relieve inflammation of the gums and some skin diseases.
To prepare a healing decoction of coriander, you will need:
- dry cilantro seed - 10 g;
- water - 250 ml.
Cooking:
- pour cilantro seed clean water put on fire and bring to a boil.
- Boil for 4-6 minutes, remove from heat and let steep for 60 minutes. Strain.
For the treatment of indigestion, this decoction is taken in an amount of 50 ml three times a day on an empty stomach, the course of treatment is up to 5 days. With cystitis and inflammation of the genitourinary system, the decoction is drunk half a cup three times a day 20 minutes before meals. The course of treatment is 10 days, then a break is made for 5-7 days.
For the treatment of hemorrhoids in alternative medicine, the following tea is successfully used:
- dry coriander leaves - 50 g;
- yarrow grass - 50 g;
- licorice root - 50 g;
- water - 250 ml.
Important! Fresh coriander greens should not be consumed in large quantities during menstruation - this can lead to failure and the formation of some pathologies of the female reproductive system.
Cooking:
- Grind all ingredients to a powder.
- Pour a tablespoon of the prepared powder into the teapot, pour 250 ml of boiling water, wrap the teapot with a towel and leave to infuse until it cools completely. Strain.
This tea is drunk 10 ml on an empty stomach before going to bed 1 time per day. The course of treatment varies from 14 days to 3 months. 
For the treatment of gastritis and duodenal ulcers, the so-called coriander sugar is used:
- dry cilantro seed - 30 pieces;
- sugar - 40 grams.
Cooking:
- Grind cilantro seeds and sugar in a coffee grinder or blender to a powder consistency.
- Pour the resulting powder into a glass container and tightly close the lid (store in a dry, dark place, avoid moisture).
- Heat 200 ml of water, add 2 teaspoons of coriander powder. The medicine is ready for use.
In cooking
Coriander greens have a pleasant citrus note, which gives the dishes an exquisite aroma and taste. This spice is great with meat and fish, it is used to make curries and chutneys. This herb can be added to traditional soups and dishes, cooked with fresh vegetable or warm meat salads, added to potato casserole and used for pickling vegetables.
Boiled cilantro and cheese paste is spread on pita bread, preparing a traditional Georgian appetizer, pesto sauce is prepared from its leaves, and crushed seeds are added to meat pates and sausages. In addition, cilantro is part of such traditional Georgian dishes as tkemali, kharcho soup, lobio. 
Best of all, cilantro is combined with olive oil, but it also forms an excellent duet with sour cream or mayonnaise. In England, cilantro is added to the best varieties cheese, in France coriander seeds are sprinkled on cereal croissants, and in Belgium they brew light beer with a greenish foam, generously seasoned with coriander and orange peels.
Fresh coriander greens harmonize well with onions, basil, garlic, fennel, cumin, and its seeds - with oriental spices (zira, turmeric, etc.). Cilantro and coriander are almost universal seasonings that bring out the taste of a dish in a new way and complement it with a fresh citrus aroma. The main thing is not to be afraid to experiment.
Did you know?Due to the high ability to self-seeding and the good vitality of seeds, cilantro can be called a weed. And in some counties of Britain, for example, it grows like a weed.
Who should not eat coriander: harmful properties
Like most foods, coriander also has some harmful effects, which manifest themselves mainly as a result of its excessive consumption. First of all, it is worth noting that it is better to use fresh cilantro greens in a limited way: a raw plant can cause discomfort in the stomach, and even stool disorders. In addition, you should refrain from using cilantro:
- pregnant women (cilantro, like parsley, can provoke premature birth);
- people with ischemic diseases heart and suffered myocardial infarction;
- patients suffering from blockage of veins and thinning of blood vessels;
- hypotension and people who have had a stroke;
- children under 6 years old.
Video: cilantro and coriander, are they the same thing?
Coriander, also known as cilantro or Chinese parsley. An annual herb in the family of aromatic flowering plants named after the genus Apium and commonly known as the parsley family. It is the sixteenth largest family of flowering plants, with over 3,700 species in 434 genera.
The family includes such well-known and economically important plants as: cumin, carrot, celery, coriander, cumin, dill, parsley, and others. The plant is completely edible - the tops and roots are edible. However, leaves from the garden and harvested dried seeds are more often used in the preparation of culinary delights.
Most people perceive the taste of coriander leaves as a tart, lemon-lime flavor. However, about 4-14% of the people surveyed perceive the leaves to taste like bath soap. This is probably due to the coriander gene, in which chemical substances organic compound- aldehyde present in soap.
Today we will talk about such a well-known spice as coriander. The article will take a closer look at all its healing and other beneficial features. And also not the most pleasant of its qualities, that is, what harm it can bring to the human body. An answer will also be provided to a question that worries many novice cooks - what is the difference between coriander and cilantro. Having adopted the tips from the proposed article, you will learn how to choose only high-quality seasoning for yourself.
What is coriander
We can get to know coriander as much as possible in all details if we start from the very beginning. And at the same time, let's figure it out - are coriander and cilantro the same thing or not?
So, this is a herb that belongs to the Umbelliferae family. As beekeepers assure, flowering coriander is an excellent honey plant. According to them, from one hectare of flowering coriander, you can get up to 250 kilograms of honey.
The real homeland of this spice is considered to be eastern region Mediterranean. And the Romans had already brought it to the western, and then to the central part of Europe. Where did the spice spread and further around the world. Coriander has long been (since about the fifteenth century) grown as a commercial crop in Australia, America, Zeeland. If we take Russia, then more often it is found in the central-western territory.
What type of coriander is
An unknowing person can easily confuse coriander with parsley. It is worth finding out in detail what this spice looks like so that such missteps do not happen in the future.
The root system of this plant is fusiform. The length of the root can reach forty centimeters. And straight bare shoots branch out closer to the top of the stem. If we talk about their height, then it can reach seventy centimeters.
The upper leaves are quite wide and are located on elongated petioles. The edges of the leaf blade are notched-serrated. And the lower leaves of the stem are twice pinnately divided and grow on short petioles. Coriander leaves are similar in shape to parsley leaves. That is why they are really quite often confused among themselves by ignorant people.
Coriander blooms with the advent of summer and keeps color for the first two months. Umbrella inflorescences also consist of small flowers of a white or pinkish hue. The fruits of this spice are hard, round, ribbed seeds. These seeds ripen from mid-summer to early autumn. And the time of ripening, as well as flowering, depends for the most part on the region where the spice grows.
What is the difference between coriander and cilantro
This question worries, in fact, a fairly large number of people. From young summer residents to novice cooks. What is the difference between coriander and cilantro.
Perhaps it is worth starting with the fact that coriander and cilantro are, in fact, one plant. Yes, the real truth is that cilantro is the green part of the plant (stems and leaves), while coriander is nothing more than a fruit. That's the whole difference for you.
The green part - cilantro - is used exclusively fresh. While coriander seeds are used only dried. They can be used in cooking both whole and ground.
The dry seeds of the cilantro plant are called coriander. The name is used solely to refer to the spice, and has nothing to do with the plant. Crushed seeds acquire a lemon-citrus flavor due to the terpenes and pinenes they contain. The seasoning is described as warm, nutty and spicy. Known as orange flavor.
The main features of the plant
As already mentioned, the green part is called cilantro, and the seeds are called coriander. But it is interesting that this plant also has many other names. Every nation has its own name. Among them:
- Chinese parsley;
- Calandra;
- Hamem;
- Kishnishi.
Coriander is called kuzbara in Arabic, sancho in Korean, and dhaniya in India. As you can see, this fragrant spice has really many "names". And each country has its own name.
Separately, it is worth talking about the taste and aroma of this truly multifaceted plant. Its unripe fruits smell far from in the best way, but already ripe - they smell really unique. The aroma of coriander has a pleasant sweetish notes. Its taste, on the contrary, gives off spicy bitterness. All this is due to the presence of essential oils, which this plant is rich in.
The chemical constituent of coriander
Raw green coriander leaves are 92% water, 4% carbohydrates, 2% protein, and less than 1% fat. In the control amount of 100 g of leaves, the predominance of vitamins A, C and K was revealed. The content of dietary minerals is assessed as moderate.
The nutritional value of coriander seeds is at odds with those of fresh stems or leaves. Despite the fact that their vitamin content is lower, seasoning in the diet allows you to provide a person with some amount of dietary fiber. In addition, the spice contains calcium, selenium, iron, magnesium and manganese.
This fragrant herb contains:
- Vitamins: B, C, E;
- Acids: fatty, organic;
- Other elements: alkaloids, proteins, tannins, starch, sugar, pectin.
Healing qualities of the plant
Well, we figured out what coriander is. It's time to go further and figure out how it is useful. Various means on the basis of coriander are able to increase appetite, tidy up metabolism, and also remove excess bile from the body. Therefore, this spice is most often used to help treat diseases of the liver, gallbladder and gastrointestinal tract.
Coriander is very effective in coping with coughs, because it is an excellent expectorant. Therefore, it will not be superfluous to use it for a cold. But if we talk about the more serious properties of this spice, it can stop the development of cancer cells.
Seasoning inhibits the growth of a malignant tumor. Therefore, the spice is actively used in folk medicine to prevent oncology. In addition, it can accelerate the healing of wounds.
The main restrictions on consumption
And although coriander is a very useful plant, and it has conditions under which it is better to refrain from using spices:
- Allergic reaction;
- High pressure;
- Diabetes;
- kidney failure;
- Thrombophlebitis.
If abused, specifically in women, this can lead to a failure of the menstrual cycle and insomnia. Try not to exceed the norm of four grams of coriander and thirty-five - cilantro.
Some people are allergic to coriander leaves or seeds. Symptoms similar to those of a food allergy. A study of 32% of tests show that the allergic reaction characteristic of coriander is true of other members of the family, including cumin, fennel and celery.
Allergic symptoms can be life-threatening. People suffering from this scourge should exercise extreme caution when using such spices.
Where and how is coriander often used
Basically, of course, this plant is used in the culinary field. Moreover, they eat not only seeds, but also the greens of this plant. And it cannot be said that it is intended exclusively for any one type of dish. It can be used for both meat and salads, and even for.
Interestingly, ground coriander is used in some bread recipes. In their native country, as well as in European countries, coriander seeds are an ingredient in recipes baking rye bread(Borodino varieties), usually either as a substitute for or as an addition to traditional cumin.
Coriander is mainly used as a spice.
To give fragrant notes, ground seasoning is added to the first and second courses. The famous German sausages are rarely produced without coriander seeds. Seeds are used in the production process of brewing special types of Belgian beer.
But the merits of spices do not end there. Coriander has found its place in the perfume business. For example, the essential oil of this plant is widely used in cosmetology or soap making. It pairs wonderfully with scents such as bergamot, cinnamon or citrus.
In folk medicine, too, could not do without it. Tinctures and decoctions with it are very useful, mainly for the digestive system. Here are some recipes that you might find useful.
In one preliminary study, coriander essential oil was shown to inhibit Gram-positive and Gram-negative bacteria. Coriander roots have a greater depth of flavor than the leaves. Asian cuisine makes extensive use of roots, traditional Thai dishes - soups or curries rarely do without spicy seasoning.
Tincture for the stomach
It will help to tidy up the metabolism, as well as control the production of bile.
Components:
- Coriander - 1 teaspoon;
- Hot water - 1 glass.
coriander pour hot water and close the lid. The tincture must be kept for a couple of hours. You need to drink three times a day for about a quarter cup.
And together with cumin, the spice can help eliminate gases and reduce the acute phase of hemorrhoids.
Soothing infusion
Coriander is often used as a sedative. And this is not surprising - it perfectly removes anxiety and is a very effective antidepressant. Frequent nervousness will cease to be a serious problem for you.
Components:
- Coriander - 1 tablespoon;
- Vodka - 0.5 cups.
Pour the spice with vodka and cover with a lid. The tincture must be kept for a couple of weeks, always in a cool and fairly dark place. Ready infusion must be filtered. It is advisable to drink twenty drops three times a day.
Essential oil of coriander
The essential oil is obtained by steam distillation. This oil boasts the content of substances such as phellandrene or terpinene. They are useful in medical, perfumery and even industrial fields of human activity.
By itself, the essential oil has a yellowish color and a very pungent aroma. Bitter in taste. But if you dilute it a little, then this “ugly duckling” turns into a real “swan”. In the sense that the aroma acquires floral notes, and the taste immediately becomes pleasant. It is noteworthy that such an important detail as the place where the plant is grown also affects its taste.
What are the health benefits of coriander oil?
- It has a disinfectant property and can stop bleeding;
- Warms, getting on the skin;
- Stimulates blood flow.
How to choose and where to buy coriander
Long gone are the days when merchant caravans delivered spices along the Silk Road and sold seasoning worth its weight in gold. Today, coriander is very easy to buy in almost any grocery store or even in the market.
If we talk about choosing cilantro, then be sure to look at the state of the bunches. The leaves should be fresh green, without foreign spots. Keep cilantro in the refrigerator, no longer than four days. You can freeze it if you need to keep it longer. But it is necessary to dry the greens and finely chop.
The quality of coriander is also easy to assess by the way they look. Their color should be light or dark brown. And the surface is without any specks or signs of mold.
It is advisable to store dried cilantro or coriander in a tightly sealed glass container for no longer than six months.
By the way, coriander is easy to grow even on own balcony if you don't have your land plot. Thus, this delicious spice will always be at your fingertips, just like fresh cilantro.
Interesting facts about coriander
And finally, a little more interesting about this plant:
- Sweets are made from candied coriander.
- When the flowering of cilantro begins, beekeepers take the beehives to the field so that the bees prepare honey that is special in taste and aroma.
- Coriander is able to block the effect of alcohol on the body. In other words, you won't get drunk.
- This plant is credited with magical influence. In particular, the awakening of creative abilities in a person.
Coriander is a plant that is widely used not only in cooking, but also in alternative medicine, because it has a mass useful qualities. You can use for treatment not only seeds, but also leaves and even rhizome. How to use coriander correctly, useful properties and contraindications, features of the use of this plant?
For people who are far from cooking, the question of what coriander is is quite common. There are no special secrets or mysteries here - this is a plant that is usually used to improve the taste and aroma of dishes. Interestingly, you can use different parts at the same time as a seasoning, because greens and seeds have a completely different flavor.
Recipes how to use in medicinal purposes coriander, the beneficial properties and contraindications of which are described in such detail in folk medicine, is quite a lot. The first mentions can be found even in ancient Indian books on medicine, because the spice in its composition has many vitamins and substances that can affect almost every human organ.
The spice is also popular among the Caucasian peoples, they not only add it to food, but also use it to improve health. It is here that it is grown everywhere, because the warm climate, mountainous terrain and clean air contribute to obtaining the most useful and fragrant herbs.
What does coriander look like, photo
Many people are interested in what coriander looks like, a photo will certainly help to identify this spice in a store, in the market or even in the garden without much difficulty. There is nothing special about the leaves, they are a bit like parsley. If there are doubts about which plant the greenery belongs to, you just need to rub one of the leaves with your finger. Parsley has a rather weak smell, but coriander will certainly amaze with a real bouquet of aromas.
If you carefully study the coriander, useful properties and contraindications, you can find out that most often the seeds of the plant are used as spices, which have a pleasant spicy aroma. How do they look? It is quite easy to confuse them, because they practically do not differ from most seasonings - small grains Brown.
Of course, you can read dozens of descriptions that in practice may be completely useless. In order to perfectly navigate the purchase of spices, you definitely need to carefully study the photo - this will certainly protect you from mistakes when buying, because negligent sellers often take advantage of the gullibility of buyers and can easily slip a completely different spice, not so useful and fragrant.
Coriander, benefits and harms - what more
For many admirers of the spice, the question remains - how does coriander affect the body, the benefits and harms of this spice, how to apply it correctly? The plant has many advantages, because you can use its wonderful qualities against such problems or ailments:
You can also use the plant to combat puffiness - it perfectly removes fluids from the body, while leaving useful substances.
How dangerous is the spice for the body? According to doctors, it is completely harmless and you can use it without fear. The only thing to be afraid of is a negative reaction of the body. Available allergic manifestations in the form of dermatitis, nausea and irritation on the skin.
Coriander seasoning, use in cooking
Almost every country has its own tricks and secrets of using spices. How exactly is coriander seasoning used, the use in cooking of this fragrant spice?
It should be remembered that it goes well with different spices. You can mix it with pepper (red or black), dill, cumin. Greens are usually added to salads or soups. It is important to know that prolonged cooking will certainly affect the flavor of the dish, so it is better to send coriander leaves to the sauce or soup before removing from heat.
You can stock up on greens for the future, for this, chop the leaves and dry. Always store in a tightly closed container. If it was not possible to prepare the spice, it does not matter, you can use the seeds, which in their own way will decorate the dish with new flavors. Usually crushed just before adding to food - this will achieve a persistent spicy aroma. Pre-ground spices must certainly be stored in airtight packaging. If this is not done, the delicious smell quickly disappears.
It is not necessary to use the seeds to cook fish or meat, as most cooks do. You can use them in baking, and not only sprinkle bread or loaves, but also bake buns, fragrant rolls and gingerbread.
Another interesting application spices - add it to marinades. Cucumbers and tomatoes prepared for the winter will certainly please you with an amazing aroma that will certainly spread throughout the room.
Tea with coriander, useful properties
Especially popular among admirers of this spice is tea with coriander, the beneficial properties of which are quite difficult to list. Aromatic drink has such positive qualities:
- relieves pain;
- improves immunity;
- acts as a laxative;
- fights hemorrhoids;
- prevents the development of peptic ulcer;
- beneficial effect on the nervous system;
- reduces the intensity of colds.
It is quite simple to prepare a healing drink that can affect many systems and organs. For this 20 gr. plant seeds pour boiling water (260 ml). Be sure to insist under the lid, you can even briefly wrap it with a towel.
You can only drink tea twice a day. It is recommended to do this after a meal - the drink will help normalize metabolism and assimilate food. Be sure to monitor the state of the body after the first intake of tea - if you notice incomprehensible or alarming signs, be sure to refuse further treatment.
Coriander and cilantro, are they the same thing?
A question often arises, especially for those who are just taking their first steps in the culinary field - are coriander and cilantro the same thing? These concepts should not be confused, because this is one plant, although some features you need to know in order not to be mistaken with the use of spices.
Coriander is a plant that supplies greens, seeds and rhizome to the table, which has wonderful properties. The seeds have the same name as the grass itself, so there are no particular difficulties.
What is cilantro? There is nothing special here either - it's just the greens of the plant, which is used in the preparation of soup or sauce. It is noteworthy that by the aromas it is hardly possible to determine that these are parts of the same herb, because the smells are very different and can mislead even an experienced housewife.
It often happens that the recipe requires the addition of cilantro, and the housewives begin to decide what exactly to replace the spice with. There is nothing complicated here - you can just put a clove that has a similar aroma. If necessary, you can replace cilantro with black pepper, basil or even thyme - this is a good substitute for fragrant spices with a peculiar smell.
What are the advantages and interesting characteristics of coriander, whose beneficial properties and contraindications are quite remarkable, how to use it correctly in treatment and cooking? There are not so few questions that are associated with this wonderful spice, and only by understanding these features of the plant, you can use it to influence diseases or improve the aroma and taste of your favorite dishes. If you do not make mistakes in the application, the spice will certainly thank you for its effect on various ailments.
This fresh green condiment is loved by many. This is due not only to the special taste of the plant, but also to its beneficial properties, frequent use in folk medicine.
What is cilantro? Its beneficial properties and contraindications
Cilantro is an annual herbaceous plant of the Coriander family, which is used as a spice. Interestingly, the seeds of this plant are called coriander, and its greens are called cilantro or even Chinese parsley.
In appearance, cilantro resembles ordinary parsley, but it is worth rubbing its leaf on your fingertips, then the difference between the two plants immediately becomes apparent.
The smell and taste of cilantro is specific, for an amateur. Another common name for the plant is bedbug.
Cilantro is successfully used in medicine, cooking and cosmetology.
For use in cooking, choose fresh cilantro with rich green leaves. It is recommended to store it like flowers in a glass of water, which must be placed in the refrigerator. Just remember to change the water daily and trim the roots. You can still dry, wrap in a little wet wipe and put in a plastic container. Shelf life - 3 days. Dried and frozen cilantro in terms of its beneficial properties is a useless product. It is better to eat cilantro fresh, you can also add it to salads, ready meals. This seasoning is added at the end of cooking.
Peerless sauces with the addition of cilantro. For example, Satsibeli. To prepare it, you need to grind cilantro in a special mortar, add garlic crushed on a garlic crusher, fresh tomato paste, a little adjika, hop-suneli seasonings, ground coriander seeds, pepper, salt and a drop of vinegar.
It goes well with almost all products. As a seasoning, it is used for salads, first courses, as well as meat and fish.
Growing cilantro from seed outdoors Caring for coriander Diseases and pests of cilantro
Coriander seeds are added to baked goods. Cilantro lovers really like its aroma in sauerkraut, pickled mushrooms, stewed meat. By the way, if you sprinkle raw meat with coriander seeds and douse with vinegar, then it will be stored longer and acquire a spicy taste. Cilantro is suitable for decorating dishes.
Useful properties of cilantro
This plant is not in vain considered medicinal, as it is a storehouse of vitamins and minerals:
Vitamin K (310 mcg) - contributes to the normalization of blood clotting in the body, with its help, wounds and cuts heal very quickly.
Vitamin P (1.114 mg) - nicotinic acid perfectly expands the vessels of the brain.
It is used to prevent strokes and diseases of the heart system. Also, if this substance is not enough in the body, then dermatitis, diarrhea and dementia (dementia) develop.
Vitamin E (2.5 mg) is prescribed for couples who are planning offspring.
B vitamins (B1 - 0.067 mg, B2 - 0.162 mg, B4 (choline) - 12.8 mg, B5 - 0.57 mg, B6 - 0.149 mg, B9 (folic acid) - 62 mcg). Vitamins B4 and B9 have the largest amount, which are among the most important in their group. Choline provides normal work nervous system, takes part in fat metabolism, cleanses the liver of fats, contributes to the normalization of cholesterol. Folic acid is rightfully the basis of the human body. Without it, the normal growth and development of the body, as well as the activity of the circulatory and immune systems, is impossible.
Vitamin A (337 mcg) is an excellent antioxidant, which also has fat-soluble properties. And every student knows about the benefits of beta carotene (3.93 mg) for vision.
Medicinal beneficial properties of cilantro and indications for use in traditional medicine
The combination of all of the above elements in general has a beneficial effect on the work of the whole organism. In particular:
Contributes to the normal functioning of the gastrointestinal tract;
Removes waste, toxins, and other harmful substances from the body;
Favorably affects the process of assimilation of heavy food by the body;
Protects against bowel cancer, thanks to the content of fiber and pectin;
Soothes indigestion, prevents nausea and reduces vomiting;
Lowers the level of cholesterol in the blood;
It is a powerful appetite stimulant;
It is one of the most effective means in the fight against excess weight;
Eliminates bad breath, as well as the smell of tobacco and alcohol;
Relieves toothache for a certain period of time;
It is an excellent tool in the fight against bleeding gums, as well as other diseases of the oral cavity;
Restores the normal performance of the cardiovascular system;
Suitable for hypertensive patients, as it significantly lowers blood pressure;
It helps to lower blood sugar levels, which makes it possible to reduce the daily use of insulin.
Saturates the body with energy and at the same time relieves insomnia.
Cilantro is an essential oil crop that has bactericidal and anti-inflammatory properties.
Useful recipes for using cilantro in traditional medicine
1) In case of disruption of the digestive system, it is recommended to use the following composition: grind 10-30 grams of cilantro seeds in a special marble or other mortar, pour one liter of hot boiled purified water and let it brew for 10 minutes. Drink a cup after every meal.
2) Elimination of bad breath, including alcohol and tobacco. 1 tsp dried cilantro herb pour two cups of boiling water and cook for 7-10 minutes. Rinse your mouth if necessary.
3) Removal of increased nervous breakdown. 1 tbsp coriander seeds pour 100 grams of vodka and leave to infuse in a dark bottle for 14 days. After the tincture, strain and take 40-50 drops throughout the day for 10 days until normalization general condition organism. This tincture is a very effective antidepressant with a sedative and anticonvulsant effect.
Contraindications when using cilantro
Despite the huge number of positive properties of cilantro, sometimes its use can harm the body. Consider the main points:
1) individual intolerance to this seasoning.
2) The essential oils that make up this plant can cause an allergic reaction. Therefore, acquaintance with this seasoning, start with a small dose. It is believed that optimal amount of this product, which can be consumed at one time, is equal to 35 grams.
3) Eliminate it from the diet during pregnancy and breastfeeding.
4) Excessive use of this seasoning can lead to memory impairment and insomnia.
5) In some women, there was a failure of the hormonal system, which can lead to a change in the monthly menstrual cycle.
6) If a person has had a stroke or heart attack, and also suffers from thrombophlebitis, then he also does not want the effects of this herb on the body.
Incorporate cilantro into your diet. Besides the fact that it has a unique range of useful properties, it will add a rich taste and incomparable aroma to your dishes.
home Spices and spices What is coriander, photo
What is coriander, photo
What is coriander? Coriander seed is spicy plant with a specific smell found recognition over 3000 years ago. In ancient Egypt, it was considered an effective remedy. The Greeks, because of the peculiar aroma, called it "bugbear".
IN Western Europe Coriander was brought by the Romans.
After the colonization of America, coriander seed spread to both American continents.
This is one of the few plants that came from Europe to Asia. In India, for example, coriander came along with the British colonizers.
Other names: CORIANDRUM SATIVUM L., DHANIA, cilantro, intestine, bedbug.
Places of growth
The homeland of sowing coriander is the countries of the Eastern Mediterranean. Currently, it is found in the wild in the south of the European part of Russia, in the Caucasus, in the Crimea.
Coriander is widely cultivated in Hungary, Poland, Romania, Yugoslavia, Russia, India, Morocco, North and South America.
Description
Coriander is an annual, and sometimes biennial, herbaceous plant belonging to the Umbelliferae or Celery family. The height of the erect stem is from 30 to 50 cm.
The plant has three types of leaves: the upper ones are sessile, twice or thrice pinnatisected, the lower stem ones are short-leaved, and the basal leaves are long-leaved, tripartite. It blooms in June - July with small, white or pink, 5-petal flowers, which are collected in inflorescences-umbrellas.
Coriander, useful properties and contraindications
Coriander bears fruit in August - September with spherical brown odorous achenes. Each fruit contains two seeds.
Freshly crushed coriander leaves smell like bed bugs.
The seeds have a lemony, peppery taste and a strong peculiar aroma.
Applied Part
Both herbs and coriander fruits are used as spices.
Chemical composition
The fruits of coriander seed contain essential coriander oil, alkaloids, vitamins A and C, fatty oil. Its greens are rich in carotene, rutin, vitamins B1 and B2. Coriander seeds also contain nitrogenous and tannins, starch, and sugar. Waste seeds (cake) and greens, after extracting fat and essential oil from them, serve as a wonderful food for animals.
Collection and storage
Coriander greens can be harvested and dried throughout the summer. Seeds are harvested in the second half of August, after the fruits turn brown.
The greatest value of coriander is the fruit.
During drying, the plant changes a rather sharp "buggy" smell to a spicy, anise-like aroma. In order to prevent the smell from escaping and to prevent damage by aphids, bedbugs, umbrella moths, powdery mildew, store spicy greens and fruits (cilantro) should be in an airtight closed glass container.
M.Izotova
Be healthy!
Acquaintance of a person with the majority of spicy-flavoring herbs took place back in ancient times. Coriandrum sativum belongs to this number, but the inhabitants of modern Europe, Asia and America, growing cilantro, may mean various plants. And Russians do not always know that cilantro and coriander are different names belonging to the same culture.
The cilantro shown in the photo is a herb that has a straight and branched stem, as well as whole three-lobed leaves of the basal rosette and pinnately dissected on the stem, that is, cilantro has two types of leaves: lower basal with serrated edges and upper ones, which are divided into slices with different segments.
The name adopted in the international classification goes back to the Greek word koriannon or, according to other sources, koros, which means a beetle, a bug.
Such a version has a right to exist, since cilantro grass, in the photo, is famous for its bright aroma, reminiscent of the smell of these odorous insects.
It is interesting that decanal and decylic acid, which determine the specific aroma, which make up up to 80% of the essential oil, practically disappear when it is time to collect mature seeds. Loses these aromatics and dried cilantro.
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One plant and two names: cilantro greens, coriander seeds
Not surprisingly, in cooking, coriander leaves, cilantro, and the seeds of the plant are used in completely different ways and exhibit dissimilar properties.
And yet cilantro or coriander?
Moreover, in national cuisines, leaves and grains are not equally popular:
- The greens, which have a refreshing, sharp aroma and a bitter aftertaste, are good in salads, meat dishes and sauces. Fresh cilantro leaves, as in the photo of the plant, are mainly used in the cuisine of the southern peoples, which is probably due to the ability of the plant to secrete substances that prevent decay and the development of harmful bacteria.
- Called coriander, cilantro seeds have a sweeter, milder, and more buttery flavor. Therefore, they are used to flavor sausages and vegetable dishes, drinks, soups and baked goods.
The use and cultivation of cilantro in countries around the world
IN different countries ah and corners of the world, the plant is called not only cilantro and coriander, but also kashnich, chilantro and kishnishi, chatra, kushtumburu, kolandra and hamem. Externally, plants from the umbrella family have many common features. What cilantro looks like can be clearly seen in the photo. Because of their resemblance to parsley leaves, cilantro is called Chinese, Arabic, Chinese, and Mexican parsley.
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The glory of the most common seasoning in the world is firmly held by coriander. In addition, it is one of the oldest spices, the age of which has exceeded three millennia.
Origin and cultivation of coriander
Coriander, the botanical name is coriander (Coriandrum sativum), belongs to the umbrella family (Apiaceae) or celery (Coriandrum sativum). It is a low herbaceous plant with a characteristic recognizable smell.
It is impossible to follow the course of the spread of coriander seasoning today. Its description is found in ancient Sanskrit manuscripts, the seeds were found in the tombs of the Egyptian pharaohs, and ancient Greece and Rome used coriander as a means of protecting food from spoilage. The ritual use of this plant is also known.
Southern Europe and the Mediterranean are considered its homeland, and today it is produced on an industrial scale in both Americas, Poland, Romania, Yugoslavia, Hungary, Morocco, and India. Fans grow it everywhere, including the window sills of megacities. In many European countries coriander is so common that it is considered a weed.
In cooking, coriander is used as a young plant, better known as cilantro or cilantro. Among other green spices, it stands out for its pleasant bitter taste and sharp specific aroma. Serves as a component for salads, soups, sauces. Often used as an addition to kebabs, sandwiches and grilled dishes.
Coriander (cilantro)
True, we have to admit that not everyone likes the pronounced unusual taste of this plant, which requires caution when using it.
Much more often, coriander seeds are used in cooking, and they are consumed both as a whole and in ground form.
They are added to sauces, soups, minced meats, sausages, marinades, pasta, canned food, vegetable dishes, to fish, to meat, pastries, bread, alcoholic beverages.
In a word, it is impossible to name the area of culinary, wherever there is a place for coriander grains.
The use of coriander in other areas
As a fragrance that gives a spicy woody-herbal accent to perfumes, coriander is used in perfumery. He was not spared by such famous houses as Dior, Gucci Rush, Guerlain and Chane. It is especially actively used in aromatic soap making. Coriander-scented candles are famous for their relaxing effect.
In medicine, coriander is used as an antiseptic and pain reliever. Included in the preparations for the treatment of gastritis, gastric and duodenal ulcers, prevents excessive gas formation. Gives good results in the treatment of many eye pathologies, such as chronic conjunctivitis, glaucoma, keratitis.
Coriander essential oil promotes healing of wounds, especially cracked nipples in nursing mothers.
Irina Surdu specially for the site Encyclopedia of spices
Reading this entry:
In cooking, young coriander leaves (cilantro) and its seeds are used - whole or ground, and these are two completely different spices with different tastes, smells and their use is different. Whole coriander seeds are added to marinades. Coriander seeds improve the taste of beans, lentils and cabbage, and are also an essential ingredient in the Thuringian sausages and Turkish shish kebabs that are common around the world.
Quality - All spices in our store are fresh and have undergone strict quality control. Complied with all the rules of hygiene and storage of spices. Coriander leaves are an excellent component for salads, sauces, soups, a fragrant addition to meat and fish dishes, kebabs and kebabs, sandwiches. Bought some coriander here. Coriander is a spice-healer, used since ancient times in cooking and helping with many diseases.
Coriander improves the taste of peas and beans, lentils and cabbage. It is very good in combination with garlic and chili, as is often done in the Caribbean. Coriander is used to make beer in England and Germany; in the perfume industry - in France.
Coriander oil is added to ointments and used for rheumatic pains. The main effect of coriander is on the digestive and urinary systems.
Coriander enhances the work of the liver with lethargy and congestion in it, and improves appetite. To this end, it can be used not only as a seasoning, but also as a tea to drink before or after meals. Along with turmeric, coriander can be used to treat acute hepatitis. Coriander is also used for prophylactic cleansing of the kidneys. Cilantro and coriander, due to their mild diuretic action, can be used in the treatment of edema.
The use of coriander in cooking
Coriander seed tincture, combined with cardamom seeds, is useful for gas accumulation in the intestines, indigestion or indigestion and nausea. In Ethiopia and India, coriander is often used for stomach pain. To do this, the seeds are boiled in water or ground coriander is brewed with boiling water and this tea is drunk on an empty stomach. In India, coriander tea is the cheapest and most common remedy for excess or spillage of bile. Coriander as a spice in food as well as in drink has a cooling effect on the body.
Once coriander was considered an aphrodisiac and was part of the love potions. Coriander essential oil has an antibacterial effect. And ripe fruits, especially when mixed with other spices, have pleasant taste and change their flavor. Coriander was familiar to the Chinese and became widely popular in India. The Romans made this spice popular in Western Europe, England.
In the old days, coriander was used as a sexual enhancer. Also noticed the analgesic properties of coriander (cilantro) for problems with the stomach and intestines. Fresh coriander (cilantro) greens contain proteins and carbohydrates, as well as a whole arsenal of vitamins. The taste and aroma of fresh and dried herbs and coriander seeds (cilantro) is different, so they are used in cooking in different ways.
Coriander seed or cilantro
Coriander seeds (cilantro) enrich dishes with a woody aroma, give them a sweet taste and smell. They are used in the form of seeds and ground into powder. Fans add cilantro seeds to soups, pasta, and kebabs. Coriander seeds are infused with alcohol and a fragrant coriander tincture is obtained.
Omelet with rice and coriander
The mention of coriander seeds (Mata) is found in ancient Sanskrit manuscripts, and the seeds themselves were discovered during excavations of Egyptian tombs. Coriander was one of those bitter herbs that Jews were supposed to eat at Passover in memory of the suffering of the people of Israel in the land of Egypt. Marina04-06-2013 13:22:59Very good spice shop.
It was fresh and flavorful. 195303-01-2012 23:59:48 I agree, the flavor of cilantro is not easy. Julia18-11-2011 20:00:33 I put ground seeds in meat dishes, the aroma is chic. Coriander (Coriandrum sativum) is an annual herbaceous plant of the Umbelliferae family. But dried seeds have the most wide application primarily for flavoring bakery products (Borodino bread), in the manufacture of sausages, canned fish, cheeses, sauces.
Medicinal UsesSpices Coriander Coriander seeds are rich in essential oil, contain vitamins A and C, fatty oils, tannins, nitrogenous substances, starch, sugar and much more..
Coriander is an essential ingredient in Indian masala spice blends, and is used in the Ethiopian Berbera and Tunisian offak blends. It is also said about coriander in the Bible when describing the manna from heaven: “And the house of Israel called the name of that bread: manna; she was like a coriander seed, white ... ". In the East, in the Mediterranean, all parts of the coriander (cilantro) plant are used, including grass and seeds, they are used as a seasoning for various dishes.
Moscow and Moscow region
Cilantro: useful properties and contraindications of Chinese parsley
The nutritional value
Coriander came to Central and Western Europe from the Romans.
Fresh cilantro (coriander)
In addition, coriander tincture can bewitch a man). The homeland of coriander is considered to be the Eastern Mediterranean.
In fact, it is customary to call coriander the seeds of a plant, and its greens cilantro. Cilantro in the photo to the right is the green of an annual herbal plant of the umbrella family, with bare branched stems. But coriander - the seeds of the plant is most often used to keep meat fresh longer.
spices, coriander, cilantro
Culinary experts have not forgotten about pastries either: buns, muffins and other confectionery become more fragrant when coriander is added when kneading the dough. Even sausages, canned food, cheeses, or rather, some of their types, have coriander seeds in their composition. The seeds are rich in essential oils and this alone is enough to consider the plant medicinal. You can use cilantro both fresh, simply chewing its shoots, and make a variety of decoctions from it.
Side effects of this plant when overeating it: failure in the menstrual cycle and insomnia. Coriander is rightfully considered one of the most common spices in the world. If you carefully consider what coriander looks like in the photo, you can see a lush plant with bright green lobed leaves. The height of the coriander stem can reach up to a meter, the plant has an inflorescence in the form of an umbrella. Coriander blooms white or pink flowers, its fruits look like brownish balls and have a very strong smell. Coriander is an annual plant.
Coriander is grown as an essential oil crop, only a few peoples use it as a vegetable plant. You can grow coriander on loamy or sandy fertile soils. Coriander greens are often called "cilantro" (or "cilantro") with an accent on the first, then on the second syllable, from the load. კინძა / kindza, whose connection with Arm.Գինձ /gindz/ round is highly doubtful.
coriander cultivation
For this reason, culinary experts also call them coriander, although they have other botanical names. In the era of geographical discoveries (XV-XVII centuries), coriander from Europe was brought to America, Australia and New Zealand. In Russia, the mention of coriander as a garden plant has been found in literary sources since the 18th century. The leaves of young coriander plants of table varieties are eaten in the phases of the rosette and the beginning of the shooting.
Contraindications to the use of coriander
Coriander is a spicy plant with a specific smell that has been recognized over 3000 years ago. In ancient Egypt, it was considered an effective remedy. After the colonization of America, coriander seed spread to both American continents.
Coriander is widely cultivated in Hungary, Poland, Romania, Yugoslavia, Russia, India, Morocco, North and South America. Coriander is an annual, and sometimes biennial, herbaceous plant belonging to the Umbelliferae or Celery family. Coriander bears fruit in August September with spherical brown odorous achenes. Each fruit contains two seeds.
Cilantro or Chinese parsley has another well-known name - coriander. This spicy plant grows in western Asia and Europe. By the way, coriander seeds were found in the tomb of Ramses II, the Egyptian pharaoh.
Numerous types of coriander, although they have a different set of components, have a similar composition. The most useful parts of the plant are leaves and seeds, they contain the largest amount of valuable substances. The leaves and fruits of cilantro (coriander) help to improve cardiac and brain activity, they are also shown in depression, hysteria and suffocation. Side effects: With the abuse of coriander, sleep disturbances, slow-wittedness, stuttering may occur.
But not only essential oils are a component of coriander. Traditional medicine has long paid attention to both cilantro - the fresh greens of the plant, and coriander - its seeds. Coriandrum sativum is the Latin name for coriander.
Read also:
Consist
properties of dried cilantro
Nutritional value | Vitamins | Minerals
How much does Dried cilantro cost (average price for 1 pack)?
Moscow and Moscow region
We think that not many modern housewives adding dried cilantro to their culinary masterpieces for aroma and richer taste know that this plant is actually called Coriander or Coriándrum sativum. Cilantro is the green of coriander and has been used as a spice for centuries on end.
Cilantro, as well as coriander seeds, played an important role in the rituals of ancient Egypt. The Egyptians revered coriander and used the plant in funeral rituals. Due to its distinctive beneficial properties, cilantro was used in folk medicine in Egypt, as well as China. It is worth noting that green shoots of only a few types of coriander are eaten.
Cilantro is often referred to as Chinese parsley because of the resemblance between the two plants. However. Parsley loses to its "double" both in taste and in the persistence of aroma. Green cilantro is often used fresh. However, in our latitudes, dried cilantro is no less popular. This is due primarily to the fact that in domestic climatic conditions just impossible all year round get a fresh harvest of the plant.
Dried cilantro is one of the most common types of spices and spices, so it is always available in grocery stores. It is noteworthy that in addition to excellent taste and aromatic abilities, dried cilantro stands out for its unique vitamin and mineral composition, which is enriched with a large amount of proteins of natural origin, as well as essential oils, starch, organic acids, carotene, and other compounds that are definitely useful for the human body.
Many gardeners harvest dried cilantro at home. Fresh cilantro shoots contain a tremendous amount of vitamins and minerals that can be preserved for a long period of time through a natural drying process. In order to prepare dried cilantro on your own, you need to purchase fresh greens of the plant, then rinse thoroughly and spread on a towel to dry the shoots.
It is better to dry cilantro in a well-ventilated area, constantly measuring.
fresh cilantro
You can also speed up the drying process of cilantro with a regular oven or a specialized dryer. However, these drying methods are considered not so gentle. Therefore, in the chemical composition of dried cilantro obtained by natural drying, a much larger amount of useful compounds is preserved than in an industrially prepared seasoning.
The nutritional value
- Moscow and Moscow region 60 rubles
Cilantro - useful properties
cilantro It is an annual herbaceous plant of the Apiaceae family. This spicy-aromatic herb is primarily widely known as a condiment, especially in oriental cuisine. In cooking, both the plant itself, which is called cilantro, and the seeds (coriander) are used. Fresh green cilantro is added to salads, soups and meat dishes, and the seeds are an excellent seasoning for meat, fish, pickles, marinade and even bread.
Useful properties of cilantro
Cilantro has been known to people for over 5,000 years. Initially, it was used for medicinal purposes, and as a seasoning they began to be used much later. Cilantro contains vitamins P, B1, B2, beta-carotene, rutin, a large amount of vitamin C.
Cilantro: what does spicy herb look like and how is it useful?
The leaves of the plant contain essential oils, trace elements (in particular magnesium, iron, manganese), pectin, tannins. Also, the beneficial properties of cilantro are due to its constituent amino acids: stearic, linoleic, ascorbic, oleic, palmitic, isooleic, myristic.
Cilantro has antioxidant, anti-inflammatory, antifungal and antimicrobial, sedative, anticarcinogenic properties. Stimulates the work of the gastrointestinal tract and endocrine glands. In addition, coriander is considered a natural aphrodisiac and used to be part of various stimulants.
Medicinal properties of cilantro
In folk medicine, cilantro is widely used to treat a number of diseases:
Contraindications to the use of cilantro 
Despite the many beneficial properties of cilantro, there are contraindications. Coriander-based preparations are not recommended for pregnant women and during breastfeeding, people who have had a heart attack or stroke, suffering from thrombophlebitis. With cholecystitis, cilantro is not contraindicated, but caution should be exercised. But even in the absence of obvious contraindications, when eating cilantro, it should not be abused, otherwise, instead of the expected benefits, harm to the body can also be caused. On average, you can eat about 35 grams of greens or up to 4 grams of seeds per day. Exceeding this dose can cause sleep disturbance, menstrual cycle failure, nervous disorders.
Are coriander and cilantro the same thing or not? What is the difference between coriander and cilantro
In culinary recipes, coriander seeds and cilantro greens are indicated quite often. Thanks to them, the taste of the cooked dish becomes brighter and more interesting. But not everyone knows that coriander and cilantro are one and the same. However, there are also certain differences between them.
Coriander (cilantro): description
First of all, it is worth noting that coriander or cilantro are different names for the same plant. Depending on the form in which the herb is used in recipes, both of these options can be found.
In Latin, the name of the plant sounds like Coriandrum sativum. This is an annual herbaceous plant of the Umbelliferae family, about half a meter high, the seeds of which are used as raw materials for the production of essential and fatty oils. That is why coriander fruits are used in the food and perfume industry, cosmetology, and in the manufacture of soap.
In cooking, coriander greens are commonly called cilantro. Rarely in recipes can you find the name "fresh coriander" as an ingredient. In seeds and fresh, this plant is called differently. But it should be remembered that coriander and cilantro are one and the same. Only in the first case, the fruits (seeds) of the plant are meant, and in the second - greens.
What does cilantro and coriander look like? A low plant with a stem length of about 50 centimeters, with umbrella inflorescences at the top. In June or July (depending on planting), white small flowers appear on them, from which seeds ripen in about two months.
The leaves of cilantro are a bit like parsley, but have a more rounded shape. The best time to collect them is during the flowering period. This is when they are most useful.
Plant origin
Coriander and its beneficial properties were known five thousand years ago. The seeds of this plant were found in the tombs of the Egyptian pharaohs, and the Romans took them with them on campaigns. During the wars of conquest, they used coriander as a means to heal wounds and stimulate appetite. The plant is native to the Eastern Mediterranean.
The name "coriander" comes from the ancient Greek word "koris" (koric), which means bug in translation. This is due to the specific bad smell, which is emitted by crushed fresh leaves and immature seeds of the plant.
In the 1st century AD, after the conquest of Britain by the Romans, the fruits of the plant came to Europe. In the southeastern counties, cilantro has been grown for quite a long time, and only in the 15th century did it begin to spread deep into the continent. At the same time, coriander and cilantro came to America, Australia and New Zealand.
Coriander was brought to the territory of modern Russia in the middle of the 19th century from Spain. Initially, it was considered a weed, and only a few years later they began to be used along with anise to produce essential oil.
The use of coriander in cooking
In the national cuisines of different countries of the world, the plant is usually used in a certain form. What distinguishes cilantro and coriander from each other is in taste. The greens are slightly bitter, but have a pleasant sharp aroma. Coriander seeds have a spicy sweet smell.
In Asian countries, this spice is added to almost any dish, which gives it a special characteristic taste. To make coriander especially fragrant, its seeds are pre-crushed. In ground form, the fruits of the plant are added in small quantities, since the taste of such a spice is strong and pronounced.
In Georgia, without coriander, it is impossible to cook real adjika, as well as satsibeli and tkemali sauces. This spice has become an indispensable ingredient in the composition of seasonings for cooking Korean carrots, kharcho soup, pilaf and Borodino bread. Ground coriander is used in cooking along with black pepper and salt.
Cilantro - noble green
Due to the fact that both coriander seeds and its greens have useful properties, the form in which the plant is used in cooking depends on the characteristics. national cuisine. Cilantro and coriander, the photos of which are presented below, are usually used in different dishes.
In Azerbaijan, Armenia, Georgia, when preparing national dishes, cilantro greens are an indispensable ingredient. It gives them a special piquant taste and aroma. In the Caucasus, cilantro is added to minced meat, and also served separately, as part of a sauce, to barbecue.
It is most useful to eat fresh coriander greens. Therefore, cilantro is most often added to salads, and is also used in the preparation of sauces for meat dishes.
Cilantro and coriander: useful properties
Coriander seeds, like greens (cilantro), have a number of useful qualities. Thanks to them, the plant has been widely used in various industries. It should be remembered that coriander and cilantro are one and the same, so both seeds and leaves should be used.
Coriander fruits contain an essential oil, which, depending on the degree of maturity of the seeds, contains from 60 to 75 percent linalool. This colorless liquid is pleasant aroma lily of the valley. Due to this property, coriander is commonly used in perfumery and cosmetology.
In addition to the essential oil, coriander fruits contain fatty oil, vitamins A and C, tannins and nitrogenous substances. All these properties allow it to be used in the pharmaceutical industry. Coriander is good antiseptic, choleretic and analgesic.
Increased appetite, improved digestion, healing of the walls of the stomach, effective treatment hemorrhoids and increased sexual desire - such results can be achieved with daily use of coriander fruits. Daily rate consumption of plant seeds for one person per day is 4 grams.
What is useful green cilantro?
Young leaves of the plant are no less useful than its fruits. Coriander is a cilantro seed, but these spices differ in taste and composition from each other.
Coriander - cilantro seeds
If the seeds are mainly used to produce essential oil, then the greens will be more useful fresh.
Cilantro contains a huge amount of vitamins and minerals. Vitamins A, C, E, K, PP, group B, as well as sodium, calcium, potassium, iron, phosphorus and copper make the grass leaves an unfamiliar component on the daily dinner table. Coriander and cilantro are the same plant, so they have the same beneficial properties.
Cilantro is an effective bactericidal agent. It is used in the treatment of diseases of the oral cavity, to strengthen the walls of blood vessels, lower blood sugar levels and remove cholesterol. Green coriander helps to speed up digestion, and is also a good antidepressant. In folk medicine, the juice of cilantro leaves has long been used as an analgesic, sedative, wound healing and hemostatic agent.
The daily intake of coriander leaves for food is 35 grams.
Contraindications for use
In some cases, the use of coriander should be limited. Plant seeds are not recommended for use in cooking for people suffering from stomach ulcers.
After a stroke or myocardial infarction, green cilantro leaves should not be eaten. Due to the specific taste of the plant, the taste may change breast milk. Therefore, coriander is not recommended to be added to dishes during pregnancy and lactation.
Coriander and cilantro are commonly used ingredients in traditional medicine. But before self-use of decoctions and infusions based on the fruits and leaves of the plant, you should consult a specialist.
Conclusions: are coriander and cilantro the same thing or not?
These are two names for the same plant. However, both of these options have taken root among the people. The fruits of the plant are called coriander seeds, but the young leaves are cilantro.
In different industries, both fruits and greens are used. An essential oil is obtained from the seeds, and the leaves are used in the pharmaceutical and culinary fields. The beneficial properties of coriander are difficult to overestimate. That is why it should become an indispensable ingredient in many dishes on the dinner table.
Known to many, often used seasoning coriander is considered a universal spice. Since ancient times, it has been used not only by culinary specialists, but also by physicians. This plant is also called cilantro, and all parts of it are used. You just need to understand in which case which one is needed.
What is coriander
Coriander seasoning is an annual planting crop, which is a long grassy shoots of the umbrella family. When growing, it is used completely, including the root, seeds and green shoots. Aboveground part starting to grow in early spring, more familiar under the name cilantro. Greens have a specific spicy smell, they add it when preparing salads, serve with meat. Coriander seeds are rounded up to 3-4 mm in diameter, color from light brown to greenish (as in the photo).
Coriander - useful properties
Why is coriander useful, what has gained and maintains such popularity? Regardless of which part of the plant will be eaten, a person will receive a balanced combination of trace elements, vitamins, organic acids, without having calories. Calcium, potassium, zinc, iodine, iron, magnesium, selenium, vitamins PP, C, A, B1, B2 are well perceived and absorbed by the body.
Cooking with this spice and its other use should be careful, as there are contraindications. Here are the main useful properties, thanks to which you can understand: coriander - what it is and why the seasoning is popular:
- essential oils contained in large quantities in the seeds have healing, bactericidal properties;
- the entire digestive system is stimulated;
- the green part helps to burn subcutaneous fat;
- due to diuretic properties, swelling is quickly removed;
- is a good detoxifier;
- metabolism speeds up, blood sugar normalizes.
Coriander in cooking
The use of the plant in cooking is considered waste-free. Dividing it into main parts, you can use any of them for their intended purpose:
- Young green leaves and stems are used in cooking when cooking meat, soups, salads. The spice is especially popular among men of the Caucasus and in Asian countries: cilantro is added to barbecue, khinkali, kebab (as in the photo).
- Among other spices, coriander seeds are used in cooking by cuisines around the world. Ground composition used in the production of cheese, sausages, bread, confectionery, sauces. Aromatic grains give a special smell to alcoholic liqueurs and tinctures.
- The seeds, ground to a powder, are the basis for curry seasoning. Especially tasty are savory dishes from Beijing, red cabbage, if you add a little fragrant spice. Pickled vegetables will have an exquisite taste if seeds are added there.
- The dried root has an odor similar to the leaves, but less harsh. Ground rhizomes as a seasoning are widely and tasty used in Thai cuisine.
Coriander seasoning - application
In addition to cooking, the cilantro plant is widely used in other cases. Coriander seasoning - the use of which is reflected in industrial medicine, is a valuable component in the production medicines to improve the taste of tablets. By stimulating the work of the intestines and stomach, essential oils envelop the mucous surface, creating antiseptic protection against bacteria. How to prepare decoctions so as not to harm? It is not recommended to use in large quantities, because it can cause intoxication or strain on the kidneys.
In this regard, one of the contraindications is its use during pregnancy. Women who have problems with the menstrual cycle are advised by gynecologists to drink a decoction of cilantro seed. With bleeding gums, weak vascular tone, inflammatory processes on the skin - recipes will help traditional medicine based on spices. Because the grains have a spicy aroma, the plant is used in perfumery to create perfumes or before making toilet soap.
