Package: 50 g.
Mention of coriander seeds (Mata) is found in ancient Sanskrit manuscripts, and the seeds themselves were discovered during excavations of Egyptian tombs. The spicy plant was grown in Palestine, and the Romans rubbed the meat with a mixture of coriander, cumin and vinegar to protect it from spoilage.
Coriander was one of those bitter herbs that the Jews were required to eat on Passover in memory of the suffering of the people of Israel in the land of Egypt. Coriander is also mentioned in the Bible when describing manna from heaven: "And the house of Israel called the name of bread: manna, it was like coriander seed, white..." [Exodus 16:31].
Some researchers consider coriander to be native to Asia Minor and the Mediterranean, and it is cultivated today in India, Morocco, Hungary, Poland, Romania, Yugoslavia, as well as in North and South America - first of all, in Argentina. Scientists believe that the modern name of the plant comes from the Greek koriannon, derived from koris - "bug" and is associated with the specific smell and type of seeds (even in Russia, coriander was sometimes called bug). This is how Russian coriander, German coriander, Italian coriandolo, French coriandre, Portuguese coentro and Spanish coriandro appeared. An annual herbaceous plant of the celery family (Coriandrum sativum). This valuable spicy culture has been known since ancient times and is widely distributed throughout the world. Its family is the Mediterranean and Southern Europe. This is one of the old spices, mentioned in ancient Sanskrit texts, and its seeds were found in the tombs of pharaohs.
Types:In cooking, young leaves of coriander (cilantro) and its seeds are used - whole or ground, and these are two completely different spices with different tastes, smells and uses.
Taste and aroma:The leaves have a peculiar bitter taste and an excellent sharp aroma. The seeds have a sweeter, woody, spicy smell.
Cilander leaves are an excellent component for salads, sauces, soups, an aromatic addition to meat and fish dishes, kebabs and kebabs, sandwiches. It is worth using carefully, because not everyone likes the specific taste. Coriander seeds are used to flavor bread and confectionery products, cheese, meat dishes, sausages made from red cabbage and Savoy cabbage, sauces, soups, and pastries. Very popular in Mexican cuisine. Whole seeds are put in marinades. Coriander is also used to flavor alcoholic beverages - gin and liqueurs.
And yet, despite such a not very flattering comparison, "Klopovny" coriander is almost the most universal seasoning in the world. From its aromatic seeds, essential oil is obtained for perfumery and the production of liqueurs and gin. In dried and crushed form, they are used for flavoring baked goods (for example, in Borodino bread) and confectionery products, as well as as a spice in milk soups, sausages, cheeses, stewed meat, in marinated and salted fish (for example, in the Baltic spicy pickle). Coriander seeds improve the taste of beans, lentils and cabbage, and are also included as a mandatory component in Thuringian sausages and Turkish shish-kebabs, which are popular around the world. Coriander is the most important component in Indian spice mixtures-masalas, it is used in the Ethiopian mixture "Berbere" and Tunisian "Offak". It is very good in combination with garlic and chili pepper, as is often done in the Caribbean.
In the East, coriander was often included in various sweets - for example, the candies popular today in the USA were originally just candied coriander seeds - an original delicacy combining sweetness and spicy heat, which was once widely sold in the Eastern bazaars.
In Greece and Cyprus, crushed seeds are used in preserving olives, they are added in large quantities to lamb dishes and they cook with it a simple but very tasty dish "Aphelia" - pork stewed in red wine. Apparently, the Greeks have aphelia so lucky that even the French, who do not respect coriander, call all dishes prepared with coriander "Greek".
Medical use:
Coriander has an antispasmodic, carminative, stimulating and digestive effect. Coriander was once considered an aphrodisiac and was included in the composition of love potions. Coriander essential oil has an antibacterial effect, and is also used in pharmacology, perfumery, and in the production of alcoholic beverages.
Ground coriander, Ayurveda Zdes
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