Twenty five classic recipes using coriander
Coriander (Coriandrum sativum) is related to the carrot and belongs to the Umbelliferae family of plants. Many other herbs belong to this large group, including angelica, anise, caraway, chervil, cumin, dill, fennel, lovage, parsley, and sweet cicely.
'Coriander' derives from koris, the ancient Greek word for insect. In the USA, it is usually called by its Spanish name, cilantro, while in Britain it is also known as 'Chinese parsley'. Native to the eastern Mediterranean, coriander was grown by the ancient Egyptians (and very probably by earlier peoples). It has been cultivated continuously ever since. Among several biblical references attesting to the plant's long-standing religious importance is a description of manna from heaven which is likened to white coriander seeds.
The Romans appreciated coriander and introduced it into northern and western Europe where, for centuries, the seeds have been used to flavour marinades and sauces. They have also long been valued medicinally, particularly as an aid to digestion. The Spaniards took coriander on board their voyages of discovery and introduced the plant into the New World where it is still very popular today, especially in Mexico.
Coriander seeds and the fresh leaves are both ancient and ubiquitous flavouring ingredients in the Balkans, North Africa, Arabia, India, China and throughout southeast Asia. In the latter region, the roots are ground together with spices and other indigenous flavourings such as kaffir lime leaves and lemon grass to make curry pastes.
A hardy annual, coriander will grow to a height of 60 cm/2 feet. The top leaves are thin and feathery, very similar to carrot fronds, but the more desirable lower ones are larger, with a characteristic indented trifoliate shape that is easily confused with flat-leaved parsley. The small, pinkish-white flowers bloom profusely, leaving large, round seeds that smell unpleasant until they have matured; then, their pleasant, spicy aroma is reminiscent of orange peel.
All other parts of the plant are strong-smelling; the distinctive fragrance of coriander has been described variously as 'warm', 'pungent', 'musky', and 'orangey'.
Contents
1 Coriander
2 Growing coriander
3 Cooking with coriander
RECIPES
CONDIMENTS
4 Coriander relish
5 Coriander chutney
APPETIZERS
6 Legumes a la grecque
7 Marinated mushrooms with coriander
SALADS
8 Salad with fresh herbs
9 Hummus
10 Thai carrot and cucumber salad
SOUPS
11 Carrot and coriander soup
12 Sopa de frijol
13 Tom yam gung
ACCOMPANIMENTS
14 Green beans with coriander
15 Golden pilaff with coriander
LIGHT DISHES
16 Scrambled eggs 'with saffron and coriander
17 Tomato and coriander salsa with tacos
18 Spicy fried noodles with coriander
19 Stir-fried vegetables with coriander
FISH, POULTRY & MEAT
20 Salmon steaks with tomato and coriander
21 'Red' chicken curry
22Fried chicken with peanuts and herbs
23 Fried chicken with coriander
24 Kheema matar
25 Beef in chili sauce with coriander
26 Beef curry with bamboo shoots
Coriander (Coriandrum sativum) is related to the carrot and belongs to the Umbelliferae family of plants. Many other herbs belong to this large group, including angelica, anise, caraway, chervil, cumin, dill, fennel, lovage, parsley, and sweet cicely.
'Coriander' derives from koris, the ancient Greek word for insect. In the USA, it is usually called by its Spanish name, cilantro, while in Britain it is also known as 'Chinese parsley'. Native to the eastern Mediterranean, coriander was grown by the ancient Egyptians (and very probably by earlier peoples). It has been cultivated continuously ever since. Among several biblical references attesting to the plant's long-standing religious importance is a description of manna from heaven which is likened to white coriander seeds.
The Romans appreciated coriander and introduced it into northern and western Europe where, for centuries, the seeds have been used to flavour marinades and sauces. They have also long been valued medicinally, particularly as an aid to digestion. The Spaniards took coriander on board their voyages of discovery and introduced the plant into the New World where it is still very popular today, especially in Mexico.
Coriander seeds and the fresh leaves are both ancient and ubiquitous flavouring ingredients in the Balkans, North Africa, Arabia, India, China and throughout southeast Asia. In the latter region, the roots are ground together with spices and other indigenous flavourings such as kaffir lime leaves and lemon grass to make curry pastes.
A hardy annual, coriander will grow to a height of 60 cm/2 feet. The top leaves are thin and feathery, very similar to carrot fronds, but the more desirable lower ones are larger, with a characteristic indented trifoliate shape that is easily confused with flat-leaved parsley. The small, pinkish-white flowers bloom profusely, leaving large, round seeds that smell unpleasant until they have matured; then, their pleasant, spicy aroma is reminiscent of orange peel.
All other parts of the plant are strong-smelling; the distinctive fragrance of coriander has been described variously as 'warm', 'pungent', 'musky', and 'orangey'.
Contents
1 Coriander
2 Growing coriander
3 Cooking with coriander
RECIPES
CONDIMENTS
4 Coriander relish
5 Coriander chutney
APPETIZERS
6 Legumes a la grecque
7 Marinated mushrooms with coriander
SALADS
8 Salad with fresh herbs
9 Hummus
10 Thai carrot and cucumber salad
SOUPS
11 Carrot and coriander soup
12 Sopa de frijol
13 Tom yam gung
ACCOMPANIMENTS
14 Green beans with coriander
15 Golden pilaff with coriander
LIGHT DISHES
16 Scrambled eggs 'with saffron and coriander
17 Tomato and coriander salsa with tacos
18 Spicy fried noodles with coriander
19 Stir-fried vegetables with coriander
FISH, POULTRY & MEAT
20 Salmon steaks with tomato and coriander
21 'Red' chicken curry
22Fried chicken with peanuts and herbs
23 Fried chicken with coriander
24 Kheema matar
25 Beef in chili sauce with coriander
26 Beef curry with bamboo shoots
