Coriander, also commonly known as cilantro, is an herb with fresh leaves and dried seeds that is used in cuisines around the globe. The nutty, citrusy flavor of the tan-brown seeds is unmistakable, and adds complexity and brightness to all types of dishes from pickled veggies to pastries. Coriander is a common ingredient in curries, particularly of Indian and Thai cuisine, in salad dressings, in bean and potato dishes, in chili and stews, and also in breads and baked goods. Coriander seeds are the second most important botanical in gin after juniper.

While coriander is native to many regions, from southern Europe to southwest Asia, the bulk of the world’s supply of dried seeds mainly come from India, Morocco, Canada, Romania, Russia, and the Ukraine. No kitchen should be without this aromatic spice—it has a place on our “healthy grocery essentials” and is USDA Certified Organic, Kosher Certified, and non-GMO.

Coriander in history

Coriander has one of the longest recorded histories of use among all spices; Sanskrit writings from as early as 5000 B.C. mention coriander, a store of the seeds was recovered from the ancient Egyptian King Tutankhamun’s tomb, and they are mentioned in the Bible’s Book of Exodus.

The spice was also popular with the Romans, who used it make barley porridge and boiled greens, and ate it with oysters. The Romans then spread coriander to Great Britain, along with a wide variety of other foods and spices, where it became a popular ingredient in pickling spice and black pudding. In 1670, the British brought the spice to their New World colonies, where it became one of the first spices cultivated by early settlers.

Coriander around the world

Coriander seeds are put to a wide variety of uses around the globe. This spice has a hand in flavoring everything from curry to beer to pâté.

Indian cuisine

Coriander seed is used plentifully in Indian food, such as in garam masala and curries. Indian curries often employ large amounts of ground coriander mixed with cumin in a blend called dhana jeera. Coriander seeds appear prominently in two south Indian dishes such as sambar, a lentil-based vegetable stew, and a soup called kothamalli rasam.

Pickles and beer

In countries around the world, coriander seeds are a major ingredient in the process of pickling vegetables. In Cyprus and Greece, they add nutty panache to marinated green olives. Coriander seed is employed in the brewing process of certain styles of beer, especially Belgian witbier and German hefeweizen. The seeds are combined with orange peel to offer a citrus note to the brew.

Meat and bread

In Russia and Central Europe, sourdough rye Borodinsky bread features coriander seed instead of caraway. The seeds are also used in the North African coriander bread, a French-influenced, puffy, sweet-bitter loaf from Morocco. You can also find them as a frequent ingredient in sausages, especially in Germany, South Africa, and Greece. Additionally, coriander is a common ingredient in charcuterie such as salami and pastrami, as well as creamy chicken liver pâté, duck pâté, and bean-and-anchovy pâté.

Coriander in health

Coriander seeds are little nutritional powerhouses containing the following:

dietary fiber
calcium
selenium
iron
magnesium
manganese

Coriander is widely known as one the most medicinal of spices. The ancient Egyptian, Ebers Papyrus, recommends the spice as an all-purpose analgesic. Ancient Greek physicians, including Hippocrates, used the spice as a medicine. It has been used in the treatment of skin inflammation, fevers, muscle pain, headaches, arthritis, high cholesterol, mouth ulcers, anemia, indigestion, menstrual cramps, and blood sugar disorders.

Cooking with coriander

Coriander seeds can be used whole or ground and will bring a wonderful snap of flavor to a dish. Freshly ground coriander is best; crush whole seeds when needed instead of stocking pre-ground coriander in your spice cabinet. Toasting the seeds or heating them in a dry pan will enhance their flavor and aroma. (Note that the seeds are best when the dry-frying begins to release a warm, delicious scent).

Adding coriander when slow-braising meats like lamb, pork, or duck can add an earthy, citrusy flavor. Roughly crack it and mix it with black pepper to add a special spiciness to grilled meat. It’s great as a garnish, and is perfect for legumes—add them to lentil soup or a pot of heirloom beans. They also goes well with root vegetables such as parsnips and carrots—try them in carrot-ginger soup. Coriander can even be added to sweets and baked goods, where it lends a lemony-cinnamony flavor.

Try these flavorful recipes using this zesty spice:

These baked meatballs use a blend of spices, honey, and balsamic vinegar to create an earthy sweetness.

https://thrivemarket.com/blog/eggs-in-purgatory-best-one-pot-meal is a comforting breakfast feast similar to the North African dish shakshouka.

Homemade pho is the perfect comfort food, and this version uses coriander to kick it up a notch.

This apricot almond chicken tagine with cauliflower couscous is the perfect make-ahead meal.

Need an appetizer? Try green olives marinated in spices.

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