What is coriander?
Coriander (Coriandrum sativum) is an annual herbaceous plant of the Apiaceae family, sometimes called "Arab parsley" or "cilantro" in English-speaking countries. It is distinguished by its finely-cut leaves and characteristic aroma, which can be appreciated or disliked depending on taste sensitivities. Cultivated for its leaves and seeds, it plays a key role in many of the world's cuisines, from Asia and Latin America to the Middle East and the Mediterranean.
Where does it come from?
Coriander is thought to have originated in Southern Europe and Southwest Asia, where it has grown wild since ancient times. The Egyptians, Greeks and Romans were already using it in cooking and medicine. Thanks to trade and maritime exploration, it spread throughout the world. Today, it is grown in a variety of climates, preferably in temperate to warm regions, where it thrives in light, well-drained soil and generous sunshine.
What does it look like?
Coriander has slender stems that can reach 20 to 50 cm in height. Its lower, lobed leaves are reminiscent of parsley, while the upper leaves are more delicately cut. In summer, the plant produces small white or pink flowers, grouped in aerial umbels. After flowering, the round, light-brown seeds form and harden as they dry. The whole plant - leaves, stems and seeds - can be used in cooking, but it releases different flavors depending on the part used.
What are its main constituents?
- Essential oils: Coriander contains linalool and pinene, which contribute to its complex fragrance.
- Vitamins and minerals: Leaves and seeds contain vitamin K, iron, manganese, as well as traces of vitamin A and vitamin C.
- Fiber: Seeds are relatively rich in dietary fiber, beneficial to intestinal transit.
- Antioxidants: The phenolic compounds present in coriander may contribute to cellular protection against oxidative stress.
What are its potential benefits?
How to use it in practice?
- Fresh leaves: Add at the end of cooking to preserve their aroma, or chop raw in salsas, sauces and marinades.
- Seeds: Lightly roasted, they exalt their fragrance and can be ground into powder for flavoring simmered dishes or spice blends.
- Coriander powder: Used in a number of blends, such as garam masala, coriander can be added to soups, meats and vegetables.
- Essential oil: More rare in cooking, it is sometimes used in specific preparations. In aromatherapy, it is used sparingly for its digestive properties.
Are there any precautions or contraindications?
- Allergies: Some people may be sensitive to coriander, with digestive or skin symptoms. In such cases, it should be eliminated from the diet.
- Storage: Fresh leaves wilt quickly. Store in the fridge, wrapped in a damp cloth or in an airtight container.
- Pregnancy and breast-feeding: Coriander poses no problem for normal use in cooking. For essential oils, however, it's best to seek medical advice.
Why do some people dislike coriander?
There is a theory that genetic variation (affecting sensory perception) causes some people to find the taste of coriander close to that of soap or detergent. Other explanations include different cultural learning about taste. Whatever the case, the reaction of rejection or adoration that coriander elicits makes it a particularly polarizing culinary herb.
