Coriander by By the foodnetwork.ca Editorial Team

Contrary to popular belief, coriander and cilantro are not the same things. Although used interchangeably, coriander refers to the seeds and cilantro to the leaves of the plant coriandrum sativum. Since it is part of the parsley family, the plant is also known as Chinese parsley.

Coriandrum sativum is an annual plant that grows to about two-feet tall and has white or red flowers. Indigenous to Greece, it is now commonly harvested in Morocco, Romania, Egypt, China and India. Coriander is the seed or fruit of the plant and usually measures half-an-inch in diametre, is round with ridges and is brownish or reddish yellow in colour. The other characteristic about coriander seeds is that they give off a very unpleasant, insect-like odour when unripe. It's only fitting then that the word coriander comes from the Greek "koris" meaning bug since they smelled like crushed insects (at least, those of ancient Greece). But when ripe, they give off a spicy and tangy smell -- and taste just as good.

Coriander is an essential ingredient in Indian cooking and is used in a variety of spice blends, curries, gasam masala and in chutneys (especially with green tomatoes). It's known as being a versatile ingredient and used with meat, poultry and fish as well as to enhance the flavour of any vegetarian dishes.

With its mild, lemony taste -- which has been described as a cross between sage and lemon -- coriander is used in a variety of cuisines from around the world. Mediterranean, North African, Mexican, Southeast Asian, South American and North American cuisine all take advantage of its flavour-enhancing power.

Coriander is also used in gin, liqueurs, cigarettes, condiments, desserts and perfumes. And once sugar coated, it was used before paper confetti became the vogue.

One of the most intriguing things about coriander is that it is believed to be among the first spices used by man. It was known as early as 5000 BC and is mentioned in Sanskrit writings from 1500 BC. The Old Testament also makes a reference to coriander. But that's just the beginning.

In Ancient Egypt, pharaohs were buried with coriander seeds and it was one of the plants that hung in the famous Gardens of Babylon. But it was the Romans who gave it mass appeal, they were the ones who brought it with them to flavour their bread as they spread out across Europe.

As with most historic spices, coriander has its place in medicinal folk lore. It's thought to increase appetite and combat digestive and gastric problems (by relieving gas from the stomach and intestines), chest pains, coughs, bad breath and even dysentery. It was also used as a breath freshener and ground to a paste that helped heal skin and mouth ulcers.

Article taken from foodtv.ca