CORIANDER

Coriander is one of the world's most commonly used herbs - in spite of the fact that the name comes from the Greek, koris, meaning bed bug! It is green, leafy and strong-smelling with a fresh, citrus taste that makes it an invaluable garnish and flavour enhancer. Both the fresh leaves and stalks are edible, as well as the berries, which are dried and called coriander seeds. Native to southern Europe and the Middle East, the plant is now grown worldwide. Coriander tends to be associated most with Asian and Central and South American cooking. For maximum flavour, it is best added to dishes just before serving.

   
                           CORIANDER  LEAVES 

  The fresh leaves are an ingredient in many Indian foods (such as chutneys  and salads); in Chinese and Thai dishes; in Mexican cooking, particularly in salsa and guacamole and as a garnish; and in salads
   In Russia and other CIS countries. Chopped coriander leaves are a garnish on Indian dishes such as dal. As heat diminishes their flavour, coriander leaves are often used raw or added to the dish immediately before serving.
   In Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavour diminishes.The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen.
   The herb has also been used in the preparation of soups and sauces.
    Popular Mediterranean cilantro pesto uses fresh cilantro ,red pepper ,garlic cloves ,olive oil,pumpkin seeds with few drops of lemon juie,is a great addition on pasta ,in sandwiches or as marinade to fish ,poultry



                            CORIANDER SEEDS 

The dry fruits are known as coriander seeds. In Indian cuisine they are called dhania.
The word coriander in food preparation may refer solely to these seeds (as a spice), rather than to the plant. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavoured.
Coriander seeds can be ready for harvest when the plant turn brown and its leaves begin to dry and fall. Immature seeds are light green and taste bitter. To harvest, the crop is cut, tied in small bundles, and sun-dried for several days. Traditionally, to separate the seeds, either the sheaves are beaten with stick or a lightweight roller used to wear off the pods.

It is commonly found both as whole dried seeds and in ground form. Roasting or heating the seeds in a dry pan heightens the flavour, aroma and pungency. Ground coriander seed loses flavour quickly in storage and is best ground fresh. Coriander seed is a spice in garam masala and Indian curries which often employ the ground fruits in generous amounts together with cumin, acting as a thickener.

Roasted coriander seeds, called dhana dal, are eaten as a snack. They are the main ingredient of the two south Indian dishes: sambhar and rasam.

Outside of Asia, coriander seed is used widely in the process for pickling vegetables. In Germany and South Africa (see boerewors), the seeds are used while making sausages. In Russia and Central Europe, coriander seed is an occasional ingredient in rye bread (e.g. borodinsky bread), as an alternative to caraway.

Coriander seeds are used as flavoring agent in confectionary, stews, sausages, sweet breads, and cakes.

Coriander leaves as well as seeds are being used as an aromatic spice in Chinese, Indian, Pakistani, Middle-eastern and European cooking.

Russian dark rye bread, "Borodinsky bread" uses coriander seeds.

" Mixing coriander seeds with milk and honey is an excellent way to reduce fever. This medicinal can also help in diarrhea and flatulence. During summer, cilantro has a cooling effect. For individuals suffering from conjunctivitis, it reduces eye burn and irritation. Coriander has a number of health benefits, possessing anxiolytic, antibacterial and digestive proprieties" .

                            CORIANDER POWDER 

Coriander powder is derived from the seeds of the coriander plant. It adds a mild flavor and flavor to sweet and savory food Preparations.

Most Commonly, it is bought as whole dried seeds and ground as needed and when to, but it can be found Also as a readymade powder. To make coriander powder at home, roast it slightly without oil to Enhance the flavor and then a grind in an electric grinder or with a mortar and pestle.

Ground coriander seeds lose Quickly Their flavor in storage; Hence it, it is best to grind as needed. One can crush coriander seeds coarsely or finely recipe as per requirement.

 A combination of coriander and cumin seeds powdered together is popularly used in Indian dishes. 

Coriander powder is widely used in south Indian preparations, especially rasam, kara kuzhambu, vegetable preparations, etc. 
It is an essential ingredient of many curries and gravies as it has a mild aroma that instigates the appetite.
Adding ground coriander to pancake and waffle mixes imparts a pleasing taste to it.
Put dry roasted coriander seeds in a pepper mill and keep on the dinner table so that you and your family can use them at any time on salads, soups and gravies too.