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Coriander

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This article is about the herb. For other uses, see Coriander (disambiguation).
"Cilantro" redirects here. Not to be confused with the related herb Eryngium foetidum, also known as "culantro".
"Chinese parsley" redirects here. The term may also refer to the unrelated herb Heliotropium curassavicum.

Coriander or cilantro
Illustration of coriander parts
Scientific classification Edit this classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Asterids
Order: Apiales
Family: Apiaceae
Genus: Coriandrum
Species:
C. sativum
Binomial name
Coriandrum sativum
This article contains Linear B Unicode characters. Without proper rendering support, you may see question marks, boxes, or other symbols instead of Linear B.

Coriander (/ˌkɒriˈændər, ˈkɒriændər/;[1] Coriandrum sativum), also known as cilantro (/sɪˈlæntroʊ, -ˈlɑːn-/)[1]: 90 , is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.

Most people perceive coriander as having a tart, slightly citrus-like taste. Due to variations in the gene OR6A2, some people perceive coriander to have a soap-like taste, or a pungent or rotten taste.[2]

Botanical description

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Flowers of Coriandrum sativum

Coriander is native to the Mediterranean Basin.[3]

It is a soft plant growing to 50 cm (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems.

The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5–6 mm or 3⁄16–1⁄4 in) than those pointing toward it (only 1–3 mm or 1⁄16–1⁄8 in long). The fruit is a globular, dry schizocarp 3–5 mm (1⁄8–3⁄16 in) in diameter.[4] Pollen size is approximately 30 μm (0.0012 in).[5]

Etymology

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First attested in English during the late 14th century, the word "coriander" derives from the Old French coriandre, which comes from Latin coriandrum,[6] in turn from Ancient Greek κορίαννον koríannon (or κορίανδρον koríandron),[7][8] possibly derived from or related to κόρις kóris (a bed bug),[9][10] and was given on account of its fetid, bug-like smell.[11]

The earliest attested form of the word is the Mycenaean Greek ko-ri-ja-da-na[12] (variants: ko-ri-a2-da-na, ko-ri-ja-do-no, ko-ri-jo-da-na)[13] written in Linear B syllabic script (reconstructed as koriadnon, similar to the name of Minos' daughter Ariadne) which later evolved to koriannon or koriandron,[14] and Koriander (German).[15]

Cilantro is the Spanish word for coriander, also deriving from coriandrum. It is the common term in US English for coriander leaves due to their extensive use in Mexican cuisine, but the seeds are referred to as coriander in American English.[15]

Origin and history

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Coriander grows wild over a wide area of Western Asia and Southern Europe, making it difficult to define where the plant is native and where it was only recently established.[16] Recent works suggest that wild coriander in Israel and Portugal might be an ancestor of cultivated coriander.[17][better source needed][18][better source needed] They have low germination rates and a small vegetative appearance. Israeli coriander has an extremely hard fruit coat.[17]

In Israel, fifteen desiccated mericarps were found in the Pre-Pottery Neolithic B level (six to eight thousand years ago) of the Nahal Hemar Cave,[19] and eleven from ~8,000–7,500 years ago in Pre-Pottery Neolithic C in Atlit-Yam.[20] If these finds do belong to these archaeological layers, they are the oldest find of coriander in the world.[21]: 163 

About 500 millilitres (17 US fl oz) of coriander mericarps were recovered from the tomb of Tutankhamen. As coriander does not grow wild in Egypt, this could be proof that coriander was cultivated by the ancient Egyptians.[16]

The Ebers Papyrus, an Egyptian text dated around 1550 BC, mentioned uses of coriander.[22]

Coriander may have been cultivated in Greece since at least the second millennium BC. One of the Linear B tablets recovered from Pylos refers to the species as being cultivated for the manufacture of perfumes. It was used in two forms: as a spice for its seeds and as an herb for the flavour of its leaves.[14] This appears to be confirmed by archaeological evidence: the large quantities of coriander retrieved from an Early Bronze Age layer at Sitagroi in Macedonia could point to cultivation of the herb at that time.[23]

Coriander was mentioned by Hippocrates (around 400 BC), as well as Dioscorides (65 AD).[22]

Uses

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Culinary

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All parts of the plant are edible. Fresh leaves and dried seeds are the most commonly used in cooking. Coriander roots are an important element of Thai cooking. Coriander is used in cuisines throughout the world.[24]

Leaves

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Wikibooks Cookbook has a recipe/module on
Coriander leaves

The leaves are variously referred to as coriander leaves, fresh coriander, Chinese parsley, or cilantro (US, commercially in Canada, and Spanish-speaking countries). The fresh leaves are an ingredient in many foods, such as chutneys and salads, salsa, guacamole, and as a widely used garnish for soup, fish, and meat.[25] 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.[15] The leaves spoil quickly when removed from the plant and lose their aroma when dried or frozen.[citation needed]

The taste of the leaves differs from that of the seeds. The seeds exhibit citrus overtones. The dominant flavorants in the leaves are the aldehydes 2-decenal and 2-dodecenal. The main flavorant in the seeds is (+)-linalool.[26]

Seeds

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Wikibooks Cookbook has a recipe/module on
Dried coriander fruits are often called "coriander seeds" when used as a spice.

The dry fruits are coriander seeds. The word "coriander" in food preparation may refer solely to these seeds (as a spice), rather than the plant. The seeds have a lemony citrus flavour when crushed due to the terpenes linalool (which comprises about two thirds of its volatile components) and pinene.[27] It is described as warm, nutty, spicy, and orange-flavoured.

The variety C. sativum var. sativum has a fruit diameter of 3–5 mm (1⁄8–3⁄16 in), while var. microcarpum fruits have a diameter of 1.5–3.0 mm (0.06–0.12 in), and var. indicum has elongated fruits.[28] Large-fruited types are grown mainly by tropical and subtropical countries, such as Morocco, India, and Australia, and contain a low volatile oil content (0.1–0.4%). They are used for grinding and blending purposes in the spice trade. Types with smaller fruit are produced in temperate regions and usually have a volatile oil content of around 0.4–1.8%, so they are highly valued as a raw material for the preparation of essential oil.[29]

Coriander 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 in a mixture called dhania jeera.[30] Roasted coriander seeds, called dhania dal, are eaten as a snack.

Outside of Asia, coriander seed is used widely 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. The Zuni people of North America have adapted it into their cuisine, mixing the powdered seeds ground with chilli, using it as a condiment with meat, and eating leaves as a salad.[31]

Onion coriander paratha

Coriander seeds are used in brewing certain styles of beer, particularly some Belgian wheat beers. The coriander seeds are used with orange peel to add a citrus character.[citation needed]

Coriander seeds are one of the key botanicals used to flavour gin.[citation needed]

One preliminary study showed coriander essential oil to inhibit Gram-positive and Gram-negative bacteria, including Staphylococcus aureus, Enterococcus faecalis, Pseudomonas aeruginosa, and Escherichia coli.[32]

Coriander is listed as one of the original ingredients in the secret formula for Coca-Cola.[33]

Roots

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Coriander roots

Coriander roots have a deeper, more intense flavour than the leaves and are used in a variety of Asian cuisines, particularly in Thai dishes such as soups or curry pastes.[citation needed]

Nutrition

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Coriander (cilantro) leaves, raw
Nutritional value per 100 g (3.5 oz)
Energy95 kJ (23 kcal)
3.67 g
Sugars0.87
Dietary fiber2.8 g
0.52 g
2.13 g
Vitamins and minerals
VitaminsQuantity
%DV†
Vitamin A equiv.
37%
337 μg
36%
3930 μg
865 μg
Thiamine (B1)
6%
0.067 mg
Riboflavin (B2)
12%
0.162 mg
Niacin (B3)
7%
1.114 mg
Pantothenic acid (B5)
11%
0.57 mg
Vitamin B6
9%
0.149 mg
Folate (B9)
16%
62 μg
Vitamin C
30%
27 mg
Vitamin E
17%
2.5 mg
Vitamin K
258%
310 μg
MineralsQuantity
%DV†
Calcium
5%
67 mg
Iron
10%
1.77 mg
Magnesium
6%
26 mg
Manganese
19%
0.426 mg
Phosphorus
4%
48 mg
Potassium
17%
521 mg
Sodium
2%
46 mg
Zinc
5%
0.5 mg
Other constituentsQuantity
Water92.21 g
Link to USDA Database entry
†Percentages estimated using US recommendations for adults,[34] except for potassium, which is estimated based on expert recommendation from the National Academies.[35]

Raw coriander leaves are 92% water, 4% carbohydrates, 2% protein, and less than 1% fat (table). The nutritional profile of coriander seeds is different from that of fresh stems or leaves. In a 100-gram (3+1⁄2 oz) reference amount, leaves are particularly rich in vitamin A, vitamin C, and vitamin K, with moderate content of dietary minerals (table). Although seeds generally have lower vitamin content, they do provide significant amounts of dietary fiber, calcium, selenium, iron, magnesium, and manganese.[36]

Taste and smell

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Linalool, a terpenoid, is a major contributor to the fragrance of coriander.[37]

The essential oil from coriander leaves and seeds contains mixed polyphenols and terpenes, including linalool as the major constituent accounting for the aroma and flavour of coriander.[38]

Different people may perceive the taste of coriander leaves differently. Those who enjoy it say it has a refreshing, lemony or lime-like flavour, while those who dislike it have a strong aversion to its pungent taste and smell, characterizing it as soapy or rotten.[39] Studies also show variations in preference among different ethnic groups: 21% of East Asians, 17% of Caucasians, and 14% of people of African descent expressed a dislike for coriander, but among the groups where coriander is popular in their cuisine, only 7% of South Asians, 4% of Hispanics, and 3% of Middle Eastern subjects expressed a dislike.[40]

About 80% of identical twins shared the same preference for the herb, but fraternal twins agreed only about half the time, strongly suggesting a genetic component to the preference. In a genetic survey of nearly 30,000 people, two genetic variants linked to the perception of coriander have been found, the most common of which is a gene involved in sensing smells.[41] The gene OR6A2 lies within a cluster of olfactory-receptor genes, and encodes a receptor that is highly sensitive to aldehyde chemicals. Flavour chemists have found that the coriander aroma is created by a half-dozen substances, most of which are aldehydes. Those who dislike the taste are sensitive to the offending unsaturated aldehydes and, at the same time, may be unable to detect the aromatic chemicals that others find pleasant.[42] Association between its taste and several other genes, including a bitter-taste receptor, have also been found.[43]

Allergy

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Some people are allergic to coriander leaves or seeds, having symptoms similar to those of other food allergies. In one study examining people suspected of food allergies to spices, 32% of pin-prick tests in children and 23% in adults were positive for coriander and other members of the family Apiaceae, including caraway, fennel, and celery.[44] The allergic symptoms may be minor or life-threatening.[45]

Similar plants

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  • Eryngium foetidum, also a member of the Apiaceae, has a similar but more intense taste. Known as culantro and ngò gai, it is found in Mexico, the Caribbean, Central and South America, and South East Asia cuisine.[46]
  • Persicaria odorata is commonly called Vietnamese coriander, or rau răm. The leaves have a similar odour and flavour to coriander. It is a member of the Polygonaceae, or buckwheat family.[46]
  • Papaloquelite is one common name for Porophyllum ruderale subsp. macrocephalum, a member of the Asteraceae, the sunflower family. This species is found growing wild from Texas to Argentina.[46]

References

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  36. ^ "Nutritional Data, coriander seed, per 100 g". nutritiondata.self.com. Conde Nast. Retrieved 10 August 2013.
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  38. ^ Zheljazkov VD, Astatkie T, Schlegel V (2014). "Hydrodistillation extraction time effect on essential oil yield, composition, and bioactivity of coriander oil". Journal of Oleo Science. 63 (9): 857–65. doi:10.5650/jos.ess14014. PMID 25132088.
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  40. ^ Lilli Mauer, Ahmed El-Sohemy (2 May 2012). "Prevalence of cilantro (Coriandrum sativum) disliking among different ethnocultural groups". Flavour. 1 (8): 8. doi:10.1186/2044-7248-1-8. hdl:1807/86813.
  41. ^ Francke U, Hinds DA, Mountain JL, et al. (10 September 2012). "A genetic variant near olfactory receptor genes influences cilantro preference". Quantitative Biology. arXiv:1209.2096.
  42. ^ Josh Kurz (26 December 2008). "Getting to the Root of the Great Cilantro Divide". NPR.
  43. ^ Knaapila A, Hwang LD, Lysenko A, et al. (2012). "Genetic analysis of chemosensory traits in human twins". Chemical Senses. 37 (9): 869–81. doi:10.1093/chemse/bjs070. PMC 3589946. PMID 22977065.
  44. ^ Moneret-Vautrin DA, Morisset M, Lemerdy P, et al. (2002). "Food allergy and IgE sensitization caused by spices: CICBAA data (based on 589 cases of food allergy)". Allergie et Immunologie. 34 (4): 135–40. PMID 12078423.
  45. ^ Christina Agapakis (18 September 2011). "Allergy Recapitulates Phylogeny". Scientific American. Retrieved 17 March 2018.
  46. ^ a b c Tucker A, DeBaggio T (1992). "Cilantro Around The World". Herb Companion. 4 (4): 36–41.
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