Description
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| CORIANDER |
Coriander is also known as Chinese parsley. It is called cilantro in
America. Heat diminishes the flavor of coriander leaves so is used at
the end of cooking.
There are two types of parsley, Curly Leaf and the Italian Flat Leaf. Curly leaf parsley is usually used as a garnish for its bright green and pleasing appearance.
Culinary uses
Chopped coriander leaves are used in many Asian and Mexican dishes as
key ingredient or garnish. It is a key ingredient in Salsa and
Guacamole, also in chutneys and sauces. The seeds can be dry roasted and powdered, and are used in Indian cooking (it’s a key ingredient of Garam Masala).
Parsley is a key ingredient of West Asian salads
such as Tabbouleh from Lebanon; Gremolata, which accompanies veal stew;
and Persillade, a mix of chopped garlic and parsley used in French
cuisine. Parsley is also used as part of a bouquet garni (or bundle of
various herbs) to flavor soups and stocks while boiling. Mainly used in European and American cooking as a garnish for food.
Effects on health
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| PARSLEY |
Coriander leaves and seeds are high in antioxidants. The chemicals
from the leaves have antibacterial activity against Salmonella. It can
also delay or prevent from spoiling. It is a traditional treatment for diabetes. Also used in cold medicine for relief of anxiety and insomnia in Iran. Used in traditional Indian medicine as a diuretic by boiling equal amounts of coriander seeds and cumin seeds, then cooling and drinking the liquid. Coriander juice mixed with turmeric and applied on the skin is a treatment used for acne.
Parsley tea can be used as an enema and to control high blood pressure. Parsley is high in oxalic acid, a compound involved in the formation of kidney stones. It is not recommended to be consumed by pregnant women as it can lead to uterine stimulation and premature labor, but is recommended for lactating mothers as stimulates milk production.
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Coliander (Cilantro)
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Parsley (Perejil)
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Botanical
Classification:
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Coriandrum sativum is an annual herb in the
family Apiaceae.
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Petroselinum crispum is a biennial herb from
the family Apiaceae.
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Uses:
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All parts:
leaves, roots, stems and seeds
are used in cooking either as a garnish, a key ingredient or as a powder.
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Only the leaves are used, chopped and sprinkled as a garnish. Also as
part of a bouquet garni (bundle of herbs) to flavor soups and stocks.
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Regions
used/found:
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Native to Southern Europe, North Africa and
South western Asia.
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Common in Middle Eastern, European and
American cooking. Use for its leaf in similar way to coriander but has a milder flavor.
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Flavor:
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Seeds when crushed have a warm, nutty, spicy flavor. The leaves have
been described to a have 'soapy' taste.
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The leaves when chopped have a mild flavor.
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