seeds of Coriandrum sativum, Coriander

Coriandrum sativum, also called Coriander, is a plant species of the genus Coriandrum and the family Apiaceae. The plant’s synonyms include Coriandaropsis syriaca, Coriandum diversifolium, and Coriandum globosum. Other common names for coriander include Chinese parsley and cilantro. Coriandrum sativum is originally from Iran and currently grows in most of Southern Europe, Western Asia, and Africa. Coriandrum sativum can grow to a height of 50 cm. The plant has an inconsistent shape and leaves that tend to be feathery higher up the plant and lobed at its base. Flowers are either white or pink and occur within umbels. The fruits are spherical and have a diameter of 3 to 5 mm. Every part of the plant is edible and can be useful in a vast assortment of dishes. The seeds have a unique taste that is reminiscent of citrus. Thus, the flavour of the seeds distinctly differs from that of the leaves. The leaves are a rewarding addition to salads and are also useful in the preparation of chutneys, guacamole, and salsa. Alternatively, one could add the leaves to bread soup (a Portuguese delicacy) or use them as a garnish for readymade food. The leaves dry up quickly and lose their flavour. One should, therefore, use leaves immediately after picking them. Excessive heating of the leaves during cooking also diminishes their aroma. Coriander seeds are useful in the blending and grinding business of spice making. The seeds have a nutty and spicy flavour with citrusy overtones. Thus, one can either use the spice on its own or blend it with others to create potent curries and masalas. The seeds also contain an essential oil that has the essence of the flavour present in the seeds. Coriander seeds mature 6 to 7 weeks after the opening of the flowers. The plant, on the other hand, takes 90 to 140 days to grow before it’s ready for harvesting.