Coriander (Coriandrum sativum) is an ancient spice and has been used for a very long time. The birthplace of Coriander is uncertain. However, its origins are undoubtedly found in the Mediterranean basin. It is a spice that has accompanied people since the beginnings of Antiquity. Half a pound of coriander was even found in Tutankhamun's tomb. (1300 BC)
From the same family as carrots, parsley, fennel, cumin or celery, coriander is part of the Apiaceae (or Umbelliferae because the flowers of all these plants make umbels) is an extremely interesting plant because it provides 3 elements distinct culinary functions: the leaf, the fruit (which is often called the seed), and its roots.
Leaf :
The leaf remains the best known part for us. We find it sold fresh in our shops. It is a fragile leaf, it must be consumed a few days after harvest.
Also called Chinese parsley or Arabic parsley, coriander leaf gives off such a particular flavor that it is difficult to describe. The leaf brings freshness, an oriental note to your dishes. A tabbouleh without coriander would be a bit like a stew without marrow bones. Something would be missing. It remains easy to use, cut finely at the end of cooking. Its intense green will also contribute to the aesthetics of the dish.
The fruit (called seed) represents the spice
The fruit appears like all fruits after flowering and fertilization of the flower. Shaped like small spheres containing the seed inside, they are sold dried whole or ground.
So coriander powder is the spice. For thousands of years, it has been the basis of multiple spice blends (Ras el Hanout, Curry, Massalé, Massala, Colombo, etc.).
Its taste is different from the leaf, although slightly reminiscent of the flavor of the leaf, there are pronounced citrus notes with a hint of bitterness. It's an easy spice that can go almost anywhere. She particularly appreciates the world of the sea (fish, shellfish) but also vegetables or salads. Always prefer coriander “seeds” that you grind at the last moment rather than a powder (unless it is preserved entirely). Indeed, coriander is a fragile spice; these complex and fine top and heart notes will disappear a few days after grinding.
Roots :
Coriander roots are used very little, if at all, in our latitudes. However, it is a historical basis of Thai cuisine. It is used as a seasoning in the form of pastes by adding pepper and garlic.
The taste of coriander root is similar to that of the leaf but more pronounced and slightly earthy. To get some, you will need to go to Asian food stores where they can be found.