coriander

Botanical Name

Family

Description

Coriander is native to regions spanning from southern Europe and northern Africa to southwestern Asia. It is a soft plant growing to 50 cm tall. The leaves are variable in shape, broadly’ lobed at the base of the plant, and slender and feathery higher on the flow ering stems. The noivers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the center of the umbel longer (M mm or 0.20—0.24 in) than those pointing toward it (only 1—3 mm or 0.039—0.118 in long). The fruit is a globular, dry schizocarp 3—5 mm (0. I 2—0.20 in) in diameter.

The dry fruits are known as coriander seeds. 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 w arm, nutty, spicy, and orange-tlavoured.

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 the fresh stems or leaves. In a 100 gram 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 content of vitamins, they do provide significant amounts of dietary fitter, calcium, selenium, iron, magnesium and manganese.

INDIAN NAME OF SPICES

Hindi : Dhania or Dhanya Bengali : Dhana, Dhania Gujarati : Kothmiri, Libdhaba Kannada : Kothambri, Kothamiri bija Kashmiri : Deaniwal, Kothambalari Malayalam : Kothumpalari bija Marathi : Dhana Oriya : Dhania Punjabi : Dhania Sanskrit : Dhanyaka Tamil : Kothamalli Telugu : Dhaniyalu

FOREIGN NAME OF SPICES

Spanish : Cilantro French : Corriandre German : Koriander Swedish : Koriander Arabic : Kuzhbare Dutch : Koriander Portuguese : Coentro Russian : Koriandr Japanese : Koendoro Chinese : Hu-sui

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