Costa Cálida Chronicle - Costa Calida Chronicle

Have you ever wondered what this lovely
green herb that they sell on the local
markets is actually used for! Coriander
is grown in southern Europe, North Africa
and southwestern Asia. It is a soft, hairless
plant that grows up to 50cm tall and is called
cilantro in Spanish. The leaves, which look a
bit like parsley, are variable in shape, broadly
lobed at the base of the plant, and slender
and feathery higher on the flowering stems.
Stand the Coriander upright in a glass
containing 1-2cm water, cover loosely with a
plastic bag and secure with an elastic band. It
should keep in the fridge for up to five days.
All parts of the Coriander plant are edible,
but the fresh leaves and the dried seeds are
the parts most commonly used in cooking.
The leaves spoil quickly when removed from
the plant, and lose their aroma when dried or
frozen. They can be chopped up and added
raw to salsas and salads, or used to garnish
soups. They are fantastic when added to
vegetable stir-fries (such as Chinese and
Thai) and can even be added to poultry
dishes for a taste of the Orient. When adding
fresh cilantro to a hot dish, ensure that
you add it at the last minute so the flavour
and colour of the leaves does not diminish
through cooking.
Coriander is commonly found both as whole
dried seeds and in ground form. Seeds can
be roasted or heated on a dry pan briefly
before grinding to enhance and alter the
aroma. It is often used in Indian food and
is one of the spices found in garam masala.
Ground Coriander seed loses flavour quickly
in storage and is best ground fresh.
The Coriander seeds have a lemony citrus
flavour when crushed and for an interesting
alternative use of coriander seeds, they may
be distilled to produce an essential oil. One
of the oldest essential oils available, it is
used commercially for baked goods and meat
products. The oil is sometimes even used in
liqueurs.
Coriander roots have a deeper, more intense
flavour than the leaves. They are used in a
variety of Asian cuisines. They are commonly
used in Thai dishes, including soups and
curry pastes.
Coriander seeds can be boiled with water
and drunk as indigenous medicine for colds
and whilst not very commonly used these
days, Coriander root is also edible. It can be
ground and used as a substitute for coffee.
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