all about spices and herbs

Family: Carrot (Apiaceae)
Synonyms: Chinese parsley, cilantro
Form of use: seed, dried, whole and ground, and leaves, fresh, root
Origin: an herb native to and common in southern Europe and western Asia for thousand of years. Today, coriander is spread throughout the Mediterranean, the Netherland, the Balkans, Russia, India and America.
Aroma: the aroma of the fruit is pleasantly nutty and spicy. The smell and taste of coriander haulm as well as its roots is very strong and sometimes you must get used to it!
Use: coriander seeds are classic spices added to baked goods or used as a spice for dishes containing cabbage, potatoes and legumes. They enhance the taste of roast fish, poultry and meat dishes and complement chutney, plum jam and pickled vegetables as well. The herbs is mainly used as spice in Thailand, Indian,Mexican and Brazilian cuisines. Coriander seeds are added to liquors and vermouth and were used in beer production during the middle ages as well.
Buying/storing: coriander seeds, whole or ground, are available in the spice section of well-supplied and supermarkets. Green coriander is available in the vegetable section throughout the year.
Coriander seeds should be stored in an air-proof closed container in a cool, dark place to keep their aroma for up to 1 year. Ground coriander loses its taste very fast. The leaves and roots of coriander can only be used fresh because they lose their flavor if dried.
Properties: the 12-24 inch high plant is not picky about the quality of its soil. Its leaves are fan-shaped in the lower part and pinnate in the upper part. The blossoms form an umbel, bloom white and develop into globular, round, yellow-brown ribbed fruits. The diameter is 1.5-3 mm. The seeds are dried and ground after harvesting.
Related spices: coriander resembles parsley in many ways. Both their leaves and their blossoms are very similar and can be easily confused. Both herbs are used in a similar manner in cooking because their leaves tolerate neither heat nor drying. You can make broth from its roots.
Mythology: coriander is one of the oldest cultivated plants. It was mentioned in the Bible as one of the bitter herbs of the Passover feast. Seeds were discovered in archaeological finds among cultural relics from the Neolithic era. Traces of coriander found in the tombs of the Pharaohs show that coriander was also appreciated in ancient Egypt.
Medicinal use: coriander contains essential oil which help stomach and intestinal disorders and have a sedativeeffect on nerves. Coriander is flatulent because it stimulates the activity of intestinal musculature, causing interstinal convulsions and strengthening the stomach.

TIPS FOR COOKING:
The aroma of coriander intensifies when the seeds are crushed in a mortar or roasted in a pan without any fat. Coriander goes well with cumin, chili, fresh mint and garlic.