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From Wikipedia, the free encyclopedia

Coriander or cilantro
Coriandrum sativum - Köhler–s Medizinal-Pflanzen-193.jpg
Scientific classification edit
Kingdom: Plantae
Clade: Angiosperms
Clade: Eudicots
Clade: Asterids
Order: Apiales
Family: Apiaceae
Genus: Coriandrum
Species:
C. sativum
Binomial name
Coriandrum sativum

Coriander (/ˌkɒriˈændər, ˈkɒriˌændər/;[1] Coriandrum sativum), also known as cilantro (/sɪˈlæntr, -ˈlɑːn-/)[1] or Chinese parsley, is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.

Most people perceive the taste of coriander leaves as a tart, lemon/lime taste, but a smaller group, of about 4–14% of people tested, think the leaves taste like bath soap, as linked to a gene which detects aldehyde chemicals also present in soap.[2]

YouTube Encyclopedic

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  • The Health Benefits of Coriander (HD) (CC)
  • Difference Between Cilantro and Parsley, Coriander, Plus Culantro (Not a Misspelling)
  • Coriander Leaves: Benefits and Uses (Dhania/Cilantro)
  • Coriander seeds benefits for health in Hindi
  • Top 10 Health Benefits of Coriander Seeds

Transcription

Like. Share. Subscribe. [music] [music] Coriander has been used as both food and medicine, in many cultures, for millennium. The most common medicinal uses for coriander are... flatulence indigestion constipation colic improved circulation treating rheumatism and arthritis and toxin elimination Learn how coriander is used to treat these conditions in our September 2015 article 'Health Benefits of Coriander'. The link is in the description box, below. This video will be focused on emerging scientific research that's proven coriander, leaves and seeds, can be used to treat and even prevent chronic illnesses. Recent clinical studies have proven that coriander is a useful Hypolipidemic, which means it lowers the lipid (or fat) content of blood. It is also Antidiabetic, as it is capable of normalizing glucose levels. A study published in 'Plant Foods for Human Nutrition' proved that coriander seeds could significantly lower cholesterol and triglycerides levels, even on a high fat diet. A later study, published in the 'Journal of Ethnopharmacology', confirmed those findings and demonstrated that coriander could also normalize glycemia and decrease elevated levels of insulin. Both studies used animal subjects. And the researchers in the second study used rats who were of normal weight and obese, but all subjects were hypoglycemic and had high cholesterol and triglyceride levels. Coriander also works as an effective, all-natural Antiplatelet drug. It has the ability to decrease platelet aggregation and inhibits blood clot formation. Coriander is among the few plants that have been studied and clinically proven to be an effective antiplatelet. This is important news for those prone to blood clots and thrombosis, especially if you've been forced to endure the discomfort of drugs like Coumadin (also known as Warfarin). A study published in the journal 'Pharmaceutical Biology' proved this using an aqueous extract of coriander leaves (also known as cilantro). To make a long study short, the leaf extract successfully inhibited human platelet aggregation. Coriander has proven to be an Immunomodulatory substance. It is capable of modifying or regulating one or more immune functions. Coriander is also an Antibacterial agent, capable of treating and preventing bacterial infections, and an Antioxidant that limits oxidative damage to the cells. Our immune systems are strongly influenced by the intake of nutrients. So, it should come as no surprise that coriander's high nutrient content is the source of its ability to boost immunity. According to the article 'Properties and Benefits of Coriander', coriander leaves are rich in vitamins A and C. By the way, coriander seeds contain no vitamin A and very little vitamin C (only 2% of the RDA). A quote from the article: “Vitamin A protects the integrity of mucous membranes at the level of the eyes, nose, mouth, throat, lungs and digestive tract, the parts of the body directly exposed to the outside world, ensuring they [are resistant] to viruses and bacteria attempts at infection. … Vitamin C increases white blood cell aggressiveness which means our body responds better and faster to basically any virus and bacterial threat.” And, of course, both of these nutrients are powerful antioxidants. I know what you must be thinking: Coriander sounds way too good to be true. There must be a downside to using this herb? Well … Yes, there is. Coriander can cause sun sensitivity in some people, especially light-complected people. But anyone using coriander in a sunny region (or season) should take care to wear sunblock and protective clothing, as they may be at an increased risk for sunburns, and the consequences thereof. Coriander can also trigger allergic reactions in people allergic to mugwort, aniseed, caraway, fennel, dill, and other plants belonging to the Artemisia and Apiaceae families. And although coriander is soothing to the stomach and digestive system, it can irritate and inflame the skin of some if applied topically. However, there is no record of coriander interacting with any known drug. And even the mainstream medical community is willing to acknowledge that coriander is safe in food amounts and “possibly safe for most people” when consumed in suitable medicinal dosages. There are additional warnings listed in the original article. To reiterate, coriander has been used in many cultures for millennium. Even the father of modern medicine, Hippocrates, recommended the use of coriander as a medicine. Pliny the Elder wrote extensively about the medicinal uses of coriander. He recommend coriander seed, mixed with pomegranate juice and oil, to expel intestinal worms. In Ayurvedic medicine, coriander is used as a digestive aid. In Chinese medicine, the whole herb is used to treat a variety of conditions, including nausea, toothache, hernias, measles, dysentery and hemorrhoids. In China, it was once “[believed] that those who consume coriander seeds will be rewarded with immortality. The Israelites used coriander in their cooking. … The Book of Numbers (in the Old Testament and Hebrew Bible) compares coriander with manna.” … Manna, for those who've never heard of it, is the substance miraculously supplied as food to the Israelites in the wilderness. Some of those ancient claims are, obviously, exaggerations. However, when you consider the very long list of proven benefits, it's easy to understand why the ancients would assume coriander was capable of much more fantastical healing feats. And who knows what future scientific studies may reveal. [music] If you'd like to see more videos on herbal health remedies, like and share this video with your social network. If you have any questions or comments about this video, post it below or email me at apotheacary21c@holistichealthliving.com, tweet me on Twitter, or post to our Google+ page. Subscribe to Holistic Health & Living to receive email updates each time we upload a new video. [music]

Contents

Botanical description

Flowers of Coriandrum sativum
Flowers of Coriandrum sativum

Coriander is native to regions spanning from southern Europe and northern Africa to southwestern Asia. It is a soft plant growing to 50 cm (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the center of the umbel longer (5–6 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 (0.12–0.20 in) in diameter.

Etymology

First attested in English in the late 14th century, the word "coriander" derives from the Old French: coriandre, which comes from Latin: coriandrum,[3] in turn from Ancient Greek: κορίαννον, koriannon,[4][5] derived from Ancient Greek: κόρις, kóris (a bed bug), and was given on account of its foetid, bed bug-like smell.[6] The earliest attested form of the word is the Mycenaean Greek ko-ri-ja-da-na[7] written in Linear B syllabic script (reconstructed as koriadnon, similar to the name of Minos's daughter Ariadne) which later evolved to koriannon or koriandron,[8] and koriander (German).[9]

Cilantro is the Spanish word for coriander, also deriving from coriandrum. It is the common term in North American English for coriander leaves, due to their extensive use in Mexican cuisine.[9]

History

Although native to Iran,[10] coriander grows wild over a wide area of Western Asia and southern Europe, prompting the comment, "It is hard to define exactly where this plant is wild and where it only recently established itself."[11] Fifteen desiccated mericarps were found in the Pre-Pottery Neolithic B level of the Nahal Hemar Cave in Israel, which may be the oldest archaeological find of coriander. About half a litre of coriander mericarps was recovered from the tomb of Tutankhamen, and because this plant does not grow wild in Egypt, Zohary and Hopf interpret this find as proof that coriander was cultivated by the ancient Egyptians.[11]

Coriander seems to have been cultivated in Greece since at least the second millennium BC. One of the Linear B tablets recovered from Pylos refers to the species as being cultivated for the manufacture of perfumes, it apparently was used in two forms: as a spice for its seeds and as a herb for the flavour of its leaves.[8] This appears to be confirmed by archaeological evidence from the same period; the large quantities of the species retrieved from an Early Bronze Age layer at Sitagroi in Macedonia could point to cultivation of the species at that time.[12]

Uses

All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Coriander is used in cuisines throughout the world.[13]

Leaves

Coriander leaves
Coriander leaves

The leaves are variously referred to as coriander leaves, fresh coriander, dhania, Chinese parsley, or (in the US and commercially in Canada) cilantro.

Coriander potentially may be confused with culantro (Eryngium foetidum L.), an Apiaceae like coriander (Coriandrum sativum L.), but from a different genus. Culantro has a distinctly different spiny appearance, a more potent volatile leaf oil[14] and a stronger aroma.

The leaves have a different taste from the seeds, with citrus overtones.[15]

The fresh leaves are an ingredient in many South Asian foods (such as chutneys and salads); in Chinese, Thai, and Burmese dishes; in Mexican cooking, particularly in salsa and guacamole and as a garnish; and in salads in Russia and other CIS countries. In Portugal, chopped coriander is used in the bread soup Açorda, and in India, chopped coriander is a garnish on Indian dishes such as dal.[16] As heat diminishes their flavour, coriander leaves are often used raw or added to the dish immediately before serving. In Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavour diminishes.[9] The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen.

Fruits

Dried coriander fruits, often called "coriander seeds" when used as a spice
Dried coriander fruits, often called "coriander seeds" when used as a spice

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 warm, nutty, spicy, and orange-flavoured.

The variety C. s. vulgare has a fruit diameter of 3–5 mm (0.12–0.20 in), while var. C. s. microcarpum fruits have a diameter of 1.5–3 mm (0.06–0.12 in). Large-fruited types are grown mainly by tropical and subtropical countries, e.g. Morocco, India, and Australia, and contain a low volatile oil content (0.1-0.4%). They are used extensively for grinding and blending purposes in the spice trade. Types with smaller fruit are produced in temperate regions and usually have a volatile oil content around 0.4-1.8%, so are highly valued as a raw material for the preparation of essential oil.[17]

Coriander is commonly found both as whole dried seeds and in ground form. Roasting or heating the seeds in a dry pan heightens the flavour, aroma, and pungency. Ground coriander seed loses flavour quickly in storage and is best ground fresh. Coriander seed is a spice in garam masala and Indian curries which often employ the ground fruits in generous amounts together with cumin, acting as a thickener in a mixture called dhana jeera.[18] Roasted coriander seeds, called dhana dal, are eaten as a snack. They are the main ingredient of the two south Indian dishes sambhar and rasam.

Outside of Asia, coriander seed is used widely in the process for pickling vegetables. In Germany and South Africa (see boerewors), the seeds are used while making sausages. In Russia and Central Europe, coriander seed is an occasional ingredient in rye bread (e.g. Borodinsky bread), as an alternative to caraway. The Zuni people of North America have adapted it into their cuisine, mixing the powdered seeds ground with chile and using it as a condiment with meat, and eating leaves as a salad.[19]

Coriander seeds are used in brewing certain styles of beer, particularly some Belgian wheat beers. The coriander seeds are used with orange peel to add a citrus character. Coriander seed is one of the main traditional ingredients in the South African Boerewors, a spiced mixed-meat sausage.

One preliminary study showed coriander essential oil to inhibit Gram-positive and Gram-negative bacteria, including Staphylococcus aureus, Enterococcus faecalis, Pseudomonas aeruginosa, and Escherichia coli.[20]

Coriander is listed as one of the original ingredients in the secret formula for Coca-Cola.[21]

Roots

Coriander roots
Coriander roots

Coriander roots have a deeper, more intense flavor than the leaves, and are used in a variety of Asian cuisines, especially in Thai dishes such as soups or curry pastes.

Flowering coriander for aphid control

In the Salinas Valley of California, aphids have been one of the worst pests in the lettuce fields. The USDA Cooperative Extension Service has been investigating organic methods for aphid control, and experimented with coriander plants and Alyssum plants; when intercropped with the lettuce and allowed to flower, they attract beneficial insects such as hoverflies, the larvae of which eat up to 150 aphids per day before they mature into flying adults.[22]

Nutrition

Coriander (cilantro) leaves, raw
Nutritional value per 100 g (3.5 oz)
Energy95 kJ (23 kcal)
3.67 g
Sugars0.87
Dietary fiber2.8 g
0.52 g
2.13 g
VitaminsQuantity %DV
Vitamin A equiv.
42%
337 μg
36%
3930 μg
865 μg
Thiamine (B1)
6%
0.067 mg
Riboflavin (B2)
14%
0.162 mg
Niacin (B3)
7%
1.114 mg
Pantothenic acid (B5)
11%
0.57 mg
Vitamin B6
11%
0.149 mg
Folate (B9)
16%
62 μg
Vitamin C
33%
27 mg
Vitamin E
17%
2.5 mg
Vitamin K
295%
310 μg
MineralsQuantity %DV
Calcium
7%
67 mg
Iron
14%
1.77 mg
Magnesium
7%
26 mg
Manganese
20%
0.426 mg
Phosphorus
7%
48 mg
Potassium
11%
521 mg
Sodium
3%
46 mg
Zinc
5%
0.5 mg
Other constituentsQuantity
Water92.21 g

Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

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 fiber, calcium, selenium, iron, magnesium and manganese.[23]

Taste and smell

The essential oil from coriander leaves and seeds contains mixed polyphenols and terpenes, including linalool as the major constituent accounting for the aroma and flavor of coriander.[24]

Different people may perceive the taste of coriander leaves differently.[2] Those who enjoy it say it has a refreshing, lemony or lime-like flavor, while those who dislike it have a strong aversion to its taste and smell, characterizing it as soapy or rotten.[15][25] Studies also show variations in preference among different ethnic groups: 21% of East Asians, 17% of Caucasians, and 14% of people of African descent expressed a dislike for coriander, but among the groups where coriander is popular in their cuisine, only 7% of South Asians, 4% of Hispanics, and 3% of Middle Eastern subjects expressed a dislike.[26]

Studies have shown that 80% of identical twins shared the same preference for the herb, but fraternal twins agreed only about half the time, strongly suggesting a genetic component to the preference. In a genetic survey of nearly 30,000 people, two genetic variants linked to perception of coriander have been found, the most common of which is a gene involved in sensing smells.[27] The gene, OR6A2, lies within a cluster of olfactory-receptor genes, and encodes a receptor that is highly sensitive to aldehyde chemicals. Flavor chemists have found that the coriander aroma is created by a half-dozen or so substances, and most of these are aldehydes. Those who dislike the taste are sensitive to the offending unsaturated aldehydes and at the same time may be unable to detect the aromatic chemicals that others find pleasant.[28] Association between its taste and several other genes, including a bitter-taste receptor, have also been found.[29]

Allergy

Some people are allergic to coriander leaves or seeds, having symptoms similar to those of other food allergies.[30] In one study, 32% of pin-prick tests in children and 23% in adults were positive for coriander and other members of the Apiaceae family, including caraway, fennel, and celery.[30] The allergic symptoms may be minor or life-threatening.[31][32]

Similar plants

Other herbs are used where they grow in much the same way as coriander leaves.

References

  1. ^ a b Jones, Daniel (2011). Roach, Peter; Setter, Jane; Esling, John, eds. Cambridge English Pronouncing Dictionary (18th ed.). Cambridge University Press. ISBN 978-052-115255-6.
  2. ^ a b Carly Ledbetter (Dec 6, 2017) [2015-06-24]. "Science Explains Why Cilantro Tastes Like Soap for Certain People". Huffington Post. Retrieved 2018-01-12.
  3. ^ Lewis, Charlton T. "coriandrum". A Latin Dictionary.
  4. ^ Liddell, Henry George; Scott, Robert. "κορίαννον". A Greek-English Lexicon.
  5. ^ "Coriander", Oxford English Dictionary 2nd ed., 1989. Oxford University Press.
  6. ^ Wikisource Chisholm, Hugh, ed. (1911). "Coriander". Encyclopædia Britannica. 7 (11th ed.). Cambridge University Press. p. 146.
  7. ^ "The Linear B word ko-ri-ja-da-na". Palaeolexicon.
  8. ^ a b Chadwick, John (1976). The Mycenaean World. Cambridge University Press. p. 119.
  9. ^ a b c "Coriander (Coriandrum sativum)". Gernot Katzer Spice Pages. 29 February 2012. Retrieved 1 July 2018.
  10. ^ Batmanglij, Najmieh (2 March 2018). A Taste of Persia: An Introduction to Persian Cooking. I.B.Tauris. ISBN 9781845114374. Retrieved 2 March 2018 – via Google Books.
  11. ^ a b Daniel Zohary and Maria Hopf, Domestication of plants in the Old World, third edition (Oxford: Oxford University Press, 2000), pp. 205–206
  12. ^ Fragiska, M. (2005). "Wild and Cultivated Vegetables, Herbs and Spices in Greek Antiquity". Environmental Archaeology. 10 (1): 73–82. doi:10.1179/146141005790083858.
  13. ^ Samuelsson, Marcus (2003). Aquavit: And the New Scandinavian Cuisine. Houghton Mifflin Harcourt. p. 12 (of 312). ISBN 978-0-618-10941-8.
  14. ^ Ramcharan, C. (1999). J. Janick, ed. "Perspectives on new crops and new uses – Chapter: Culantro: A much utilized, little understood herb". ASHS Press: 506–509.
  15. ^ a b McGee, Harold (13 April 2010). "Cilantro Haters, It's Not Your Fault". The New York Times. Retrieved 24 July 2012. Some people may be genetically predisposed to dislike cilantro, according to often-cited studies by Charles J. Wysocki of the Monell Chemical Senses Center in Philadelphia.
  16. ^ Moulin, Léo (2002). Eating and Drinking in Europe: A Cultural History. Mercatorfonds. p. 168. ISBN 978-9061535287.
  17. ^ Bruce Smallfield (June 1993). "Coriander – Coriandrum sativum". Archived from the original on 4 April 2004.
  18. ^ "Dhana Jeera Powder – Also Known As Cumin and Coriander Blend or Dhanajiru Powder". My Spice Sage. Retrieved 2016-01-14.
  19. ^ Stevenson, Matilda Coxe 1915 Ethnobotany of the Zuni Indians. SI-BAE Annual Report #30 (p. 66)
  20. ^ Silva, Filomena; Ferreira, Susana; Queiroz, Joao A; Domingues, Fernanda C (2011). "Coriander (Coriandrum sativum L.) essential oil: its antibacterial activity and mode of action evaluated by flow cytometry". Journal of Medical Microbiology. 60 (Pt 10): 1479–86. doi:10.1099/jmm.0.034157-0. PMID 21862758.
  21. ^ Pendergrast, Mark (1994). For God, Country and Coca-Cola. Collier. p. 422.
  22. ^ Brennan, Eric (February 26, 2015). "Effective Intercropping for Biological Control of Aphids in Transplanted Organic Lettuce". eOrganic. Retrieved April 4, 2017.
  23. ^ "Nutritional Data, coriander seed, per 100 g". nutritiondata.self.com. Conde Nast. Retrieved 2013-08-10.
  24. ^ Zheljazkov, V. D; Astatkie, T; Schlegel, V (2014). "Hydrodistillation extraction time effect on essential oil yield, composition, and bioactivity of coriander oil". Journal of Oleo Science. 63 (9): 857–65. doi:10.5650/jos.ess14014. PMID 25132088.
  25. ^ Rubenstein, Sarah (13 February 2009). "Across the Land, People Are Fuming Over an Herb (No, Not That One)". The Wall Street Journal. Retrieved 24 July 2012.
  26. ^ Lilli Mauer and Ahmed El-Sohemy (2 May 2012). "Prevalence of cilantro (Coriandrum sativum) disliking among different ethnocultural groups". Flavour. 1 (8): 8. doi:10.1186/2044-7248-1-8.
  27. ^ Ewen Callaway (12 September 2012). "Soapy taste of coriander linked to genetic variants". Nature. doi:10.1038/nature.2012.11398.
  28. ^ Josh Kurz (26 December 2008). "Getting To The Root Of The Great Cilantro Divide". NPR.
  29. ^ Knaapila A1, Hwang LD, Lysenko A, Duke FF, Fesi B, Khoshnevisan A, James RS, Wysocki CJ, Rhyu M, Tordoff MG, Bachmanov AA, Mura E, Nagai H, Reed DR (2012). "Genetic analysis of chemosensory traits in human twins". Chemical Senses. 37 (9): 869–81. doi:10.1093/chemse/bjs070. PMC 3589946. PMID 22977065.
  30. ^ a b Moneret-Vautrin, D. A; Morisset, M; Lemerdy, P; Croizier, A; Kanny, G (2002). "Food allergy and IgE sensitization caused by spices: CICBAA data (based on 589 cases of food allergy)". Allergie et Immunologie. 34 (4): 135–40. PMID 12078423.
  31. ^ Kathleen Pointer (29 March 2017). "How to Recognize a Cilantro Allergy". Healthline. Retrieved 17 March 2018.
  32. ^ Christina Agapakis (18 September 2011). "Allergy Recapitulates Phylogeny". Scientific American. Retrieved 17 March 2018.
  33. ^ a b c Tucker, A.O.; DeBaggio, T. (1992). "Cilantro Around The World". Herb Companion. 4 (4): 36–41.

External links

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