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Coriander is a vital ingredient in a range of cuisines


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Beautiful Botanicals by Joanne Howdle

Coriander is used in many forms.
Coriander is used in many forms.

Coriander (Coriandrum sativum) – also known as ‘Chinese parsley’ – is an annual herb belonging to the celery family Apiaceae. Although believed to be native to Iran, coriander grows through a wide region of north Africa, southern Europe, and south-western Asia.

The botanical, which can grow up to 50 centimetres in height, has leaves that are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems.

Coriander flowers range in colour from pale pink to white. The typically small and round seeds range in colour from yellow to brown.

The scientific name comes from the Greek koriannon, a combination of koris – a stinking bug – and annon – a fragrant anise. Taken together, the full scientific name of coriander literally means ‘the fragrant buggy-smelling plant’.

It was the unpleasant smell of coriander that probably led to its use as a medicine. The Ancient Greeks believed that anything with such a strong and unpleasant odour must surely possess powerful curative and/or preventive attributes.

Hippocrates of Kos (circa 480 – circa 370BC), the Ancient Greek physician often referred to as the ‘Father of Medicine’ in recognition of his lasting contribution to the field, recommended the use of coriander in ointment as a relief for arthritis and rheumatism and drunk as a digestif to relieve flatulence.

During the Medieval and Renaissance periods, coriander was thought to be an aphrodisiac, so was added to love potions, whilst the Chinese believe that those who consume coriander seeds will be rewarded with the gift of immortality.

All parts of the botanical are edible and the use of coriander as a foodstuff is first recorded in a Japanese text dating from the 10th century AD. Spanish conquistadors are believed to have introduced the flavourful herb to Mexico and Peru.

Once there, coriander quickly became an integral ingredient in chili and other dishes. In fact, the prevalence of coriander leaf in Mexican food, where it is essential in guacamole, has led to adoption of the herb’s Spanish name ‘cilantro’ in the United States of America.

Coriander seeds are widely used as a spice in Asian and European cuisine. Ground coriander seeds are a key element of curry powder and the Indian spice blend garam marsala.

Roasting coriander seeds intensifies their flavour, and they are eaten in this form in India as a snack known as dhana dal. Coriander seeds are used to flavour sausages in Germany and South Africa and are commonly found in the pickle juice for gherkins and other pickled vegetables. Coriander root is also used as a spice in Thai cuisine.

Coriander is the second most important and prolific botanical used in gin production after juniper (Juniper communis). Indeed, many 18th century gin recipes call for equal amounts of juniper and coriander.

However, coriander usage in gin manufacture is almost exclusively of the fruit known as coriander seed, rather than the fresh leaves of the botanical. In gin manufacture, coriander seeds contribute a nutty, spicy, and a restrained citrussy note that most frequently manifests towards the finish of the drink.

The citrussy flavours of the seeds complement the citrus oils from the lemon or orange peels also used in the recipe for different types of gin. The coriander seeds used in gin production come mainly from Bulgaria, Moldavia, Morocco, Romania, and Russia, with each country’s seeds having noticeably differing characters.

  • Joanne Howdle is interpretation and engagement manager at the multi award-winning Dunnet Bay Distillers Ltd.

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