Home » Spices » Coriander or Chinese parsley


Coriander or Chinese parsley

Coriander or Chinese parsley

10 January 2019 |

Coriander, also known as cilantro 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.

Have in mind that the leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen.

The fresh leaves are an ingredient in many South Asian foods; in Chinese, Thai, and Burmese dishes; in Mexican cooking, particularly in salsa and guacamole and as a garnish; and in salads in Russia.

The dry fruits are known as coriander seeds. The seeds have a lemony citrus flavour when crushed.

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.

In a 100 gram reference amount, leaves are particularly rich in vitamin A, vitamin C and vitamin K, with moderate content of dietary minerals. Although seeds generally have lower content of vitamins, they do provide significant amounts of dietary fiber, calcium, selenium, iron, magnesium and manganese.

Статията е прочетена: 249 пъти

Add in Facebook Add in Twitter Add in Svejo Add in Delicious Add in Google Bookmarks
Your opinion matters Please, share it!

За да коментирате тази статия трябва да се register и да be loged in your personal profile