This is usually the ground or powdery form of the coriander seeds. It adds a mild flavor and aroma to sweet and savory food preparations. Ground coriander seeds lose their flavor quickly in storage; it is always best to grind it fresh and as needed.
Uses
A combination of coriander and cumin seeds powder is used mainly in Indian dishes.
In south India, it is used especially in rasam, kara kuzhambu, vegetable preparation etc.
It is a vital ingredient in many curries and gravies as it instigates appetite via its mild aroma.
It gives a pleasant taste to pancakes and waffle mixes.
A combination of coriander seed powder and pepper mill is suitable in soups, salads etc.
Dried coriander Nutrition Facts: Calories, Carbs, and Health Benefits
Dried coriander is 7.3% water, 52.1% carbohydrates, 21.93% protein, 10.4% dietary fiber, 14.08% ash and 4.78% fat. One teaspoon of ground dried coriander supplies you with 0.313 grams of carbohydrates, which is 0.24 percent of the minimum of 130 grams of carbohydrates you should have daily, according to the Institute of Medicine (US). That same it has an energy value of 1167 kJ (279 Calories) in a 100 g (3.5 Oz) amount and is an important source of Vitamin C (ascorbic acid), Vitamin B2 (riboflavin), and Vitamin B1 (thiamin) (755.6%, 136.36%, and 113.82% of the Daily Value, respectively). So if your diet contains dried coriander, it helps your body to absorb iron from food and defend itself more naturally since vitamin C is an antioxidant, reduce the risk of anemia as this vitamin absorbs iron, improve the efficiency of lymphocytes (or white blood cells) to heal wounds and it is effective against gout (a type of arthritis) attacks by reducing blood uric acid levels, high blood pressure and the occurrence of cancer. At the same time it contains a considerable amount of Manganese, Iron and Magnesium attaining 353.06%, 235.89% and 223.87% of the Daily Value in a 100 g (3.5 Oz), respectively.
About half a liter 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.
Coriander is mentioned in the Old Testament. In Exodus, chapter 16, verse 31, it says that: “And the house of Israel called the name thereof Manna: and it was like coriander seed, white; and the taste of it was like wafers made with honey.”
Word "coriander" comes from the Greek word koris, meaning a stink bug. This is likely a reference to the strong aroma given off by the cilantro plant leaves when they are bruised.
Coriander was introduced to Britain by the Romans, who used it in cookery and medicine, and was widely used in English cookery until the Renaissance, when the new exotic spices appeared.
Coriander plants were flourishing in Massachusetts by the early 1600’s, one of the first herbs grown by the American colonists.
All parts of the coriander plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.
Coriander is an excelente source of dietary fiber, manganese, iron and magnesium as well. In addition, coriander leaves are rich in Vitamin C, Vitamin K and protein. They also contain small amounts of calcium, phosphorous, potassium, thiamin, niacin and carotene.
The health benefits of coriander include its use in the treatment of skin inflammation, high cholesterol levels, diarrhea, mouth ulcers, anemia, and indigestion. Coriander is also useful for menstrual disorders, smallpox, conjunctivitis, skin disorders, and blood sugar disorders, improve memory while also benefiting eye care and even fight cancer.
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.
While often referred to as Chinese parsley in Asian cookbooks, it has a stronger, more distinct flavor than parsley.
