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Coriander, like many spices, contains antioxidants, which can delay or prevent the spoilage of food seasoned with this spice. A study found both the leaves and seed to contain antioxidants, but the leaves were found to have a stronger effect. Chemicals derived from coriander leaves were found to have antibacterial activity against Salmonella choleraesuis, and this activity was found to be caused in part by these chemicals acting as nonionic surfactants. Coriander has been used as a folk medicine for the relief of anxiety and insomnia in Iran. Experiments in mice support its use as an anxiolytic. Coriander seeds are used in traditional Indian medicine as a diuretic by boiling equal amounts of coriander seeds and cumin seeds, then cooling and consuming the resulting liquid. In holistic and traditional medicine, it is used as a carminative and as a digestive aid. Coriander has been documented as a traditional treatment for diabetes. A study on mice found that coriander extract had both insulin-releasing and insulin-like activity. Coriander seeds were found in a study on rats to have a significant hypolipidemic effect, resulting in lowering of levels of total cholesterol and triglycerides, and increasing levels of high-density lipoprotein. This effect appeared to be caused by increasing synthesis of bile by the liver and increasing the breakdown of cholesterol into other compounds. Coriander juice (mixed with turmeric powder or mint juice) is used as a treatment for acne, applied to the face in the manner of toner. Coriander leaves (Cilantro) contain aldehydes, which are also found in soaps and lotions, leading some to complain of a mild to highly irritating soapy flavor. There appears to be a genetic component to the detection of "soapy" versus "herby" tastes. Coriander can produce an allergic reaction in some people.
The leaves are variously referred to as coriander leaves, fresh coriander, Chinese parsley, cilantro (in America, from the Spanish name for the plant).
) but has a distinctly different appearance. The leaves have a different taste from the seeds.Dietary fiber 3 g Fat 0. in Chinese dishes. The flavours have also been compared to those of the stink bug. coriander leaves are often used raw or added to the dish immediately before serving. and similar chemical groups are involved (aldehydes). in Mexican cooking.5 g Protein 2 g Vitamin A equiv. . The fresh leaves are an ingredient in many South Asian foods such as chutneys and salads).5 oz) Energy 95 kJ (23 kcal) Carbohydrates 4 g . also known as Chinese parsley or cilantro It should not be confused with Culantro (Eryngium foetidum L. The leaves spoil quickly when removed from the plant. Some perceive an unpleasant "soapy" taste or a rank smell and avoid the leaves. and in salads in Russia and other CIS countries. Binomial name Coriandrum sativum Coriander leaves. a much more potent volatile leaf oil and a stronger smell. and lose their aroma when dried or frozen. with citrus overtones. As heat diminishes their flavor. raw Nutritional value per 100 g (3. In Indian and Central Asian recipes. coriander leaves are used in large amounts and cooked until the flavor diminishes. however.Fresh coriander leaves. 337 μg (42%) Vitamin C 27 mg (33%) Percentages are relative to US recommendations for adults. Chopped coriander leaves are a garnish on Indian dishes such as dal. Belief that aversion is genetically determined may arise from the known genetic variation in taste perception of the synthetic chemical phenylthiocarbamide. particularly in salsa and guacamole and as a garnish.) which is a close relative to coriander (Coriandrum sativum L. no specific link has been established between coriander and a bitter taste perception gene.
[?] Subscribe To This Site Methods of Drying Coriander .
Crumble the dried leaves and separate out all of the tough stems onto the . Check occasionally to make sure. Discard any molded leaves or bunches. Dry attic or porch Small Brown Paper Bags (optional) METHOD: 1. 3. Sometimes the moisture builds up inside the bag. 5. EQUIPMENT REQUIRED: Garden or Kitchen shears Basket or other container suitable for Coriander sprigs Salad Spinner or two clean kitchen towels Rubber Bands Clothes Drying Rack. dried coriander has it place in soups. 6. sauces and stews. The paper bags keep dust off of the Coriander as it dries and the sunlight from bleaching out the color. dry place such as an attic or porch until the leaves are brittle to the touch. Gather your Coriander harvest in the morning hours after the sun has dried away the dew of the night. especially if the sun hits it. Gather the sprigs into small. Gather the dried bundles and place on a sheet of wax paper. cover each bundle with the bags that have slits cut into the sides to allow for adequate air flow around the herbs. and.Traditional Method Although Coriander seeds are used most often in the largest variety of dishes. 4. Hang upside down in a warm. allowing fungus and mildew to form. if need be either cut more holes in the bags or remove them. Be careful to alternate the branches to allow for good air filtration between the leaves. 2. loose bundles and secure the stems with rubber bands to assure that the bundles stay together as they dry. If using brown paper bags. approximately 2 weeks. Care must be taken to make sure that enough air flows through the bag to keep the Coriander from molding.
Store in an air tight container in the pantry for use in cooking. DRIED SEEDS: Clip the seed heads from the mature Coriander plant as soon as you notice that the flower heads starting to set seeds. gravies. The seed should separate from the seed heads within a few weeks. 7. and a large variety of vegetable dishes. vinaigrette. Remove the stems and any other debris to separate the seeds and pour into a small spice container for use in the kitchen or for planting in the Spring! Oven Drying Coriander Coriander can be dried in the oven at the lowest temperature. USES: Dried Coriander and Coriander seeds can be used in sauces. EQUIPMENT REQUIRED: Salad Spinner or two clean kitchen towels Kitchen shears or good chopping knife Chopping board or block . Seeds usually mature rather quickly. chutneys. Metal contact darkens the color of the herb being dried. Cover the seed pod bundles with paper bags and hang upside down in an airy. spread out on cookie sheets lined with parchment paper in a single layer. dry place to dry. Special Note: If using cookie sheets to dry the herbs. if you have a gas stove with a pilot light. with proper care. place the herbs to be dried on parchment paper to avoid direct contact with the metal trays. or even your freezer. dark place such as your pantry or cupboard. causing the Basil to loose its bright green color. so act soon. or. STORAGE: These air tight jars can be stored in a dry. Shake the dried pod bags to loosen any other seeds and pour onto a piece of wax paper or parchment paper. dressings.wax paper. Gather the clipped seed heads into loose bundles and secure with a rubber band.
dark place such as your kitchen cabinet. pantry or even your freezer. Drying times may vary according climate conditions and relative humidity. . completely dry jar and seal tightly. 4. STORAGE: Place jar in a dry. Gather up the parchment paper into a funnel and place smallest end over the mouth of a clean. 5.Parchment Paper Cookie Sheet Oven 1. Preheat your oven to lowest temperature setting. Chop or clip herbs into 1/4" pieces onto parchment paper lined cookie sheet or place the whole leaves on the paper. Place in oven on top rack for 2 to 4 hours or until Coriander crumbles easily between your fingers. 3. 6. 2. Wash and gently spin dry the fresh Coriander sprigs. Pick out the discolored leaves and woody stems.
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