Coriander is a spice obtained from dried seeds of the plant, widely used in cooking around the world. Coriander seeds have a distinctive, slightly citrusy aroma, reminiscent of a mixture of lemon and sage, giving dishes a unique taste and scent. They are used both whole and crushed, added to a variety of dishes — from curries and marinades to beer and meat products. Coriander is often used in the production of sausages, confectionery, as well as in vegetable and fish dishes, acting as a flavoring and taste ingredient.
In addition to seeds, young leaves of coriander are widely used in cooking, known as cilantro. They serve as garnish, especially popular in Eastern cuisine, and are added to salads, meat and fish dishes. Cilantro leaves not only improve the taste of food but are also a source of vitamins C and A, making them a useful addition to the diet.
Coriander seeds are often included in various spice mixtures, where they play a key role. Coriander is especially often combined with red pepper and is an essential component of such spices as khmeli-suneli. Before use, the seeds are recommended to be crushed to release their aroma and flavor, which allows for maximum effective use in cooking dishes.
