Coriander known by its Hindi name dhaniya is derived from grinding fresh coriander seeds. These seeds have a lemony citrus flavor when crushed. The itself is described as warm, nutty, spicy and orange-flavored. Coriander is native to regions spanning from southern Europe and North Africa to southwestern Asia. Widely grown in India and neighboring countries, it plays a very important role in Indian and Middle Eastern cuisine. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Leaves are used as garnishing, seeds are used for rye bread in Russia and roots are used in Thai cuisine. Coriander is common in South Asian, Indian, Middle Eastern, Central Asian, Mediterranean, Latin American, Portuguese, Chinese, African and Scandinavian cuisine. It is widely used in garam masala and Indian curries, which often employ the ground fruits in generous amounts together with cumin. Along with adding lemony flavor and color to Indian sabji?s it also acts as curry thickener. Coriander seeds are boiled with water and drunk as indigenous medicine for colds.
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