Most people perceive the leaves as having a fresh, slightlycitrus taste. Due to variations in the geneOR6A2, some people perceive it to have asoap-like taste, or even a pungent or rotten taste.[2]
It is native to theMediterranean Basin.[3] All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. It is used in certain cuisines, likeMexican,Indian andSoutheast Asian.
It is a soft plant growing to 50 cm (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems.
Theflowers are borne in smallumbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5–6 mm or3⁄16–1⁄4 in) than those pointing toward it (only1–3 mm or1⁄16–1⁄8 in long). Thefruit is a globular, dryschizocarp3–5 mm (1⁄8–3⁄16 in) in diameter.[4] The pollen size is approximately 30 μm (0.0012 in).[5]
The essential oil from coriander leaves and seeds contains mixedpolyphenols andterpenes, includinglinalool as the major constituent accounting for the aroma and flavour of coriander.[7]
Different people may perceive the taste of coriander leaves differently. Those who enjoy it say it has a refreshing, lemony or lime-like flavour, while those who dislike it have a strong aversion to its pungent taste and smell, characterizing it as soapy or rotten.[8] Studies also show variations in preference among different ethnic groups: 21% of East Asians, 17% of Caucasians, and 14% of people of African descent expressed a dislike for coriander, but among the groups where coriander is popular in their cuisine, only 7% of South Asians, 4% of Hispanics, and 3% of Middle Eastern subjects expressed a dislike.[9]
About 80% of identical twins shared the same preference for the herb, but fraternal twins agreed only about half the time, strongly suggesting a genetic component to the preference. In a genetic survey of nearly 30,000 people, two genetic variants linked to the perception of coriander have been found, the most common of which is a gene involved in sensing smells.[10] The geneOR6A2 lies within a cluster of olfactory-receptor genes, and encodes a receptor that is highly sensitive toaldehyde chemicals. Flavour chemists have found that the coriander aroma is created by a half-dozen substances, most of which are aldehydes. Those who dislike the taste are sensitive to the offendingunsaturated aldehydes and, at the same time, may be unable to detect the aromatic chemicals that others find pleasant.[11] Association between its taste and several other genes, including a bitter-taste receptor, have also been found.[12]
Eryngium foetidum, also a member of theApiaceae, has a similar but more intense taste. Known as culantro andngò gai, it is found in Mexico, the Caribbean, Central and South America, and South East Asia cuisine.[13]
"Summer cilantro" is one common name forPorophyllum ruderale subsp.macrocephalum, a member of theAsteraceae, the sunflower family. This species is found growing wild from Texas to Argentina.[13]
First attested in English during the late 14th century, the word "coriander" derives from theOld Frenchcoriandre, which comes fromLatincoriandrum,[14] in turn fromAncient Greekκορίαννονkoríannon (orκορίανδρονkoríandron),[15][16] possibly derived from or related toκόριςkóris (a bed bug),[17][18] and was given on account of its fetid, bug-like smell.[19]
The earliest attested form of the word is theMycenaean Greekko-ri-ja-da-na[20] (variants:ko-ri-a2-da-na,ko-ri-ja-do-no,ko-ri-jo-da-na)[21] written inLinear B syllabic script (reconstructed askoriadnon, similar to the name ofMinos' daughterAriadne) which later evolved tokoriannon orkoriandron,[22] andKoriander (German).[23]
Cilantro is the Spanish word for coriander, also deriving fromcoriandrum. It is the common term inUS English for coriander leaves due to their extensive use inMexican cuisine, but the seeds are referred to ascoriander in American English.[23]
Coriander grows wild over a wide area of Western Asia and Southern Europe, making it difficult to define where the plant is native and where it was only recently established.[24] Recent works suggest that wild coriander in Israel and Portugal might be an ancestor of cultivated coriander.[25][better source needed][26][better source needed] They have low germination rates and a small vegetative appearance. Israeli coriander has an extremely hard fruit coat.[25]
About 500 millilitres (17 US fl oz) of coriander mericarps were recovered from the tomb ofTutankhamen. As coriander does not grow wild in Egypt, this could be proof that coriander was cultivated by theancient Egyptians.[24] TheEbers Papyrus, an Egyptian text dated around 1550BCE, mentioned uses of coriander.[30]
Coriander may have been cultivated in Greece since at least the second millennium BCE. One of theLinear B tablets recovered fromPylos refers to the species as being cultivated for the manufacture of perfumes. It was used in two forms: as a spice for its seeds and as an herb for the flavour of its leaves.[22] This appears to be confirmed by archaeological evidence: the large quantities of coriander retrieved from anEarly Bronze Age layer atSitagroi inMacedonia could point to cultivation of the herb at that time.[31]
Some people are allergic to coriander leaves or seeds, having symptoms similar to those of otherfood allergies. A cross-sectional study of 589 cases where food allergies to spices were suspected found 32% ofpin-prick tests in children and 23% in adults were positive for coriander and other members of the family Apiaceae, includingcaraway,fennel, andcelery.[32] The allergic symptoms may be minor or life-threatening.[33]
Raw coriander leaves are 92% water, 4%carbohydrates, 2%protein, and less than 1%fat. The nutritional profile of coriander seeds is different from that of fresh stems or leaves. In a100-gram (3+1⁄2 oz) reference amount, leaves are particularly rich invitamin A,vitamin C, andvitamin K, with moderate content ofdietary minerals. Although seeds generally have lower vitamin content, they do provide significant amounts ofdietary fiber,calcium,selenium,iron,magnesium, andmanganese.[36]
All parts of the plant are edible. Fresh leaves and dried seeds are the most commonly used in cooking. Coriander roots are an important element of Thai cooking. Coriander is used in cuisines throughout the world.[37]
The leaves are variously referred to as coriander leaves, fresh coriander, Chinese parsley, or cilantro (US, commercially in Canada, and Spanish-speaking countries). The fresh leaves are an ingredient in many foods, such aschutneys and salads,salsa,guacamole, and as a widely used garnish for soup, fish, and meat.[38] As heat diminishes their flavour, coriander leaves are often used raw or added to the dish immediately before serving. InIndian and CentralAsian recipes, coriander leaves are used in large amounts and cooked until the flavour diminishes.[23] The leaves spoil quickly when removed from the plant and lose their aroma when dried or frozen.[citation needed]
The taste of the leaves differs from that of the seeds. The seeds exhibitcitrus overtones. The dominant flavorants in the leaves are the aldehydes2-decenal and2-dodecenal. The main flavorant in the seeds is (+)-linalool.[39]
Dried coriander fruits are often called "coriander seeds" when used as a spice.
The dry fruits are coriander seeds. The word "coriander" in food preparation may refer solely to these seeds (as a spice), rather than the plant. The seeds have a lemony citrus flavour when crushed due to theterpeneslinalool (which comprises about two thirds of its volatile components) andpinene.[40] It is described as warm, nutty, spicy, and orange-flavoured.
The varietyC. sativum var. sativum has a fruit diameter of3–5 mm (1⁄8–3⁄16 in), while var.microcarpum fruits have a diameter of 1.5–3.0 mm (0.06–0.12 in), and var.indicum has elongated fruits.[41] Large-fruited types are grown mainly by tropical and subtropical countries, such as Morocco, India, and Australia, and contain a low volatile oil content (0.1–0.4%). They are used for grinding and blending purposes in the spice trade. Types with smaller fruit are produced in temperate regions and usually have a volatile oil content of around 0.4–1.8%, so they are highly valued as a raw material for the preparation of essential oil.[42]
Coriander is commonly found both as whole dried seeds and inground form. Roasting or heating the seeds in a dry pan heightens the flavour, aroma, and pungency. Ground coriander seed loses flavour quickly in storage and is best ground fresh. Coriander seed is a spice ingaram masala, andIndian curries, which often employ the ground fruits in generous amounts together withcumin, acting as a thickener in a mixture calleddhania jeera.[43] Roasted coriander seeds, calleddhania dal, are eaten as a snack.
Outside of Asia, coriander seed is used widely forpickling vegetables. InGermany andSouth Africa (seeboerewors), the seeds are used while making sausages. InRussia and CentralEurope, coriander seed is an occasional ingredient inrye bread (e.g.Borodinsky bread) as an alternative tocaraway. TheZuni people of North America have adapted it into their cuisine, mixing the powdered seeds ground with chilli, using it as a condiment with meat, and eating leaves as a salad.[44]
Coriander seeds are used in brewing certain styles of beer, particularly someBelgianwheat beers. The coriander seeds are used with orange peel to add a citrus character.[citation needed]
Coriander seeds are one of the key botanicals used to flavourgin.[citation needed]
Corianderroots have a deeper, more intense flavour than the leaves and are used in a variety of Asian cuisines, particularly inThai dishes such as soups orcurry pastes.[citation needed]
^Grivetti L."Coriander".Nutritional Geography: The integration of physical landscape, culture, and economics. University of California, Davis Nutrition Department. Retrieved7 December 2023.
^Burdock GA, Carabin IG (2009). "Safety Assessment of Coriander (Coriandrum sativum L.) Essential Oil as a Food Ingredient".Food and Chemical Toxicology.47 (1):22–34.doi:10.1016/j.fct.2008.11.006.PMID19032971.
^Francke U, Hinds DA, Mountain JL, et al. (10 September 2012). "A genetic variant near olfactory receptor genes influences cilantro preference".Quantitative Biology.arXiv:1209.2096.
^abZohary D, Hopf M (2000).Domestication of Plants in the Old World (Third ed.). Oxford, UK: Oxford University Press. pp. 205–206.ISBN0-19-850357-1.
^abArora V, Adler C, Tepikin A, et al. (9 June 2021). "Wild coriander: an untapped genetic resource for future coriander breeding".Euphytica.217 (7). Springer:1–11.doi:10.1007/s10681-021-02870-4.ISSN0014-2336.S2CID236230461. Article number 138.
^Zohary D, Hopf M, Weiss E (2012).Domestication of Plants in the Old World: The origin and spread of domesticated plants in Southwest Asia, Europe, and the Mediterranean Basin. Oxford, UK: Oxford University Press. pp. xi+243+17 plates.ISBN9780199549061.OCLC784886646.
^abPickersgill B (2005). Prance G, Nesbitt M (eds.).The Cultural History of Plants. Routledge. p. 161.ISBN0415927463.
^Fragiska M (2005). "Wild and Cultivated Vegetables, Herbs and Spices in Greek Antiquity".Environmental Archaeology.10 (1):73–82.doi:10.1179/146141005790083858.
^Moneret-Vautrin DA, Morisset M, Lemerdy P, et al. (2002). "Food allergy and IgE sensitization caused by spices: CICBAA data (based on 589 cases of food allergy)".Allergie et Immunologie.34 (4):135–40.PMID12078423.
^Panten J, Surburg H (2015). "Flavors and Fragrances, 4. Natural Raw Materials".Ullmann's Encyclopedia of Industrial Chemistry. pp. 1–58.doi:10.1002/14356007.t11_t03.ISBN9783527306732.
^Stevenson, Matilda Coxe 1915 Ethnobotany of the Zuni Indians. SI-BAE Annual Report #30 (p. 66)
^Silva F, Ferreira S, Queiroz JA, et al. (2011). "Coriander (Coriandrum sativum L.) essential oil: its antibacterial activity and mode of action evaluated by flow cytometry".Journal of Medical Microbiology.60 (Pt 10):1479–86.doi:10.1099/jmm.0.034157-0.PMID21862758.
^Pendergrast M (1994).For God, Country and Coca-Cola. Collier. p. 422.
