Indonesian Original Recipes

Daun Ketumbar = Cilantro/Coriander Leaf

Coriander (UK /ˌkɒrɪˈændə/;[1] US /ˈkɔːriˌændər/ or /ˌkɔːriˈændər/;[2] Coriandrum sativum), also known as cilantro (/sɪˈlɑːntroʊ/),[3] Chinese parsley or dhania,[4] is an annual herb in the family Apiaceae. Coriander is native to regions spanning from southern Europe and North Africa to southwestern Asia. 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. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5–6 mm or 0.20–0.24 in) than those pointing toward it (only 1–3 mm or 0.039–0.118 in long). The fruit is a globular, dry schizocarp 3–5 mm (0.12–0.20 in) in diameter. Although sometimes eaten alone, the seeds are often used as a spice or an added ingredient in other foods.





Leaves
The leaves are variously referred to as coriander leaves, fresh coriander, Chinese parsley, or (in North America) cilantro.

It should not be confused with culantro (Eryngium foetidum L.), an apiaceae like coriander (Coriandrum sativum L.) but in a different genus. Culantro has a distinctly different spiny appearance, a much more potent volatile leaf oil[14] and a stronger smell.

The leaves have a different taste from the seeds, with citrus overtones. However, some people experience an unpleasant soapy taste or a rank smell and avoid the leaves.[15]

The fresh leaves are an ingredient in many Indian foods (such as chutneys and salads); in Chinese and Thai dishes; in Mexican cooking, particularly in salsa and guacamole and as a garnish; and in salads in Russia and other CIS countries. Chopped coriander leaves are a garnish on Indian dishes such as dal. As heat diminishes their flavour, coriander leaves are often used raw or added to the dish immediately before serving. In Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavour diminishes.[16] The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen.

Fruit
The dry fruits are known as coriander seeds. In Indian cuisine they are called dhania.[17][18]

The word coriander in food preparation may refer solely to these seeds (as a spice), rather than to the plant. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavoured.




The variety C. s. vulgare has a fruit diameter of 3–5 mm (0.12–0.20 in), while var. microcarpum fruits have a diameter of 1.5–3 mm (0.059–0.118 in). Large-fruited types are grown mainly by tropical and subtropical countries, e.g. Morocco, India and Australia, and contain a low volatile oil content (0.1-0.4%). They are used extensively 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 are highly valued as a raw material for the preparation of essential oil.[19]

It is commonly found both as whole dried seeds and in ground 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 in garam masala and Indian curries which often employ the ground fruits in generous amounts together with cumin, acting as a thickener.

Roasted coriander seeds, called dhana dal, are eaten as a snack. They are the main ingredient of the two south Indian dishes: sambhar and rasam.

Outside of Asia, coriander seed is used widely in the process for pickling vegetables. In Germany and South Africa (see boerewors), the seeds are used while making sausages. In Russia and Central Europe, coriander seed is an occasional ingredient in rye bread (e.g. borodinsky bread), as an alternative to caraway.

The Zuni people have adapted it into their cuisine, mixing the powdered seeds ground with chile and using it as a condiment with meat, and eating leaves as a salad.[20]

Coriander seeds are used in brewing certain styles of beer, particularly some Belgian wheat beers. The coriander seeds are used with orange peel to add a citrus character.

Nutrients
The nutritional profile of coriander seeds is different from the fresh stems and leaves. Leaves are particularly rich in vitamin A, vitamin C and vitamin K, with moderate content of dietary minerals (table above). Although seeds generally have lower content of vitamins, they do provide significant amounts of dietary fiber, calcium, selenium, iron, magnesium and manganese.[21]

Source
WIKIPEDIA