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Coriander
Coriander is made from the seeds of the fruit of the coriander plant. Available in whole or powder form, coriander is used worldwide to add flavor to foods.
170 Questions
How much dried Coriander would you substitute for 1 quarter of a cup fresh coriander?
Coriander is an herb that has two primary forms: leaves and fruit. The leaves are typically sold as an herb called cilantro in the United States and the fruit is typically sold as whole coriander seeds or ground coriander. The flavor of the leaves is very different than the flavor of the fruit and I would not recommend substituting one for the other. Cilantro is typically used in Mexican cuisine and Coriander is typically used in Indian cuisine. It is one of the ingredients in garam masala for example. If you can't find fresh cilantro, you could substitute parsley. The flavor would not be the same but it is a better choice than using ground coriander seeds.
What is the condition for coriander to grow?
dry the leaves with a dry towel or paper towel then put then in a plastic cup with about inch to inch in half of water keep then in the refrigerator in the lower shells they will stay fresh for about seven days
What is the ratio for substituting ground coriander for fresh coriander in a recipe?
When substituting ground coriander for fresh coriander, the general ratio is 1:3, meaning you should use one-third the amount of ground coriander as you would fresh. For example, if a recipe calls for 1 tablespoon of fresh coriander, you would use about 1 teaspoon of ground coriander. Keep in mind that ground spices are more concentrated, so it's best to start with less and adjust to taste.
The fresh young leafy plantlets of this herb, used in salads and various dishes as a flavoring and garnish.
It supplies body with vitamin B which is needed to keep nerves, muscles and blood healthy
It is also known as cilantro.
Coriander is a herb. We can use all of it. Seeds are suitabe for storing, the bottom part (roots) is mostly used in Asia. Leafs can be used to, but in our country, we use mostly seeds:)
What is another name for the spice coriander?
The scientific name for coriander is coriandrum sativum
What can you use in place of ground coriander?
If the recipe calls for coriander seeds, cumin and caraway seeds are good substitutes. If the leaves of coriander is what is required for the recipe, this is also known as cilantro. In this case, fresh parsley can be used as a substitute.
What is the minerals vitamins in coriander leaves?
Coriander leaves, also known as cilantro, are rich in several vitamins and minerals. They are a good source of vitamin K, which is important for bone health and blood clotting, as well as vitamin C, an antioxidant that supports the immune system. Additionally, coriander leaves contain small amounts of minerals like potassium, calcium, and magnesium, contributing to overall health. Their nutrient profile makes them a valuable addition to a balanced diet.
What is the Hindi name for coriander seeds?
In Gujarati, coriander powder is known as 'dhana no phool'. 'Dhana' means coriander in Gujarati and 'phool' means powder or ground. So dhana no phool directly translates to coriander powder.
Coriander powder is used extensively in Gujarati cuisine, adding its distinctive taste to many dishes like dals, sabjis, roasted vegetables, and chaats. It is an essential ingredient in many Gujarati masalas or spice mixes. Some popular Gujarati dishes that routinely feature coriander powder are dhokla, thepla, undhiyu, handvo, etc. Its sweet yet slightly spicy taste combines beautifully with other spices like cumin, chili, turmeric, asafoetida that are also common in Gujarati cooking.
Coriander powder which is called 'dhaniya powder' in Hindi and most other Indian languages, is referred to as 'dhana no phool' in the Gujarati language. It holds a beloved spot in Gujarati home kitchens and its restaurants alike.
Is ground coriander seed the same as ground coriander?
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Photo from Iowa State University Extension.
Cilantro or coriander not only has two common names, but two entirely different identities and uses. Cilantro, Coriandrum sativum, describes the first or vegetative stage of the plant's life cycle. After the plant flowers and develops seeds, it is referred to as coriander.
Cilantro
Cilantro is the Spanish word for coriander leaves. It is also sometimes called Chinese or Mexican parsley. Technically, coriander refers to the entire plant. It is a member of the carrot family.
Chopped fresh leaves are widely used in Mexican and Tex-Mex cooking, where they are combined with chilies and added to salsas, guacamoles, and seasoned rice dishes.
Most people either LOVE IT or HATE IT. Taste experts aren't sure why, but for some people the smell of fresh coriander is fetid and the taste soapy. In other words, while most people love coriander, for some people, coriander just doesn't taste good.
When purchasing, look for leaves that are tender, aromatic, and very green. If it has no aroma, it will have no flavor. Avoid wilted bunches with yellowing leaves. Tip: Fresh cilantro does not keep well, and the flavor of dried is not comparable. To store fresh coriander, pick out any wilted leaves, and put it in a jar with water like a bunch of flowers. Cover the leaves with a plastic bag and put the whole thing in the refrigerator. Change the water every two days or so, picking out any wilted leaves when you do.
Coriander
Coriander is the dried seed of the cilantro. The seeds are round like tiny balls. They are used whole or ground as a flavoring for food and as a seasoning. The seeds are used in curries, curry powder, pickles, sausages, soups, stews, and ratatouille. The essential seed oil is used in various herbal remedies and dietary supplements, and to flavor gin, vermouth, liqueurs, tobacco and perfumery.
Spices range across all price points. Some are readily available and therefore very cheap but others can be as costly as gold.
It might not "go bad" as a week-old banana would, for instance, but with the possible exception of salt, which if kept dark and dry is virtually unchanged for centuries, almost all spices and herbs lose their "punch" and become ineffective after about two years, even if stored properly.
Difference between volatile oil and non volatile in coriander?
Volatile means to evaporate rapidly. Non volatile would then be not aromatic. If you can smell an oil then it is most likely evaporating. Can you smell the coriander? Then you are smelling the oils. This doesn't mean that there are not non volatile oil (glyrerides) in the spice.
