Coriander, also known as cilantro or Chinese parsley, is a popular herb used in cuisines all around the world. With a long and fascinating history, coriander has been an integral part of Indian cooking for thousands of years. In this blog post, we will explore the history and benefits of coriander, and its wide use in the Indian kitchen.
Coriander has been cultivated for thousands of years and is believed to have originated in the Mediterranean region. The ancient Egyptians used coriander for medicinal purposes, and it was also used in cooking. The ancient Greeks and Romans also used coriander in their cuisine, and it was a popular herb during the Middle Ages in Europe.
Coriander was introduced to India by the Persians and has been an important part of Indian cuisine ever since. It has become so popular that when you go to a vegetable market, you get a big bunch of coriander for free. The plant is grown throughout the country and is used in many different dishes, from curries and chutneys to salads and soups.
Benefits of Coriander:
Coriander is not just a delicious herb, but it also has many health benefits. It is rich in vitamins and minerals, including vitamin C, vitamin K, calcium, potassium, and magnesium. Coriander is also a good source of antioxidants, which can help protect the body against free radicals and reduce the risk of chronic diseases such as cancer. Coriander is known to have anti-inflammatory properties and has been used in traditional medicine to treat digestive problems, such as bloating, gas, and indigestion. Some studies suggest that coriander may also have antimicrobial properties, which can help fight against harmful bacteria and viruses. Moreover, it also helps regulate blood sugar levels.
Uses of Coriander in Indian Cooking:
Coriander is an essential ingredient in Indian cuisine and is used in many different dishes. We use it both as a garnish and as a flavoring agent, and its fresh, citrusy taste adds a unique flavor to dishes. One of the most popular dishes that use coriander is chutney. Coriander chutney is made by blending fresh coriander leaves with green chilies, ginger, and other spices. In India, chutneys are used in the same way we use sauces like tomato ketchup and mayonnaise. It is a popular condiment in Indian cuisine and is served with snacks such as samosas and pakoras.
Coriander is also used widely in all kinds of curries, dals, and vegetable dishes. It is often added towards the end of cooking to retain its fresh flavor. Coriander leaves are also used as a garnish for many Indian dishes, including biryani, pulao, dals, etc.
Conclusion:
Coriander has a rich history and is a staple in Indian cuisine. It is not only delicious but also has many health benefits. Unless you cannot stand its taste (due to genetics, some people might not like the taste of coriander at all), it is a must-have herb in Indian cuisine. Its fresh, citrusy taste adds a unique flavor to dishes, and it is used in many different ways in Indian cooking. Whether you are a fan of Indian cuisine or not, coriander is a herb worth exploring and incorporating into your cooking.