CORIANDER

CORIANDER

THE KING OF THE KITCHEN

Coriander is the one spice used for both
Flavouring and decorating a dish. It is also easily grown and
Contains various nutrients.
It is an insignificant, tiny herb just a � few inches tall, yet its aromatic presence in the kitchen is, by no I means, small! Coriander (Dania in Hindi), a favourite spice among cooks, is as colourful as it is spicy.
Probably, no other spice, be it gar¬lic, cinnamon or hing, is used both for flavouring a dish and for decorating it as coriander is. Compared to other garnishing agents like cashew nuts, almonds or even coconut scrapings, coriander is not only cheaper but is fat-free too. Volatile oils and nutrients like proteins, minerals, carbohydrates and last but not the least in importance, fiber adds to its dietary value.
Belonging to the carrot family Apiaceae, coriander or Coraiandrum sativum is grown for its seeds which are dried and used as a spice, as well as for its leaves.
While the seeds find their use in ground masalas, the leaves find their place in soups and other preparations. Whether it is the sambar or rasam of the South, or the doklas of Gujarat, the kadi of the Maharashtrians or the pulaos and raitas that adorn party tables, coriander is an important ingredient. It is used widely in Spanish and Chinese cooking too.