Coriander
Both the leaves and seeds of the coriander plant are used. Ground coriander seeds are also known by the Indonesian name ketoembar.
There are two types of coriander that differ significantly in their origins. One coriander originates from the Mediterranean, while the other comes from Russia and Central and Southern Europe. Verstegen's coriander seeds come from Morocco.
Characteristics of coriander
Coriander is an annual plant in the Apiaceae family. It is a fern, approximately 50 cm tall, with dense foliage and pinkish-white flowers. The leaves have two distinct shapes: the basal leaves are broad and pinnate, and the upper leaves are narrow. The seeds are harvested from the ripe flowers of the coriander plant and then sold as the spice "cilantro." The leaves are harvested and used as the herb.
The origin of coriander
There are two varieties of coriander. One, Coriandrum sativum vulgare, is primarily native to Morocco and India and has large seeds (>3 mm) and leaves with a mild aroma. The other, Coriandrum sativum microcarpum, is primarily native to Russia and Central and Southern Europe. This variety has smaller seeds (<3 mm) that are strongly flavored and resemble grooved peppercorns. The leaves of this variety are not used. Verstegen's coriander seeds come from Morocco, while coriander leaves come from Europe.
The use of coriander in the kitchen
Coriander is very versatile and is therefore used in many different cuisines. Coriander seed is often used in Eastern and North African cuisines. Coriander leaf is widely used in Latin American, Chinese, and Indian cuisines. Coriander leaf has a spicy, bittersweet, and lime-like flavor. Coriander seed has a very similar flavor to the leaf, but is less spicy. Try this spice in a Mexican dish, such as stuffed tortillas.
