Categories

archive Block
This is example content. Double-click here and select a page to create an index of your own content. Learn more.


Authors

archive Block
This is example content. Double-click here and select a page to create an index of your own content. Learn more.
Coriander 101

Coriander 101

Coriander is also known as Cilantro. It belongs to the Apiaceae family. Coriander is normally used as a garnish and it can be used fresh, dried or ground. Cilantro leaves have high antioxidant properties and can delay or prevent food from getting spoilt. 

Chopping:

  • Bunch up the coriander together and chop off the roots using a knife. Discard them as they taste unpleasant. However, you can use them if you like the taste.
  • Once the roots are discarded, chop off the stems of the coriander and keep them aside. These can be used to give flavour to Stocks, Chutneys and Rasam.
  • From the stems that are remaining, pluck the fresh and green leaves by hand and discard the brown and wilted leaves.
  • Bunch up the rest of the Coriander together and chop using a sharp knife as a blunt knife may bruise the herb.

Storage:

  • Wash your coriander leaves and keep them aside to dry. You can also dry them using a paper towel.
  • Line an airtight container with paper towels.
  • Transfer the dry coriander into the airtight container and then line the container with more towels. Do not press the towels downwards as the coriander needs space to breathe.
  • Cover the container with the lid, and place it in the refrigerator. Your coriander will stay fresh for upto 10 days.

More Information:

  • Both the plant and seeds are heavily used in Mexican, Indian, Middle Eastern and southeast Asian cuisines. But are also common in Central Asian, Mediterranean, Latin America, Chinese, African and even Scandinavian cuisine.
  • The whole plant is edible -  right from the leaves to the stems, roots and seeds. But the seeds should never be used in place of the leaves and vice versa.
  • The root has a stronger taste than the leaves, stems, and seeds.
Surati Undhiyu

Surati Undhiyu

Katti Kebab

Katti Kebab