Tags
Asian Ingredients, cilantro, coriander, herbs, Herbs & Spices, Ingredients Index, ketumbar, spices
Indonesian: Ketumbar
Common Name: Coriander
Botanical Name: Coriandrum sativum
Malaysian: Ketumbar
Thai: Phak Chi
Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae.
It is also known as cilantro, particularly in the USA
Fruits, leaves and root (the latter only in Thailand).
Fruits and leaves posses totally different flavour and can therefore not substitute each other. Drying destroys most of the leaves’ fragrance, yet dried coriander leaves are mentioned in some versions of Georgian khmeli-suneli (see blue fenugreek) and of the Irani ghorme herb mix (see fenugreek).
Coriandrum sativum: Flowering coriander plant
Coriander plant with flowers. Note the two different leaf shapes.
Coriandrum sativum: Cilantro leaves
Coriander leaves (also known as cilantro): Upper and lower side.
The plants develop leaves of two different shapes: The base leaves are broad, similar to Italian parsley, and are reputed for the better flavour. Leaves attached to the stems have a pinnate shape, and their flavour is said to be less fresh.
Hungry Indo Recipes 