Assalamu alaikum Ya Nesan!

Coriander has been included in the human diet since 5000 B.C. Coriander seeds are a commonly used spice, and its leaves and stems are a popular herb in Serendib, and much of world. Coriander seeds and its leaves have different nutritional profiles, but they all contain powerful anti-oxidants which prevent food from spoiling too quickly. Coriander is also known as Cilantro in the West, and all parts of the plant can be used in your diet.

Coriander seeds (which are actually the dried fruit of the plant) need to be roasted in order to bring out their flavor. Otherwise it is no good. When you are preparing a curry, put the seeds directly into the pan, before anything else and allow them to toast for a little bit. This will release their oils, and break it down so it can infuse the dish. When you start getting the smell of fried coriander, add the oil and onions and continue.

Coriander seeds provide significant amounts of dietary fiber, calcium, selenium, iron, magnesium, manganese and are a main ingredient in the Ayurvedic “Pas Panguwa”, due to its anti-inflammatory properties and its ability to regulate blood pressure and cholesterol.

Coriander Powder

Coriander powder needs to be roasted a little bit as well, but not as much as the seeds. In this case add it to the oil after the onions have started cooking. This will allow them to roast a little bit and release its flavor. Do not add to a heated pan without the oil, as it may quickly burn due to its fine particle size. The market does offer roasted Coriander powder as well, and it is an ingredient in “Roasted Curry Powder”. This does not need any roasting, and can be added, when the onions are almost done cooking, and you are ready to add the main ingredients of the curry.

Coriander Stems

Coriander stems can infuse a fresh tangy flavor to your curry during cooking. The stems are far more resilient than the leaves and can withstand some cooking, while maintaining its flavor. Chop up the stems finely and add it to the sauce of the curry, about half way through its cooking time. Adding it to the oil will burn them, and give your dish a bitter taste. Alternatively gather the stems into a small bundle and add them to the curry while cooking, and remove them at the end.

Coriander Roots

Coriander roots can be used in cooking as well. It has a far more intense flavor than any other part of the coriander plant, and can be added to soups, and curries to give it an intense fresh, tangy flavor that Ibn Serendib loves. Wash the roots thoroughly before use, and add it as a whole to the dish while on the fire. Remove it when cooking is done.

Coriander Leaves

Coriander leaves should never be added when the dish is cooking. They are far too delicate to withstand any type of heating, and if they are added to a curry while it’s on the fire its flavor will be lost. Coriander leaves should always be added to a curry, or any other dish, after it has done its time on the fire, and had a chance to cool slightly. Simply chop up the leaves and add it on top. Once the dish has cooled even more, mix it in. In this way it will give your dish a fresh tangy flavor.

Coriander stems, roots and leaves are rich in vitamin A, vitamin C and vitamin K, with moderate content of dietary minerals. Consuming coriander can also detoxify the body from heavy metals, such as lead and mercury as well as aluminum. In an age where we use many aluminum cooking utensils, we are inevitably consuming some aluminum, and therefore adding coriander to your diet is more important than ever before.

Praise be to the creator of Coriander!