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Coriander is a plant where both the leaves and the seeds are used in culinary. The fresh leaves have a refreshing citrus flavour while the dried seeds have an earthy and nutty flavour and release floral aroma when toasted. <\/p>\n\n\n\n
Coriander is widely grown in different parts of the world. It is also referred to as dhania and kothmir in India, cilantro in America. It is one of the widely used ingredients in most regional cuisines across India. Coriander seeds are used in most quintessential spice blends such as garam masala, south Indian<\/strong><\/a> sambar masala, curry powder, tandoori spice mix, Maharashtrian cuisine<\/strong><\/a> special goda masala, green chutney made of fresh coriander leaves is one of the main ingredients used in chaats<\/strong><\/a> – the <\/strong>Indian street food<\/strong><\/a>. Infact coriander leaves are the most common and perfect garnish to most Indian dishes.<\/p>\n\n\n\n What is the difference between coriander and cilantro?<\/strong><\/p>\n\n\n\n In America, cilantro refers to coriander leaves and coriander means dried seeds. Whereas in the rest of the world, coriander generally refers to leaves (generally leaves are referred as coriander) while coriander seeds are the name for dried seeds. <\/p>\n\n\n\n Is coriander a spice or a herb?<\/strong><\/p>\n\n\n\n Coriander is considered as both a spice and herb as the leaves, stems and dried seeds are essential in culinary use and for health benefits. <\/p>\n\n\n\n Health benefits of coriander<\/strong><\/p>\n\n\n\n The antioxidant properties of coriander help to reduce blood sugar levels, promote digestion and gut health and help fight infections.<\/p>\n\n\n\n A few popular Indian vegetarian recipes with coriander:<\/strong><\/p>\n\n\n\n Hara Dhania Cholia: <\/strong>Classic Haryanvi<\/strong><\/a> curry prepared with fresh green chickpeas, spices, onion and tomato. <\/p>\n\n\n\n Ringan no Oro<\/strong><\/a>: <\/strong>A spicy, hot and tangy Kathiyawadi<\/strong><\/a> dish made with aubergine. Chargrilled aubergines mashed and cooked with fresh tomatoes and spices is incomplete without coriander.<\/p>\n\n\n\n Rajma Galouti Kebab:<\/strong> Awadhi cuisine’s<\/strong> special appetiser is these round patties made with kidney beans, spices, herbs and then grilled on a griddle. A great starter<\/strong><\/a> to enjoy with a simple accompaniment such as yogurt mint sauce<\/strong><\/a> or spicy green chutney.<\/p>\n\n\n\n Sabudana Khichdi: <\/strong>A light, healthy and flavourful breakfast dish from Malwa cuisine<\/strong><\/a> made of tapioca pearls, spices<\/strong><\/a> and nuts.<\/p>\n\n\n\n Vankaya Kothimeera Karam: <\/strong>Authentic Andhra<\/strong><\/a> dish made of eggplant, coriander and spices.<\/p>\n\n\n\n Vegetable Chettinad:<\/strong> A popular dish from Chettinad cuisine<\/strong><\/a> is this delicious mixed vegetable curry made with freshly ground chettinad masala.<\/p>\n\n\n\n Til ki Chutney: <\/strong> A classic Garhwali<\/strong><\/a> dish made of sesame seeds, herbs and spices. It goes well as a dip for snacks and as an accompaniment<\/strong><\/a> with the main meal.<\/p>\n\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" Coriander is a plant where both the leaves and the seeds are used in culinary. The fresh leaves have a refreshing citrus flavour while the dried seeds have an earthy and nutty flavour and release floral aroma when toasted. Coriander is widely grown in different parts of the world. It is also referred to as […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"advgb_blocks_editor_width":"","advgb_blocks_columns_visual_guide":"","footnotes":""},"categories":[12],"tags":[],"class_list":["post-1547","post","type-post","status-publish","format-standard","hentry","category-blog"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t