Coriander
All parts of the coriander plant are edible, but the most commonly used parts for cooking are the fresh leaves and dried seeds. It is used in Middle Eastern, Mediterranean, South Asian, Latin American, Chinese, African, and Southeast Asian cuisines. The coriander leaves are called cilantro in the United States, dhania in the Indian subcontinent and frequently in Brian, and Chinese parsley or Mexican parsley. The leaves have a taste that is similar to parsley but "juicier" in consistency with citrus-like overtones. Some people perceive them as having an unpleasant taste or rank smell. This is believed to be because of an enzyme that affects the way people perceive the taste of cilantro.
Fresh coriander leaves are a key ingredient in the preparation of many Vietnamese foods, Asian chutneys, Mexican salsas and guacamole, and are quite tasty in sushi rolls. Some people use chopped coriander leaves as a garnish on cooked dishes such as dal and many curries. They are usually raw or added to the dish right before serving because of the fact that heat quickly diminishes their flavor.
Coriander seeds are used as a spice in food preparation and have a lemony citrus flavor when they are crushed. Although they are usually dried, they can be eaten green. Whole dried seeds are usually purchased, but it can be purchased in ground form. Coriander seeds are commonly used in garam masala and Indian curries. They are also the main ingredients of sambhar and rasam Indian gravies.
Coriander seed is used for sausages in Germany and South Africa and instead of caraway for rye bread in Russia and Central Europe. They are also used to brew certain styles of beer, especially some Belgian wheat beers.
Coriander roots are common ingredients in Thai dishes.
