Actually it is both.
Coriander is a member of the parsley family and has two distinct personalities -one of the leaf and one of the seed.
The leaf part of the plant is commonly known as cilantro or Chinese parsley.
Sometimes it is referred to as coriander because it is the leaf of Coriander plant, but that is the seed.
The aroma is not strong, but is distinct - a little earthy and spicy, almost citrusy.
The seed is commonly known as Coriander.
It is used in many ethnic dishes, beer, and gin, as well as some sausage.
It is also commonly used in pickling.
Because of their forms and flavors, they are not used interchangeably.
But they each hold their own in the kitchen.
Here are a few ideas for using the leaf (cilantro).
Chicken: I love to roast a chicken.
It usually serves as two meals.
After I salt and pepper the cleaned cavity, I stuff it with quartered lemon, onion, and cilantro leaves.
I then rub the skin with a bit of olive oil and sprinkle with a mix of chili powder and cumin.
Yummy served with a salad, warm tortillas and grilled corn.
Mexican: I use cilantro in my mix for enchiladas or quesadillas and it is always a part of the ingredients in my Fajita marinade.
A little chopped fresh cilantro goes a long way, but it adds just that certain fresh flavor to the dishes.
Salad: I can't imagine making a Chinese Chicken salad without the chopped cilantro in the vinaigrette dressing mix or sprinkled over the top of the salad.
Well, actually I can.
My sister and I did once and immediately noticed the difference in the flavor.
And now the seed (coriander): Ground coriander is also a prime ingredient in curry powder, which is used in many Indian dishes.
Pickles: Making homemade pickles almost always includes the use of coriander seeds.
They are interesting because they have such a different flavor than the leaf.
The seeds carry more of the citrus flavors than you would think, as well as a hint of spice.
Stews or Soups: Add ground coriander seed to stews or soups for a distinctly Mediterranean flavor.
Taste as you add because it can become overpowering rapidly.
Baking: Add 1/8 teaspoon to your apple pie ingredients or other baked goods that include ginger.
Experiment with cilantro, the leaf, and coriander, the spice, in your dishes.
Wonderful new taste sensations are waiting for you.
Coriander is a member of the parsley family and has two distinct personalities -one of the leaf and one of the seed.
The leaf part of the plant is commonly known as cilantro or Chinese parsley.
Sometimes it is referred to as coriander because it is the leaf of Coriander plant, but that is the seed.
The aroma is not strong, but is distinct - a little earthy and spicy, almost citrusy.
The seed is commonly known as Coriander.
It is used in many ethnic dishes, beer, and gin, as well as some sausage.
It is also commonly used in pickling.
Because of their forms and flavors, they are not used interchangeably.
But they each hold their own in the kitchen.
Here are a few ideas for using the leaf (cilantro).
Chicken: I love to roast a chicken.
It usually serves as two meals.
After I salt and pepper the cleaned cavity, I stuff it with quartered lemon, onion, and cilantro leaves.
I then rub the skin with a bit of olive oil and sprinkle with a mix of chili powder and cumin.
Yummy served with a salad, warm tortillas and grilled corn.
Mexican: I use cilantro in my mix for enchiladas or quesadillas and it is always a part of the ingredients in my Fajita marinade.
A little chopped fresh cilantro goes a long way, but it adds just that certain fresh flavor to the dishes.
Salad: I can't imagine making a Chinese Chicken salad without the chopped cilantro in the vinaigrette dressing mix or sprinkled over the top of the salad.
Well, actually I can.
My sister and I did once and immediately noticed the difference in the flavor.
And now the seed (coriander): Ground coriander is also a prime ingredient in curry powder, which is used in many Indian dishes.
Pickles: Making homemade pickles almost always includes the use of coriander seeds.
They are interesting because they have such a different flavor than the leaf.
The seeds carry more of the citrus flavors than you would think, as well as a hint of spice.
Stews or Soups: Add ground coriander seed to stews or soups for a distinctly Mediterranean flavor.
Taste as you add because it can become overpowering rapidly.
Baking: Add 1/8 teaspoon to your apple pie ingredients or other baked goods that include ginger.
Experiment with cilantro, the leaf, and coriander, the spice, in your dishes.
Wonderful new taste sensations are waiting for you.
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