Coriandrum sativum
Origin: Italy, Israel, Greece.
Flavour: Cilantro–parsley, citrus and some tastebuds notice a hint of soap
Coriander seed–slightly sweet, mild curry, hint of citrus
Uses: Cuisine from all over the world. Fish, seafood, soup, vinaigrette.
Dishes: Saudi Arabian inspired kabsa, coriander calamari, coriander fritters (kothambhir vadi), Spanish rice, carrot and ginger soup, vegan carrot and coriander soup, coriander rice, guacamole, cilantro lime chicken, Middle Eastern potatoes (batata harra), spicy cilantro sauce (zhoug), Georgian eggplant stew (ajapsandali), Georgian stuffed eggplant (nigvziani badrijani).
Compliments: Cilantro– basil, mint, chilies, cardamom, parsley.
Coriander seed– basil, thyme, oregano, cumin, mint, ginger, turmeric, cayenne, curry, saffron, cinnamon.
Substitutes for Cilantro/Coriander: Garam masala, cumin, curry, caraway, oregano, parsley, tarragon, dill.
