This is a herb that is commonly used in Moroccan food. The leaves (called cilantro) are often used in tagines to give them a unique flavor. Similar to other spices, coriander is available year round, and it provides a fragrant flavor that will remind you of citrus peel and sage. This blog will provide you will nutritional facts about coriander, as well as a Moroccan tajine recipe using this spice of the week.
The coriander plant contains two seeds, and when the plant is dried, it can be used as a spice. When it is ripe, the plant’s seeds are a yellowish-brown color. You’ll find when shopping in the grocery store that coriander is available whole or in ground powder form. In case you were wondering, below are the nutritional facts for coriander, according to the World’s Healthiest Foods website.
Coriander (cilantro) nutritional facts for .50 cup (8.00 grams):
Glycemic index: very low
Vitamin K - 28%
Vitamin C - 3%
Vitamin A -3%
Coriander Health Benefits
This hearty spice is high on the list of healing spices. In some parts of Europe, coriander is traditionally referred to as an antidiabetic plant. In some regions of India, coriander is traditionally used for its anti-inflammatory properties. In the United States, coriander recently has been studied for its cholesterol-lowering effects.
Coriander Subdues Salmonella
Coriander contains an antibacterial compound that proves to be a safe and natural means of fighting Salmonella. Some U.S. and Mexican researchers isolated a compound called dodecenal, which laboratory tests showed was twice as effective as the antibiotic drug commonly used to kill Salmonella, gentamicin.
Dodecenal is found in both the seeds and leaves of coriander. The leaves are eaten more frequently because it is one of the main ingredients in salsa. Moroccan tajines also contain the leaves of coriander, but you can also find the Moroccan coriander (the seeds) is used in tagines, stews, soups, meatballs, roasts and desserts. Moroccan coriander has a light aroma that is sweeter and more citrusy tasting than Indian coriander.
Below are a chicken, olive and lemon tajine recipe made with coriander by saveur.com
3 tbsp. olive oil
Six whole chicken legs
Kosher salt and freshly ground black pepper, to taste
Two large yellow onions, sliced
2 tbsp. ground coriander
Two tsp. Ground white pepper
Two tsp. Ground ginger
One tsp. Ground turmeric
1⁄2 tsp. crushed saffron threads
1 1⁄2 cups chicken stock
6 oz. green olives cracked
2 tbsp. unsalted butter
1 tbsp. finely chopped parsley
Two tsp. Finely chopped cilantro
2 jarred preserved lemons, cut into slices
Heat oven to 350°. Heat oil in an 8–qt. Dutch oven over medium-high heat. Season chicken with salt and pepper; add to pot and cook, turning, until browned, 12 to 15 minutes. Transfer chicken to a plate. Add onions to pot; cook until golden, 10 to 12 minutes. Add spices; cook for 2 minutes. Return chicken to pot with stock; boil. Bake chicken, covered, until tender, 35 to 40 minutes. Stir in olives, butter, parsley, cilantro, and lemons into a pot, and cook for 6 minutes. Serve with rice or flatbread.
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