The fate of coriander in cooking is far from straightforward. It is sometimes even said that one coriander combines two spices and two different flavors. The greens of this plant are usually called cilantro, and the number of supporters of its use in food is approximately equal to the number of opponents, since it has a very peculiar smell and sharp taste. But its seeds - with a more delicate spicy aroma and sweet taste - have a better fate and a much smaller number of "ill-wishers". Coriander seeds are widely used in the cooking of different countries, both whole and ground.
The cuisines of many nations of the world simply cannot be imagined without this component - in Uzbekistan, Tajikistan, Armenia, Azerbaijan, among the peoples of the Caucasus, their favorite dishes are unthinkable without cilantro or coriander. In one form or another, it is added to vegetable, meat, chicken dishes, dairy and sour-milk soups, as well as pickles and marinades. Such national dishes with this plant as the Abkhaz seasoning - adjika, and Georgian sauces - satsibeli, tkemali or cornelian cherry have gained worldwide fame.
Coriander is also extremely popular in India, where cilantro is served as a cold snack or as a seasoning for main courses, and coriander seeds are part of the most famous spice mixtures - curry and masala. This culture received almost "unanimous recognition" in Greece and Cyprus, where coriander is included in most dishes. And the canned Greek olives, beloved all over the world, always contain coriander in their recipe. It is no coincidence that in France, where there are very few supporters of coriander, dishes with it are called "Greek".
Candied coriander is a traditional delicacy of the eastern bazaars of Turkey, Iran and many Arab countries. This culture is used in cooking in China, the Mediterranean countries, Eastern Europe and some African countries.
Coriander has an excellent "sociability" - it is very successfully combined with other spices, not drowning out their own originality, but enriching it with its taste and aroma. That is why so many culinary spice mixtures have been created on the basis of coriander.
Coriander is also found in some alcoholic beverages, for example, many famous varieties of gin necessarily contain coriander oil.
In order for the taste of coriander to be revealed in a dish in its entire gamut, it is better to grind the seeds just before adding to the dish. It is better to use cilantro only fresh, since its aroma is destroyed when dried, as in almost all umbrella plants. If you still want to have it on hand in the kitchen at any time of the year, you can dry it in a shady place and store it in a sealed container. For long-term storage, frozen or dried coriander roots are often used.
