With its fresh, citrus-like flavour, coriander is one of the most versatile herbs in the world. The taste is intense, perfumed and not for everyone. In fact, most people either love it or straight up hate it. Several studies have tried to explain this, and some has even hinted at a genetic correlation. Nevertheless, it can be difficult to imagine how the different kitchens of the world would look without coriander.
The first traces
The roots can be traced back to the Mediterranean countries, where the Egyptians since 1550 BC have used coriander for several purposes. For instance, traces of the fragrant herb have been found in ancient Egyptian tombs.
However, coriander was also among the first herbs from the Old World to come to America, where its use quickly caught on. Since then, the herb has been used in everything from medicine and perfume to an ocean of food recipes.
Today, coriander is grown all over the world and is a key ingredient in the Arabic, Mexican and Asian kitchens, among other. The leaves can be used in both salads and warm dishes as green topping, and when the plant blooms, it produces tiny seeds that can be either used as spices or sown again.
A world of flavour
Not yet a fan of coriander? Fear not. As with everything else, it is a matter of getting used to. For a start, try to avoid the leaves in pure form and let your taste buds slowly get used to the taste by exposing them to mild coriander in a stew for instance. You will find that the unique, spicy herb opens up to a world of new exotic flavours and great experiences with food. Give it a try!
