Though little-known in American cuisine today, coriander has enjoyed a rich past. It was named as an aphrodisiac in 1,001 Arabian Nights, it was treasured in China during the Han dynasty (207 B.C.E.-220 A.C.E.), and it is one of the bitter herbs of Passover. Coriander seeds have been found in ancient Egyptian tombs. Romans used it to preserve meat; before them, the Greeks had used it as a medicinal cure–Hippocrates himself believed it had restorative powers.
Most Americans have probably come across coriander in gingerbread, apple pie, and sausage. It is also used in curries, especially in conjunction with cumin, where it seems to have a balancing effect. Moroccan dishes make extensive use of coriander. So do the cuisines of India, Argentina, and Mexico. I find coriander to be a nice addition to bananas, whether they are baked into bread or eaten with some oatmeal and Greek-style yogurt.
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Tags: argentina, china, coriander, egypt, greeks, india, mexico, moroccan, roman, spice history
