Coriander, description and types

Coriander, also known as coriander or Chinese parsley. An annual herb in the family of flowering aromatic plants named after the genus and celery commonly known as the celery and parsley family. It is the sixteenth largest family of flowering plants, with more than 3,700 species in 434 genera.

What is coriander

If we start from the beginning, we will be able to get to know coriander as much as possible in all its details. And at the same time we will understand-coriander and coriander are the same or not?So, this is a grass that belongs to the Umbrella family. According to beekeepers, flowering coriander is an excellent honey plant. According to them, one hectare of flowering coriander can get up to 250 kilograms of honey.


What kind of coriander does it have

A person who does not know can easily confuse coriander with parsley. It is worth finding out in detail what this spice looks like, so that in the future such mistakes do not happen.

The root system of this plant is fusiform. The length of the root can reach forty centimeters. And straight bare shoots branch out closer to the top of the stem. If we talk about their height, it can reach up to seventy centimeters.

The upper leaves are quite wide and are located on elongated petioles. The edges of the leaf blade are incised and sawn. And the lower leaves of the stem are twice pinnately divided and grow on short petioles. In form the leaves of the coriander leaves resemble parsley. That is why they are really quite often confused with each other by ignorant people.


What is the difference between coriander and coriander

In fact, quite a large number of people are concerned about this issue. From young summer residents to novice cooks. What is the difference between coriander and coriander?

To start, perhaps, it is worth it with the fact that coriander and coriander are, in fact, one plant. Yes, the real truth is that coriander is the green component of the plant (stems and leaves), and coriander is nothing but fruit. So much for the difference.


The green part-coriander-is used exclusively fresh. While the seeds of coriander are used, only dried. You can use them in cooking as whole or ground.

Dry seeds of the coriander plant are called coriander. The name is used exclusively to refer to the spice, and has nothing to do with the plant. Crushed seeds acquire a lemon-citrus flavor due to the terpenes and pinenes contained. The seasoning is described as warm, nutty and spicy. Known as orange flavor.

  • As already mentioned, the green part is called coriander, and the seeds are called coriander. But it is interesting that this plant also has many other names. Each nation has its own name. Among them
  • Chinese parsley;Calandra;Boors;Sultanas.In Arabic, the coriander is called kuzbari, Korean – Sancho, and in India – dhania. As you can see, this fragrant spice has a lot of "names". And each country has its own name.
  • We should also talk about the taste and aroma of this truly multi-faceted plant. Its unripe fruits do not smell the best, but already ripe-they smell really unique. The aroma of coriander has a pleasant sweet notes. Its taste, on the contrary, gives off a spicy bitterness. All this is due to the presence of essential oils, which are rich in this plant.

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