They're used as a seasoning for meat and vegetable dishes. In cooking we use both the cilantro greens and the seeds —
coriander
.
Cilantro dishes
aren't limited to adding these fresh herbs to fresh
vegetable salads
, which we make at home in summer. Cilantro, both fresh and dried, is widely used in national dishes, especially in
Georgian cuisine
. Here we can find various
recipes with cilantro
, which are on every table in Georgia. These are kharcho, an Eastern appetizer, satsivi, chikhirtma, bozartma, ovdukh, chanakhi, lyulya kebab, lamb with green beans, tava kebab, Azerbaijani shashlik, boiled catfish, trout with nuts, and many other dishes. For aroma and a distinctive taste, cilantro is also added to
soups
: Gurian soup, soup with peas and rice, lobio soup, soup with rice and onion, matsoni soup, mushroom soup with rice. Fresh or pickled cilantro also serves as various seasonings for meat dishes.
Many cooks use cilantro for their dishes instead of the spicy plants familiar and widespread to us, such as
parsley
or
dill
.
The benefits of cilantro are enormous, as its leaves are rich in a valuable set of vitamins such as B1, B2, P, and C, ascorbic acid, pectin, carotene, and rutin, as well as trace elements our body needs. Cilantro disinfects our intestines and cleanses them of harmful bacteria, improves sleep and appetite, and lowers blood pressure. Folk medicine has used cilantro since ancient times to improve the body. Tinctures and decoctions of it help flush unneeded salts from the body, strengthen the blood vessels, and improve digestion. Cilantro is used for gastritis, stomach ulcers, hysteria, and for the prevention of cancer.
Borodino bread, Georgian and Abkhazian ajika, the Georgian sauces tkemali and satsebeli, Korean-style carrots, and canned fish all contain coriander, and recipes for preparing it are widespread not only in Georgia (lyulya kebab, kharcho, lobio, shashlik, and other national dishes) but in many other cities and countries as well.
Coriander
is used as a flavoring in sausages, beer, various marinades and sauces, and in many dough products we make at home.
Coriander dishes
have become so familiar and popular that we sometimes don't notice its presence on the table. Baltic canned sprats, for instance, are impossible without adding coriander to them. And Indian seasonings such as
curry
and various blends contain a significant share of coriander. Coriander is added with great pleasure to many dishes in many countries. Its special fans are all the
Eastern cuisines
, where coriander is added to nearly every dish and in large amounts, because these dishes turn out not only fragrant but also healthy.
Coriander seeds are added to stewed
meat dishes
, and to various flour products. Coriander is also added to
marinades
. The Caucasus is very famous for such marinades.
The famous Eastern sweets also contain coriander in their composition, only in candied form. These treats are still sold to this day at the Eastern bazaar in Turkey, Iran, and Arab countries.
Coriander is often infused whole in alcohol, yielding a coriander tincture. Many alcoholic beverages contain pressed coriander seeds or whole seeds. And renowned varieties of gin contain coriander oil. Drinks made with coriander tincture have a calming effect.
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