Coriander a super spice in Indian Kitchen

Coriander is indispensable spice in the Indian kitchen. It is among the first spices used by mankind, have been known as early as 5000 BC. Its description is also mentioned in Sanskrit writings dating from about 1500 BC. Moreover, references are also available with regard to Indian spices and their uses in Vedas (6000 B.C.) by Manu (4000 B.C.). India is the biggest producer, consumer and exporter of coriander in the world hence being part of Indian  kitchen as a ‘staple masala’ is well established. Interestingly, coriander’s flavour molecules are the family of compounds called aldehydes and if coriander seeds are crushed  and ground as a paste then the aldehydes get broken down making it easier for pallettes sensitive to strong flavour of raw coriander leaves.

Indian kitchen has made coriander is base of spice and its concoction with other spices makes it the true king of masala for any type of Indian dishes - be it a vegetarian or a non- vegetarian one. One best practice to enhance the flavour of coriander is probably seen in preparation of Indian street food ‘chaat’ where coriander along with cumin is used as a sprinkler. It is warmed up in a medium heated pan till the time you can smell its aroma and then it can be crushed to a powder giving it a smoky flavour. Another way which is very popular in Indian rustic kitchen is to crush the coriander seeds with flat & grinding stone (Sil Batta) and use it fresh for preparation of food.

There are many medicinal benefits of coriander. It may help in lowering blood sugar. By the way high blood sugar is a risk factor for type 2 diabetes. Being rich in immune-boosting antioxidants, it can benefit heart, brain health, promote digestion, protect skin and fight infections.  

Here is one recipe using coriander chutney will surely make you feel tingling for more Aloo Chaat  by Chetna Makan