CORIANDER
Coriander leaves, also known as cilantro, or Coriandrum sativum, make one of the world's oldest spices, and have a very characteristic flavor - slightly anise-like with a special kind of freshness and a scent of mint. Coriander is widely used in Asia, and you can find it included in many recipes with e.g. Indian influences. It is known that some people cannot stand coriander, as they perceive it as "strange" and "nausea-like". It can be so that these people simply have an enzyme deficiency or mutation, or maybe it is vice versa, that makes the coriander taste differently.
Coriander is found naturally around the Eastern parts of the Mediterranean Sea in Europe, and it has been present in Greece at least 4,000 years. The Ancient Egyptians have also cultivated coriander, and it is also mentioned in the Bible. Its popularity in Europe may have increased since someone discovered that spoiled meat can be "covered up" by seasoning it with this spice. Strangely enough, this technique is not so bad although very risky for your health so don't try this at home! (I guess that's what father Costanza was doing during the Korean War when he poisoned his soldiers - a note for you Seinfeld fans! =) Coriander has also found some medicinal and aromatic applications throughout the human history.
Nutritionally speaking, we may not eat that much coriander so its benefits become very apparent, but it is still a good plant with phytonutrients and also a reported anti-Salmonella activity.
When you buy coriander leaves, pick the ones that have a nice green color (not pale green, and certainly not with yellow or brown edges). Store coriander leaves in a refrigerator and use them as soon as possible. I recommend not picking the leaves off the stalk just until you are going to use them, just to get the very best flavor possible. For coriander seeds, it is best to buy the whole seeds and then to grind them in a mortar. The flavor of in-bought powder is quite weak compared to the freshly ground seeds. Store them in a dry and dark place.
Coriander leaves can be used together with chicken, fish, lamb, pork, or shellfish. They also make a good combination with tomatoes, salads, root vegetables, and peppers. Cilantro is also used for rice cooking, giving it a special sting. Dry and powdered coriander (actually the seeds) is also used, although it has a very different flavor than the leaves. Seeds are used for making curry or to stuff or coat a piece of meat or chicken, as well as in guacamole and other Mexican salsas. They become more fragrant if they are first heated up in a dry pan, just briefly (you should stop cooking just as you start feeling an intense fragrance coming off the pan). Coriander is seldom used alone, although it can be make quite distinguishing, e.g. in American hot dogs, and in combination with other spices it makes a good base for flavoring sausages, pickles, and of course the Indian-style food.