Coriander, also known as cilantro or Chinese parsley, is a versatile herb widely used in cuisines around the world. It adds a distinctive flavor and aroma to dishes, and its various varieties offer unique characteristics that can enhance your culinary creations. In this article, we will explore some of the different types of coriander that exist and how they differ from one another.
1. Common Coriander: This is the most widely available variety of coriander. It has bright green leaves and a slightly citrusy flavor. Common coriander is commonly used in a variety of dishes, including curries, salsa, soups, and salads. The seeds of this variety are also popularly used as a spice.
2. Thai Coriander: Thai coriander, also known as Vietnamese coriander or Rau Ram, has long, pointed leaves with a strong flavor profile. With a slightly spicy and peppery taste, this coriander variety is often used in Southeast Asian cuisines, particularly in Thai and Vietnamese dishes. It pairs well with seafood, noodle soups, and stir-fries.
3. Mexican Coriander: Mexican coriander, also called culantro or Mexican cilantro, has long, serrated leaves and a stronger flavor than common coriander. It is frequently used in Latin American and Caribbean cuisine, adding a robust and pungent taste to dishes like salsas, stews, and ceviche. Mexican coriander can withstand high temperatures better than other varieties, making it ideal for cooking.
4. Indian Coriander: India is known for its rich use of spices, and coriander is no exception. Indian coriander has a warm, sweet, and slightly earthy flavor that is commonly found in Indian cooking. It is extensively used in curries, chutneys, bread, and even in spice mixes such as garam masala. The seeds of this variety are also widely used in Indian pickles and beverages.
5. Micro Coriander: Micro coriander refers to the tiny, tender leaves of the coriander plant. It has a concentrated flavor and is often used as a garnish or added to salads, sandwiches, and sushi rolls to provide a burst of fresh coriander taste. Due to its delicate nature, micro coriander is typically consumed raw to fully appreciate its flavor and texture.
6. Slow-Bolting Coriander: Slow-bolting coriander is a variety specifically bred to resist bolting, which is the process when the plant produces flowers and goes to seed prematurely. This variety tends to have a milder flavor and doesn’t turn bitter as quickly as other types of coriander. Slow-bolting coriander is a preferred choice for gardeners who want to prolong the harvest season.
Each variety of coriander brings its own unique taste and aroma to the table. Exploring and experimenting with these different types can help you elevate the flavors of your dishes and add a touch of diversity to your culinary journey. Whether you prefer the citrusy tang of common coriander, the peppery kick of Thai coriander, or the boldness of Mexican coriander, there is a coriander variety to suit every palate. So go ahead, stock up on different coriander varieties, and get ready to embark on a flavorsome adventure in your kitchen!