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One source speaks of its presence in Egyptian tombs about 1100 BCE. Maybe you join those who call the flavor in the mouth akin to pine leaves. Where coriander came from is yet another question that turns up assorted answers. This plant, often mislabeled as Chinese parsley, is a member of the Umbelliferae botanical family, specifically known as Coriandrum sativum. Early Chinese consumed one part of this plant to assure immortality starting probably in the 4th century BCE. Today, Chinese are using this hardy odoriferous annual, which sometimes does return for a second year, in many culinary and medicinal ways. They are liked in many foods because coriander leaves heighten flavor. Before China knew about and used hot peppers, circa the 16th or 17th century, they used fresh coriander roots as a source of piquancy. Spanish speaking countries call it cilantro, and that name is as worldly as is coriander itself. On the culinary front, the leaves are put in or on fish, and are popular when minced and mixed into the stuffings such as in dumplings. Talking dictionary. Do you join the few who deem that similar to bedbugs? Whatever anyone’s point of view, most agree that liking the taste or smell of coriander needs to be acquired. We know that because it was soon considered one of the five vegetables, all with strong aromas, forbidden to Taoist monks and those who practiced geomancy. The seeds have yet other uses. Words found even if entered in conjugated or plural forms. They might be used fresh and whole, dried and ground, roasted, or whatever. Who would not want an extended life? coriander: 胡芫: húyuán: coriander: 芫荽: yánsui: coriander (Coriandrum sativum); cilantro: 荽: suī: coriander: 香荽: xiāngsuī: coriander: 香菜: xiāngcài: coriander; cilantro; Coriandrum sativum Some only add them to heavy foods because they say they make them more digestible. No matter, everyone agrees that this plant was and sometimes still is used for longevity. In Sichuan and Hunan, the leaves are used as a flavoring component. Popular uses in Sichuan are in soups and meat dishes. Another reminds that it was mentioned in the Bible, specifically in Exodus. Translation for 'coriander' in the free English-Chinese dictionary and many other Chinese translations. In Guangzhou, they are prepared with duck and goose. No matter the form or frequency, some of them are tried and touted, others always honored, still others hardly of interest. As a decoction, it is used to clear a rash, first increasing and later helping to heal the eruptions. All parts of the plant are edible, but the fresh leaves and the dried seeds (as a spice) are the parts most traditionally used in cooking. It got to China as early as the Han Dynasty, and it quickly became popular. Croatian: korijandar. In traditional Chinese medicine, coriander is known to be pungent, its nature warm, and its affinity for lungs and spleen. It is recommended to disperse cold feelings and promote sweating. They not only knew about the root, but they liked and used it specifically for that purpose, and used it often. There, the seed is compared to manna from heaven. Are they to be consumed fresh or dried? Others are used in many ways and these uses include leaves, seeds, roots, stems, and flowers. Warning: Please enable Javascript in order to view site. Wherever its origins, it is used all over China, and all over the world. Coriander is also used as an antidote for ptomaine poising. Spring Volume: 2004 Issue: 11(1) page(s): 33, 34, and 38. As a food, liking coriander is another question. Bilingual thesaurus provides synonyms, antonyms, and more! American English: coriander seed. Most agree its origins were in the Middle East. Chinese and English on most current browsers. Chinese: 芫荽. Learn more in the Cambridge English-Chinese simplified Dictionary. In the northwest, seeds and leaves are put into many main dishes. Yet another source, disputing the Indian origin, agrees it was there, but claims the name they give for coriander had Persian origins. A few recipes follow to show the versatility of this ancient longevity food. Designed for quick word exploration and understanding: thesaurus, word decomposition, sample sentences. Using them for this, they go by the name of ‘cure three’ because they soak them three items in rice wine for three days, take them three times a day, and do so for three days. While we can not attest to its effectiveness in anyone’s longevity, we do know that these recipes will lengthen guests enjoyment at your table. Others dispute that date. Pickled foods, particularly vegetables, are made with coriander seeds, whole or ground. It is recommended to disperse cold feelings and promote sweating. Now, in general it is called yan sui, the leaves more commonly known as xiang cai. In Suzhou, coriander leaves are cooked with fish. the leaf, and only when fresh. Danish: koriander. Another early reference says that circa 5000 BCE, this food appeared in Sanskrit writings, in India. If it does all of those, who would not adore them? The hu indicates its foreign nature. Some broaden that to around the Mediterranean. coriander translate: 芫荽,香菜. Is it alone or in combination with other items? They readily admit it an ancient imported food then called hu sui. And, let not anyone forget another primary use, that was in traditional Chinese medicine. As a decoction, it is used to clear a rash, first increasing and later helping to heal the eruptions. Perhaps you are one among the many who think its leaves taste like soap. There it was mentioned as a grain. Older seeds are sweeter and with reduced aroma. They strengthen the stomach when mixed with fennel seeds, cassia, and other … The seeds are said to help regulate the flow of qi. Wildcard matches for Chinese or pinyin (just enter * in place of zero or more Chinese characters or pinyin syllables). Click on the brush button to enter characters just by drawing them with the correct stroke order. The seeds are said to help regulate the flow of qi. They also used both roots and leaves as vegetables, and they cooked with coriander seeds and stems. And for those that have, they clearly are members of the adoring group. Coriander is an annual herb in the family Apiaceae. In the south, especially in and near Macao, there is much use of ground seeds in curry-type mixtures. While Chinese medicinal uses are many, so are those culinary, but not in the same way throughout China. These are but a few of the ways the leaves are used. But does one extend it by use of its seeds, leaves, stems, or roots? Returns fewer, more relevant results compared to the competition. It is also known as Chinese parsley, dhania or cilantro (/sɪˈlæntroʊ, -ˈlɑːn-/). Arabic: كُزْبَرَة. They are preferred mixed with heavy meats. Even more fascinating is that some are used only in one form, i.e. Good cooks put stems in early, leaves added close to serving time, whenever possible. What is your opinion of its aroma? Coriander seeds can be spicy when young and freshly dried. Your choice of simplified or traditional characters. Coriander is one of the touted ones. Some people adore it, others abhors this super-flavored-food. The Chinese cupboard has many plants used to flavor food and medicine, even more to eat as fruits or vegetables. The majority say it is the seed, a few indicate no, it is the roots. Brazilian Portuguese: coentro. In Exodus its leaves taste like soap Chinese consumed one part of plant. 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