benefit and harm, to whom it is possible and impossible

In appear­ance, the shape of the leaves of cilantro is almost indis­tin­guish­able from pars­ley. But its taste and smell are com­plete­ly dif­fer­ent from pars­ley. She does­n’t look like any­thing! There is some­thing exot­ic about her.

cilantro benefits


What does cilantro smell like?.. The ancient Greeks were the most accu­rate in this, they even gave the appro­pri­ate name to this herb: in trans­la­tion from ancient Greek, the name cilantro (“koris”) is trans­lat­ed as … a bug. But the Greeks, appar­ent­ly, were cun­ning, called greens an unsight­ly word, and they them­selves used it very wide­ly. It’s good weed!

Where does cilantro come from?

Most like­ly, the home­land of cilantro is the south­east­ern regions, where it is still found in the wild. And in a cul­ti­vat­ed form, more than half of the globe knows it. With­out fra­grant cilantro leaves, Alger­ian sor­ba soup and a vari­ety of Moroc­can kemia snacks, South Amer­i­can ceviche and tra­di­tion­al Viet­namese pho broth are incon­ceiv­able.

What is edible in cilantro?

Not only cilantro greens are edi­ble, but also its minia­ture seeds, sim­i­lar to pep­per­corns. Seeds have anoth­er name — corian­der. Even those who ignore fresh cilantro are famil­iar with these seeds. Corian­der is sea­soned with Indi­an cur­ries, Indone­sian and Caribbean dish­es.

Cilantro roots are also added to food. In south­east Asia, a sea­son­ing made from a mix­ture of dried cilantro root with gar­lic and pep­per is very pop­u­lar.

Composition of cilantro

Cilantro is green, and there­fore low-calo­rie: only 23 kcal per 100 g. And, like any green, it is rich in fiber. And in addi­tion to this — a whole range of vit­a­mins and min­er­als. Cilantro con­tains vit­a­mins E, C, A, vit­a­mins of group B, vit­a­min P (rutin), which pro­motes cell regen­er­a­tion, K, which reg­u­lates blood clot­ting and par­tic­i­pates in the “struc­ture” of bones and con­nec­tive tis­sues, as well as nor­mal­iz­ing the func­tion­ing of the gall­blad­der and liv­er. Zinc, man­ganese, iron, sele­ni­um, cop­per, potas­si­um, sodi­um, mag­ne­sium, phos­pho­rus, cal­ci­um — all this is in fra­grant cilantro leaves and stalks. Par­tic­u­lar atten­tion should be paid to cop­per: it is involved in the for­ma­tion of col­la­gen, one might say, “builds” the beau­ty of the face and body.

Cilantro also con­tains organ­ic fat­ty acids: linole­ic, myris­tic, ole­ic, palmitic and stearic. Linole­ic acid is involved in the process­es of fat metab­o­lism in the body, it is very impor­tant for those who seek to main­tain their nor­mal weight. Myris­tic acid sta­bi­lizes the struc­ture of pro­teins, ole­ic acid is “respon­si­ble” for vivac­i­ty and ener­gy, and palmitic and stearic acid act as stim­u­lants for the work of ole­ic acid.

who can't have cilantro


Can cilantro be harmful?

Of course, it can, if you get too car­ried away with it. An excess of cilantro in a wom­an’s diet can lead to a vio­la­tion of the month­ly cycle, in men — to sleep dis­or­ders, weak­en­ing of poten­cy, and mem­o­ry loss.

But above all, corian­der greens are con­traindi­cat­ed in gas­tri­tis, hyper­acid­i­ty, heart dis­ease, hyper­ten­sion, throm­bophlebitis, throm­bo­sis and dia­betes.

How to choose and store cilantro?

A good cilantro should be juicy, rich green in col­or, with well-devel­oped carved leaves. With­ered and yel­lowed leaves acquire an unpleas­ant pun­gent taste.

Store cilantro like any oth­er green: in the refrig­er­a­tor, in the veg­etable com­part­ment, or on the kitchen table in a glass of cool water.

Little tricks

Cilantro, like any fra­grant greens, should not be sub­ject­ed to pro­longed heat treat­ment, so it is added to dish­es at the last moment. A very impor­tant nuance. Cilantro has a del­i­cate and frag­ile aro­ma, but its seeds, corian­der, have a denser, more expres­sive smell. He needs to be treat­ed with more restraint.

What is cooked with cilantro?

Fresh cilantro, like its corian­der seeds, is the per­fect accom­pa­ni­ment to Ori­en­tal and South­east­ern cuisines. Corian­der greens will per­fect­ly set off Viet­namese dish­es, crushed or ground seeds — Indi­an. Cilantro also occu­pies a wor­thy place in Euro­pean cui­sine. It goes well with sar­dines in any form, its greens bring a spe­cial, incom­pa­ra­ble note to veal tartare.

Lamb tagine with dried apricots and cilantro

Cook­ing time: 1 h 30 min.

For 4 serv­ings:

  • 800 g lamb
  • 200 g of dried apri­cots
  • 100 g black olives
  • 3 onions
  • 2 young zuc­chi­ni
  • 80 g almonds
  • 1 bunch cilantro
  • 1 chick­en stock cube
  • 1/4 tsp ground cin­na­mon
  • 1 tsp ground cumin
  • 1/4 tsp ground gin­ger
  • 1/4 ground corian­der
  • olive oil
  • salt

Grind the broth cube and dis­solve in 200 ml of hot water. Wash the zuc­chi­ni, dry and cut into cir­cles.

Rinse the meat, dry it, cut into cubes and fry in a saucepan in a small amount of oil. Trans­fer the fried meat to anoth­er bowl.

Peel the onion, cut it into length­wise slices and put it in an even lay­er on the bot­tom of the stew­pan where the meat was cooked. Put the meat on the onion, sprin­kle with spices, salt and pour in the broth. Arrange olives, dried apri­cots and zuc­chi­ni on top. Cook cov­ered over low heat for 1 hour.

Fry the almonds in a pan with­out adding fat. Rinse cilantro, sort, dry, cut off leaves from twigs.

Arrange the fin­ished tajine on serv­ing plates, sprin­kle with almonds and cilantro leaves.

what to cook with cilantro


Spaghetti with lemon and cilantro

Cook­ing time: 25 min.

For 4 serv­ings:

  • 500 g spaghet­ti
  • 1 chick­en stock cube
  • juice and zest of 2 lemons
  • 100 g but­ter
  • 1 bunch cilantro
  • salt pep­per

Rinse cilantro, sort, dry, cut off leaves from twigs. Cool the but­ter and cut into small cubes.

Com­bine lemon juice and zest in a small saucepan, bring to a boil and sim­mer for 2 min­utes over low heat. Add the but­ter and beat with a whisk until a homo­ge­neous light mass is obtained. Salt and pep­per the sauce and keep hot until serv­ing.

Boil spaghet­ti in a suf­fi­cient amount of boil­ing water with a crushed bouil­lon cube. Drain the spaghet­ti in a colan­der, trans­fer to a deep bowl, pour over the sauce and mix. Divide spaghet­ti among serv­ing bowls. Gar­nish the dish with fresh cilantro leaves, if desired.

Tabbouleh bulgur-quinoa with greens

Cook­ing time: 40 min.

For 4 serv­ings:

  • 150 g mixed quinoa with bul­gurom
  • 1/2 large let­tuce cucum­ber
  • 200 g cher­ry
  • 1 bunch cilantro
  • ½ bunch of chives
  • 4 sprigs of mint
  • 5 young onions
  • 10 radish­es
  • 100 g light raisins
  • Juice of 2 lemons
  • 2 Art. l. olive oil
  • salt pep­per

Boil the quinoa with bul­gur as direct­ed on the pack­age. Drain excess liq­uid, let the cere­al cool com­plete­ly. Wash the radish­es, dry them and cut into thin slices.

Wash the toma­toes, pat dry and cut into quar­ters. Peel young onions and cut into thin rings. Cucum­ber cut into cubes. Wash chives, cilantro, mint, sort, dry and chop fine­ly.

Mix pre­pared foods in a deep bowl, add raisins, driz­zle with lemon juice and olive oil, salt and pep­per to taste. Before serv­ing, sprin­kle the dish with cir­cles of radish.

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