Latest news with #coriander
CNA
22-05-2025
- Health
- CNA
I used to hate coriander but now I love it – what's the science behind this divisive garnish?
I remember picking out every leaf and stem of coriander (or cilantro to the Americans) from my food when I was younger. To me, the dastardly rife garnish tasted absolutely foul like insecticide. I might as well spray Baygon into my mouth if I accidentally munched on an unsuspecting leaf. What's the point of adding the herb as a garnish in the first place? By the time the dish reaches my table, it's usually a mess of limp, slimy leaves. Vietnamese food, with its generous use of coriander, was especially a nightmare to me. I can't remember the pivotal moment when I tasted coriander again – and wasn't repelled. Instead, it left a fresh, citrusy, herbaceous flavour akin to eating an aromatic flower in my mouth. Emboldened, I ordered the kusetsuyo salad when I saw it on Ippudo's menu. The server who brought me the dish – and most certainly a coriander hater – couldn't hide the look of disgust on her face as she set the plate of cucumber, avocado and coriander dusted with grated parmesan on the table. It was delicious. WHY DO YOU LOVE OR HATE CORIANDER? As many as one in five people find that coriander has a soapy taste, according to Science Focus. If you do, you are likely to be super-sensitive to aldehydes, chemicals present in coriander, and as you guessed it, in perfumed soaps and detergents as well. Here's where it gets interesting. What makes you hyper-sensitive to aldehydes could be a mutated gene. Yup, mutants don't only exist in comic books and movies, though a coriander aversion is a pretty useless super power. More specifically, the mutation involves the olfactory receptor gene known as Olfactory Receptor Family 6 Subfamily A Member 2. Or simply OR6A2. 'This is a classic case of genetics influencing flavour perception,' said Mary-ann Chiam, the senior principal dietitian at Allium Healthcare. Those with a variant of OR6A2 detect aldehydes, specifically (E)-2-alkenal compounds, as soapy or pungent, she said. Those who don't have the gene variation find aldehyde-containing coriander 'fresh and citrusy'. 'However, genetics only tell part of the story,' said Chiam. 'Culture and upbringing play an enormous role as well. If someone grows up in a household where vegetables are regularly served in tasty, familiar ways, they're more likely to accept and even enjoy them.' WHAT NUTRITIONAL BENEFITS DOES CORIANDER HAVE? The herb contains Vitamins K, A and C, fibre as well as trace amounts of folate, potassium, beta-carotene and lutein, according to Medical News Today. The entire coriander plant, including the leaves, stems, roots and seeds, is nutritious, although the seeds, which are often ground and used as a powder, tend to be less so. Previous studies on coriander have also found limited anti-cancer effects, migraine-quelling benefits, sun damage prevention and some anti-fungal properties. But as 'wow' as the science seems, I'm taking my coriander with a figurative pinch of salt as the findings aren't conclusive. Besides, you would have to eat a lot of the herb, about 50g or half a compact, medium-sized bunch of fresh coriander – leaves and stems – to obtain about 155mcg of vitamin K, said Chiam. For context, men need about 120mcg, and women, 90mcg of vitamin K daily. WHY DOES YOUR FLAVOUR PREFERENCE CHANGE OVER TIME? I still can't figure out why my preference for coriander switched over time. Have my taste buds dulled over the years? 'Some food aversions soften with time,' said Chiam. 'As we age, the number of taste buds decreases and our sense of smell diminishes, leading to a reduced ability to detect some flavours.' Chiam continued: 'Sensory sensitivity is another important factor. The rough, fibrous textures of certain vegetables, especially those with stalks, can be off-putting for some individuals. This is particularly true among those with ADHD, where sensory-processing challenges may contribute to a dislike of vegetables.' Of course, the reverse could be true for other people as well. 'Some may remain sensitive or even become more averse due to health conditions leading to swallowing issues, medications that alter taste perception as a side effect, or changes in oral health (for example, dry mouth and having to wear dentures),' said Chiam. Negative associations, such as food poisoning or finding a half-eaten worm in your salad, could also cause aversions to develop, said Chiam. WANT TO TRY CORIANDER BUT DON'T KNOW HOW? Despite my newfound love for coriander, I'm not about to munch on a bunch as a snack any time soon. But I have opened my heart and mouth to coriander-forward dishes such as a side of coriander salad to go with my poached eggs for brunch. If raw coriander in banh mi is too big a leap for you, try what Chiam suggests: Blending coriander into salsas or chutneys, or incorporating it into curry bases or marinades. 'Doing so can mellow its flavour,' she said. 'For those with sensory aversions, finely chopping coriander and mixing it with yoghurt or oil-based dressings can help mask its intensity. The key is integration – balancing strong flavours with fats, acid or sweetness often improves palatability.' I suppose it wouldn't hurt to try making dishes such as this Dongbei Coriander Salad that is also curiously known as 'Tiger' Vegetables. The salad, dressed in vinegar, soy sauce and sesame oil, is said to be so rousing that eating it would enliven you like the Chinese saying, active like a dragon or tiger. Another story, according to the blogger, suggests that the dish was randomly put together by a woman who didn't know how to cook. Her mother-in-law, upon tasting the dish, commented that it was 'hu', which in Dongbei, is a way of describing something as silly or haphazard. 'Hu' also refers to tiger in Mandarin, which could have contributed to the 'tiger' in the salad's name. Now, would I be brave enough to swipe right on coriander's equally controversial cousin, parsley? Maybe another time. One thing's for sure – I'm not wasting any more time picking out coriander from my food.
Telegraph
21-05-2025
- General
- Telegraph
Mushroom-topped parathas
One of my favourite starters at an Indian restaurant is prawn puri – I often order it as a light main. My freezer is never without the base for this delicious dish, and parathas, too – either can be used for this vegetarian twist on the classic. You can also use any mushrooms you like – wild or cultivated – they all work beautifully. Overview Prep time 15 mins Cook time 40 mins Serves 4 Ingredients 1 medium onion, finely chopped 4 garlic cloves, crushed 40g root ginger, peeled and grated 2 medium red or green chillies (or a mix), thinly sliced 2 tsp ground cumin 1 tsp cumin seeds 1½ tsp ground turmeric 1 tsp each black mustard seeds and fenugreek seeds 8-10 curry leaves 1 tbsp ghee or vegetable oil ½ tbsp tomato purée 500ml vegetable or mushroom stock 250-300g oyster, shiitake or chestnut mushrooms vegetable or corn oil for frying 4 parathas 2 tbsp coriander leaves, roughly chopped Method Step Add ½ tbsp tomato purée and 500ml vegetable or mushroom stock, season then bring to the boil and simmer gently for 15 minutes or until the sauce has reduced by two thirds. Step Cut 250-300g oyster, shiitake or chestnut mushrooms evenly in half or into quarters then add to the sauce. Season and continue to simmer gently for 10 minutes or until the sauce is just coating the mushrooms. (It might seem a bit dry to start with as the mushrooms will absorb the sauce initially then release the liquid as they start to cook.)
The Guardian
14-05-2025
- General
- The Guardian
How to turn old bread into a classic Portuguese soup
Today's punchy and bright-green garlic and coriander soup is an intriguing Portuguese way to use up stale bread. The recipe is adapted from the traditional açorda of Alentejo, where it's thought of as the region's signature dish. Açorda is said to have been born from necessity, a waste-saving and resourceful soup that's transformed by olive oil, plentiful herbs and rich egg. I find this take on it particularly interesting because, instead of simmering the coriander, garlic and egg in hot broth, they are instead put in a bowl and the broth is poured over them. This enhances the powerful flavours of the garlic and coriander, and the whole lot is then ladled over stale bread. For a vegetarian version, just omit the fish. This is a chunky, fragrant and very flavourful soup. A fresh egg is gently cooked by the residual heat of the broth, and thickens the soup along with the bread, giving it a wonderful viscosity. Although a traditional Portuguese stock for açorda might be made with vegetables or bacalau (salt cod), in the spirit of this column, and because they are delicious and often free (or at least very cheap) from most fishmongers, I've chosen to make my version with cod's head. It's a humble cut, but deeply flavoured and ideal for stocks. Don't get me wrong, this is a delicious soup when it's vegetarian, but any omnivores who do add a cod's head will be rewarded by an extra-savoury, umami-rich and gelatinous fish broth. Serves 4–6 1kg cod's head, rinsed and gills removed1 bay leaf Vegetable scraps 5 eggs Salt and black pepper 100g bunch coriander4 garlic cloves, peeled100ml extra-virgin olive oil, plus extra to serve200g stale bread (for example, ciabatta, sourdough or pão alentejano), torn into pieces4 pieces of toast, to serve (optional) For a vegetarian take on this soup, simply omit the fish. Put the cleaned cod's head in a large saucepan with one and a half litres of water, the bay leaf and any vegetable scraps you have to hand. Bring to a boil, turn down the heat and simmer gently for 30 minutes, skimming off any foam that rises on the surface. After 25 minutes, drop in four unshelled eggs, cook for five minutes, then lift out the boiled eggs and the cod's head and put to one side. Strain the broth, then return it to the pan. Once the cod is cool enough to handle, pick off any good flakes of meat, add to the strained broth, season to taste and keep warm. Meanwhile, tear the stale bread into four bowls. Finely chop the coriander from stem to leaf, then put it in a large bowl. Finely chop the four garlic cloves, add to the coriander and pour in the extra-virgin olive oil. Crack in the remaining egg and beat until well combined. Pour the hot broth into the coriander bowl, stir, then ladle the soup over the torn bread and serve with the boiled eggs and optional toast on the side.
The Guardian
12-05-2025
- Lifestyle
- The Guardian
Elly Curshen's quick weeknight recipes for using up leftover greens, bread and vegetables
These are all about taking the spoils of the weekend, whether that's leftovers from Sunday lunch, the bits you couldn't finish from a takeaway or the last scraps from a party spread, and stretching them out to make joyous weekday lunches. I'm concentrating on ideas, rather than recipes as such, because using up the odds and ends from the fridge needs to be part of the flow of your cooking to avoid waste. Everything is quick, easy, involves minimal prep and, crucially, is endlessly open to adaptation. Prep 5 minCook 15 min Serves 1 1 medium egg Leftover naan or roti, or frozen paratha cooked from frozen in a dry frying pan for a couple of minutes1 spring onion and/or fresh herbs – coriander is perfect Chutney, such as mango, raita, mint, lime pickle Chilli crisp – I like Laoganma Bring a small pan of water to a boil, then add the egg and set a timer for six and a half minutes. (To save time, boil and peel a few eggs, then keep them in a sealed container in the fridge, where they'll be fine for three days.) Meanwhile, sprinkle a little water over the leftover naan and stick it under the grill for a minute on each side, to wake it up a bit. (If you are using frozen paratha, remove from the packaging and put directly into a large, hot frying pan and cook as per the packet instructions.) Finely slice the spring onion and roughly chop the herbs, if using. Spread some chutney over the naan, then peel and quarter the boiled egg and arrange it on top. Add the spring onion, herbs, if using, and chilli crisp, then roll or fold up and eat over a plate. Prep 5 min Cook 10 min Serves 1 2 tsp olive oil1 small handful leftover greens (cooked or raw), such as cabbage, green beans, kale, cauliflower leaves, peas and/or broccoli, all roughly chopped 2 slices bread2-4 tbsp cottage cheese, or cream cheese or creme fraiche 1 tbsp chilli jelly or jam, or sweet chilli sauceFlaky sea salt2 tsp toasted mixed seeds – toast a whole bag, then store in a jar to have to hand Heat the oil in a large frying pan and add the leftover greens. If they are already cooked, just let them heat through and char a bit (avoid the temptation to jiggle them around too much); if they're raw, stir-fry with a splash of water until tender, then leave to char. You want hot, slightly blistered greens that retain their bite. Meanwhile, toast the bread, then spread it with the cottage cheese. Pile the hot greens on top, then immediately stir the chilli jam into the empty hot pan, add a splash of water and warm through for 30 seconds, until the jam liquefies (if using sweet chilli sauce, skip this step). Spoon the sauce over the greens, finish with a sprinkle of flaky sea salt and some toasted mixed seeds, and serve hot. Prep 5 min Cook 10 min Serves 1 30g mixed olives, pitted and roughly chopped20g very finely diced red onionA few mint leaves, roughly choppedA splash of red-wine vinegar (about ½ tsp)A few grinds of black pepper2 slices bread, such as seeded sourdough, or crackers, or cruditesHummus – you'll need about 1 tbsp per slice of bread Mix the olives, onion and mint in a small bowl, then stir in the vinegar and black pepper, and set aside while you toast the bread. Spread the toast with the hummus, pile the olive salsa on top and eat immediately. Elly Curshen is a food writer based in Bristol.
