Cilantro Coriander

If you’ve ever attended a dinner party featuring ethnic cuisine, you’ve undoubtedly sampled coriander. For a small green plant, coriander — or Coriandrum Sativum to call it by its scientific term — has made quite a name for itself. A member of the parsley family, both the plant and its fruit are featured extensively in Asian, Latin, and Indian cuisines. You’ll find it enhancing the flavor of Chinese soups, Indian masalas, and Mexican salsas.

Is it Coriander or Cilantro????

Technically, the word coriander can be used to describe the entire plant: leaves, stems, seeds, and all. However, when speaking of coriander, most people are referring to the spice produced from the seeds of the plant. The leaves of the plant are commonly called cilantro, which comes from the Spanish word for coriander.

It is generally thought to be native to the Mediterranean and parts of southwestern Europe. Experts believe its use dates back to at least 5,000 BC. References to coriander can be found in Sanskrit writings, and the seeds were placed in Egyptian tombs.

Ancient Egyptians and Greeks believed coriander had aphrodisiacal properties; believing that ingesting coriander spice could heighten a man’s sexual potency.

Original Recipe by BY 

Pineapple Fried Rice
photo by Taste of Home


  • 1 cup small cooked shrimp
  • 8 Rings canned pineapple, drained
  • 1/2 Carrot
  • 1 Red bell pepper
  • 1/2 Yellow onion, chopped
  • 1 Green onion, white and green sections
  • 1 to 2 tablespoons canned hot Japaleno peppers
  • 2 tablespoons oil for stir-frying, or as needed
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginge
  • 2 cups cold cooked rice (scented jasmine or basmati if possible)
  • 1 to 2 tablespoons light soy sauce
  • 1 teaspoon curry powder (or to taste)
  • 1 teaspoon sugar (or to taste)
  • Optional garnishes: toasted coconut, crushed peanuts, and/or fresh mint sprigs or cilantro


  1. Cut the shrimp in half if desired. Cut the pineapple rings into wedges.
  2. Wash and grate the carrot. Wash the bell pepper, remove the seeds and cut into bite-sized chunks. Peel and chop the onion. Wash and finely chop the green onion. Chop the Jalapeno pepper.
  3. Heat a wok or frying pan over medium to medium-heat. Add the oil, rotating the pan so that it coats the bottom and sides.
  4. When the oil is hot, add the garlic, ginger and chopped Jalapenos. Stir-fry for 30 seconds, then add the onion. Stir-fry for 1 minute, then add the red bell pepper and the grated carrot. Add the pineapple and the shrimp. Stir-fry briefly.
  5. Add the rice, and cook for about 2 minutes, continually stirring and tossing until it becomes shiny. Stir in the soy sauce.
  6. Stir in the curry powder and sugar. Taste and adjust the seasoning if desired. Stir in the green onion or use as a garnish. Serve hot.
  7. Garnish with toasted coconut, crushed peanuts, and/or fresh mint sprigs or cilantro, as desired.

Published by Culinary Chick

My name is Anna Hattauer and I love to cook. I am a personal chef living in Maryland. I grew up in California, joined the United States Army right after high school, got married, raised three children while going to college and working full time. As a young military wife and mother, we didn't have the money to go out to eat on a regular basis and had to make each pay check stretch. I learned how to prepare meals that were delicious, while staying within budget. While working full-time in the corporate world with the usual 2-3 hour I-270 commute, coupled with school & sports events, scouts and taking care of three children, it was tough to find the time or the energy to come home and prepare healthy meals for my family. Being a military family, we have traveled to many places around the world. I love trying new foods, the challenge of cooking new recipes and having friends over for dinner as well as cooking for special events. After cooking for my friends and family for over 25 years, I decided that I wanted to share my love of food and make people happy, so I dropped the corporate chaos and attended a formal culinary school and became a certified personal chef. I am a member of the United States Personal Chef Association and I am licensed, insured and ServSafe certified.

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