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.
PINEAPPLE FRIED RICE
Original Recipe by BY RHONDA PARKINSON
photo by Taste of Home
Ingredients
- 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
Directions
- Cut the shrimp in half if desired. Cut the pineapple rings into wedges.
- 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.
- 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.
- 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.
- Add the rice, and cook for about 2 minutes, continually stirring and tossing until it becomes shiny. Stir in the soy sauce.
- 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.
- Garnish with toasted coconut, crushed peanuts, and/or fresh mint sprigs or cilantro, as desired.
Culinary Chick 