I love coriander because I’m lazy. Whenever a recipe calls for fresh cilantro and I don’t feel like going to the store to buy cilantro or I have cilantro but don’t feel like chopping it, I use ground coriander, which comes from the seeds of the cilantro plant, instead. No, it doesn’t have the pretty green garnish look, but if it tastes good and it’s easy who cares what it looks like?
Also, if you don’t like the taste of cilantro, coriander has a different, although complimentary flavor. I often pair it with cumin in giving dishes a Mediterranean or Indian flavor, and I love it by itself on any kind of roasted vegetable, especially cauliflower.
Coriander is one of those herbs that is especially good for a diabetic condition. A couple of benefits:
- It counteracts the effects of damaged fats in cell membranes and helps lower and regulate blood sugar.
- It has antibacterial properties that can specifically protect against salmonella.
- It contains quercetin, which can now be purchased in supplement form to support cardiovascular health, stress levels, and respiration. As always, it’s best to get the health benefits of foods, herbs, and plants from their original and whole source, as they are most complete and bioavailable.
And it’s versatile in the kitchen. Its milder flavor makes it appropriate for flavoring dishes subtly, like these Black Bean and Coriander Wraps that I love for breakfast.
Coriander is also the main flavoring spice in my Cooked Quinoa Salsa, which is a delicious gluten-free, vegan recipe that’s great hot or cold, making it the perfect summer dish.
Black Bean & Coriander Breakfast Wraps
- 1 Tbsp coconut oil
- 3 eggs
- 1 tsp chili powder
- 1 tsp salt divided
- 1/4 tsp pepper
- 2 to rtillas
- 1/2 can black beans
- 1/2 tsp coriander
- 1/2 cup grated cheddar cheese
- pico de gallo
- hot sauce optional
- Melt coconut oil in a small skillet and warm tortilla in oven or toaster oven. Beat eggs in a small bowl and add a splash of water. Add chili powder, salt, and pepper and scramble, stirring with a fork, about 5 minutes.
- Add the beans and coriander to the skillet and stir, cooking until just warm, about 2 minutes. Divide egg and bean mixture between tortillas, and top with cheese, pico de gallo, and hot sauce as desired.