On food and cooking the science and lore of the kitchen ( PDFDrive ) 780

CorianderCorianderorcilantroissaidtobe
themostworld’smostwidelyconsumedfresh
herb.Coriandrum sativum is a native of the
Middle East. Its seed has been found in
Bronze Age settlements and in the tomb of
King Tut; it was taken early to China, India,
and Southeast Asia, and later to Latin
America, and its rounded, notched, tender
leaves are popular in all these regions. In
Central and South America they came to
replace culantro (p. 408), an indigenous
relative with very similar flavor, but with
large,toughleaves.Corianderherbisnotvery
popular in the Mediterranean and Europe,
where its aroma is sometimes described as
“soapy.”Themaincomponentofthearomais
afattyaldehyde,decenal,whichalsoprovides
the “waxy” note in orange peel. Decenal is
very reactive, so coriander leaf quickly loses
its aroma when heated. It’s therefore used
most often as a garnish or in uncooked
preparations.InThailand,therootoftheherb


isaningredientinsomepoundedspicepastes;
the root contains no decenal and instead
contributeswoodyandgreennotes,something
likeparsley.
Dill Dill (Anethum graveolens) is a native of
southwestAsiaandIndiawithtoughstalksbut
very delicate, feather-like leaves. Dill was

known in ancient Egypt, and became popular
in northern Europe, perhaps thanks to its
affinity with the local native caraway.
Dillweed blends the distinctive flavor of its
seed with pleasant green, fresh notes and a
unique, characteristic note of its own (dill
ether), and in Western cooking is most often
usedwithfish.Itispreparedinlargeamounts,
almost as a vegetable and often with rice, in
Greece and in Asia. India has its own
distinctive variety,A. graveolens var.sowa,
whichisusedasavegetableaswellasforits
seeds.
Fennel

Fennel

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