THE JACKPOT!!!! >>>>>
---->>>>http://www.hort.purdue.edu/newcrop/proceedings1999/pdf/v4-506.pdf<<<<<<------
http://www.arts.adelaide.edu.au/centrefooddrink/links/
Research Centre for the History of Food and Drink
Fisanick, Christina. The Rwanda Genocide Farmington Hill: Greenhaven Press, 2004.
International Journal of Food Microbiology Volume 74, Issues 1-2, 25 March 2002, Pages 101-109
Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils*1
ABSTRACT: Essential oils from dill (Anethum graveolens L.), coriander (seeds of Coriandrum sativum L.), cilantro (leaves of immature C. sativum L.) and eucalyptus (Eucalyptus dives) were separated into heterogeneous mixtures of components by fractional distillation and were analyzed by gas chromatography-mass spectroscopy. Minimum inhibitory concentrations against gram-positive bacteria, gram-negative bacteria and Saccharomyces cerevisiae were determined for the crude oils and their fractions. Essential oil of cilantro was particularly effective against Listeria monocytogenes, likely due to the presence of long chain (C6–C10) alcohols and aldehydes. The strength and spectrum of inhibition for the fractions often exceeded those determined in the crude oils. Mixing of fractions resulted in additive, synergistic or antagonistic effects against individual test microorganisms.
Essential Oil Composition of Cilantro
Leaf oil was isolated from two commercial samples of cilantro (Coriandrum sativum L.) and from growth-chamber-grown plants at five different stages of growth. The oils were analyzed by GC/MS. They were found to be composed mainly of C10-C16 aldehydes. (E)-2-Alkenals predominated. Substantial quantitative differences were observed between the two cilantro samples and in the leaf oils isolated at different growth stages. The data indicate that cilantro oil may exhibit significant variation in composition due to ontogenic factors. The data also suggest a possible link among growth stage, oil composition, and consumer preference.
http://pubs.acs.org/cgi-bin/abstract.cgi/jafcau/1996/44/i07/abs/jf950814c.html
Wednesday, February 6, 2008
Some Thoughts on Cilantro/Coriander...
Coriander grows wild in South East Europe and had been cultivated in Egypt, India and China for thousands of years. It is mentioned in Sanskrit text and the Bible Spanish conquistadors introduced it to Mexico and Peru where it now commonly paired with chilies in the local cuisine. It has since become very popular in the Southwest and Western part of the United States as well as in most metropolitan areas. An interesting note is that people of European descent frequently are reviled by the smell of cilantro. It has not gained in popularity in Europe as it has in many other parts of the world.
Coriander is believed to be named after "koris", the Greek word for "bedbug" as it was said they both emitted a similar odor. The Chinese used the herb in love potions believing it provided immortality. Coriander is one of the herbs thought to have aphrodisiac qualities. The book of The Arabian nights tells a tale of a merchant who had been childless for 40 years and but was cured by a concoction that included coriander. That book is over 1000 years old so the history of coriander as an aphrodisiac dates back far into history. Cilantro was also know to be used as an "appetite" stimulant.
Little is known about the origins of the coriander plant, although 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. In Plants of Love, Christian Reach states that ancient Egyptians and Greeks believed coriander had aphrodisiacal properties.
Dioscorides, a Greek physician and author of several renowned books on the medicinal qualities of herbs, believed ingesting coriander spice could heighten a man's sexual potency.
On a different note, coriander even rates a mention in the Old Testament. In Exodus, chapter 16, verse 31, it says that: "And the house of Israel called the name there of Manna: and it was like coriander seed, white; and the taste of it was like wafers made with honey."Cilantro has been used in Chinese cooking for hundreds of years. Like other ancient cultures, the Chinese valued cilantro for its medicinal and reputed aphrodisiacal qualities, as well as its distinctive flavor. In "Asian Ingredients", Ken Hom notes that cilantro is one of the few food herbs used in Chinese cooking.
More recently, coriander plants were flourishing in Massachussetts by the early 1600's, one of the first herbs grown by the American colonists. And seventeenth century Frenchmen used distilled coriander to make a type of liquor. Today, cilantro is cultivated in tropical and subtropical countries throughout the world.
Cilantro is a herb used worldwide. While often referred to as Chinese parsley in Asian cookbooks (Mexican parsley is another common nickname), cilantro has a stronger, more distinct flavor than parsley.Cilantro features prominently in Chinese cooking. Cilantro leaves and stems are frequently used to garnish Chinese salads, or chopped up and mixed in dressings and sauces. Cilantro is used in other South-east Asian cuisines as well. For example, cilantro roots make a pungent addition to Thai curries.Although cilantro comes from the coriander plant, the spice doesn't play a large role in Chinese cuisine.
In Chinese cookbooks you may find coriander described as a plant somewhat similar to parsley, with no mention made of the spice at all. And it is common to find recipes calling for fresh coriander, meaning cilantro leaves. While it would be inaccurate to say Chinese cooks never use coriander, it plays a greater role in Indian and Indonesian cuisines. In addition, coriander seeds impart a lemony flavor to many Thai dishes.
Coriander is believed to be named after "koris", the Greek word for "bedbug" as it was said they both emitted a similar odor. The Chinese used the herb in love potions believing it provided immortality. Coriander is one of the herbs thought to have aphrodisiac qualities. The book of The Arabian nights tells a tale of a merchant who had been childless for 40 years and but was cured by a concoction that included coriander. That book is over 1000 years old so the history of coriander as an aphrodisiac dates back far into history. Cilantro was also know to be used as an "appetite" stimulant.
Little is known about the origins of the coriander plant, although 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. In Plants of Love, Christian Reach states that ancient Egyptians and Greeks believed coriander had aphrodisiacal properties.
Dioscorides, a Greek physician and author of several renowned books on the medicinal qualities of herbs, believed ingesting coriander spice could heighten a man's sexual potency.
On a different note, coriander even rates a mention in the Old Testament. In Exodus, chapter 16, verse 31, it says that: "And the house of Israel called the name there of Manna: and it was like coriander seed, white; and the taste of it was like wafers made with honey."Cilantro has been used in Chinese cooking for hundreds of years. Like other ancient cultures, the Chinese valued cilantro for its medicinal and reputed aphrodisiacal qualities, as well as its distinctive flavor. In "Asian Ingredients", Ken Hom notes that cilantro is one of the few food herbs used in Chinese cooking.
More recently, coriander plants were flourishing in Massachussetts by the early 1600's, one of the first herbs grown by the American colonists. And seventeenth century Frenchmen used distilled coriander to make a type of liquor. Today, cilantro is cultivated in tropical and subtropical countries throughout the world.
Cilantro is a herb used worldwide. While often referred to as Chinese parsley in Asian cookbooks (Mexican parsley is another common nickname), cilantro has a stronger, more distinct flavor than parsley.Cilantro features prominently in Chinese cooking. Cilantro leaves and stems are frequently used to garnish Chinese salads, or chopped up and mixed in dressings and sauces. Cilantro is used in other South-east Asian cuisines as well. For example, cilantro roots make a pungent addition to Thai curries.Although cilantro comes from the coriander plant, the spice doesn't play a large role in Chinese cuisine.
In Chinese cookbooks you may find coriander described as a plant somewhat similar to parsley, with no mention made of the spice at all. And it is common to find recipes calling for fresh coriander, meaning cilantro leaves. While it would be inaccurate to say Chinese cooks never use coriander, it plays a greater role in Indian and Indonesian cuisines. In addition, coriander seeds impart a lemony flavor to many Thai dishes.
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