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

Coriander Coriander or cilantro is said to be the most world’s most widely consumed fresh 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, tough leaves Coriander herb is not very popular in the Mediterranean and Europe, where its aroma is sometimes described as “soapy.” The main component of the aroma is a fatty aldehyde, decenal, which also provides 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 In Thailand, the root of the herb is an ingredient in some pounded spice pastes; the root contains no decenal and instead contributes woody and green notes, something like parsley Dill Dill (Anethum graveolens) is a native of southwest Asia and India with tough stalks but 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 used with fish It is prepared in large amounts, almost as a vegetable and often with rice, in Greece and in Asia India has its own distinctive variety, A graveolens var sowa, which is used as a vegetable as well as for its seeds Fennel Fennel is a native of the ...is an ingredient in some pounded spice pastes; the root contains no decenal and instead contributes woody and green notes, something like parsley Dill Dill (Anethum graveolens) is a native of southwest Asia and India with tough stalks but... fresh notes and a unique, characteristic note of its own (dill ether), and in Western cooking is most often used with fish It is prepared in large amounts, almost as a vegetable and often with... 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