Wansuy (coriander or cilantro leaves)

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

Coriander (cilantro) leaves, locally known as wansuy, is an aromatic herb used as garnish or as an ingredient in many vegetable dishes. Sometimes, it is also used as a substitute for the more expensive celery. I bought this bunch last night intending to use it as garnish for today’s lunch, a Japanese-style noodle soup.

Wansuy (coriander or cilantro leaves)

Coriander also refers to the seed of the plant which, like the leaves, is an important cooking ingredient in Asia and the Middle East. Some facts about coriander (cilantro) from The Encyclopedia of Spices: 1) It is probably native to the Middle East and southern Europe, but has also been known in Asia and the Orient for millennia. It is found wild in Egypt and the Sudan, and sometimes in English fields. It is referred to in the Bible in the books of Exodus and Numbers, where the colour of ÔmannaÕ is compared to coriander; 2) The commonest use of coriander seed is in curry powders, where it is the bulkiest constituent, often rough ground in India to give a crunchy texture. The seeds can be likewise used in stews and soups; 3) The leaves are always used fresh. They feature in Spanish, Middle Eastern, Indian, Oriental and South American cookery. They are sprinkled like parsley on cooked dishes, minced or purŽed in sauces, soups and curries, especially bhuna. Both seeds and leaves can be used in salads; and 4) Coriander seed oil is strongly antibacterial against several organisms. The seed is an aromatic stimulant, a carminative (remedial in flatulence), an appetizer and a digestant stimulating the stomach and intestines. It is generally beneficial to the nervous system.


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