Coriander roots are the roots of the cilantro herb, an entirely edible plant, and have a white central tap root covered in small, dark-brown, hair-like rootlets. The roots of younger plants are thin, moist, and tender, while the larger roots of older plants can become tough and somewhat bitter. Coriander roots offer a pungent, peppery-spiced aroma and flavor, stronger than the leaves, with citrus notes and deep, earthy undertones similar to celery root. Both the texture and flavor will soften when cooked, often developing a mildly sweet finish.
Coriander roots are rich in antioxidants and have anti-inflammatory properties. They are a good source of vitamins A, C, and K and offer trace amounts of folate, potassium, and manganese. Thanks to its nutritional makeup, it has been studied for its ability to promote heart health, energy, and healthy hair and skin.
Coriander roots are best used in cooked applications, although the young, tender roots can be finely chopped and used to garnish dips, soups, or salads. Young Coriander root It may also be stir-fried with minimal cooking, while older, larger coarse roots are best suited for longer cooking applications, such as in broths and stocks. Larger roots stand up to long-simmering times and high temperatures, unlike the leaves, and will also soften and become more palatable over time. Coriander root They are commonly used in Thai cuisine and are a main ingredient in curry paste, though their flavor also works well in some Mexican dishes, notably ones that include beans, cheese, fish, or eggs. Their strong, peppery, citrusy-spiced flavors can be tempered when cooked with Thai peppercorns, garlic, and salt. Coriander root They also pair well with chiles, carrots, scallions, tomato paste, coconut milk, citrus, ginger, kaffir lime leaves, galangal, lemongrass, and meats like chicken or lamb. Whole cilantro roots can be stored in a sealed bag in the freezer for a couple of months.
Coriander roots are available year-round.