Interesting tidbit about Cilantro, or coriander seeds...

[Raw Rob]

I was researching info about cilantro because I've been mixing my raw beef with guacamole lately. This is from the whfoods website: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=70#healthbenefits

Spice Up Your Life and Subdue the Salmonella

Coriander (also called cilantro) contains an antibacterial compound that may prove to be a safe, natural means of fighting Salmonella, a frequent and sometimes deadly cause of foodborne illness, suggests a study published in the June 2004 issue of the Journal of Agriculture and Food Chemistry.

Working together, U.S. and Mexican researchers isolated the compound - dodecenal - which laboratory tests showed is twice as effective as the commonly used antibiotic drug gentamicin at killing Salmonella. Since most natural antibacterial agents found in food have weak activity, study leader Isao Kubo, a chemist at the University of California, Berkeley, noted, "We were surprised that dodecenal was such a potent antibiotic."

While dodecenal is found in comparable amounts in both the seeds and fresh leaves of coriander, the leaves are usually eaten more frequently since they are one of the main ingredients in salsa, along with tomatoes, onions and green chillies. In addition to dodecenal, eight other antibiotic compounds were isolated from fresh coriander, inspiring the food scientists to suggest that dodecenal might be developed as a tasteless food additive to prevent foodborne illness. While this may prove to be a useful idea, who wants to settle for "tasteless" food protection? Our suggestion at the World's Healthiest Foods? Enjoy more fresh salsa and other delicious recipes featuring coriander! For our taste full suggestions, click Recipes.(June 30, 2004)

[donrad]

I love this post. Thank you. I try to eat an avocado every day and love the taste of cilantro and coriander.  Salsa is such a great mixer for warm raw meat. I like it with fresh squeezed lime juice. Diced onions, tomatoes, avocado, garlic, chilies, and cilantro are all such great foods, especially if raw and fresh.

I try to grow coriander every year to get the cilantro. I think it is a member of the mint family. The plant wants to bolt into seed early but the whole plant is always great throughout the season.

The 'essence' of cilantro dissipates quickly. When you use it in cooking or not cooking, chop the leaves coarsely to expose less air. You will be rewarded with much more flavor. Dried cilantro does not have any of the essential flavors.