Ketumbar

Ketumbar is the Malay word for coriander, a widely used herb and spice. The plant, scientifically known as Coriandrum sativum, belongs to the Apiaceae family, which also includes carrots, parsley, and dill. Both the leaves and the seeds of the ketumbar plant are utilized in culinary applications.

The fresh leaves, often referred to as cilantro in some Western countries, possess a distinct, pungent aroma and flavor. They are commonly used as a garnish or an ingredient in salads, curries, and chutneys across various Asian cuisines. The seeds, on the other hand, have a milder, citrusy, and slightly sweet taste. They are typically dried and ground into a powder, which is a staple in many spice blends, including garam masala and curry powder. Ketumbar seeds are also used whole in pickling and in certain stews and braised dishes.

Beyond its culinary uses, ketumbar is recognized for its potential medicinal properties in traditional medicine. It is believed to aid digestion and have anti-inflammatory effects. The plant is cultivated in many parts of the world, thriving in temperate climates. Its versatility in both flavor and application makes it a significant ingredient in global kitchens.