WHAT IS IT?
Coriander seed is both a lead and a bit player in your culinary drama As a fragrant, it’s amazing spice for everything from curries to pie spice blends, to sausages, to beer.
Coriander seed, whole, or cracked, is sweet and floral, with a spicy hint of white pepper and a bright note of citrus. It does not have the “soapy” quality that many folks complain about in the flavor of the leaves. If you’re one of those who is sensitive to the taste of the leaf, you don’t need to remove the seed from a recipe.
Cracked, coriander changes a bit. It tends to become a sweet background note, not a distinct taste. Its flavor deepens, and becomes more subtle.
Coriander is native to Iran, but it was traded, since ancient times, grows wild well anywhere, and can be found around the world. It is widely used in cuisines globally. It remains a staple of Asian cultural foods, and, as “cilantro,” of foods in the Americas.
- Popular flavorant for beer;
- Soups and stews;
- Traditional ingredients in the South African mixed-meat sausage, Boerewors
- Used as a pickling agent
- Great with roasted potatoes
A FEW IMPROVISATIONAL RIFFS:
- Buttermilk biscuits infused with leeks and toasted cracked corianderl
- As part of the stock base for a clear chicken consumme, in my Corea’s Curried Wontons Soup
- An ingredient in a coarse rub, with preserved lemon, and cumin for a tagine lamb
- Toasted and rough ground with cinnamon, sugar, and a hint of cayenne for a very exotic cinnamon bun
Coriander is one of the world’s oldest herbs. The seeds, an ancient spice. The plant is native to Persia (modern day Iran). Its active trade, and ability to grow wild with ease almost anywhere, made it a staple of seasonings in Ancient Greece, Egypt, and a popular, portable flavor that followed the Spanish, and the Portuguese, around the world. It remains staggeringly popular in both Asian, and Latin American, cuisine.
- Chinese Parsley Seed
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