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, 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.
How coriander is prepared greatly effects its final flavor, and what ingredients it plays well with. When left whole, it is just as floral as cardamom: Full of citrus scent, light and sweet. Coriander’s flavor deepens the longer it cooks, but its unique florals degrade into the background.
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 pie spices;
- Soups and stews;
- A fragrant in chai tea;
- A great flavor in chutney;
- A fragrant role player in roasted pork, lamb, and chicken;
- A fragrant in some beers that accentuates the hops.
A FEW IMPROVISATIONAL RIFFS:
- Add to a fruit-ripened coffee, not roasted for chai-like kick;
- A great base for a pasta side in sauté pan with a little ghee, salt, and white pepper;
- Soak, then put on a pan with roasted vegetables to infuse the aroma into them;
- Toast, then add to a marinade or brine as part of your flavor palette.
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
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