Coriander, Coriandrum sativum, is one of the few plants that produce both a spice and an herb. From the leaves comes the herb best known as cilantro or Chinese parsley while the dry fruits of the plant are recognized as coriander seeds. When a recipe calls for coriander it is almost always referring to the seeds as a spice and not the leaves of the plant.
Indigenous to the Middle East, southern Europe and southwestern Asia, coriander has also been popular for more than 1,000 years throughout Asia and the Orient. It’s commonly found growing wild in Africa, Egypt and England and is commercially harvested in China, the Czech Republic, Egypt, India and Romania with the major producers of coriander being Canada, Holland and Morocco. Our Coriander Seed is harvested in Canada and ground fresh in small weekly batches in our facility for optimum flavor.
Coriander seeds are almost spherical in shape with one end being slightly flattened and the other end slightly pointed. Each seed has numerous longitudinal ridges and the length of the seed is approximately 1/8” – 3/16”. The color of the dried seed is typically brown but may also be off white or slightly greenish
Coriander has a lemony citrus aroma when freshly ground with a flavor profile that is best described as warm, nutty and spicy with hints of orange.
Coriander is particularly popular in Mexican, South American, African, Chinese, Mediterranean, Middle Eastern and Southeastern Asia cuisines.
In India when coriander seeds are roasted they are called dhana dal, and are consumed as a snack. Coriander is the main ingredient of the two southern India dishes – sambar (a lentil based vegetable stew) and rasam (a sour spicy soup). Coriander Seed is used for pickling vegetables, in Germany and South Africa coriander seeds are used to make sausage. In Central Europe and Russia coriander seed is sometimes used as a substitute for caraway seed when baking rye bread.
Use coriander in bread, cakes, chicken (grilled or roasted), chili, dukka (an Egyptian appetizer), fish, wild game and ham (especially if fresh oranges are also called for in the recipe).
Coriander works well in combination with – allspice, chili powder, cinnamon, cloves, cumin, fennel, garlic, ginger and nutmeg.
Dry roasting the seeds enhances their flavor.
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