Coriander spice is best
known as an ingredient in baked goods, but also goes well with a large
variety of foods such as seafood, omelets, potatoes, cheese, sausage and
even chutneys. This spice is an important ingredient in pickling, curry,
the Indian spice mixture Garam Masala, and in other Indian cooking.
Coriander spice has a
subtle flavor that is warm and spicy with a slight hint of the flavor of
fresh cilantro leaves. Coriander spice has an aromatic scent that is
soothingly warm, nutty, slightly fruity, and complex.
Coriandrum sativum, is actually not a seed at all but a dried fruit
containing a couple of true seeds. The seeds, or "fruit" of this plant
is not the only part used for culinary purposes, the fresh leaves are
also sold as the herb Cilantro. The coriander plant's leaves have a
similar appearance to that of flat parsley and have a sweet aromatic
scent when bruised. The fresh leaves of coriander plants are also known
as Chinese parsley. The fresh leaves are a commonly used ingredient in
countries around the world such as in North Africa, the Caribbean,
Indian, Mexico, Southeast Asia, and increasingly North America.
Buying Whole Coriander Spice
4 oz. Whole Coriander Spice
8 oz. Whole Coriander Spice
16 oz. Whole Coriander
Spice Only $6.97
Indian Coriander is simply a different
variety of coriander than the common European variety found in North
America and Europe. Although the overall flavors' of the two varieties
are the same, they do have subtle differences.
Indian coriander has stronger citrus
notes with a smoother flavor, making it a better choice for curries and
spice mixtures intended for chicken and fish.
Indian Coriander also is slightly
different in appearance than its European counterpart. It is lighter in
color with a green tinge and has an oblong shape compared to European
coriander's perfectly spherical shape.
Indian coriander's higher price is not
necessary an indication of higher quality, but a function of rarity.
India exports very little of this prized spice, which is why it is only
available at Indian grocery stores and through specialty spice dealers.
4 oz. Whole
Indian Coriander Only $2.97
8 oz. Whole
Indian Coriander Only $5.97
16 oz. Whole
Indian Coriander Only $9.97
About the Coriander Plant
Coriander, or cilantro, is a member of
the Umbelliferae, or carrot family and is thus a close relative of
celery, dill, cumin, caraway, chervil, and fennel among others. Fresh
Coriander is better known as Cilantro, or Chinese parsley. The plant
grows a small bunch of leaves before quickly forming a several feet tall
flowering stalk which produces numerous small, light pink flowers. These
little coriander flowers quickly produce the little fruits known as the
spice coriander, which actually contain several small seeds.
If these coriander fruits, or seeds as they are more
commonly called, are left on the plant they will quickly turn
brown-gray, drop, and disperse. Then, the plant dies. Several plantings
are necessary to maintain a supply of the fresh leaves throughout the
Coriander has a long history of use by human civilizations. It was used
by the ancient Egyptians thousands of years ago as a spice. Later by the
Greeks whose name for the spice, Koros, is a precursor to its modern
common name coriander. The s mixed it with other ingredients and used it
to preserve meats. Europeans also often included coriander in cooking
during the Middle Ages.
on black, white, green, pink, rainbow, and other mixes!
MISS OUT ON THE UNIQUE FLAVOR OF THIS SPECIAL BLEND!!!
Other uses of Coriander Spice
-Coriander is a flavoring in several
liqueurs such as Chartreuse and Izarra.
-This spice is used as an ingredient
in potpourri and sachets.
-Coriander is also sometimes used to
adulterate low quality cocoa powder.
-It is also used medically to aid
digestion and prevent flatulence.
-Coriander is a flavoring in some
spiced beers, Belgian Ales, and especially in Witbier (white beers).
Growing Coriander Seed
Growing cilantro and coriander seed is
relatively easy. The seeds of this annual should be first sown starting
in early spring and continued throughout warm weather to provide a
constant supply of the fresh leaves as the plant bolts and goes to seed
fairly quickly. The plants will grow best in a sunny spot with rich,
well draining soil.
Harvest the coriander seeds in late
summer by cutting off the whole flowering heads just as the seeds turn
from green to brown. Place the flower heads in a closed paper bag and
allow them to dry until the coriander seed easily falls off when lightly
shaken. About one week. If the seeds are allowed to dry too long on the
plant they will fall off and disperse.
The seeds we sell are viable and can be used for planting.
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