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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.

Coriander spice, 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.

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.

 

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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-grey, drop, and disperse. Then, the plant dies. Several plantings are necessary to maintain a supply of the fresh leaves throughout the summer.

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.

-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 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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