Coriander (spice)

Coriander is normally used to refer to the fruits (often confused as seeds) of the coriander plant. The coriander plant also is used for its leaves, in which case it is referred to as cilantro.

Table of contents

1 Flavour
2 History
3 Preparation/Form
4 Uses
5 Recipes

Flavour

Coriander can be described as warm, nutty, spicy, and orange-flavoured.

It is believed to have originated in the Mediterranean area, and in Southwest Europe. Some believe its use began as far back as 5,000 BC, and there is evidence of its use by the Egyptians. In the Bible, Exodus, chapter 16, verse 31, it says that: "And the house of Israel called the name there of Manna: and it was like coriander seed, white; and the taste of it was like wafers made with honey." Coriander was brought to America in 1670 and was one of the first spices cultivated by early settlers.

Preparation/Form

If the spice is bought whole in a non-dried form, it can be dried in the sun. Most commonly, it is bought as whole dried fruits, or in ground form. If whole, it can be roasted or heated on a dry pan briefly to enhance the aroma before grinding it in an electric grinder or with a mortar and pestle. Store coriander in a tightly sealed container away from sunlight and heat. For maximum flavour use within 6 months and keep for no more than 1 year.

Uses

Coriander is a key ingredient in Indian curries and garam masala. It is also used in Ethiopian and Arabic cooking.