Coriander Seed

Description

Coriander seed has a mild, sweet, slightly pungent, citrus-like flavour with a hint of sage.

Did You Know?

Both the seeds and leaves of Coriander are used in cooking but are not interchangeable as they have distinctly different flavours. Coriander is known to have been used in Egypt since 1550BC for culinary and medicinal purposes. India is the largest producer of Coriander which is used extensively in curry powders.

Origins

Most Coriander is produced in Morocco, Romania and Egypt but China and India also offer limited supplies. Moroccan Coriander has the boldest appearance, followed by the Egyptian and Indian varieties. We buy our Coriander Seeds from India.

Coriander is probably one of the first spices used by mankind, having been known as early as 5000 BC. Sanskrit writings dating from about 1500 BC also spoke of it. In the Old Testament "manna" is described as "white like Coriander Seed." (Exodus 16:31) The Romans spread it throughout Europe and it was one of the first spices to arrive in America.

Usage

Crushed Coriander Seed and Bay Leaves add a mouth-watering flavour to mushrooms cooked à la Grècque. Sprinkle with olive oil and lemon juice before serving.
Eastern recipes often contain Coriander Seed. Baharat, a seasoning blend from the Middle East, contains Nutmeg, Coriander, Cumin, Cloves, Cinnamon, Cardamoms, Paprika and Chilli and is used to spice meat and vegetables.
Coriander is used in lentils, beans, onions, curries, potatoes, chili, sausages, stews, and pastries. It is used in the cooking of North American, Mediterranean, North African, Mexican, Indian, and Southeast Asian cuisines, as well as spice blends, including curry powders, chili powders, garam masala, and mixed spice.