Each month we'll be showcasing a different spice. I'll be writing up some information about the spice and then its over to you to come up with your tips, tricks or recipes using the spice. There is a prize for the most interesting idea or recipe (to be posted anywhere in the world, customs permitting). Just add your ideas to this thread or if you have a recipe, then post it as a new thread and tag it ‘Coriander Seeds' and 'spice challenge'. So, as you already realised, this month, the featured spice is Coriander Seeds!
Coriander Seeds - the info
Cultivation
Coriander (botanical name Coriandrum Sativum). Cilantro is the Spanish word for coriander, also derived from coriandrum. Coriander is a flowering plant that belongs to the parsley family. Coriander is native to South Eastern Europe and grown extensively all over Europe, Middle East, China and Turkey. In North America it is recognised as Cilantro.
The mature plant bears small light pink colour flowers that subsequently turn into globular or oval-shaped fruits (seeds). The seeds measure about 4-6 mm in diameter with a central hollow cavity containing important essential oils.
Coriander is said to have originated from South Europe, North Africa and West Asia. It was well known and regularly consumed in Ancient Egypt and Greece, and is still among the most popular flavour boosters used in preparing various dishes across the globe. Seeds a reported to have been found in the tombs of of the Pharaohs
Aroma and flavour
The seeds have a delicate floral and citrus character. Roasting brings out specific aromatic compounds and essential oils in the seeds. When dry fried or roasted the seeds have a heady, slightly burnt aroma a little like burnt orange. Try putting some dry fried coriander seeds in a pepper mill and grind over food as you would pepper. You may well get addicted! They contain a high percentage of Linalool which is present in many essential oils including orange, lavender and rose.
Nutritional value
Unlike other dry spice seeds that lack in vitamin-C, coriander seeds contain an ample amount of this antioxidant vitamin. 100 g of dry seeds provide 21 mg or 35% of RDI of vitamin-C. Its seeds are also an excellent source of minerals like iron, copper, calcium, potassium, manganese, zinc and magnesium.
Culinary uses
This versatile spice has a mild sweet, citrus flavour which complements both sweet and savoury dishes. The seeds are widely used in Indian and Middle Eastern cooking where they are often paired with cumin seeds.
In Morocco they are also used to flavour coffee. You could try adding a few coriander seeds to your usual coffee beans before grinding them. They will add an interesting floral note. Because of their citrus nature, the ground seeds are an interesting addition to baking. Try adding ground coriander to a basic biscuit (cookie) mix. Coriander seeds are also commonly used in pickles and are one of the key botanicals in Gin.
Now its over to you. Do you use Coriander Seeds? Tell us your ideas, tips and recipes for using this aromatic spice. Deadline for entries is midday (GMT) 1st May 2017.
Coriander Seeds - the info
Cultivation
Coriander (botanical name Coriandrum Sativum). Cilantro is the Spanish word for coriander, also derived from coriandrum. Coriander is a flowering plant that belongs to the parsley family. Coriander is native to South Eastern Europe and grown extensively all over Europe, Middle East, China and Turkey. In North America it is recognised as Cilantro.
The mature plant bears small light pink colour flowers that subsequently turn into globular or oval-shaped fruits (seeds). The seeds measure about 4-6 mm in diameter with a central hollow cavity containing important essential oils.
Coriander is said to have originated from South Europe, North Africa and West Asia. It was well known and regularly consumed in Ancient Egypt and Greece, and is still among the most popular flavour boosters used in preparing various dishes across the globe. Seeds a reported to have been found in the tombs of of the Pharaohs
Aroma and flavour
The seeds have a delicate floral and citrus character. Roasting brings out specific aromatic compounds and essential oils in the seeds. When dry fried or roasted the seeds have a heady, slightly burnt aroma a little like burnt orange. Try putting some dry fried coriander seeds in a pepper mill and grind over food as you would pepper. You may well get addicted! They contain a high percentage of Linalool which is present in many essential oils including orange, lavender and rose.
Nutritional value
Unlike other dry spice seeds that lack in vitamin-C, coriander seeds contain an ample amount of this antioxidant vitamin. 100 g of dry seeds provide 21 mg or 35% of RDI of vitamin-C. Its seeds are also an excellent source of minerals like iron, copper, calcium, potassium, manganese, zinc and magnesium.
Culinary uses
This versatile spice has a mild sweet, citrus flavour which complements both sweet and savoury dishes. The seeds are widely used in Indian and Middle Eastern cooking where they are often paired with cumin seeds.
In Morocco they are also used to flavour coffee. You could try adding a few coriander seeds to your usual coffee beans before grinding them. They will add an interesting floral note. Because of their citrus nature, the ground seeds are an interesting addition to baking. Try adding ground coriander to a basic biscuit (cookie) mix. Coriander seeds are also commonly used in pickles and are one of the key botanicals in Gin.
Now its over to you. Do you use Coriander Seeds? Tell us your ideas, tips and recipes for using this aromatic spice. Deadline for entries is midday (GMT) 1st May 2017.
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