Tuesday, 28 June 2016

Coriander seeds – Spice of the Month



As well as fresh coriander (cilantro) the dried seeds of coriander are used as a spice.

Coriander seeds blend well with garlic and chilli – they have a mild lemony taste – don't imagine it is at all like fresh coriander. It is not an in your face flavour but assists to subtly bind together other flavours.  I have now put some roasted coriander seeds into a spare peppermill and am going to use it often.

Coriander seeds are good with cumin but you need to use twice as much coriander seed as cumin or else it will be lost – the flavour will be enhanced if you dry roast the seeds before adding them to your dish


Coriander seeds go with:

Beef
Beetroots
Caraway seeds
Chick peas
Chicken
Cumin seeds
Eggplants
Hazelnuts
Lamb
Lentils
Mushrooms
Olives
Pork
Sesame seeds



A pot of coriander seeds was found in Tutankhamun's tomb
The seeds were also used by the Romans

Coriander is one of the flavours in gin – and is even found in some cosmetics!

Used in meat, fish dishes and curries

Ground coriander seeds form the base of most curry powders.

Try frying a few seeds with sausages.


BIBLIOGRAPHY - with thanks to Auckland Libraries

Cook's Encyclopaedia of Spices by Sallie Morris & Lesley Mackley
Discovering Vegetables, Herbs & Spices by Susanna Lyle
Spice Market by Jane Lawson
Spicery by Ian & Elizabeth Hemphill
Spices & Natural Flavourings by Jennifer Mulherin
Spices by Sophie Grigson
Spices Condiments and Seasonings by Kenneth T Farrell
Spices, Salt and Aromatics in the English Kitchen by Elizabeth David
The Cook's Companion by Stephanie Alexander

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