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.

My recipes using coriander seeds – Butter Chicken, Salt & Pepper Chicken, Stuffed Boneless Leg of Lamb, Pea & Potato Soup with Bacon, Hing Chicken, Lamb Fillets Marinaded in Yoghurt  and Quick Pickles

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