Coriander seeds - The spice
- Coriander tastes slightly peppery & has a sweet taste like orange peel
- Fragrances floral, musky & after lemon
- for seafood, hummus, fish, rice, pineapple, orange
Coriander seeds - Coriandrum Sativum
Coriander seeds, Coriandrum sativum, or cilantro are the fruit of the plant from the Umbelliferae family (Apiaceae). It is an annual plant that grows between 30 and 90 cm high. The coriander fruits are spherical, vertically matured, and hollow inside. Their color is yellow to brown, and their diameter ranges from 2.5-5 mm. We use the seeds as a spice in the kitchen and the young green leaves as a herb. In Asian countries, they even use their roots.
Coriander seeds: the harvest
The harvest takes place before the fruit reaches maturity from July to August when the seeds turn from green to yellow-brown. Then, according to ancient tradition, the cut plant can wither for a few days before being threshed. The seeds are then dried under the sun before they are sifted and packaged.
Origin and history
Reports say that the coriander formerly comes from Spain, and it is since the Egyptians a popular spice. Archaeologists find it among other spices during excavations of ancient pharaoh's tombs like the pharaoh Tutankhamen. In addition, the Greeks and Romans valued it as a spice, an additive to winemaking, and a remedy.
Its aroma
The coriander has a somewhat piquant, fine, and sweet taste, reminiscent of orange peel. Its scent is flowery, sugary, and spicy. Therefore it tastes seductive and oriental. Our coriander fascinates with its particular intense aroma.
Coriander is one of the oldest spices in the world. It is popular in many countries. Due to its mild taste, you can spice generously with cilantro compared to other spices like cumin.
Culinary use of cilantro
Its musk-like and lemon-like perfume is ideal for the preparation of seafood, fish, and rice. It refines a pepper marinade and enchants a fresh pineapple or orange. To preserve its full flavor, lightly fry the cilantro in a pan before chopping it and adding it to the food of your choice.
Coriander is still considered the bread spice par excellence (Franconian peasant bread). Furthermore, it favors meat, fish, vegetables, especially potatoes and carrots, but also legumes. Therefore, it belongs to hummus and vegetable couscous. Many North African dishes use coriander. It is also present in many spice blends like Ras el Hanout, Tabil, African Rub, Baharat, Berbere, Carioca, Colorado, in many curry blends, and Masala.
Do you like to prepare a compote? Then there should be no coriander here with apple, plum, or bee compote.
Coriander can be combined generously with other spices. Here is a small list of spices that go great with coriander: Sumac, Fennel, ginger, caraway, garlic, mace, allspice, cloves, cassia cinnamon ground, chili, allspice, nutmeg.
Storage of cilantro
The coriander seeds can be stored cold and dry. Also, please protect it from direct sunlight.
