Coriander - a spice with a sweet woody aroma with peppery and floral notes

Coriandrum sativum

Few plants produce both leaves and fruit as a spice that can be used in world cuisines, and coriander is undoubtedly the most commonly used spice in both forms.

As a spice, it is grown in Eastern Europe, India, the USA, Central America, and also in its natural habitat in Western Asia and the Mediterranean. In all the regions mentioned, it is used abundantly, sometimes in combination with a leaf known as cilantro.

The whole round Moroccan coriander seeds are much more common than the oval Indian ones, but the Indian ones are sweeter.

The seeds are fragile and easy to grind in a mortar.

FLAVOR

The ripe seed has a sweet woody smell with peppery and floral notes, the taste is sweet, mild and warm with an obvious hint of orange.

USED ARE dried seeds, powder, leaf.

PURCHASE AND STORAGE

Coriander is easily available. Buy whole seeds. They are easily pounded when needed, but its aromatic properties evaporate quickly after grinding. In a well-closed container, it will last for years.

USE IN COOKING

Cooks use coriander in larger quantities than other spices because of its mild flavor. After dry frying in a pan, coriander serves as a base for many curry and masala mixes.

North African chefs use it in harissa, tabil, ras el hanout. In the Middle East, coriander is used in baharat mixtures, and everywhere it is popular as a spice with vegetable dishes, stews and sausages. In Europe and the USA, coriander is used as a spice in pickles and chutneys. It is an integral part of the English mixed sweet spice mixture used in cakes and biscuits.

Its taste combines well with autumn fruits, apples, plums, pears, quinces - baked or in compote.

IT IS ESSENTIAL FOR harissa, tabil, dukkah and most masalas.

IT IS GOOD WITH apples, chicken, citrus fruits, fish, ham, mushrooms, onions, plums, pork, potatoes.

COMBINES WELL WITH allspice, chili, cinnamon, cloves, cumin, fennel, garlic, ginger, mace, nutmeg.