Culinary Notes :
Coriander seeds, from the coriander plant, can be ready for harvest when the plant turns brown in colour and dry in texture. If harvested too soon, immature light green seeds can have a bitter flavour. To harvest, the crop is cut, tied in small bundles, and sun-dried for several days. Traditionally, to separate the seeds, either the sheaves are beaten with stick or a lightweight roller is used to wear off the pods. They have a yellowish brown colour and a a delicious flavour reminiscent of orange peel and sage. It is a versatile spice that works in both savoury and sweet dishes. It is an essential spice in Indian and Middle Eastern cuisine. Coriander seeds possess many plant-derived chemical compounds that known to have been anti-oxidant, disease preventing, and health promoting properties.
- Use whole seeds with fish, German sausages (Thuringers), soups, breads and cakes and as a pickling spice.
- Use to add a rich roasted flavour to baked meats, dukkah , lentils, pumpkin and carrots
Recipe/ product links:
Country of origin:
Southern Europe, Middle East
Other names or spelling: Coriandrum sativum