ingredient information
Coriander Seed
Fresh coriander, also known as Chinese parsley, has a distinctive strong aromatic and spicy flavor. Coriander leaves and seeds are used. The seeds, which are a spice, may be used whole or ground and are one of the main ingredients of curry powder, hence coriander is found in many Indian recipes. Fresh coriander leaves are often added to chutneys, salads, stir–fries, curries and sauces. They are used a lot in Chinese, Thai and Indian recipes. Coriander is the seed of a small plant. The seeds are almost spherical, one end being slightly pointed, the other slightly flattened. There are many longitudinal ridges. The length of the seed is 3 - 5 mm (1/8� - 3/16�) and the colour, when dried, is usually brown, but may be green or off white. The seed is generally sold dried and in this state is apt to split into halves to reveal two partially hollow hemispheres and occasionally some internal powdery matter. Coriander is available both whole and ground. The fresh leaves of the plant are called cilantro and are used as an herb. Bouquet: Seeds are sweet and aromatic when ripe. Unripe seeds are said to have an offensive smell. The leaves have a distinctive fragrance. Flavour: The seeds are warm, mild and sweetish. There is a citrus undertone similar to orange peel. The leaves combine well with many pungent dishes from India, Mexico and the Middle East.