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Native to the Mediterranean region and Asia Minor (roughly modern day Turkey), Coriander grows and spreads quickly and can be found growing wild in Africa, Egypt and England. The major producers of Coriander Seed is Egypt, Holland, India, North Africa (mostly Morocco), Russia and South America. Our Organic Coriander is harvested in Egypt.
The coriander plant produces two spices (actually one spice and one herb) – the fruit, or seeds, is coriander while the leaves are more commonly referred to as cilantro. The plant must be cultivated for only one of these as the “cilantro” leaves are picked before the plant matures to produce the seeds. The seed is globular and almost round, with one end being slightly flat and the other almost pointed. With longitudinal ridges that alternate straight and wavy ridges. When dried the color is typically brown but it may also be off white or with shades of green. With a long and storied history, coriander was one of the first spices used by mankind. It appeared in Sanskrit writings dating back to 1500 BC. It was spread throughout Europe by the Romans and it was one of the first spices brought to America by early settlers. Coriander is popular in many cuisines – African, Central Asian, Chinese, Indian, Latin American, Mediterranean, Mexican, Middle Eastern, Southeastern Asian and Tex-Mex. Coriander is a key ingredient in spice blends like Garam Masala, Harissa and Indian curry powder. In Central Europe and Russia coriander seeds are sometimes used as a substitute for caraway seed in rye bread. Coriander seeds are used in brewing Belgian style wheat beer as they are combined with orange peel to for a citrusy flavor profile. Coriander’s aroma is woody, sweet and spicy with pepper and floral notes. The flavor profile is warm and mildly sweet with a noticeable orange peel taste. To enhance the aroma you can briefly fry in a hot skillet before grinding. Coriander seed is generally used a bit coarse rather than as a fine powder as this adds to the texture. We recommend buying whole seeds instead of ground as similar to fennel and several other spices Coriander will rapidly lose its flavor once ground. Because of its mild nature this is a spice you can use by the palm full rather than by the pinch. Coriander goes well with apples, chicken, citrus fruits, fish, ham, onions, pork and potatoes. We like to use it in desserts, sweet pastries and also in African, Indian, Mediterranean and South American curries, beef and seafood dishes. It is also used in many of our rubs for fish and chicken and is a secret ingredient in chili, soups, stews and homemade sausage. We have also heard of it being added to cottage or cream cheese. We also carry Coriander Seeds, Coriander Seed Powder and a Certified Organic Coriander Seed Powder. Some of the popular recipes with Coriander include – Cincinnati Skyline Chili, Chicken Fennel and Pepper Pizza, Shrimp Garam Masala and Spicy Chipotle Hummus. |
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