Cookbook:Coriander
| Coriander | |
|---|---|
 | |
| Category | Herbs and spices |
Cookbook | Recipes | Ingredients | Spices and herbs
Coriander is a spice from the same plant that produces cilantro, also known as "coriander leaf".
Characteristics edit
The spice takes the form of round, tan seeds—technically seed pods—with a fragrant aroma when crushed.[1][2] The characteristic aroma is different from that of cilantro, with elements of orange/lemon peel, sage, caraway, and pine.[2][3][4][5] The seeds are usually dried but can be eaten green.
Selection and storage edit
If the spice is bought whole in a non-dried form, it can be dried in the sun. Most commonly, however, it is bought in its dried form, either whole or ground.[6] Store coriander in a tightly sealed container away from sunlight and heat.[2] For maximum flavour, grind only right before use, use within 6 months, and keep for no more than 1 year.[2]
Use edit
Coriander is commonly used in Latin American, West-, South-, and South-east Asian cooking. The seeds are a key ingredient in Indian curries and garam masala, along with other spice mixes.[1][6] It is also used in Ethiopian and Arabic cooking, and it can sometimes flavor baked goods and liqueurs.[1][2]
If working with whole seeds, they can be briefly roasted or heated in a dry pan to enhance the aroma before grinding in an electric grinder or mortar and pestle.[4] It is also recommended to cook the seeds in oil to help release the fat-soluble flavors.[6]
Substitution edit
Recipes edit
References edit
- ↑ a b c Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d e Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
- ↑ Van Wyk, Ben-Erik (2014-09-26). Culinary Herbs and Spices of the World. University of Chicago Press. ISBN 978-0-226-09183-9.
- ↑ a b Farrimond, Dr Stuart (2018-11-06). The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking. National Geographic Books. ISBN 978-1-4654-7557-2.
- ↑ Provost, Joseph J.; Colabroy, Keri L.; Kelly, Brenda S.; Wallert, Mark A. (2016-05-02). The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking. John Wiley & Sons. ISBN 978-1-118-67420-8.
- ↑ a b c Thaler, Maximus; Safferstein, Dayna (2014-09). A Curious Harvest: The Practical Art of Cooking Everything. Quarry Books. ISBN 978-1-59253-928-4.
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