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All About Coriander Seed || Le Gourmet TV Recipes



All About Coriander Seed

Coriandrum sativum L.
Plant Family: Apiaceae
Origin: Unknown

We are talking here about the dried seed – not the fresh leaves.
Two Varieties European and Indian
European is smaller, round, and more potent -usually what we see in North America
Indian variety is larger, oblong and has a more delicate flavour.

-A herbaceous hardy annual, of the parsley family
-Coriander grows wild over a wide area of Western Asia and southern Europe, so no-one really knows where it is actually native.
-The name derives from the ancient Greek word for bed bug… because they thought it smelled bad.
-The dried fruits have a lemony citrus flavour when crushed.

-Ground coriander seed loses flavour quickly in storage and is best ground fresh.
-Whole seeds keep almost indefinitely.
-The seeds are warm, mild and sweetish. There is a citrus undertone similar to orange peel.
-The seeds are used in mostly savoury dishes from pickles to sausages.
-Used in brewing, mostly Belgian whits.

-Large-fruited types are grown mainly by tropical and subtropical countries, e.g. Morocco, India, and Australia, and contain a low volatile oil content (0.1-0.4%). They are used extensively for grinding and blending purposes in the spice trade.

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