Origin: Middle East. Alternative names: Chinese Parsley, Cilantro, Dizzycorn, Japanese Parsley
Description: Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is globular and almost round, brown to yellow red, and 1/5 inch in diameter with alternating straight and wavy ridges. 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.
History: Coriander is probably one of the first spices used by mankind, having been known as early as 5000 BC. Sanskrit writings dating from about 1500 BC also spoke of it. In the Old Testament "manna" is described as "white like Coriander Seed." (Exodus 16:31) The Romans spread it throughout Europe and it was one of the first spices to arrive in America.
Use: Coriander is not interchangable with cilantro, although they are from the same plant. Ground coriander seed is traditional in desserts and sweet pastries as well as in curries, meat, and seafood dishes with South American, Indian, Mediterranean, and African origins. Add it to stews and marinades for a Mediterranean flavor. Try frying a few seeds with sausages to add an unusual flavour. Coriander complements chili and is included in many chilli recipes, such as harissa, the hot North African red pepper sauce. It may be added to cream or cottage cheese. This is an
organic certified product.
