| Revision as of 18:32, 10 November 2003 edit( (talk | contribs)Extended confirmed users2,784 edits merged contents back to Coriander← Previous edit | Revision as of 21:14, 10 November 2003 edit undoDgrant (talk | contribs)Extended confirmed users1,987 edits Reverting. This is about the spice, in whole form or ground. NOT about the plant and NOT about cilantro.Next edit → | ||
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| '''Coriander''' is normally used to refer to the fruits (often confused as seeds) of the ]. The coriander plant also is used for its leaves, in which case it is referred to as ]. | |||
| #redirect ] | |||
| ==Flavour== | |||
| Coriander can be described as warm, nutty, spicy, and orange-flavoured. | |||
| ==History== | |||
| It is believed to have originated in the ] area, and in Southwest ]. Some believe its use began as far back as 5,000 BC, and there is evidence of its use by the ]. In the ], ], chapter 16, verse 31, it says that: ''"And the house of ] called the name there of ]: and it was like coriander seed, white; and the taste of it was like wafers made with ]."'' Coriander was brought to America in 1670 and was one of the first spices cultivated by early settlers. | |||
| ==Preparation/Form== | |||
| If the spice is bought whole in a non-dried form, it can be dried in the sun. Most commonly, it is bought as whole dried fruits, or in ground form. If whole, it can be roasted or heated on a dry pan briefly to enhance the aroma before grinding it in an electric grinder or with a ]. Store coriander in a tightly sealed container away from sunlight and heat. For maximum flavour use within 6 months and keep for no more than 1 year. | |||
| ==Uses== | |||
| Coriander is a key ingredient in ] ] and ]. It is also used in Ethiopian and Arabic cooking. | |||
| ==Recipes== | |||
| ''See also: ] and ]'' | |||
Revision as of 21:14, 10 November 2003
Coriander is normally used to refer to the fruits (often confused as seeds) of the coriander plant. The coriander plant also is used for its leaves, in which case it is referred to as cilantro.
Flavour
Coriander can be described as warm, nutty, spicy, and orange-flavoured.
History
It is believed to have originated in the Mediterranean area, and in Southwest Europe. Some believe its use began as far back as 5,000 BC, and there is evidence of its use by the Egyptians. In the Bible, Exodus, chapter 16, verse 31, it says that: "And the house of Israel called the name there of Manna: and it was like coriander seed, white; and the taste of it was like wafers made with honey." Coriander was brought to America in 1670 and was one of the first spices cultivated by early settlers.
Preparation/Form
If the spice is bought whole in a non-dried form, it can be dried in the sun. Most commonly, it is bought as whole dried fruits, or in ground form. If whole, it can be roasted or heated on a dry pan briefly to enhance the aroma before grinding it in an electric grinder or with a mortar and pestle. Store coriander in a tightly sealed container away from sunlight and heat. For maximum flavour use within 6 months and keep for no more than 1 year.
Uses
Coriander is a key ingredient in Indian curries and garam masala. It is also used in Ethiopian and Arabic cooking.
Recipes
See also: Cilantro and Coriander (plant)