| Revision as of 09:34, 22 June 2004 editBurschik (talk | contribs)Extended confirmed users4,827 editsm added category spices← Previous edit | Revision as of 10:49, 22 June 2004 edit undoBurschik (talk | contribs)Extended confirmed users4,827 editsm →Uses: added a few usesNext edit → | ||
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| ==Uses== | ==Uses== | ||
| Coriander is a key ingredient in ] ] and ]. It is also used in Ethiopian and Arabic cooking. | Coriander is a key ingredient in ] ] and ]. It is also used in Ethiopian and Arabic cooking. Coriander is also an important spice for sausages in ] and ] (see ]). | ||
| Cilantro is popular in ], and is an ingredient of the ] ]. | |||
| ==Recipes== | ==Recipes== | ||
Revision as of 10:49, 22 June 2004
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 or coriander leaves.
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. Coriander is also an important spice for sausages in Germany and South Africa (see boerewors).
Cilantro is popular in Latin America, and is an ingredient of the Mexican guacamole.
Recipes
See also: Cilantro and Coriander
Category: