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| ==History== | ==History== | ||
| It is believed to have originated in the ] area, and in Southwest ]. Some believe it's 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. | It is believed to have originated in the ] area, and in Southwest ]. Some believe it's 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== | ==Preparation== | ||
Revision as of 07:38, 17 October 2003
Coriander is normally used to refer to the fruits (often confused as seeds) of the coriander plant.
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 it's 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
If the spice it bought whole in a non-dried form, then 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 pistel. 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 Ethiopia and Arabic cooking.
See also: Cilantro, and Coriander (plant)