Coriander is native to Egypt and the southern Mediterranean and has a fragrant orange scented flavour with traces of mild pepper. Coriander is mild compared with many other spices and therefore forms the basis of many curry powders, masalas and other spice mixes. Coriander seeds are used to flavour cured olives, and as a pickling spice for pearl onions and dill cucumbers.
Uses and Ideas! ©
- Add toasted, crushed coriander seeds to citrus based marinades, spice rubs, vinaigrettes or dressings.
- Coriander adds a warm spice flavour to roast meats, braised lentils, braised chickpeas and tomato/eggplant stews. Roast some parsnips or carrots with a mix of toasted crushed cumin seeds and coriander seeds.
- Make a simple coconut raita by toasting 2 tbsp of coriander seeds and 2 tbsp of cumin seeds. Cool and grind in a pestle and mortar. Place 400 ml plain yoghurt in a bowl with 1 cup of fresh (or desiccated) coconut with 2 tbsp lime juice and salt to taste. Mix well and place in a serving bowl. Dust the top of the yoghurt mix with the coriander and cumin mix - serve as an accompaniment to Indian style curries.