Coriander

Instructions

1. 1

   Native to the Mediterranean and the Orient, coriander is related to the parsley family.

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   It's known for both its seeds (actually the dried, ripe fruit of the plant) and for its dark green, lacy leaves.

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   The flavors of the seeds and leaves bear absolutely no resemblance to each other.

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   Mention of coriander seeds was found in early Sanskrit writings and the seeds themselves have been discovered in Egyptian tombs dating to 960 b.c.

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   The tiny (1/8-inch), yellow-tan seeds are lightly ridged.

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   They are mildly fragrant and have an aromatic flavor akin to a combination of lemon, sage and caraway.

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   Whole coriander seeds are used in pickling and for special drinks, such as mulled wine.

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   Ground seed is useed in many baked good (particularly Scandinavian), curry blends, soups, etc.

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   Both forms are commonly available in supermarkets.

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    Coriander leaves are also commonly known as cilantro and Chinese parsley.

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    Fresh coriander leaves have an extremely pungent (some say fetid) odor and flavor that lends itself well to highly seasoned food.

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    Though it's purported to be the world's most widely used herb, many Americans and Europeans find that fresh coriander is definitely an acquired taste.

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    Choose leaves with an even green color and no sign of wilting.

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    Store a bunch of coriander, stems down, in a glass of water with a plastic bag over the leaves.

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    Refrigerate in this manner for up to a week, changing the water every 2 days.

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    Coriander leaves are used widely in the cuisines of India, Mexico, the Orient and the Caribbean.