The coriander is a lacy looking plant of the parsley family native to the Mediterranean region. The coriander plant has been nicknamed Chinese Parsley.
The flavor extracted from coriander leaves and seeds has been regarded highly throughout the centuries. The difficulty in harvesting the crop accounts for importation rather than regional production of coriander in the United States. For successful harvesting, the seeds must be completely rip to taste good, but at this stage of development the seeds fall to the ground at the slightest touch.
The whole, round seeds are tiny, measuring about 1/8 inch in diameter. They may be purchased in two forms, either whole or ground.
Coriander seed has numerous commercial and household uses. It is the traditional “heart” of old fashioned candies. The ever popular frankfurter and sausage would be at a loss without the flavor of coriander. In addition, it is one of the major ingredients in curry powder and mixed pickling spices and it is a flaring agent used in gin. Coriander is also used to give scents to some perfumes.
The delightful aroma and taste, somewhat like lemon and sage, adds appealing flavor to cookies, candies, pastry, and gingerbread as well as to beef or pork, cheeses and soups.
With coriander being such a popular herb, always keep some on hand to spice up your life.
