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Coriander
Native to the Mediterranean and the Orient, coriander is related to the parsley
family. It's known for both its seeds (actually the dried, ripe fruit of the plant)
and for its dark green, lacy leaves. The flavors of the seeds and leaves bear
absolutely no resemblance to each other. 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. The tiny (1/8−inch), yellow−tan seeds are
lightly ridged. They are mildly fragrant and have an aromatic flavor akin to a
combination of lemon, sage and caraway. Whole coriander seeds are used in
pickling and for special drinks, such as mulled wine. Ground seed is useed in
many baked good (particularly Scandinavian), curry blends, soups, etc. Both
forms are commonly available in supermarkets.
Coriander leaves are also commonly known as cilantro and Chinese parsley.
Fresh coriander leaves have an extremely pungent (some say fetid) odor and
flavor that lends itself well to highly seasoned food. 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. Choose leaves with an even
green color and no sign of wilting. Store a bunch of coriander, stems down, in
a glass of water with a plastic bag over the leaves. Refrigerate in this manner
for up to a week, changing the water every 2 days. Coriander leaves are used
widely in the cuisines of India, Mexico, the Orient and the Caribbean.
Coriander
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