Physical Description
Coriander is considered both an herb and a spice since both its leaves and its seeds are used as a seasoning condiment. Fresh coriander leaves are more commonly known as cilantro and bear a strong resemblance to Italian flat leaf parsley.
Colors: yellowish-brown
Tasting Notes
Flavors: citrus peel and sage
Mouthfeel: Pungent, Spicy, Fragrant, Earthy, Citrusy
Food complements: Pork, Chicken, Salmon, Trout, Bass, Basil, Mint, Seafood
Wine complements: White wine, Late harvest reisling, Reisling, Viognier
Beverage complements: Sangria, Tequila, Lemonade
Substitutes: Fresh cilantro, Cumin, A mixture of citrus & sage
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Fresh coriander (or cilantro) leaves should look vibrantly fresh and be deep green in color. They should be firm, crisp and free from yellow or brown spots.
Buying: Even through dried herbs and spices are widely available in supermarkets, explore the local spice stores or ethnic markets in your area. Oftentimes, these stores feature an expansive selection of dried herbs and spices that are of superior quality and freshness compared to those offered in regular markets.
Procuring: Fresh cilantro grows well in mid summer. It quickly turns to seed and is great to harvest.
Preparation and Use
Coriander seeds can be easily ground with a mortar and pestle. You may wish to first soak them in cold water for ten minutes and then drain them, as this process will revive their fragrant aroma.
Conserving and Storing
Coriander seeds and coriander powder should be kept in an opaque, tightly sealed glass container in a cool, dark and dry place. Ground coriander will keep for about four to six months, while the whole seeds will stay fresh for about one year.
Social/Political
Coriander leaves (cilantro) are featured in the culinary traditions of Latin American, Indian and Chinese cuisine.
History: The use of coriander can be traced back to 5,000 BC, making it one of the world's oldest spices. It is native to the Mediterranean and Middle Eastern regions and has been known in Asian countries for thousands of years. Coriander was cultivated in ancient Egypt and given mention in the Old Testament. It was used as a spice in both Greek and Roman cultures, the latter using it to preserve meats and flavor breads.
