ICoriander is the spherical dried seed of the coriander plant better known in
America as cilantro. Coriander powder adds freshness to the many spicy dished used in
India. The flavor complements many foods and never masks the presence of other
ingredients. In ancient Indian texts coriander is supposed to have diuretic
properties. Coriander is an annual herb native to Mediterranean Europe and western Asia.
Here are a few suggestions how to use coriander spice in cooking:
· Coriander imparts a very pleasing
fresh taste to dishes
· In Indian dishes we first start with
oil/ghee in a pan, then put some cumin or mustard seeds and then we put in coriander
powder, turmeric and other spices and herbs. Coriander powder is put in to give the
dish a pleasing taste. The taste of the coriander also helps blend the tastes of all
other spices that are added to the dish.
· Add coriander to carrots, cauliflower,
zucchini, potato and most other vegetables and the vegetables add on a musky, earthy and
fresh flavor
· Add coriander to fresh herbal pestos
· Use freshly ground coriander for best
results
· Powdered coriander kept for long loses
its freshness and gets a woody taste
Used in many stews, curries, meat, and seafood dishes of South American, Indian,
Mediterranean, and African origins
Hint: For a traditional flavor dry roast coriander whole seeds on low heat and
grind in a coffee grinder just before use. Freshly ground corriander is recommended
for the gourmet.
Botanical Name: Coriandrum Sativum or Coriandri fructus for the seed
Traditional Ayurvedic(herb) use: Coriander is light in nature and cooling. It acts as an
appetizer. Use fresh cilantro in summer and in the winter use the spice as it subdues
excess Wind Bile and Mucus. Coriander also increases stomach fire leading it to be a good
digestive. It cures thirst, vomiting, asthma, coughs, general weakness and worms. It
is good for fever.
Ayurvedic Orientation: Sweet, pungent, astringent, Cooling.
Our organic spices are pure, all natural spices and seasonings and fair trade spices. Our dedication to sustainable sourcing insures you get ethical clean spices.
Using our in-house kitchen we make all our blends in Minneapolis. We grind the spices that need to be ground, roast the ones that need to be roasted and keep some spices whole that are traditionally whole in ethnic blends. Did you know that cultures did not grind all their spices and most cultures will use both whole and ground spices in their blends?
This ensures that you get the best flavor, color, aroma, and taste.
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