The dry fruits are known as coriander seeds or coriandi seeds. In some regions, the use of the word coriander in food preparation always refers to these seeds (as a spice), rather than to the plant itself. The seeds have a lemony citrus flavour when crushed, due to the presence of the terpenes linalool and pinene. It is also described as warm, nutty, spicy, and orange-flavoured. They are usually dried but can be eaten green.
It is commonly found both as whole dried seeds and in ground form. Seeds can be roasted or heated on a dry pan briefly before grinding to enhance and alter the aroma. Like most spices, ground coriander seed loses its flavour quickly in storage and is best when ground as needed. For optimum flavour, whole coriander seed should be stored in a tightly sealed container away from sunlight and heat.
Coriander seed is a key spice in garam masala and Indian curries, which often employ the ground fruits in generous amounts together with cumin. It also acts as a thickener. Roasted coriander seeds, called dhana dal, are also eaten as a snack. It is also the main ingredient of the two south Indian gravies: sambhar and rasam.
Outside of Asia, coriander seed is an important spice for pickling vegetables, and making sausages in Germany and South Africa (see boerewors). In Russia and Central Europe coriander seed is an occasional ingredient in rye bread as an alternative to caraway. Apart from the uses just noted, coriander seeds are uncommonly used in European cuisine today, though they were more important in former centuries.
Coriander seeds are also used in brewing certain styles of beer, particularly some Belgian wheat beers. The coriander seeds are typically used in conjunction with orange peel to add a citrus character to these styles of beer.
Roots
Coriander roots
Coriander roots are used in a variety of Asian cuisine. They are commonly used in Thai dishes.
It is commonly found both as whole dried seeds and in ground form. Seeds can be roasted or heated on a dry pan briefly before grinding to enhance and alter the aroma. Like most spices, ground coriander seed loses its flavour quickly in storage and is best when ground as needed. For optimum flavour, whole coriander seed should be stored in a tightly sealed container away from sunlight and heat.
Coriander seed is a key spice in garam masala and Indian curries, which often employ the ground fruits in generous amounts together with cumin. It also acts as a thickener. Roasted coriander seeds, called dhana dal, are also eaten as a snack. It is also the main ingredient of the two south Indian gravies: sambhar and rasam.
Outside of Asia, coriander seed is an important spice for pickling vegetables, and making sausages in Germany and South Africa (see boerewors). In Russia and Central Europe coriander seed is an occasional ingredient in rye bread as an alternative to caraway. Apart from the uses just noted, coriander seeds are uncommonly used in European cuisine today, though they were more important in former centuries.
Coriander seeds are also used in brewing certain styles of beer, particularly some Belgian wheat beers. The coriander seeds are typically used in conjunction with orange peel to add a citrus character to these styles of beer.
Roots
Coriander roots
Coriander roots are used in a variety of Asian cuisine. They are commonly used in Thai dishes.
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