Coriander (Coriandrum sativum) is an aromatic plant that has been used for centuries in both cooking and natural medicine. The dried seeds of the plant have a distinctive, earthy aroma with citrus notes and are widely used in Mediterranean, Asian and Middle Eastern recipes.
Whole coriander releases more aroma when lightly toasted in a pan and then ground, but it can also be used as is in soups, pickles, and stews.
Where can I use whole coriander?
Coriander It is an extremely aromatic spice that adds a unique flavor to dishes. Whether whole or grated, it can transform a meal.
When do we prefer whole coriander?
- For a stronger scent: When we cook with whole coriander, its aroma is released more slowly, imparting a deeper and more complex flavor to the food.
- For long-term cooking: In soups, stews, and cooking that takes a long time, whole coriander gradually releases its flavor, without becoming overly intense.
- To easily remove it: After cooking, it is easy to remove the whole coriander seeds if we want to adjust the intensity of the flavor.
Where to use it:
- Meats: Coriander goes great with meats like chicken, pork, and lamb. Add it to marinades, sauces, or simply place a few seeds inside the meat while grilling.
- Fish: Coriander adds a fresh note to fish like salmon and cod. Add it to marinades or cook it with the fish in foil.
- Vegetables: It adds an exotic touch to grilled vegetables, such as zucchini, eggplant and peppers.
- Legumes: A classic ingredient in lentils, chickpeas and other legumes, adding a warm and spicy note.
- Soups and stews: Essential in many soups and stews, such as curry and masala.
- Bakery: Add whole seeds to breads for a bold flavor.
- Pickle: It is often used in pickles for a complex flavor.
Combinations:
- Cumin: The classic combination of coriander and cumin in Indian cuisine, offering a warm and spicy flavor.
- Red pepper: They create an explosive combination for spicy dishes.
- Garlic: It perfectly complements the taste and enhances the aroma of foods.
How to use it:
- Whole: Add whole seeds to food from the beginning of cooking for a gradual release of flavor.
- Grated: For a more intense and immediate flavor, grind the seeds before adding to food.
Tips:
- Storage: Store in an airtight container, in a cool, dark place.
- Quantity: Start with small amounts and increase according to your preferences.
- Experimentation: Don't be afraid to experiment and combine with other spices for unique flavors.
Frequent questions
What is coriander?
It is an herb with beneficial properties and a distinctive aroma. The dried seeds of the plant are used as a spice, while its fresh leaves have a different, more intense aroma.
How is coriander used in cooking?
Whole or grated, it is used in stews, pickles, spice mixtures, rice and legumes.
Can I drink coriander in a drink?
Yes, boil 1 teaspoon of coriander seeds for 5–10 minutes and enjoy the drink after meals.
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