Indian Coriander Seed
Indian Coriander Seed

Indian Coriander Seed

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Coriander, pronounced "kor-ee-an-der" a member of the species Coriandrum sativum is an annual herb from the family Apiaceae, commonly known as the Parsley family. Coriander is native to the region spanning from North Africa and southern Europe to southwest Asia. The coriander plant is one of the few plants that produces two spices - the leaves (which are best known as cilantro) and the fruit (these "seeds" are known as coriander seeds). The plant must be cultivated for only one of these as the "cilantro" leaves must be picked before the plant matures to produce the seeds.There are generally two types of Coriander seeds - Moroccan and Indian. Moroccan seeds (also known as European Coriander) are the more common of the two and are usually harvested in Canada. The Moroccan Coriander seeds are round and a light brown in color. The flavor profile of the Moroccan or European Coriander is spicy, warm with citrusy undertones. Indian Coriander seeds are more oval shaped, yellow in color ad have a stronger flavor profile with more noticeable citrus notes and hints of nuttiness.Indian Coriander seeds are harder to find than the European variety and add authentic layers of flavor to Indian dishes. Seeds are often dry roasted or heated briefly in a hot pan before grinding to enhance the aroma. Once coriander is ground it loses its flavor rather quickly so we generally prefer to grind right before adding to a spice blend or to the cooking process for maximum flavor.In Indian kitchens coriander is a key spice and provides flavor to various dishes with its rich signature flavor. We finally sourced this Indian Coriander out after numerous requests from some of our microbrewery customers.European Coriander is often used to add citrusy notes and spicy (but not hot) flavors to Belgian ales and these brewers often like to pair Coriander with orange peel and sometimes with cardamom. Many brewers have been sourcing Indian Coriander as they've found that the stronger citrus notes and smooth taste adds a superior flavor to some of their signature brews.We've also used Indian Coriander to add additional aroma and flavor to a simple basmati rice dish by adding 1 teaspoon of ground coriander to the cooking water or for even more complex layers of flavor by mixing in 2 tablespoons of whole seeds. This was for two cups of uncooked rice.Coriander pairs well with allspice, chili, cinnamon, cumin, fennel, garlic and ginger. Use Indian Coriander in Indian spice blends (i.e. curry powder and Garam Masala) and it goes well with omelets, cheese dishes, chutneys, soups and stews (especially chili), fish, chicken (grilled or breaded), apples, citrus fruit, mushrooms, onions and potatoes.Because Indian Coriander seed is exotic, it is a favorite of many of our Microbrewer customers.** This product is certified kosher.

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