Saturday, 9 April 2016

The Spice Rack: Coriander Seeds

The house of Israel named the substance manna. It resembled coriander seed, was white, and tasted like wafers [made] with honey.
Exodus 16:31, CSB

Slightly reminiscent of the flavour profile of Sage, Coriander is one of the most commonly used spices in Indian Cuisine. The seeds are normally used crushed or powdered in dishes. They keep well in their ground form when stored in sir tight containers although like other spices, lose their potency and might form small, loosely held together clumps over time (especially if exposed to air). The seeds are usually dry roasted or sun dried before powdering.

  1. The coriander plant is a small bushy herb and the each of its globular fruits is actually composed of two halves, each having a seed. (You can probably notice that in the second shot.)

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