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Coriander (aka Cilantro, Dhania) is commonly found both as whole dried seeds and in ground form. Roasting or heating the seeds in a dry pan heightens the flavour, aroma, and pungency. Coriander seed is a spice in garam masala and Indian curries which often employ the ground fruits in generous amounts together with cumin, acting as a thickener in a mixture called dhana jeera.
Roasted coriander seeds, called dhana dal, are eaten as a snack. They are the main ingredient of the two south Indian dishes sambhar and rasam.
Outside of Asia, coriander seed is used widely in the process for pickling vegetables. In Germany and South Africa (see boerewors), the seeds are used while making sausages. In Russia and Central Europe, coriander seed is an occasional ingredient in rye bread (e.g. Borodinsky bread), as an alternative to caraway.
The Zuni people of North America have adapted it into their cuisine, mixing the powdered seeds ground with chile and using it as a condiment with meat, and eating leaves as a salad. This is known as Onion coriander paratha.
Coriander seeds are used in brewing certain styles of beer, particularly some Belgian wheat beers. The coriander seeds are used with orange peel to add a citrus character.
Coriander seed is one of the main traditional ingredients in the South African Boerewors, a popular spiced mixed-meat sausage.
Different people may perceive the taste of coriander leaves differently. Those who enjoy it say it has a refreshing, lemony or lime-like flavor.