Coriander

Coriander is native to the central Silk Road region. It is sold in two quite different forms, both easy to find. Fresh leaves are known in America as cilantro, Chinese parsley or Mexican parsley, and have an intense, musky taste. They need only be rinsed and stemmed before use. Coriander seeds, which look like pale peppercorns, have a concentrated, fiery flavor. They are sold ground for use in cooking. However, it is best to buy whole seeds that can also be ground in a spice mill or small coffee grinder used exclusively for spices. Coriander seeds are an essential spice in Indian cookery and spice mixes. (They are always either fried in oil at the beginning of the cooking process, or toasted before grinding. See “Seeds and Peppercorns, Toasted). The fresh leaves are very popular in Chinese, Persian and Indian cooking.