Coriander Seeds

The seeds of the coriander plant, native to the Mediterranean region and related to parsley and the carrot, are the spice and the leaves and roots are the herb, and each tastes and smells completely different from the other. Coriander seeds have a clean, orange flavour and a sweet, woody and peppery aroma that is greatly enhanced by dry-roasting and grinding. The lemon-scented leaves, which are often described as smelling like insects, lose their flavour with cooking so are best eaten fresh, although the root, used as an aromatic, enjoys longer cooking in Thai curries and the like. Ground coriander seeds are used in many countries — particularly in the Middle East, India and Malaysia — as a staple or foundation spice, and the whole seeds are a necessary ingredient in pickling. One of the earliest known spices, coriander seeds have been used since Egyptian times in cooking and medicinally (for their digestive properties, primarily). The plant is referred to as Chinese parsley or cilantro in American texts. Available: widely.