Coriander Seeds History:
Coriander seeds, or coriandrum sativum, is one of the oldest spices on record. They were mentioned in the Bible and found in the tomb of King Tutankhamen. Coriander seeds grow into the coriander plant that is in the parsley family. It forms long, thin stems and green leaves that are known as cilantro in the United States. The coriander seeds are dried and sold as a spice, while cilantro’s fresh leaves and stems are sold as an herb. It is important to note that coriander seeds taste very different from cilantro leaves, and cannot be substituted for one another.
Coriander Seeds Uses:
Coriander seeds have been used for centuries in traditional, or eastern medicine. It is thought that they can improve skin maladies, regulate blood sugar, improve digestion, and even decrease cholesterol. Although these have yet to be proven through scientific evidence, many still utilize these practices today. In rare instances, people have experienced allergic reactions with coriander. Reactions are more likely if the individual is allergic to fennel, dill, or caraway seeds.
Coriander Seeds Benefits:
Coriander seeds are described as mild citrus with floral notes. The seeds are commonly used in Asian, Mediterranean, Latin, and Indian cuisines. It is a common spice in curries and Indian garam masala spice mixture. Because it is a milder, less assuming spice, the seeds are often toasted in a dry pan to bring out a deeper flavor.Once seeds are toasted, they can either be added directly into a cooking preparation or ground to a fine powder and then sprinkled on foods. It is recommended to grind coriander seeds only right before using, as their flavor diminishes greatly once ground. Coriander’s mild flavor pairs well with other herbs and spices. The nature in which spices to pair with varies from culture to culture. You’ll find coriander seeds most commonly used in savory foods, although it has its place in sweet baked goods as well