 | Current customer? Log In |
 |
 | Search Departments
More Ways to Shop
Free Catalog
Newsletter Sign Up
Weekly health news, sale announcements and coupons!
|
|
Library Home
> Food Guide > Coriander
CORIANDER
Visit The Healthy Living Bookshelf:
Native to the Mediterranean and the Orient, coriander is related to the parsley family. Both the seeds and the leaves of the plant are eaten. The seeds are tiny, measuring 1/8-inch (0.3cm), yellow-tan, and lightly ridged. They are mildly fragrant, and their flavor brings to mind a combination of lemon, sage, and caraway. The plant’s bright-green, fan-shaped leaves, most often called cilantro, work well in highly seasoned food. They have a strong, almost offensive odor, and their lively flavor is often described as “soapy.” It is considered by many to be an acquired taste.  VarietiesAlthough both the seeds and the leaves of coriander are edible, their flavors are almost completely different. The seeds are warmly spicy, while the leaves are tangy and herbal. AvailabilityFresh cilantro can be found year-round in the produce section of most supermarkets, and is generally sold in bunches. Coriander seeds and ground coriander are sold year-round in the spice section of most supermarkets. Preparation, uses, and tipsAll types of coriander—whole, ground, and the leaves—have many uses. Whole coriander seeds are used in pickling and for special drinks, such as mulled wine, whereas ground coriander is often used in baked goods (especially Scandinavian), curry blends, and soups. Ground coriander is a major component of garam masala, a basic spice mixture used in Indian and Pakistani cuisine. Ground coriander quickly loses its pleasantly sweet taste and smell. When a recipe calls for ground coriander, it’s best to grind whole seeds just prior to use. To heighten the flavor of coriander, first toast the whole or ground seeds. Cilantro leaves are widely used in the cuisines of India, Mexico, the Orient, and the Caribbean. The fresh herb may be used like parsley, both as a garnish and a flavoring. Fresh coriander is what gives many fresh salsas and ethnic dishes their zing. Use it sparingly with delicate ingredients, or its flavor overpowers. In strongly flavored sauces and salsas, it can be used in larger quantities. For best flavor, the leaves should not be overcooked. Despite their differences, all forms of coriander blend well with garlic, cumin, oregano, onions, ginger, and chile peppers. |
|
|
|
|
| Ordering Help | Shipping & Returns | Have Questions? | Other Services |
 |
Order By Phone 1-800-439-5506
Information on this site is provided for informational purposes and is not meant to substitute for the advice provided by your own physician or other medical professional. You should not use the information contained herein for diagnosing or treating a health problem or disease, or prescribing any medication. Information about each product is taken from the labels of the products or from the manufacturer's advertising material. MotherNature.com is not responsible for any statements or claims that various manufacturers make about their products. We cannot be held responsible for typographical errors or product formulation changes. You should read carefully all product packaging. If you have or suspect that you have a medical problem, promptly contact your health care provider. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.All discounts are taken from suggested retail prices.
Please see our Terms of Use
Copyright © 1995-2008 Mother Nature, Inc. All rights reserved.