Botanical name - Coriandrum sativum
Country of Origin - Romania
Coriander seed is generally used coarsely ground or more finely powdered, depending on the texture desired. It is best bought whole as, being brittle, it is easy to mill or pound in a mortar. Their flavour may be enhanced by a light roasting before use. As coriander is mild, it is a spice to be used by the handful, rather than the pinch.
The seeds are warm, mild and sweetish. There is a citrus undertone similar to orange peel. The leaves combine well with many pungent dishes from India, Mexico and the Middle East.
The commonest use of coriander seed is in curry powders, where it is the bulkiest constituent, often rough ground in India to give a crunchy texture. The seeds can be likewise used in stews and soups. They blend well with smoked meats and game and feature in traditional English black pudding recipes and Italian mortadella sausage. Coriander is an ingredient of garam masala, pickling spices and pudding spices and is used in cakes, breads and other baked foods. Sugared comfits made from the seeds are a traditional sweetmeat and breath sweetener.