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🔵 All About Coriander Seed

All About Coriander Seed We are talking here about the dried seed - not the fresh leaves. Two Varieties European and Indian European is smaller, round, and more potent -usually what we see in North America Indian variety is larger, oblong and has a more delicate flavour. Coriandrum sativum L. Plant Family: Apiaceae Origin: Unknown -A herbaceous hardy annual, of the parsley family -Coriander grows wild over a wide area of Western Asia and southern Europe, so no-one really knows where it is actually native. -The name derives from the ancient Greek word for bed bug… because they thought it smelled bad. -The dried fruits have a lemony citrus flavour when crushed. -Ground coriander seed loses flavour quickly in storage and is best ground fresh. -Whole seeds keep almost indefinitely. -The seeds are warm, mild and sweetish. There is a citrus undertone similar to orange peel. -The seeds are used in mostly savoury dishes from pickles to sausages. -Used in brewing, mostly Belgian whits. -Large-fruited types are grown mainly by tropical and subtropical countries, e.g. Morocco, India, and Australia, and contain a low volatile oil content (0.1-0.4%). They are used extensively for grinding and blending purposes in the spice trade. #Spices #Seasonings #ChefTip #GlenAndFriendsCooking #LeGourmetTV #LeGourmetTVRecipes Glen & Friends Cooking Glen And Friends Cooking #GlenCooking #GlenCooks ~-~~-~~~-~~-~ Please watch: "🔵 How To Make Bacon And Pea Pasta - Not Carbonara || Glen & Friends Cooking" BEST LUNCH EVER!!!    • Pasta With Bacon And Peas - Not Carbo...   ~-~~-~~~-~~-~