Coriander, Ground

Description

Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to 50 centimetres (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems.  All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most commonly used in cooking. Coriander is common in Middle Eastern, Central Asian, Mediterranean, Indian, South Asian, Mexican, Texan, Latin American, Chinese, African and Southeast Asian cuisine.  The dry fruits are known as coriander or coriandi seeds. In India they are called dhania. The word coriander in food preparation may refer solely to these seeds (as a spice), rather than to the plant itself. The seeds have a lemony citrus flavor when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavored.  Has a distictive, fragrant, spicy aroma and a mild, sweetly pungent, pleasant taste.  Tastes somewhat like a combination of sage and lemon.

Coriander is used in lentils, beans, onions, potatoes, hotdogs, chili, sausages, stews and pastries.  It is used in North American, Mediterranean, North African, Mexican, Indian and Southeast Asian cuisines, as well as in spice blends including curry powders, chili powders, garam masala, and berbere.

.8 oz. & 2.4 oz.