What is Coriander?
Coriander is the seed (dry fruit) from the cilantro plant. Did you know that outside of the U.S., cilantro leaves are commonly referred to as coriander?
I have not been exposed to coriander up until last year. Probably because it is not a common spice used in Korean cooking. Now that my eyes have been opened, I am going to try to incorporate this spice more.
You can buy coriander seeds whole or grounded. They are readily available at your local grocery store.
I prefer the whole seeds since you can grind them fresh for maximum flavor. And, you have the flexibility of using them whole when a recipe calls for it.
I have read recommendations on toasting it before grinding for even more flavor.
You can grind the whole seeds with a coffee bean grinder. I use my Magic Bullet. You can also use a mortar and pestle.
It doesn't taste like cilantro but shares the same floral quality. Coriander seed tastes like it smells. It has a lemon citrus flavor. It gives you the lemon essence without the harsh acidic qualities of lemon. It's dry so doesn't add extra liquid like lemon juice does.
I recently used on sautéed chicken and it was very subtle (only 1/2 teaspoon).
Be careful of how much you use...
When I made my first batch of picked watermelon rind for the first time, I added 1 tbsp of coriander seeds and thinly sliced lemon in the pickling liquid . The finished pickle was extremely tart. I thought it was from adding the lemon, but now I realize that it was probably the coriander that made the flavor so prominent.
- Picking spice
- Pair with other spices like cumin, chili
- Add to marinades for chicken, shrimp, pork