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 noone 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. Largefruited types are