Coriander Seed (Extra Bold)
If there was a spice you might consider refined it might very well be coriander seed; all wire glasses and leather patches on a tweed jacket. It got high marks in Latin and Mathematics in prep school, but it wasn’t opposed to sneaking out for a few beers with a wedge of orange plonked in the glass.
Coriander seed is one of the sweeter spices out there, which is odd considering the leaf of the coriander plant – what we call cilantro – is often called spicy and herbal. It is often described as sweet and floral with hints of white pepper and Navel orange. You might call it cultivated, both in agricultural and worldly senses.
The flavors make coriander seeds a popular spice across all oceans, from Portugal to Mexico, to India. It’s also become a popular flavor in beer. For clever cocktails, make a simple syrup spiked with toasted coriander seed.
|Ingredients||Dried coriander seeds.|
|Basic Preparation||Ready to use as is for marinades, stews, and soups. Coriander seeds can also be ground in a pepper or spice mill prior to adding to the desired recipe. Toasting coriander seed is a great way to release flavor and should be added near the end of cooking for best results.|
|Recommended Applications||Coriander seed, a common ingredient in Indian spice blends, is also often used in Middle Eastern lamb and beef stews. Other great applications of this ingredient include soups, stews, stir-fry, pickling spices, curry, or melted with butter to add to fish, poultry, or other meats.|
|Taste & Aroma||Hot, Sweet, Warm & Earthy|
|Cuisine||Indian, Latin American, Mediterranean, Mexican, Middle Eastern, Moroccan, North African, North American, Southeast Asia, Vietnamese|
|Handling / Storage||To be stored in a cool, dry place.|
|Shelf Life||4 Years|
|Country of Origin||India|
|Dietary Preferences||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Allergen Information||None Specified|
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