Coriander Seed History:
Coriander seed, or coriander sativum, is one of the oldest spices on record. He was mentioned in the Bible and found in the tomb of King Tutankhamen. Coriander seeds grow in coriander plants which are in the parsley family. It produces long, thin stems and green leaves known as cilantro in the United States. Coriander seeds are dried and sold as spices, while the fresh leaves and stem of Sitaphal are sold as herbs. It is important to note that coriander seeds are very different from cilantro leaves, and cannot be substituted for each other.
Coriander Seeds Usage:
Coriander seeds have been used in traditional or Eastern medicine for centuries. It is thought that they can improve skin deformities, control blood sugar, improve digestion and even reduce cholesterol. Although these have not yet been proven through scientific evidence, many still use these practices today. In rare cases, people have experienced an allergy to coriander. Reactions are more likely to occur if the person is allergic to fennel, dill, or caraway seeds.
Benefits of Coriander Seeds:
Coriander seeds are described as mildly sour with floral notes. The seeds are commonly used in Asian, Mediterranean, Latin and Indian cuisines. It is a common spice in a mixture of curry and Indian garam masala spices. Because it is a less tasty spice, seeds are often cooked in a dry pan to bring out a deeper flavor.
Once the seeds are toasted, they can either be mixed directly into the ground in preparation for cooking or in fine powder and then sprinkled on foods. Coriander seeds are advised to be grinded just before use, as their taste is greatly reduced once. Coriander's mild flavor pairs well with other herbs and spices. The nature in which the spice for pairing varies from culture to culture. You will find coriander seeds among the most commonly used salted foods, although it also has a place in sweet baked goods.
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