The thing that I find interesting about coriander is its the seed of the cilantro plant. Now I'm not a fan of cilantro but their flavors are nothing alike. Coriander has a lemon like aroma and flavor, and is used in both European sweet baked items and Indian curry dishes.
How coriander is prepared also greatly effects its final flavor, and also what other flavors its paired with. When left whole, its flavor is full of citrus, light and sweet. When ground, and the seeds roasted, it has a nutty aroma.
Coriander lends a roundness of flavor to the fire of chilies and makes lime taste sweet and tropical. Its earthy, lemony punch is perfect with all legumes, especially lentils. From lamb to pork to chicken, there's not a meat coriander can't improve, especially in a slow braise. Recipe for Picante Sauce
But I think coriander is best when paired with fruits, vegetables, and other spices. Apples, ginger, onions, and all types of calciferous vegetables are livened up by the spice. Coriander pairs well with black pepper, cumin, and herbs like thyme, parsley, and cilantro. It's an essential to homemade curry powders and some complex barbecue rubs. Recipe for Kansas City Barbecue Rub and Sauce.
My favorite use of coriander is in sweets, where its favor is halfway between lemon zest and cinnamon. It brightens and deepens buttery flavors, perfect for cookies, crumbles, and dessert sauces.
Favorite Sweet Spice Blend used in apple pies, fruit cake, baked fruits, spiced cookies, tea breads, even hot chocolate.
Makes about 1/2 cup
6 tsp. coriander ground
5 tsp. cinnamon ground
4 tsp. allspice ground
3 tsp. nutmeg ground
2 tsp. ginger ground
1 tsp. cloves ground
Mix all spices thoroughly and keep in an airtight container away from heat and light.
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Spice Hunting/ Coriander Max Falkowitz