All About Coriander Seed
Coriandrum sativum L.
Plant Family: Apiaceae
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.
-A herbaceous hardy annual, of the parsley family
-Coriander grows wild over a wide area of Western Asia and southern Europe, so no-one 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.
-Large-fruited types are grown mainly by tropical and subtropical countries, e.g. Morocco, India, and Australia, and contain a low volatile oil content (0.1-0.4). They are used extensively for grinding and blending purposes in the spice trade.