is a spice commonly used in Latin American, Indian, and
Southeast Asian cooking. It is a key ingredient in Indian
curries and garam masala. It is also used in Ethiopian and
Coriander is related to parsley
All parts of the plant are edible. The fresh leaves (which
should be called cilantro
to avoid confusion) and the dried seedpods are the parts
most commonly used in cooking. This article refers to the
"seeds" (botanically the fruit) of the coriander
plant. See the cilantro
article if a recipe specifies coriander leaves or
if it specifies fresh coriander but not fresh
coriander seeds. In such cases, please adjust the
recipe to avoid confusion.
The seeds have a lemon
citrus flavor when crushed. It is also described as warm,
nutty, spicy, and orange-flavored. The seeds are usually
dried but can be eaten green. Ground coriander is a major
ingredient in curry powder and other aromatic dishes.
If the spice is bought
whole in a non-dried form, it can be dried in the sun.
Most commonly, it is bought as whole dried seeds, or in
ground form. If whole, it can be roasted or heated on a
dry pan briefly to enhance the aroma before grinding it in
an electric grinder or with a mortar and pestle. Store
coriander in a tightly sealed container away from sunlight
and heat. For maximum flavor use within 6 months and keep
for no more than 1 year.