Ingredients and Directions

Native to the Mediterranean and the Orient, coriander is related to the parsley

family. It's known for both its seeds (actually the dried, ripe fruit of the plant)

and for its dark green, lacy leaves. The flavors of the seeds and leaves bear

absolutely no resemblance to each other. Mention of coriander seeds was found

in early Sanskrit writings and the seeds themselves have been discovered in

Egyptian tombs dating to 960 b.c. The tiny (1/8−inch), yellow−tan seeds are

lightly ridged. They are mildly fragrant and have an aromatic flavor akin to a

combination of lemon, sage and caraway. Whole coriander seeds are used in

pickling and for special drinks, such as mulled wine. Ground seed is useed in

many baked good (particularly Scandinavian), curry blends, soups, etc. Both

forms are commonly available in supermarkets.

Coriander leaves are also commonly known as cilantro and Chinese parsley.

Fresh coriander leaves have an extremely pungent (some say fetid) odor and

flavor that lends itself well to highly seasoned food. Though it's purported to be

the world's most widely used herb, many Americans and Europeans find that

fresh coriander is definitely an acquired taste. Choose leaves with an even

green color and no sign of wilting. Store a bunch of coriander, stems down, in

a glass of water with a plastic bag over the leaves. Refrigerate in this manner

for up to a week, changing the water every 2 days. Coriander leaves are used

widely in the cuisines of India, Mexico, the Orient and the Caribbean.

Source: freecookingrecipes.net