Coriander
is considered both an herb and a spice since both its leaves and its
seeds are used as a seasoning condiment. Fresh coriander leaves are
more commonly known as cilantro and bear a strong resemblance to
Italian flat leaf parsley. This is not surprising owing to the fact
that they belong to the same plant family (Umbelliferae).
The
fruit of the coriander plant contains two seeds which, when dried,
are the parts that are used as the dried spice. When ripe, the seeds
are yellowish-brown in color with longitudinal ridges. They have a
fragrant flavor that is reminiscent of both citrus peel and sage.
Coriander seeds are available in whole or ground powder form.
The name
coriander is derived from the Greek word koris, which means
bug. It may have earned this name because of the "buggy"
offensive smell that it has when unripe. The Latin name for coriander
is Coriandrum sativum.
Fresh
coriander (or cilantro) leaves should look vibrantly fresh and be
deep green in color. They should be firm, crisp and free from yellow
or brown spots.
Whenever
possible, buy whole coriander seeds instead of coriander powder since
the latter loses its flavor more quickly, and coriander seeds can be
easily ground with a mortar and pestle.
Even
through dried herbs and spices are widely available in supermarkets,
explore the local spice stores or ethnic markets in your area.
Oftentimes, these stores feature an expansive selection of dried
herbs and spices that are of superior quality and freshness compared
to those offered in regular markets. Just like with other dried
spices, try to select organically grown dried coriander since this
will give you more assurance that it has not been irradiated.
Coriander
seeds and coriander powder should be kept in an opaque, tightly
sealed glass container in a cool, dark and dry place. Ground
coriander will keep for about four to six months, while the whole
seeds will stay fresh for about one year.
Since it
is highly perishable, fresh coriander should always be stored in the
refrigerator. If possible, it should stored with its roots still
attached by placing the roots in a glass of water and covering the
leaves with a loosely fitting plastic bag. If the roots have been
removed, wrap the coriander leaves in a damp cloth or paper towel and
place them in a plastic bag. Whole coriander will last up to one
week, while coriander leaves will last about three days.
Cilantro
may also be frozen, either whole or chopped, in airtight containers,
yet should not be thawed before use since it will lose much of its
crisp texture. Alternatively, you can place it in ice cube trays
covered with either water or stock that can be added when preparing
soups or stews.
Creamy
Fiesta Dip
Copyright
2012, Christine's Pantry. All rights reserved.
Ingredients:
1
(32 oz) plain yogurt
1 (1 oz)
package fiesta dip
1
tablespoon chives
1
tablespoon cilantro
1/2
teaspoon kosher salt
1/2
teaspoon white pepper
Directions:
Place
yogurt in a strainer lined with a paper towel and set the strainer
over a bowl. Let the yogurt drain and thicken overnight.
In
a bowl, combine all ingredients. Mix well. Chill until ready to
serve. Serve with chips, carrots or celery. Enjoy!
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This dip sounds delicious ! Cilantro is my fave herb and usually use it most of the time :)
ReplyDeleteI love coriander so this dip is just up my street. diane
ReplyDeleteI didn't know there was a herb and spice difference till this post. As always, so informative.
ReplyDeleteThat is the coolest suggestion to freeze cilantro in ice cubes! Also, this is the first year I've grown cilantro and I didn't realize it produced coriander seeds. I enjoy your informative posts, Christine!
ReplyDelete