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Coriander: Difference between revisions
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[[Image:Coriander_leaves.jpg|thumb|right|300px|Coriander leaves]] | [[Image:Coriander_leaves.jpg|thumb|right|300px|Coriander leaves]] | ||
'''Plant name: Coriandrum sativum''' | '''Plant name: Coriandrum sativum''' | ||
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===Coriander seeds (fruit)=== | ===Coriander seeds (fruit)=== | ||
The dry fruits are known as coriander seeds or coriander seeds. In some regions, the use of the word coriander in food preparation always refers to these seeds (as a spice), rather than to the plant itself. The seeds have a lemony citrus flavour when crushed, due to the presence of the terpenes linalool and pinene. It is also described as warm, nutty, spicy, and orange | The dry fruits are known as coriander seeds or coriander seeds. In some regions, the use of the word coriander in food preparation always refers to these seeds (as a spice), rather than to the plant itself. The seeds have a lemony citrus flavour when crushed, due to the presence of the terpenes linalool and pinene. It is also described as warm, nutty, spicy, and orange flavoured. They are usually dried but can be eaten green. | ||
If the fruit is obtained in its natural form, it can later be dried in the sun. Most commonly, it is bought as whole dried seeds, but it can also be found as a powder. When grinding at home, 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; ground coriander seeds lose their flavour quickly in storage and are best ground as only needed. For optimum flavour, whole coriander seed should be used within six months, or stored for no more than a year in a tightly sealed container away from sunlight and heat. | If the fruit is obtained in its natural form, it can later be dried in the sun. Most commonly, it is bought as whole dried seeds, but it can also be found as a powder. When grinding at home, 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; ground coriander seeds lose their flavour quickly in storage and are best ground as only needed. For optimum flavour, whole coriander seed should be used within six months, or stored for no more than a year in a tightly sealed container away from sunlight and heat. | ||
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We also have a [[generic conversion table]] and a [[portions per person lookup]]. | We also have a [[generic conversion table]] and a [[portions per person lookup]]. | ||
{{CategoryLineIngredients}} | |||
[[Category:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Herbs]] | [[Category:Herbs]] | ||
[[Category:Spices]] | [[Category:Spices]] | ||