Coriander Cures Spring Fever

  • Details
  • Related Items

European and Indian Coriander

At a time of year when the thought of cooking another winter squash is too much to bear, and the shoots of green aren’t quite tall enough for harvest yet (where IS that asparagus, anyway???), coriander is the cure. The light, mellow citrus flavors elevate the palate in anticipation of the season to come. Most commonly found as an essential layer of flavor in spice blends, from the exotic curries and masalas of India to the familiar pickling spices and crab boils found here in the States, it can shine even more brightly used alone or in simple combinations to bring light fresh flavor in any season.

Coriander has been cultivated since ancient times and infused into the cuisines of every continent. It comes in two varieties- commonly called Indian and European- because of where they are typically grown and used. Both have the same light flavor profile and singular ability to add both a savory base and citrus top notes with just one spice. The European variety is more brown in color and round in shape, whereas the Indian is greenish-yellow and oblong. Indian coriander is not as common on the American market. It can be more bold,  presenting stronger citrus top notes, and a creamy element not found in the European variety. They can be used interchangeably, and in combination.

Fresh Coriander Leaves = Cilantro!

The flavors of coriander are best preserved in the whole seeds, which can easily be ground right before use. It can be a little “husky” so you may want to sift the ground coriander before use if you grind it at home. Me? I like it rustic and don’t mind the crunch. Here are some recipes to bring coriander onto the table for breakfast, lunch or dinner and dessert- because that’s how we roll. There just isn’t enough room in the spice pantry for the ones you cant’s use in multiple recipes.

Crunchy Coriander Granola

Coriander Roasted Beets

Millet Coriander Carrot Cake

Last spice note on coriander? The seeds come from the same plant that gives us cilantro, and before you know it, summer will be here and we’ll all be be eating fish tacos on the beach.

Coriander cures spring fever!


Tagged with:

 1 Comment

  1. Adell says:

    That is really fascinating, You are a very professional blogger.
    I have joined your feed and look ahead to looking for extra
    of your wonderful post. Additionally, I have shared your website in my
    social networks

Add a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

Baked Crab Dip with Crostini

Whether you want to have a few friends over to watch a football game or movie, or you want to celebrate a holiday, you’re going to need a few things to nosh on. Make the …

Spicy Fish Salad

The countries in the Persian culinary region are home to many religions, languages, cultures and politics. In culinary traditions, however, they all have a deep love for food that has tart flavors and is fresh …

Fried Eggplant Roll-Ups

One of the countries in the Persian culinary region that has colorful and flavorful food is Georgia. Nestled between the Caucasus Mountains and the Black Sea, Georgia has a climate similar to the Mediterranean’s, and …


Brining Basics

Every year, as we head into the holiday season, people begin to ask us about brining their turkeys. Is it worth the extra hassle? Does it really lead to a juicier bird? Well, we’re happy …

Curried Beef and Tendon with Turnip

We love the use of spice and combining of textures in this curry dish from the August 2017 Cookbook Club selection The Adventures of Fat Rice. From the Author: “In Macau “turnip” usually means daikon, or …