Coriander tastes sweet and peppery at the same time, and it's smell reminds us of orange peel. Coriander is delicious in curries, chutneys, vegetables, and meat and poultry dishes. To retain freshness and flavour, store in an airtight container, in a cool dry place. It gives that extra taste.
Culinary uses
Dried coriander seeds are one of the common spice ingredients used worldwide. In general, completely dried seeds gently roasted under low flame just before milling in order to get fine powder. Roasting releases special aromatic compounds and essential oils in the seeds.
Here are some serving methods:
·Coriander seeds are used as flavoring agent in confectionary, stews, sausages, sweet breads, and cakes.
·Coriander leaves as well as seeds are being used as an aromatic spice in Chinese, Indian, Pakistani, Middle-eastern and European cooking.
·Russian dark rye bread,"Borodinsky bread"uses coriander seeds.
·In India, ground powder of coriander seeds is a common household spice powder that is used in pickling, chutneys, stews, curries, marinades as well as in sausages.
Medicinal uses
·Along with dill and fennel, coriander seeds are being used as a carminative and digestive items in variety of gripe water preparations.
·The seeds are chewed as a remedy to prevent halitosis (unpleasant breath).
