Coriander Seed

Dan S. said:

P.S. I don't want the history of the seed, I know it's tarragon in the
seed form, etc. etc. I just want a good dish that shows how they are
supposed to taste.

Didn't you mean cilantro seed?
Other than that, I don't know what to tell you. I love fresh cilantro,
never cook with the seed.

--Lia

After serious thinking Julia Altshuler wrote :

Quoted message said:

Dan S. said:

P.S. I don't want the history of the seed, I know it's tarragon in the
seed form, etc. etc. I just want a good dish that shows how they are
supposed to taste.

Didn't you mean cilantro seed?
Other than that, I don't know what to tell you. I love fresh cilantro, never
cook with the seed.

--Lia

coriander seed, I just read the bottle container

--

Yours,
Dan S.

Notably: not a sock

Dan S. said:

I have a pretty complete spice rack. I seldom have to go to the store
for a dry herb or spice. But, what the heck do I do with my corriander
seed?

Mexican flavors. Look to toast and include it in those type dishes.

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

I have a pretty complete spice rack. I seldom have to go to the store
for a dry herb or spice. But, what the heck do I do with my corriander
seed?

I tried it in my tuna cassarole the other day, and even as a leftover
it they still detract from it.

I've heard you are supposed to toast them. I havn't tried that,
although I've dry pan heated them and didn't notice much of a
difference.

Does anyone have a signature dish with corriander seed that will
demonstrate the spice well.

P.S. I don't want the history of the seed, I know it's tarragon in the
seed form, etc. etc. I just want a good dish that shows how they are
supposed to taste.

You need to grind them. I have never heard of them being used whole
unless they were removed at the end.

--
Peter Aitken

In article <[email hidden]>,

Dan S. said:

After serious thinking Julia Altshuler wrote :

Quoted message said:

Dan S. said:

P.S. I don't want the history of the seed, I know it's tarragon in the
seed form, etc. etc. I just want a good dish that shows how they are
supposed to taste.

Didn't you mean cilantro seed?
Other than that, I don't know what to tell you. I love fresh cilantro,
never
cook with the seed.

--Lia

coriander seed, I just read the bottle container

Coriander == cilantro. The seed is used (usually ground[*], often
with cumin) in Mexican (and other Hispanic) cooking. In SE Asian
cooking, roots, stems, leaves and seeds of coriander all have
their place (roots and seeds especially in "curry" pastes. Asian
usage will generally have other seed/root/leaf components in
addition to coriander and cumin. If you just toss in whole seeds,
there will be little flavoring derived (more if there is time for
the seeds to steep in simmering broth of some sort than otherwise.)
--
[*] better still, mashed up with other stuff in a mortar/molcajete...

Dan S. said:

After serious thinking Julia Altshuler wrote :

Quoted message said:

Dan S. said:

P.S. I don't want the history of the seed, I know it's tarragon in
the seed form, etc. etc. I just want a good dish that shows how they
are supposed to taste.

Didn't you mean cilantro seed?
Other than that, I don't know what to tell you. I love fresh
cilantro, never cook with the seed.

--Lia

coriander seed, I just read the bottle container

Coriander is what the seed of the cilantro plant is called. Has no
relation whatsoever to tarragon. Coriander is used in a lot of
Mediterranean dishes. Do a search on one of the major recipe sites and
you will find them. I usely crack the seed to release the flavor and
some folks grind them in the spice mill for the same reason.

George

Dan S. said:

I have a pretty complete spice rack. I seldom have to go to the store
for a dry herb or spice. But, what the heck do I do with my corriander
seed?

I tried it in my tuna cassarole the other day, and even as a leftover
it they still detract from it.

I've heard you are supposed to toast them. I havn't tried that,
although I've dry pan heated them and didn't notice much of a
difference.

Does anyone have a signature dish with corriander seed that will
demonstrate the spice well.

P.S. I don't want the history of the seed, I know it's tarragon in the
seed form, etc. etc. I just want a good dish that shows how they are
supposed to taste.

--

Yours,
Dan S.

I use coriander seed in mainly Indian (west Indian) cuisine. However,
most of the dishes using coriander include many other spices. These
spices work well together, but coriander standing alone, I don't know.

If you like Indian food, the use of coriander in recipes is bountiful.
Here's something interesting if you think it is getting old:

"Coriander (cilantro) seed (nhania or kotmil)
Coriander is the single most important spice in Indian cooking. Its
mild and slightly sweet flavour, said to be similar to that of roasted
orange peel, blends well with most spices and controls the basic
flavour of all curries.

Although coriander seed is more commonly found ready-ground, it is
well worth buying the whole seed instead, as this well help keep the
spice fresh. The seeds should be gently dry roasted before grinding as
this brings out its full flavour as well as making it easier to grind
finely. Failing that, you can rejuvenate your ground coriander buy
gently roasting and cooling it before use."

Dee Dee

Peter A said:

You need to grind them. I have never heard of them being used whole
unless they were removed at the end.

--
Peter Aitken- Hide quoted text -

- Show quoted text -

Madhur Jaffrey's World of the East Vegetarian Cooking
Mattar Paneer, etc. etc. etc. does not remove whole coriander seeds
and does not puree the liquid.
Dee Dee

Dan S. said:

I have a pretty complete spice rack. I seldom have to go to the store
for a dry herb or spice. But, what the heck do I do with my corriander
seed?

I tried it in my tuna cassarole the other day, and even as a leftover it
they still detract from it.

I've heard you are supposed to toast them. I havn't tried that,
although I've dry pan heated them and didn't notice much of a difference.

Does anyone have a signature dish with corriander seed that will
demonstrate the spice well.

Coriander seed is a sweet spice. (it tastes totally different than
cilantro, even though it's the same plant) It is used in pastries,
sausages (like salami), and in Asian and Indian dishes.

I have a bunch of it that I bought cheap to use in sausagemaking, but I
found that I prefer nutmeg.

Bob

Dan S. said:

I have a pretty complete spice rack. I seldom have to go to the store
for a dry herb or spice. But, what the heck do I do with my corriander
seed?

I tried it in my tuna cassarole the other day, and even as a leftover
it they still detract from it.

I've heard you are supposed to toast them. I havn't tried that,
although I've dry pan heated them and didn't notice much of a
difference.

Does anyone have a signature dish with corriander seed that will
demonstrate the spice well.

My wife used to cook a rolled boneless lamb shoulder that used coriander
that was quite delicious. She rubbed the meat with crushed coriander a few
cloves of minced garlic, green onion and salt, then rolled it up and
roasted it. Pour off the excess fat and add chicken stock to make a sauce.

Quoted message said:

P.S. I don't want the history of the seed, I know it's tarragon in the
seed form, etc. etc. I just want a good dish that shows how they are
supposed to taste.

Dan S. said:

I've heard you are supposed to toast them. I havn't tried that,
although I've dry pan heated them and didn't notice much of a
difference.

Does anyone have a signature dish with corriander seed that will
demonstrate the spice well.

About 8 years ago I had grilled spare ribs in a restaurant in Baden Baden
Germany. The BBQ sauce had crushed coriander in it. That worked nicely,
though I think I would have liked it better if the seeds had been ground
finer.

Julia Altshuler said:

Didn't you mean cilantro seed?
Other than that, I don't know what to tell you. I love fresh cilantro,
never cook with the seed.

You should try it some time. It is quite tasty, and it tastes nothing at
all like cilantro.

Dan S. said:

I have a pretty complete spice rack. I seldom have to go to the store
for a dry herb or spice. But, what the heck do I do with my corriander
seed?

I tried it in my tuna cassarole the other day, and even as a leftover
it they still detract from it.

I've heard you are supposed to toast them. I havn't tried that,
although I've dry pan heated them and didn't notice much of a
difference.

Does anyone have a signature dish with corriander seed that will
demonstrate the spice well.

P.S. I don't want the history of the seed, I know it's tarragon in the
seed form, etc. etc. I just want a good dish that shows how they are
supposed to taste.

If you're going to use the whole seeds they work well in a marinade or
a stock where they're going to sit for a long time... or you can grind
them up and use them as powder to get more flavour out of them.
Coriander seeds are an essential part of curry powder.

In article <[email hidden]>,

Dan S. said:

After serious thinking Julia Altshuler wrote :

Quoted message said:

Dan S. said:

P.S. I don't want the history of the seed, I know it's tarragon in the
seed form, etc. etc. I just want a good dish that shows how they are
supposed to taste.

Didn't you mean cilantro seed?
Other than that, I don't know what to tell you. I love fresh cilantro,
never
cook with the seed.

--Lia

coriander seed, I just read the bottle container

They are the same thing. Here in the US I usually see that coriander
means the seed and cilantro means the leaves, but I've seen cilantro
seeds and coriander leaves in recipes.

Dan S. said:

I have a pretty complete spice rack. I seldom have to go to the store
for a dry herb or spice. But, what the heck do I do with my
corriander seed?

Add some to a pot of tea.

Jill

Dan S. said:

I have a pretty complete spice rack. I seldom have to go to the store
for a dry herb or spice. But, what the heck do I do with my corriander
seed?

Grind the seeds (a coffee grinder will do the trick) and add the
resulting powder to oatmeal cookies, spice cake, apple pie .. any
baked item that would taste good with a gentle spiciness to it. It's
really quite delicious.

(okay, I'm back)

MasterCook has turned up a gazillion recipes. I'll post them
individually so they don't get lost in a discussion thread.

Carol

Dan S. said:

I have a pretty complete spice rack. I seldom have to go to the store
for a dry herb or spice. But, what the heck do I do with my corriander
seed?

I tried it in my tuna cassarole the other day, and even as a leftover
it they still detract from it.

I've heard you are supposed to toast them. I havn't tried that,
although I've dry pan heated them and didn't notice much of a
difference.

Does anyone have a signature dish with corriander seed that will
demonstrate the spice well.

P.S. I don't want the history of the seed, I know it's tarragon in the
seed form, etc. etc. I just want a good dish that shows how they are
supposed to taste.

I plant them. The seeds I buy in the Indian grocery are far cheaper
and more likely to sprout than commercial seeds.

I do use them in Indian dishes, though.

Boron

(cilantro, but I assume that has been mentioned by others, already)

Dave Smith said:

Julia Altshuler said:

Didn't you mean cilantro seed?
Other than that, I don't know what to tell you. I love fresh cilantro,
never cook with the seed.

You should try it some time. It is quite tasty, and it tastes nothing at
all like cilantro.

Thank god.
I use ground coriander in many dishes but, I can't abide cilantro.
It has to be The most offensive food known to man.
http://www.ihatecilantro.com/

Ross.

Dan S. said:

I have a pretty complete spice rack. I seldom have to go to the store
for a dry herb or spice. But, what the heck do I do with my corriander
seed?

Dried coriander seed, no matter how fresh, has no flavor in my
opinion. It must be genetic. Fresh coriander right off the
plant is excellent though.

It's used in many Indian dishes, meat dishes, and is
traditionally rubbed onto pastrami before smoking.

-sw