The finest quality ground Coriander.
Coriander is an annual herb in the family Apiaceae. It is also known as Chinese parsley or particularly in the Americas cilantro. Coriander is native to southern Europe and North Africa to southwestern Asia.
The dry fruits are known as coriander seeds or coriandi seeds. The word coriander in food preparation may refer solely to these seeds (as a spice) rather than to the plant itself.
Coriander is common in Middle Eastern, Central Asian, Mediterranean, Indian, South Asian, Mexican Texan, Latin American, Chinese, African and Southeast Asian cuisine.
The seeds have a lemony citrus flavour when crushed due to terpenes linalool and pinene. It is described as warm nutty spicy and orange-flavoured.
It is commonly found both as whole dried seeds and in ground form. Seeds can be roasted or heated on a dry pan briefly before grinding to enhance and alter the aroma.
Coriander seed is a spice in garam masala and Indian curries which often employ the ground fruits in generous amounts together with cumin. It acts as a thickener.
Roasted coriander seeds called dhana dal are eaten as a snack.
It is the main ingredient of the two south Indian dishes: sambhar and rasam. Coriander seeds are boiled with water and drunk as indigenous medicine for colds.
Outside of Asia coriander seed is used for pickling vegetables and making sausages in Germany and South Africa.
In Russia and Central Europe coriander seed is an occasional ingredient in rye bread as an alternative to caraway. Coriander seeds are used in European cuisine today though they were more important in former centuries.
Coriander seeds are used in brewing certain styles of beer particularly some Belgian wheat beers. The coriander seeds are used with orange peel to add a citrus character.