Whole coriander seed is a commonly used spice around the world. It is especially popular as an ingredient in spice mixtures including curries and the popular Indian seasoning garam masala. Coriander has a distinctive aroma with citrusy hint and a flavor that is nutty, earthy with notes of citrus and spice.

 

 

 

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• Coriander is used in Scandinavian countries to flavor sweet dishes such as cakes, cookies and pastries.
• It is also a common ingredient in sausage, pickle brine, curries, and other spice mixtures.
• Try adding coriander to dishes with citrus flavors, which it usually complements.
• These flavorful seeds are used to flavor pork, seafood.

• In Indian cooking used to flavor curries, chutneys and relishes.

  
   

Coriander is the seed of a herb commonly called cilantro or Chinese parsley that is native to Southern Europe. Cilantro is easily grown from coriander seed in most soils, this herb's biggest drawback is its tendency to bolt and quickly go to seed, especially in warm weather. Repeated sowing are necessary to have a fresh supply of coriander leaves all summer long, particularly if homegrown coriander leaves are desired for addition to salsa made from those delicious garden tomatoes. The coriander seeds can be collected, but since the seeds will quickly fall of the plant once they are ripe, the whole flowering head must be picked before this happens.

The coriander plant, Coriandrum sativum, is related to closely related to several other herbs and vegetables, these include dill, cumin, fennel, carrots and celery to name a few. It is cultivated as several varieties around the world, one Indian variety, called jeera, has seeds that look squashed instead of the perfectly round seeds normally found in the U.S.
 

Our coriander seed is intended for human consumption, but is viable and can be used for planting. Growing cilantro is a salsa lover’s nightmare! It goes to seed when soil temperature is above 75 degrees so by the time those sought after homegrown tomatoes are coming in the cilantro has turned into coriander. Completely worthless for salsa! One of Chicago’s renowned chefs, Rick Bayless, suggests planting a new pot of cilantro every few weeks to assure a constant supply of these delectable leaves. That works well if one has plenty of room for all those pots. Besides from this continuous planting method cilantro lovers can do a few things to assure themselves a steady supply of those vibrant cilantro leaves. The plants will go to seed slower in cool temperatures. Cilantro planted in the shade grows slower, but will also be slower to bolt. Mulching the plants will also help keep the soil temperature down and slow the formation of seed.