I introduce Coriander, my favorite spice, so much that I tend to be heavy-handed with it. Its mild lemon taste adds depth to dishes. Use it with rice pilafs, black-eyed pea chili, and meat rubs, where it goes hand in hand with cumin. Together they create a tangy component without needing to add lemon or vinegar. Its tanginess even complements Lemon Pepper seasoning. I use a 2:1 ratio of Coriander to cumin since too much cumin overpowers dishes and makes them taste unpleasant.
Chef, are the fresh or dried flavors the same?
No, the flavors aren’t the same. Coriander (fresh green Cilantro) vs. Coriander (dried spice) is significantly different. New is best in larger quantities when diced, whereas dried Cilantro loses its flavor over time. It starts as a fresh lemony flavor, then switches to a warm, earthy, subtly citrus flavor when dried. Toast the seeds for a nutty flavor before you grind them in your spice grinder or with your mortar and pestle. Keep watching it since it burns quickly. So, treat dried Coriander kindly, and remember to taste your dishes often.
What is the history of Coriander?
Coriander dates to 5000 BC with references in the Old Testament. Later there’s evidence Egyptians used Coriander in 1550 BC for burials, and eventually, later in history, it made its way to Greece, where Hippocrates used it medicinally on patients. Today parts of Europe, North Africa, and the Mediterranean produce it in bulk.