Coriander Seed (ounce)

Native to Asia Minor (roughly modern day Turkey) and the Mediterranean region, Coriander grows easily and can be found growing wild in Africa, Egypt, and England. The coriander plant produces both the leaves (which is used as cilantro) and the fruit (these seeds are coriander). The plant must be cultivated for only one of these as the "cilantro" leaves must be picked before the plant matures to produce the seeds. There are two types of Coriander seeds - Moroccan and Indian. Moroccan Coriander Seeds (also known as European Coriander) are usually grown in Morocco or Canada and are the more common of the two. The Moroccan Coriander seeds are round and a light brown in color. The flavor profile of the Moroccan or European Coriander is spicy and warm with citrusy undertones. Indian Coriander Seeds are more oval shaped, yellow in color and have a stronger flavor profile with more noticeable citrus notes and hints of nuttiness. This European or Moroccan style Coriander Seed is grown in Morocco. Coriander is a staple ingredient in spice blends like Garam Masala and Indian curry. Coriander features a spicy, warm, citrusy flavor that is enjoyed in African, Chinese, Latin American, Middle Eastern, Mediterranean, Mexican and Southeastern Asian cuisines. Because Coriander's taste is rather mild, you can experiment rather generously without overwhelming a dish. Coriander works well in combination with allspice, chili, cinnamon, cumin, fennel, garlic and ginger. Try it in soups and stews (especially chili), fish, chicken (grilled or breaded), apples, citrus fruit, mushrooms, onions and potatoes.