Coriander is considered both a herb and a spice since both its leaves and its seeds are used as a seasoning condiment.
Fresh coriander bears a strong physical resemblance to Italian flat leaf parsley. It has a strong flavour that pairs well with hot, spicy dishes making it a common ingredient in Thai, Vietnamese, Indian and Mexican dishes. It is best used fresh and added to food after the cooking process in order to preserve its flavour.
The seeds are yellowish-brown in colour with longitudinal ridges. Coriander seeds are available whole or in ground powder form and have a fragrant flavour that is reminiscent of both citrus peel and sage. They pair well with meat dishes.
Introduction: 6 months
Fresh coriander leaves should look vibrantly fresh and be deep green in colour. They should be firm, crisp and free from yellow or brown spots.
Whenever possible, buy the whole coriander seeds instead of ground coriander powder since the powder loses its flavour quickly. Coriander seeds can be easily ground with a mortar and pestle.
Only buy non-irradiated coriander seeds or powder.
Store fresh coriander, unwashed w in a plastic bag/sealed container in the fridge for up to 3 days.
Store chopped, fresh coriander in ice-cube trays, covered with olive oil, water or stock in the freezer for up to 1 year.
Add a cube to purées, stews or soups.
Sore coriander seeds in a sealed glass container in a cool, dark place for up to 1 year.
Store ground coriander seeds in a sealed glass container in a cool, dark place for up to 4-6 months.
Soak the coriander leaves in a salt-, vinegar- or hydrogen peroxide water solution for 20 minutes then rinse under running water.
Coriander can be added to veggie juices, smoothies, salsas, salads, guacamole, soups, pesto, tomatoes, beans, and veggie dishes.
Coriander seeds are a VERY good source of: dietary fibre.
Coriander seeds are a GOOD source of: copper, manganese, iron, magnesium, and calcium.
Coriander leaves are a VERY GOOD source of: vitamins A, K, & C, iron, calcium, and magnesium.