Coriander

Fresh cilantro leaves are commonly used in the islands, but the so-called seeds of the plant are less familiar. Yet anyone who has eaten curry has certainly enjoyed this spice.

The basics: Coriander seeds are the ripe fruit of the coriander or cilantro plant (also known as Chinese parsley). The plant is of the parsley family, with origins in the Mediterranean.

The seeds are dried and resemble tiny tan pods. Their widespread use throughout Europe and Asia has been credited to the Romans. Pods have even been found in Egyptian tombs. Use of the fresh leaves is much more recent, popularized in Asia.

The seeds have a totally different flavor and aroma than the leaves. When crushed, they release a scent that resembles curry powder, and coriander is indeed an essential spice in curry. The seeds are also popular in North African, Indian, Latin American and Southeast Asian cuisines.

Selecting: Coriander seeds are sold whole and ground. Whenever possible, use whole seeds and grind or crush them right before use.

Storing: Dried seeds keep for quite a while in a cool, dry area. Store in an airtight container or sealed plastic bag.

Use: Roasting or frying coriander seeds enhances their flavor. Seeds can be dry-roasted in a skillet over medium heat for a couple of minutes until a fragrant smell is evident. Make sure to constantly move and stir the seeds so as to heat evenly and prevent burning. The seeds can then be ground in a mortar or spice grinder with other spices.

A number of Thai curry pastes and Indian curry powder recipes call for a couple of teaspoons of coriander seeds, along with a host of other spices.

The seeds are also used in pickling and in mulling-spice mixtures. Ground coriander is a common ingredient in Scandinavian baked goods, along with cardamom.

Where to buy: Coriander seeds can be found at most supermarkets or Asian markets. Prices range from $4 to $5 for a bottle of an ounce or more and 60 cents to $1 for small bags of whole or ground seeds.

Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com