Friday, January 20, 2012

Coriander (seed and ground) / Homemade Curry Spice Blend - Margaret Ullrich

Coriander seed is another unsung hero in the kitchen.
Especially since I can't spoof it like I did Cumin.
Aren't you glad of that?

Coriander seeds are the seeds of the cilantro (Chinese parsley) plant.
In case you've never tried it, cilantro tastes like a sweet lemony sage.
So, give it a try the next time you roast a chicken.

If you've bought a bag of Coriander seeds but don't want to reseed your lawn 
with the leftovers, you can add the extra seeds to pickles and marinades.

Coriander seeds have a pungent aroma and sweet flavor.
It's very versatile.
Especially if you grind it.

Ground Coriander is great in a main course.
It combines beautifully with garlic and chili in meat, fish and vegetable dishes.
Add some to meat pies, hamburgers and stuffings.
For a gourmet touch, rub some into pork before roasting.
And, of course, it's essential in curry powder

Want to punch up a dessert?
Use ground Coriander to flavor pound cake.
Use it in place of cinnamon to flavor apple pie.
You can add ground Coriander to frying batters.
Toss melon chunks with coriander and sugar.

About that Curry Powder... why not make your own?
You can make it as mild or as strong as you want.
Here's a middle of the road blend.
Have fun!! 

Homemade Curry Spice Blend

2 Tablespoons ground cumin
4 teaspoons ground coriander
4 teaspoons powdered mustard
2 teaspoons ground turmeric
1 teaspoon ground allspice
1 teaspoon cayenne 
1 teaspoon ground cinnamon
1 teaspoon ground ginger

Makes 1/2 Cup

No comments:

Post a Comment

All comments are moderated. Spam will not be posted.