Coriander is considered both an herb and a spice since both its leaves and its seeds are used as a seasoning condiment.The fruit of the coriander plant contains two seeds which, when dried, are the parts that are used as the dried spice. When ripe, the seeds are yellowish-brown in color with longitudinal ridges. They have a fragrant flavor that is reminiscent of both citrus peel and sage. Coriander seeds are available in whole or ground powder form.
The name coriander is derived from the Greek word koris, which means bug. It may have earned this name because of the "buggy" offensive smell that it has when unripe. The Latin name for coriander is Coriandrum sativum.
The use of coriander can be traced back to 5,000 BC, making it one of the world's oldest spices. It is native to the Mediterranean and Middle Eastern regions and has been known in Asian countries for thousands of years. Coriander was cultivated in ancient Egypt and given mention in the Old Testament. It was used as a spice in both Greek and Roman cultures, the latter using it to preserve meats and flavor breads.
Whenever possible, buy whole coriander seeds instead of coriander powder since the latter loses its flavor more quickly, and coriander seeds can be easily ground with a mortar and pestle.Coriander seeds and coriander powder should be kept in an opaque, tightly sealed glass container in a cool, dark and dry place. Ground coriander will keep for about four to six months, while the whole seeds will stay fresh for about one year.
Coriander seeds contain an unusual array of phytonutrients. They are a very good source of dietary fiber and a good source of iron, magnesium and manganese.Coriander seeds have a health-supporting reputation that is high on the list of the healing spices. In parts of Europe, coriander has traditionally been referred to as an anti-diabetic plant. In many parts of India, it has traditionally been used for its anti-inflammatory properties. In United States, coriander has recently been studied for its cholesterol-lowering effects
1)Post any dish featuring Coriander seeds as the main spice. Coriander seeds can be used in any form (finely powdered, freshly ground or whole)..Both vegetarian and non-vegetarian posts are welcome.
2)Post as many recipes of Coriander Seeds as you like on your blog..
3)Link back to this announcement - and to Sunita's blog - http://sunitabhuyan.com/?page_id=341 is a must.
4)Using the logo to the event is also appreciated.
5)Old posts are also accepted if linked back to this announcement post and to Sunita's blog - http://sunitabhuyan.com/?page_id=341
6)E-mail me at Priyasuresh09@gmail.com with SUBJECT as Think Spice-Think Coriander Seeds along with the following details..
Your Blog Name:
Name of the Dish:
Link/URL of the Post:
Attach a Picture of the Dish. Size 300 x 300 .
7)Deadline for all the entries will be the 31st October 2009.
8)You don't have a blog, you want to take part in this event, it’s not a problem. You can send me your recipe along with the picture of the dish to Priyasuresh09@gmail.com with SUBJECT as "Think Spice - Think Coriander Seeds"..