Ground Coriander/Coriander seeds are the dried fruits of cilantro. They’re often used in South Asian, Southeast Asian, Chinese, Central European, Latin American, Southwest American, Middle Eastern, African, and Mediterranean cuisine. The leaves have a different taste from the seeds, which have stronger citrus overtones. While some people have an aversion to the cilantro leaves, (which is believed to be a genetic predisposition) the seeds tend have a different and more favorable perception.
Here are a few recipes containing Coriander:
Just found your blog a few weeks ago when I was searching for that amazing soup I made. . . Love everything I’ve made so far. I’m making the Ethiopian spicy lentils for my vegetarian daughter (cheating – found the Berbere at Whole Foods – I probably have all the ingredients for the spice but I’m ashamed to say, my spice cabinet needs some reworking). The cauliflower recipe is compliments of Bon Appetit – 5 min prep time. Thanks for sharing so much knowledge with this one who has always been focused on Italian food.
I’m SO glad you did! I’ve really loved reading your comments and hearing about what you’ve made! I make the Ethiopian Spiced Lentils all the time – seriously, it’s one of our favorite dishes and the berbere adds such incredible flavor! That being said, not all berbere spice blends are created equal. I’ve never tried Whole Foods berbere so I can’t honestly comment on it, but other blends I’ve tried have lacked the heat and flavors I like. I’d really love to know what you think of their blend!
Thanks for the cauliflower recipe – I think I found it and it looks wonderful! Can’t wait to give it a try!
Thank you for this post – I know of many people who can’t tolerate cilantro, but I love it. I would never have thought it could be a genetic predisposition. Very interesting and timely. I made an amazing Indian-Style roasted Cauliflower last night and used whole coriander and cumin seeds along with curry and turmeric powder – I loved the flavors. I don’t recall ever making something with whole coriander seed before and it was great – plus I loved the little crunch.
I’m so glad you enjoyed the post! It’s part of a new section on my blog I’m creating (details on pantry items I use frequently). I don’t have enough posts yet to actually give it its own section, but I’m chipping away at it.
Btw, the Indian-style roasted cauliflower sounds AMAZING!