Also known as cilantro, coriander is now sold in most grocery stores. Both the leaves and the seeds are used in the Creole cookery. The leaves are very fragrant and are used as a garnish as well as the main components of many chutneys, salads and sauces. The tender upper stems of the plant are also very flavourful and should not be discarded. They add a crispy texture to salads and stir-fries. The roots are the only parts that can be thrown away.
The seeds are almost spherical, one end being slightly pointed, the other slightly flattened. Coriander seeds are generally used coarsely ground or more finely powdered, depending on the texture desired. It is best bought whole and can be pounded in a mortar. Ground coriander is apt to loose its flavour and aroma quickly and should be stored in an airtight container. Whole seeds keep indefinitely and a light roasting before use may enhance the flavour.
The seeds have a warm, mild and sweetish flavour. There is a citrus undertone remarkably similar to orange peel. The Creole name of the spice is derived from the Tamil word Kottamali or kotumali.
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