A Shout Out to CORIANDER!

Coriander is, in my opinion, one of the more under used spices out there. In the United States we usually refer to the leaves and stems as cilantro, while the seeds are called coriander. However, in much of the world the entire plant is called coriander, and then it’s specified whether one is referring to the plant or the seeds. Here’s some quick information about coriander:

Coriander is used in many types of cuisine throughout the world, including Mexican, Indian and Thai.

Some people experience the leaves and stems as having a “soapy” flavor. This is genetic, and if you have this happen to you…I’m really sorry because you’re missing out!

Many people feel like they should discard the stems, but actually the stems carry a lot of flavor. If you chop them up smaller, you’ll get the flavor without the stringy, fibrous part.

If you aren’t using ground coriander seeds in your cooking, I recommend changing that ASAP! They have an earthy, peppery, citrusy flavor that adds a brightness and punch to almost anything. Anytime I’m making a recipe that calls for cumin, I also add an equal part of coriander.

The best way to store coriander stems is in a jar or glass of water in the fridge. It’s best if you loosely cover the leaves with plastic wrap or the plastic bag it came in. This reduces wilting. You’ll need to change the water every few days. You can tie the stems together about halfway down to maintain a bunch. Your coriander can last several weeks in the refrigerator when stored this way.

Go to the store now and get some coriander seeds to try out! And stay tuned for some upcoming recipes that make use of this beautiful ingredient!