Coriander seed – Coriandrum sativum

Description

Coriander seed is a staple seasoning in Middle Eastern and Mediterranean cuisines. In India, coriander seed is briefly pan roasted and eaten whole as a snack known as dhana dal. The seeds are also dry roasted to release aroma and flavor before it is ground and added to curries or other foods. Whole coriander seeds are used to infuse flavor into culinary vinegars and oils. The seeds are also used in pickling and brine spice mixes. Perhaps most interestingly it was used is used in making love potions. You can still find enterprising love enthusiasts concocting mixtures of olive oil, red pepper, mustard powder, red wine, coriander, thyme and hazelnuts as a dressing for salads; or others taking the less complicated route of adding crushed coriander to red wine and letting the brew steep for a few days. It is possible coriander gained its amatory reputation because it was referred to as an aphrodisac in the Arabian classic One Thousand and One Nights. Others claim it increases blood flow and arousal. We will let you be the judge of its modern-day efficacy. If your alchemy efforts fail, coriander still tastes wonderful and can be chewed to eliminate bad breath.

Additionally the essential oil of coriander is used in perfumes and in liquors. Please note: the essential oil of coriander should not be taken internally.