Coriander (Biji Ketumbar)
Coriander is the seed of a small plant. The seeds are almost spherical. One end being slightly pointed, the other slightly flattened. There are many longitudinal ridges. The length of the seed is 3-5mm and the color is usually brown when dried.
Culinary uses: The commonest use of coriander seed is in curry powders, where it is the bulkiest constituent. Often rough ground in India to give a crunchy texture. The seeds can be likewise used in stews and soups. Coriander is an ingredient of garam masala, pickling spices and pudding spices and is used in cakes, breads and other baked food.
Bouquet: Seeds are sweet and aromatic when ripe. Unripe seeds are said to have an offensive smell. The leaves have a distinctive fragrance.
Flavor: The seeds are warm, mild and sweetish and there is a citrus undergone undertone similar to orange peel.
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