These are used a lot in Asian cuisine, of course, & very popular in Mexican food, too. The Spanish word for coriander is ‘cilantro’ and that’s the name used for coriander throughout the USA.
when cooking an Asian stir-fry, chop up one whole plant (clump?) of fresh coriander and keep it in a bowl near the wok, and just before you serve the stir-fry, add the fresh coriander leaves and stir them through. This gives the dish a wonderful, fresh taste.
Mix some crushed coriander seeds into your favourite olives from the deli, along with a dash of extra virgin olive oil, and stir well to combine the flavours and coat the olives. Fantastic as part of an antipasto platter served as an entree before a meal.
Fry together…
Chopped onion, garlic, ginger and chilli for 5 minutes, then sprinkle in crushed cumin, coriander and turmeric. Then add a can of chopped tomatoes. Let it cook for 5 minutes and then you have a curry sauce, to which you can add your meat (chicken, lamb, beef or pork). 1 hour later you have an authentic Indian curry.
Ingredients
1 onion
2 cloves crushed garlic
2 teaspoons crushed ginger
1 chilli, chopped
1 tablespoon crushed cumin seeds
2 tablespoons crushed coriander seeds
1 teaspoon turmeric powder
400g can tomatoes
500g meat (chicken, lamb, pork or beef)