Coriander is available whole or ground. The leaves are known as coriander in Europe and also cilantro in North America and other parts. It is called dhania in India and has a lemony, citrus taste when crushed. Used widely with cumin for many preparations, including as a thickener. Also a very important element in pickling spices, along with salt, sugar, bay leaves and black pepper and used in sausages in Germany and South Africa. Surprisingly, coriander seeds are also widely used as a flavouring in Belgian wheat beers.
Coriander is an anti-oxidant and anti-bacterial spice and is used as a digestive aid in holistic medicine and for diabetes in traditional medicine. A mixture of coriander juice, mint juice or turmeric is used as a remedy for acne in some places, although I imagine the bright yellow face would be far more conspicuous than the actual spots!
Coriander seeds pair well with apple, cardamom, coffee, garlic, lemon, orange and pork to name but a few.
In my kitchen, coriander seed is used almost exclusively for curry, roasted and ground to a powder along with cumin seeds, fenugreek, fennel and maybe some cardamoms.
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