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Topic: Coriander spice

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	Station Information - Coriander (spice)
		Coriander is normally used to refer to the fruits (often confused as seeds) of the coriander plant.
		The coriander plant also is used for its leaves, in which case it is referred to as cilantro.
		Coriander is a key ingredient in Indian curries and garam masala.
	www.stationinformation.com /encyclopedia/c/co/coriander__spice_.html (195 words)

	Coriander - Wikipedia, the free encyclopedia
		The leaves are variously referred to as coriander leaves, cilantro (in the United States, from the Spanish name for the plant), dhania (in the Indian subcontinent, and increasingly, in Britain), Chinese parsley or Mexican parsley.
		Coriander seed is a key spice in Indian curries and garam masala (Hindi name: dhania), which often employ the ground fruits in generous amounts together with cumin.
		Coriander was brought to the United States of America in 1670 and was one of the first spices cultivated by early settlers.
	www.wikipedia.org /wiki/Coriander_%28spice%29 (990 words)

	Coriander - Wikipedia, the free encyclopedia
		Chopped coriander leaves are also used as a garnish on cooked dishes such as dal and many curries, but should never themselves be cooked as heat destroys their delicate flavor quickly.
		Coriander leaves were formerly common in European cuisine but nearly disappeared before the modern period.
		Coriander seed and leaf was very widely used in medieval European cuisine, due to its ability to make spoiled meats palatable by "masking" rotten flavors.
	en.wikipedia.org /wiki/Coriander (990 words)

	Encyclopedia: Coriander (spice) (Site not responding. Last check: 2007-11-07)
		Coriander (Coriandrum sativum) is an annual herb commonly used in Middle Eastern, Mediterranean, Indian, Latin American and Southeast Asian cooking.
		The leaves are variously referred to as coriander leaves, cilantro (in the U.S., from the Spanish name for the plant), dhania (in the Indian subcontinent, and increasingly, in Britain), Chinese parsley or Mexican parsley.
		Coriander is also an important spice for sausages in Germany and South Africa (see boerewors).
	www.nationmaster.com /encyclopedia/Coriander-(spice) (646 words)

	Spiced bun - Wikipedia, the free encyclopedia
		A spiced bun is a bun into which spices were added during the making process.
		Spiced buns are therefore usually spicy in taste, and are predominantly bought by people who are predisposed to the taste of spices.
		Examples of spiced buns can today be noted in most retailer of buns such as bakeries and supermarkets.
	en.wikipedia.org /wiki/Spiced_bun (235 words)

	coriander
		Coriander is an ingredient of garam masala, pickling spices and pudding spices and is used in cakes, breads and other baked foods.
		Coriander is a characteristic of Arab cookery, being common with lamb, kid and meat stuffings.
		Coriander with cumin is a common combination and features in falafel and in the Egyptian appetizer dukka, which consists of those spices plus sesame seeds, hazelnuts, salt and pepper, roasted and crushed.
	www.theepicentre.com /Spices/coriander.html (928 words)

	The Spice-Box: Coriander
		Coriander seeds are used commonly in Indian and Mexican cooking.
		Coriander is a tridoshic spice highly appreciated in ayurveda.
		It is a cooling spice and contributes the sweet and astringent tastes.
	www.mapi.com /en/recipes/spicecoriander.html (275 words)

	Cyberspace Grill Herb and Spice Directory Coriander
		Coriander is one spice that can be used in both savory and sweet applications.
		Coriander is a primary component of Curry Powder and Pickling Spice.
		I love this spice, if there is any one spice and herb that you may want to use or play with, try this one.
	www.cyberspacegrill.com /spices/spice_12.html (155 words)

	Out of the Frying Pan! Herb & Spice Encyclopedia: Coriander
		Coriander leaves are more frequently known as cilantro; however, the leaves and seeds have very different taste.
		The flavor of coriander seeds can best be compared to sage and lemon and are often used for pickling and mulling wine.
		These seed are also available as ground coriander and are used in many baked goods (particularly Scandinavian), curry blends, garam masala, soups, etc.
	www.outofthefryingpan.com /spices/coriander.shtml (121 words)

	Spices - Ravi Exports (Site not responding. Last check: 2007-11-07)
		Coriander leaves (also called coriander green) are popular in almost all parts of Asia and is used in India, Thailand, Vietnam and parts of China in the form of garnish for variety of dishes.
		As a fragrant spice, coriander is today valued as much for its medicinal properties as for its use as a condiment.
		Coriander finds extensive application in several kinds of foods, beverages, liquors and perfumes and requires full exposure to sunlight but with less heat and medium-to-heavy loamy soil, good drainage and well-distributed moisture.
	www.raviexports.com /spices.htm (2170 words)

	Garam masala - Wikipedia, the free encyclopedia
		Garam masala is a blend of dry-roasted ground spices common in Indian cuisine.
		There are many variants, most commercial garam masalas usually contain dried red chillis, fresh green chillis, garlic, ginger, sesame, mustard seeds, turmeric, coriander, cloves, fl pepper, cardamom, cinnamon, bay leaves, cumin, nutmeg, and fennel.
		Garam masala can be used during cooking, but unlike many spices, it is often added at the end of cooking, so that the full aroma is not lost.
	en.wikipedia.org /wiki/Garam_Masala (162 words)

	Khoja Group Products-Spices-Cumin Seeds
		The fresh leaves of the plant are the ubiquitous green herbs, the fruit is the spice, which has a completely different smell, taste and character.
		Syrian coriander is exported to a lot of countries, as it is distinctive by its high quality and strong flavor.
		Coriander leaves are most often used raw; cooking or even short frying tends to diminish their fragrance.
	www.khojagroup.com /coriander.html (371 words)

	Suvir Saran: Spices
		The spice and the oil are used for migraine and indigestion.
		One of the oldest spices in the world and one of the most valued: it is the third most expensive spice after saffron and vanilla.
		Spice blends are used extensively in many parts of the world to add a distinctive flavor to a dish.
	www.suvir.com /spices.html (1378 words)

	Ayurvedic Spice Coriander
		The fruit of the Coriandrum sativum plant are dried and commonly referred to as coriander 'seeds.' The seeds are light brown and round, and are used both whole and ground.
		Ground coriander is generally sautéed in ghee along with other spices and then combined with the rest of the dish.
		Another flavorful way to use coriander is to roast the whole seeds in just a touch of ghee and then grind them in a coffee-mill for use in vegetable or lentil dishes.
	www.ayurbalance.com /explore_spicecoriander.htm (409 words)

	Spice Pages: Coriander Seeds and Cilantro (Coriadrum sativum)
		Because of similar shape and usage, coriander leaves are named after parsley, often with a geographic epithet: “Indian parsley” and “Chinese parsley” are most often heard.
		Coriander fruits are a common spice in many countries of Europe, Northern Africa, West, Central and South Asia.
		Coriander leaves resemble European parsley leaves in a number of ways: They have similar shape and are both best used raw, as the flavour vanishes after prolonged cooking.
	www.uni-graz.at /~katzer/engl/Cori_sat.html (1547 words)

	The Hindu : Spice up with coriander
		THE WORD "coriander" comes from the Greek "koros", which means bug — an allusion to the foetid smell of crushed coriander leaves.
		The distinctive smell of fresh coriander leaves is due to the aldehyde in the volatile oil.
		Coriander's use as a medicine is as old as its use as a spice.
	www.hindu.com /mp/2004/08/23/stories/2004082300540200.htm (486 words)

	[No title]
		Coriander should be treated as a high risk crop and trialed in small areas to develop management skills and evaluate disease risk before making a major investment in the crop.
		Introduction Bacterial blight of coriander is seed-borne (Toben et al) and the 1994 crop survey indicated that disease development was related to seed source (Appendix 2).
		Despite the development of disease control strategies, coriander should still be treated as a high risk crop and trialed in small areas to develop management skills and evaluate disease risk before making a major investment in the crop.
	www.rirdc.gov.au /reports/NPP/DAS-40A.doc (4898 words)

	botanical.com - A Modern Herbal \| Coriander - Herb Profile and Information
		Coriander was originally introduced from the East, being one of the herbs brought to Britain by the Romans.
		Coriander fruit of the British Pharmacopoeia is directed to be obtained from plants cultivated in Britain, the fruit before being submitted to distillation being brushed or bruised.
		Coriander water was formerly much esteemed as a carminative for windy colic.
	www.botanical.com /botanical/mgmh/c/corian99.html (1062 words)

	Coriander
		Coriander (Coriandrum sativum L.) is a plant with many uses.
		Coriander (large-seeded type, Richter's Seeds, Ontario, Canada) was direct-seeded in the field May 4, 1998, and May 5, 1999, at the rate of 14.4 lb/acre.
		Coriander - The Economics and Agronomics of New Crops.
	ag.montana.edu /warc/coriander.htm (268 words)

	Medicinal Spices Exhibit - UCLA Biomedical Library: History & Special Collections
		The seed of the well-known cilantro or Chinese parsley plant (Coriandrum sativum) is known as coriander, and it is a spice with one of the longest histories of use.
		Coriander is used in condiments, desserts, liqueurs, perfumes and in candies.
		Coriander and cilantro have been advocated for health purposes in folk therapies, and the list of such uses is similar to those for other spices.
	unitproj.library.ucla.edu /biomed/spice/index.cfm?displayID=8 (330 words)

	McCormick - Spice Encyclopedia - Coriander
		Coriander is the dried, ripe fruit of the herb Coriandum sativum.
		Coriander is used in lentils, beans, onions, potatoes, hotdogs, chili, sausages, stews, and pastries.
		There is mention of Coriander in the Bible where manna is described as being "like a Coriander Seed, white" (Exodus 16:31).
	www.mccormick.com /content.cfm?id=8217 (253 words)

	IMPACT OF POLLINATORS ON CORIANDER SEED PRODUCTION, 1992
		Coriander, a member of the Umbelliferae family, is partially self-fertile and produces umbels with mostly bisexual flowers early in the season followed by male flowers.
		Coriander strongly attracts native pollinators, as well as honey bees which are brought into central Oregon to service a variety of seed crops including carrot, onion, radish, and dill.
		Coriander yields in central Oregon have been near 2,000 pounds per acre until recent years when yields have dropped to near 1500 pounds, according to a seed industry representative.
	oregonstate.edu /dept/coarc/pcsp92.htm (453 words)

	Fibers & Fiber Plants
		Spices from Roots and Rootstalks Angelica Galangal Ginger Horseradish Sasaparilla Tumeric
		The spices of greatest international importance originated in the Asiatic tropics and were among the first objects of commerce between the East and the West.
		The discovery of the spice Islands in 1512 led the Portuguese to obtain a monopoly of nutmeg and mace, which later was dominated by the Dutch.
	www.faculty.ucr.edu /~legneref/botany/spices.htm (8624 words)

	Cilantro, Chinese Parsley, Coriander
		Coriander seeds are hard, brownish yellow, spherical (1/8th inch in diameter), ribbed, and form in symmetrical clusters.
		The dried fruit or seeds, known as coriander, are used whole or ground as a spice.
		Coriander seed can be harvested when the entire plant is dried and crisp but before seed pods break open and scatter seed.
	www.rain.org /greennet/docs/exoticveggies/html/cilantro.htm (815 words)

	[No title]
		It was only then that we realised that, though the west is familiar with the spice coriander, only people of Indian origin use the fresh, green, leaves of coriander as a herb as well.
		The extensive use of coriander as a culinary spice, by the Mughals, given us the impression that coriander was initially a European spice whose use spread to West Asia, and thereby, influenced Mughal tastes.
		This presumption of coriander's European origins is borne out by the fact that many botanists believe that this spice is indigenous to Southern Europe and the Mediterranean.
	www.indianspices.com /html/s1304cor.htm (1011 words)

	Desirable Herb Varieties: Coriander
		The general rule for herb and spice plants is that their soil needs are not demanding, save that the soil must be very well-drained: few herb or spice plants can stand "wet feet".
		Coriander is typical of the remarks above, save that when grown for its "seed" it actually seems to benefit from a little shade (as, for example, behind taller plants).
		The "seed" of coriander is not true seed but a fruit, each fruit having two embryos inside; you can plant each of the two as a "seed", so reckon on two plants per husk (if you get 100% germination).
	growingtaste.com /herbs/coriander.shtml (1095 words)

	Schwartz - Herb and Spice Guide - Coriander Seed
		Coriander seed has a mild, sweet, slightly pungent, citrus-like flavour with a hint of sage.
		Coriander is known to have been used in Egypt since 1550BC for culinary and medicinal purposes.
		Coriander Seeds should be a uniform, light brown colour, an even size and unblemished.
	www.schwartz.co.uk /handsguide.cfm?id=5140 (206 words)

	Coriander (Cilantro) (Site not responding. Last check: 2007-11-07)
		The coriander seed is produced in India, Russia, South America, North Africa, and Holland.
		Whole dried coriander seeds and ground coriander powder are used in several vegetable curry dishes, rice biryani, coriander chutney, etc. Whole coriander seeds are used in snacks and recipes.
		Coriander and coriander seeds are very good for many Indian dishes/recipes.
	www.fatfreekitchen.com /spices/coriander.html (227 words)

	Spice library - Tips for making curries - Cuzza
		Coriander is the single most important spice in Indian cooking.
		Although coriander seed is more commonly found ready-ground, it is well worth buying the whole seed instead, as this well help keep the spice fresh.
		Ground cumin makes up many spices mixtures including curry powder and garam masala and, due to its pungency, should be used in significantly smaller proportions than coriander.
	www.cuzza.com /tips/spice_library.shtml (588 words)

	Commodity Groups - Saskatchewan Herb and Spice Association
		Coriander is used in curries, meats, beans, stews, cookies and wines as a seasoning.
		Coriander is native to southern Europe and Asia.
		Coriander seed is also processed via steam distillation for the extractable essential oil of which d-linalool is the major constituent.
	paridss.usask.ca /specialcrop/commodity/herb_spice/tour/coriander.html (1229 words)

	Herbs And Spice
		Spices are derived from the fruit, seed, root and bark of tropical plants and trees.
		Herbs and spices are sometimes tied in a muslin bag and placed in the saucepan during the cooking process.
		Coriander - This spice with a mild and distinctive taste is another essential ingredient of most Indian curries.
	www.targetwoman.com /articles/herbs-spice.html (1694 words)

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