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Coriander is the dried, ripe fruit of the herb Coriandum sativum, which also produces leaves known as cilantro. The tannish brown seeds add a subtle note of citrus, with hints of sage in the background. Coriander is available as whole seed and ground.
Valued as much for their aroma as for their flavor, coriander seeds lend a lemony flavor to European pastries, sweet breads and cakes. That same profile adds citrusy flair to such Southeast Asian and North African spice blends as Indian garam masala and Ethiopian berbere. A gentle dusting brightens simply steamed and buttered vegetables, and vegetable and chicken soups, as well as home-made curry and chili powders.
Coriander is indigenous to Southern Europe and the Mediterranean, although Canada is now a primary source.
The ancient Greeks and Romans may have used coriander to create love potions, but it was the fragrance of this Persian delight that attracted visitors at the Hanging Gardens of Babylon in 600 B.C. As civilization spread, so did its popularity as both a condiment and a medicinal ingredient. Introduced in the state of Massachusetts in 1670, it was one of the first herbs grown by colonists in America.
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