Corriander seeds are native to Brazil. It is one of the largest species of palms and can grow up to 30 meters. It is one of the most widely used palms in Central and South America, where it is used for a variety of edible vegetables, including broccoli and corn. Corriander seeds are used in salads, made into salsa and stewed with chicken or beef. Some people use coriander in chutneys, while others make a drink from the seeds, called "caviar de corriere."
The Latin name for Corriander seeds is "Aquilaria Virginiana." In the Amazonian region of Brazil, the seeds are most often eaten. The center piece of Corriander pepper or soup contains about eight grams of seeds, while the seeds are not the principal ingredient of this vegetable. Corrianders have a pungent and slightly bitter taste and are a vegetable in their own right.
In ancient times, the seeds were used as an antidote against poisonous snakebites. This allowed people in the Amazonian basin to avoid being eaten by snakes. Corriander seeds contain tannin. Tannins naturally occur in rubber and leather, and they add a bit of flavor to food. Sometimes, when an acid like lemon is added, it produces a pleasant smell.
The seeds are especially good in making gelatine. This is a traditional product in Australia, New Zealand, and Peru. Gelatine is not only good for cooking, but it has a nice, clear liquid that can be used in smoothies, shakes, or ice cream. Corriander seeds may even be added to white distilled vinegar to make a delicious and delectable beverage.
While corriander is an excellent choice for stews and braises, the seeds are better used for making hot sauce. To cook, drain the seeds from the pod, discarding any brown bits that remain. Heat a small amount of olive oil in a frying pan. Add the seeds and let them fry for about three minutes. Drain off the seeds, strain into a cup, and add sugar.
To taste, add some salt. The sauce will bubble up and expand, holding up well to the heat of the oven. When done, strain into a bottle. Store in a cool dark place for up to two months. This makes a fine accompaniment to sausages, curries, stewed vegetables, and other dishes with a strong flavor.
You can chew on the seeds to get rid of the bitterness, as with most bitter herbs. They can also be used in breads, rice, cereal, and potatoes. A lot of people have taken to making a mint tea for use in hot chocolate. Mint has a bit of a tangy flavor and it helps if the mint tea is consumed within a few minutes of the hot chocolate being made. It will help to take away the burn.
If you are allergic to garlic, you may not want to add this feed to your diet. Corriander seeds contain a bit of a sulfide that causes an allergic reaction. If you are sensitive to sulfide, then you may want to consider a different choice of spice to spice up your meals. If you do not have a problem with sulfur, then this seed is good for adding to stir fries or salads. It is easily added to a vinaigrette or blended into a marinade for a delicious twist on your favorite recipes.
Corriander seeds have been in use since Roman times when doctors knew they could treat infection by infusing the seeds into water. This was the way that the first antibiotic was created. Modern research has shown that the seeds are beneficial in the fight against inflammation, colitis and heart disease.
It's important to remember that Corriander seeds are quite bitter and should be consumed with caution. The best way to prepare these seeds for cooking is by steeping them overnight in water. When you pour the water out later that evening, you can add this small seed to your recipe right before you begin.
Another interesting fact about Corriander seeds is that the English knew the name for this herb before the arrival of the Europeans. In fact, the first cookbook that the world would recognize as its own was written in Latin. The word for Corriander was Corri, meaning "of the red color" or "of the colour in red." The book mentioned that the herb could be dried, smoked, pickled and boiled--but did not actually specify the method. The little seed, however, did make it onto a list of herbs that "are to be avoided in the war with Germany."