Corriander seeds are one of the most popular herbs around. They are grown in Central and South America as well as in several Mediterranean countries. There are many different uses for the seeds and each country has their own unique claim to the seeds. However, Corriander is mostly popular in Brazil, where the fruit predominantly grows.
Corriander seeds are used as an aphrodisiac. In ancient times, they were thought to have curative powers. Modern research has not proved these claims, however, and the only sure thing that modern science can show is that the seeds contain tryptophan, which is an amino acid. Tryptophan makes serotonin, a hormone. This is why scientists believe that the seeds can be used to treat chronic back pain.
Corriander is widely used in the kitchen. It is most often used as a spice or a flavoring for mixed drinks. It has a woodsy aroma that is great in cocktails and on the breath. The seeds can be used to flavor breads and pastas or used whole, cooked, and strained. It can also be used as a meat tenderizer by cutting it into small pieces and rubbing it onto the outside of tenderized meats.
Corriander is also used in Chinese medicine. The seeds are thought to stimulate the adrenal glands, which produce adrenaline. These are used to relieve anxiety and stress.
Corriander is used in culinary treatments to treat a range of ailments. It can be used fresh, dried, or prepared as a spice or added to other recipes. Because the seeds have a strong, woody flavor, it pairs well with sausages, bacon, and strong cheeses. It can also be used to flavor desserts such as pies and ice cream.
There are many ways to grow Corriander seeds. Some of the best are to use a variety of methods to grow the seeds indoors and then transplant them outdoors when the weather conditions are right. Other than that, the plant grows quite well in manure and organic matter from a garden center or local farmer.
Many recipes call for Corriander, so if you grow the seeds yourself you can use them at the time the recipe calls for. Some people even grow seeds and then freeze the sprouts to make an herb garden. If that is the way you would like to do it, you should check with your local gardening store to see if they have any seeds available for that plant.
Another method to grow the Corriander seeds is to grow them in a jar. This works well if you have a large jar that will allow room for the seeds to grow and have room to leave the seeds in the jar until they germinate. If you do not have a jar, just create a small hole in the bottom of the jar and pour in one tablespoon of Corriander seeds. Place the seeds inside and cover tightly with plastic wrap. Now you just have to put it in the refrigerator and wait for them to germinate and grow.
As the seeds germinate you will notice a strong aroma, much like the aroma of Corriander itself. After a few days you should harvest the seeds and remove the plastic wrap. Put the seeds in a blender and grind until smooth paste. You can taste the seeds and use it in many recipes because of its mild flavor.
A variant on this same theme is to grow Corriander seeds and dry and freeze the sprouts. Put the dried seeds into a pan and add a little water, cover for about an hour, and then let the seeds sit in the pan to dry. When the seeds are fully dry, you can use them in soups, stews, and as spices in casseroles. You can't taste the seed at all, but you will surely detect its subtle flavor when you consume it. If you are going to grow the seeds indoors, just be sure they are well monitored, otherwise the flavor may change over time.
Because of the way Corriander seeds are grown, there are some varieties that are more flavorful than others. The most common types are green, medium, and blue. They are all quite aromatic and work well with many dishes. Some cooks find the taste to be too strong so they blend it with other exotic spices, such as Mexican coriander, or with cloves, allspice, or nutmeg. If you want a stronger taste, you can also try grinding the seeds with cloves.
The other variety you can grow is the red variety, which is native to India. It has a slightly more pungent flavor than the other variety. Indians have been using the seeds to flavor their food for centuries. Today, it is still popular in Indian cuisine.