Coriander

Coriandrum sativum

Also known as Chinese Parsley or Cilantro.

An ancient flowering herb, which has been used as a flavouring and in medicine for centuries. Indeed, there is evidence that the Pharaohs used Coriander, as seeds have been found in tombs. It was also used by the Roman Legions for flavouring their bread, as they passed through Europe.

A slightly less appealing fact about coriander is the origin of its name. The Greek word for “bed bug” is Koris – coriander leaves apparently have a similar aroma!!

Coriander grows to a height of up to 60 cm (2 ft), its solid stems being covered by green leaves similar in shape to Parsley. It produces small white pink-tinged flowers.

Native to the Mediterranean and Middle East, it is related to Parsley and the Carrot family. It grows profusely in sunny positions with well drained soil, and suits pots and window boxes well, is cultivated in India, Russia, Brazil, South America, North Africa and Holland.

Coriander seeds are similar in size to peppercorns, light creamy-brown in colour.

When using whole seeds, you can bring out the flavour by "dry-frying" – heat a frying pan without oil, place the seeds in the hot pan, tossing them over a gentle heat – they will give off a fragrant, rich aroma. It is best to cool the seeds before use, and especially if you intend to grind them.

Whilst the whole seeds have a stronger, "burnt-orange" aroma, ground seeds are milder and sweeter in taste. Whole seeds keep for a longer period without loss of flavour, whereas ground seeds tend to lose their flavour sooner. For best results, keep whole seeds, and grind them as and when you require – they are easy to grind with a domestic blender.

Coriander is used extensively in Indian cuisine, each household using vast quantities of ground coriander seeds to make up their curry powders, garam masala and other widely used spice mixes. Frequently combined with Cumin Seeds, they are fried together prior to grinding. This combination is also commonly found in Middle Eastern cuisine.

Other uses for Coriander Seeds are for pickling (try our recipe for Spiced Vinegar) – and can be used either whole or ground in chutneys – Green Tomato Chutney benefits from the particular flavour of Coriander (see our recipe for Green Tomato, Apricot & Prune Chutney).

Meats, such as Chicken and Pork, can be livened up with the addition of whole Coriander Seeds.

Amongst many other uses, Coriander has antibacterial properties, is used as an oil to disguise unpleasant odours in pharmaceutical preparations and tobacco and it has been found to aid the control of blood sugar, cholesterol and free radical production.

The alcohol industry also makes use of the properties of Coriander, using it in the production of liqueurs and gin.

Spiced Pickling Vinegar

• 900 ml red wine or malt vinegar
• 1 tbs Whole Coriander Seeds
• 6 Whole Cloves
• 2 Whole Star Anise
• 10 whole Black Peppercorns
• Pinch natural grey sea salt

Quick method

Put all the ingredients into a pan, bring gently to the boil, reduce to a simmer for 3 minutes. Remove from heat and leave to infuse for one hour, then strain and use straight away.

Traditional Cold Method

Put all the ingredients into a kilner jar, leave to marinade for one month in a cool dark place, shaking every 2nd day. At the end of one month, strain and return to the jar, seal until needed.

Green Tomato, Apricot and Prune Chutney

This recipe will use your unripened tomatoes, and give you a really flavoursome chutney. As with most chutneys and pickles, the measurements do not have to be precise "to the gram".

• 375 g onions, coarse chopped
• 250 ml spiced pickling vinegar (see recipe above)
• 65 ml red balsamic vinegar
• 1kg green tomatoes, coarse chopped
• 200 g cooking apples, cored and chopped into 2cm peices
• 275 g soft brown sugar
• 75 g dried apricots, chopped
• 50 g dried prunes, stoned and chopped

Method

In a solid based pan*, put the chopped onions and half the malt vinegar. Bring to the boil, cover and simmer for 10 minutes, stirring once or twice and making sure the liquid does not evaporate.

Add the coarse chopped tomatoes to the onions, then add the apples, the remaining malt vinegar and balsamic vinegar and stir well.

Add the remaining ingredients and stir over a medium heat until the sugar has dissolved. Simmer until the mixture resembles jam (approx 102 – 105°C).

* Stir frequently to try and prevent sticking, our kitchen team hate chutney making days! Whilst the aroma is great, and no matter how often it is stirred, some of the chutney still manages to weld itself to the bottom of the pan!! We do not recommend using a non-stick pan, as the surface could be damaged during cooking.

Use jars with screw top lids (coated) or kilner jars for bottling. Sterilse your jars (see method). Fill while the jars are still hot – do not bother to dry them and use a dry cloth to hold them because they will be hot.

Wipe the jars clean whilst still warm, and label when cold.