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Coriander Seeds

(211) 
Hindiधनिया,Dhania
L.Coriandrum sativum
It is commonly found both as whole dried seeds and in ground form. Seeds can be roasted or heated on a dry pan briefly before grinding to enhance and alter the aroma. Like most spices, ground coriander seed loses its flavour quickly in storage and is best when ground as needed. For optimum flavour, whole coriander seed should be stored in a tightly sealed container away from sunlight and heat Coriander seed is a key spice (Hindi name: धनिया dhania, Dhaniyalu in telugu) in garam masala and Indian curries, which often employ the ground fruits in generous amounts together with cumin. It also acts as a thickener. Roasted coriander seeds, called dhana dal, are also eaten as a snack. It is also the main ingredient of the two south Indian gravies: sambhar and rasam.
See also: Coriander Leaves
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