Coriander

[scullion Profile]

even though i'm vegetarian i also put a few lumps of chocolate in chilli and have done so for decades.
it gives good mouth appeal and as long as it's not so much that you can recognise the flavour it gives a richness and possibly an umami type of touch, plus maybe the touch of sugar in it does its bit for any tomatoes used.
as for coriander, i love it and aways have bunches in bags in the freezer. i don't bother chopping it as when it's frozen you can just crunch it all up into little bits.
i usually let some of it go to seed and sometimes put the green, unripe seeds in salads (along with other green seeds, like parsley and onion).
when my son was born his breath smelled of green coriander and did so for a few months.

[karadekoolaid Profile]

All four parts of the coriander plant taste different to me - and I use them for different things.
Jeral - you´re absolutely spot on with the orange flavour of the seeds. Lightly toasted and freshly ground, the added flavour is superb. And yes - they can be used in chocolate. In fact, many artisan chocolate makers over here use it . They´re also mixed with caramel and sold as a sort of "nut brittle".
The leaves I use for garnish, for pesto-type sauces and for seasoning - as I would any other herb. The stalks, however, are for more intense and I use them when I want a textural contrast. The roots - in Thai green curry.

[Stokey Sue Profile]

Annoyingly coriander used to come with the roots on here, but haven't seen any for a long time

[karadekoolaid Profile]

In the 18th and 19th centuries, Venezuela was the major exporter of cocoa beans in the world. Cocoa grows all along the Caribbean basin to the south, and right up to México in the north. Mole Poblano uses cocoa as one of its many ingredients - but not all moles as the same. I usually add a bit to my chile con carne, just like many of you.
But that´s another thread!!
http://justfunfacts.com/interesting-facts-about-cocoa-beans/

Probably one of my favourite recipes is from Kerala - fish, or prawn Pappas. The first masala uses 3 tbsps of coriander seed, freshly ground; plus a bit of fenugreek, chile, mustard seeds, ginger, garlic and finely chopped onion. Once this has cooked a little, add tomato paste and coconut milk. Then add a tsp of paprika, black pepper, chopped green chiles, and the prawns. Salt to taste, heat through till the prawns are cooked.

[Amyw Profile]

Annoyingly coriander used to come with the roots on here, but haven't seen any for a long time

Our local greengrocer used to sell bunches of coriander with the roots intact but haven’t seen them for a long time

[Pampy Profile]

Where I am, there's loads of Asian shops so getting coriander with roots intact isn't a problem.

[Stokey Sue Profile]

All the shops round here, whatever their ethnicity seem to get mainly Cypriot coriander, which used to come with roots but no longer does, the lady at the Indian grocery was quite annoyed about the lack of roots herself.

I’ll look in Chinatown when I remember, I’m told you can actually buy frozen root in the oriental superstores.

I also need to get some lesser galangal, aka Chinese keys as half the recipes in Baan seem to use it.

ETA I just Googled and there’s a Thai supermarket near Hackney Town Hall, think I ignored it as it’s small and I thought it was one of the many Vietnamese shops round there. Walking distance.

[jeral Profile]

If coriander is grown in various parts of the world (courtesy karadekoolaid's post), could it be grown here from seed? I get the impression it might have weed-like habits if it's so prolific.

[Pampy Profile]

I've grown in both outdoors and in a pot on the kitchen windowsill. I treated it as an annual and re-planted seeds every year.

[Lusciouslush Profile]

I grow a lot of herbs, but coriander is one that has eluded me - it just won't grow for me - so shop bought it is. Not that long ago, Asda's used to sell enormous bunches of it - root intact - don't see that anywhere now unless I go to the middle-eastern shops.

[Badger's Mate Profile]

It grows here, but goes to seed very easily. It can be grown as micro greens, which give you a bit more time, but planning continuity of supply is tricky.

[Stokey Sue Profile]

Yes, I've given up on growing Coriander
Even if you buy one of the varieties that are labelled as for leaf, and bolt resistant, such as the variety that is (confusingly) called Cilantro it will go to seed if you turn your back on it for a few minutes - or that's how it feels

Getting the roots is probably the only thing that would persuade me to grow it again

[Badger's Mate Profile]

There is a herb called pipiche which is similar in flavour, but shrubby. It makes a substitute for coriander, covering the gaps in supply, but doesn't grow quickly enough (at least not for me) to replace it in any great quantity.

[karadekoolaid Profile]

That sounds like fun, BM.
I´m off to Mexico later this year, so I´ll look it up!

[Binky Profile]

speaking of Mexico and chocolate, I've never eaten a churro.

I spotted a pack of churros and chocolate dip in M&S earlier this week, but baulked at the price.

Might get some as an Easter treat next year.

[Stokey Sue Profile]

The point of churros is really having them fresh and hot, like fairground doughnuts
The things M&S put in packets amaze me

You do occasionally see churros stalls around at food fairs, markets etc in the UK - there was a South American girl had one in Dalston shopping mall for a while

I remember having them in Spain as a child, I have had them since

[Amyw Profile]

Churro are one of Gods greatest creations. The M&S ones aren't really worth it, like Sue said you have to buy them hot and fresh . They're basically long doughnut/fritter style things . I'm not a huge cinnamon fan but love cinnamon sugar with them