Coriander should be raw or at least briefly toasted before getting added to any food as a finishing touch.
Another name for coriander spice is Cilantro.
Cilantro and coriander come from the same plant species called coriandrum sativum.
The country that is famous for coriander is India which holds the very top position for production of coriander.
There are 2 types of coriander although one type of coriander known as coriandrum sativum is what is mostly cultivated commercially.
One species, Coriandrum sativum vulgare, comes mainly from Morocco and India and has large seeds (>3 mm) and leaves with a mild aroma.
The other, Coriandrum sativum microcarpum, originates mainly from Russia and Central and Southern Europe.
It's mostly the cilantro plant that tastes of soap although the coriander seeds don't usually taste of soap.
Coriander and cilantro are the same thing just with different names depending on where they are used and grown.
Cilantro refers to the leafy green part and stems in the U.S. and the seeds are referred to as the coriander seeds.
Coriander and parsley are not the same thing although they can be used interchangeably in recipes.
The smell of parsley is softer and coriander is stronger and parsley also has darker foliage and the coriander leaves are more rounded.
You can substitute cilantro for coriander although they have different flavors.
The best thing to do if you don't have coriander is to use parsley or basil as a substitute for coriander.
Instead of coriander you can use Caraway, Parsley, Curry powder, basil, Dill, Fennel, Cilantro, Mint or Tarragon.
The closest flavor to coriander is caraway which is an herb that can be changed for coriander without drastically changing the flavor profile of your dish.
Coriander spice has a taste like an intense bright citrus flavor that also has more developed undertones of fragrant pepperiness.
Coriander spice pairs well with sweet warm spices such as ginger, nutmeg, cardamom, cloves and cinnamon.
The meat that coriander goes with are duck, chicken, pork and lamb.
Coriander also goes well with lentils and legumes.
Foods that taste best with coriander are rice dishes, rice, soups, stews, fruits, vegetables, apples, ginger, onions and other cruciferous vegetables.
The most common use for coriander is for topping rice dishes, soups, stews, curries and is used widely in Middle Eastern and Oriental as well as Asian Cooking.
Coriander is not the same as cumin as they come from different plants and also have different flavors.
Cumin has a much warmer and darker flavor and coriander has a lighter and brighter flavor.
Coriander and cardamom are similar but they are not the same.
Coriander is a soft herbaceous plant in the Parsley family.
It has delicate, green leaves and stems used as herbs and tiny, round seeds used as a mild spice.
Cardamom belongs to the Ginger plant family and grows from a rootstock.
The small black seeds in thin green pods are a potent spice.
The possible side effects of cardamon include.
Loss of appetite. Nausea and vomiting. Sore mouth and throat. Urinary problems.
The benefits of cardamon include.
Antimicrobial.
Metabolic syndrome and diabetes.
Heart health.
Oral health.
Liver health.
Anticancer.
Ulcer prevention.
Nutrition.
Black cardamon is very good for your health as black cardamon can help aid in improving digestive disorders and also helps in fighting stomach ulcers.
Consuming black cardamom also keeps the acids in the stomach under proper control and it also improves your appetite and helps in maintaining good heart health as well.
The black cardamon also keeps issues of gas and bloating at bay.
Although there are no reported black cardamom side effects, its high use may cause ulcers and lead to pain while urinating.
Limit the daily dose to 3-4 grams, and badi elaichi would pose no harm to your health.
The difference between green and black cardamon is the green cardamom has a very strong and intense aroma and flavor, while the black cardamom has a smoky and vaguely camphor-like flavor.
And the taste of black cardamom has a coolness that is sometimes likened to that of mint, but both the forms of cardamom are used for the purpose of adding flavor to foods and drinks
Cardamom is like cinnamon and is in the ginger family and cardamom has a similar flavor to cinnamon.
Cardamom is a more expensive spice compared to cinnamon.
It is richer in zinc, potassium, phosphorus, magnesium, copper, and vitamins C, B1, B6.
Comparatively, cinnamon is richer in fibers, vitamins K, E, B2, B5, and A.
They have antioxidative, antidiabetic, cardioprotective, anticarcinogenic properties.
The flavor of cardamom is similar in taste to allspice.
The flavor of cardamom is also similar to an herbal warmth like a fragrant cross between eucalyptus, mint, and pepper more citrusy than fennel and sweeter than cumin.
Cardamom is so expensive because it needs to be and is harvested by hand.
Harvesting cardamom is a very labor-intensive handpicking process.
Each cardamom pod must be picked when it is about ¾ ripe so time and care are needed to yield this spice.
Cardamon lasts from a few months to a year.
You should keep ground cardamom in a cool, dry place in a tightly closed container.
To check if it is still usable, pinch a little bit between your fingers and smell it.
If it's lost its potency and smells weak, discard it and get fresh cardamom.
You can buy Cardamom at Walmart, Amazon.com and most other grocery stores.
You can find green cardamom sold as ground cardamom and whole cardamom pods in the spice section of the grocery store.
Black cardamom is best found at an international specialty grocer, and you will find green cardamom there generally at a much better price than the usual supermarket.
Cardamom is actually a seed and not a nut.
The Cardamom is a seed that comes from the Cardamom Plant.
Cardamom, sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae.
Both genera are native to the Indian subcontinent and Indonesia.
The green pods, elettaria cardamomum, also known as “true cardamom,” have the characteristics most recognized as cardamom flavor: an herbal warmth like a fragrant cross between eucalyptus, mint, and pepper—more citrusy than fennel and sweeter than cumin.
Whether used in an Indian curry or a Scandinavian pastry, cardamom is an intense, slightly sweet spice that instantly brings warmth and sweetness to any recipe.