Let’s Talk About Whole Coriander Seeds
If you’ve heard of cilantro, you know about coriander. The two are one in the same, both coming from the plant family Apiaceae. Even though the whole plant is edible, only the dried seeds and leaves are used in cooking.
Cooking with Whole Coriander
Fresh coriander seeds make for a subtle, yet great flavor boost in food. You can add coriander in whole or ground form for a nice infusion.
Ground coriander makes a sweet addition to batters, while whole is excellent as a meat rub or condiment.
Here are the best ways to work it into your cooking routine:
- Coriander Pork Pot: Add a touch of chopped coriander leaves to take your pork pot to the next level.
- Coriander Roasted Potatoes: Boil vinegar and mustard seeds in a saucepan for 5 minutes before transferring into a larger bowl and adding coriander.
- Lemon Coriander Chicken: Place your coriander seeds in a skillet over high heat and wait until you begin noticing a smooth aroma. Add garlic, lemon zest, honey, minced peppers, and lemon juice. Then prep your chicken breasts with a little bit of salt and pepper before placing in the marinade. After marinating for 3+ hours, it’s time to preheat the oven to 400 degrees, cover them with the marinade and begin baking for 20 minutes.
Where Do The Seeds Come From?
Coriander originated in Iran, but it grows across an expansive area of Western Asia and the southern portion of Europe.
Much of its history is ambiguous, with differing opinions on where it proliferated. Most historians believed it was grown in Greece since the second millennium BC. Archaeological findings confirm this, with large portions of coriander being found from the Early Bronze Age.
There’s also a belief that it was used to treat King Tutankhamen during the mummification process.
It would be introduced into the Americas in the 17th century by British colonists. Interestingly enough, it’s primarily called cilantro in the United States, but referred to as coriander everywhere else.
How Does The Planting Process Go?
Cilantro is typically planted in the springtime, after the last frost date. They can’t grow through the summer heat though, or else they will be too bitter.
To this end, we want to keep the seeds moist throughout germination, so frequent watering is an absolute must.
Once the plants start becoming established, they’ll require less water on a weekly basis. They’ll need to be fertilized at least once or twice during the growing season with nitrogen fertilizer, but sparingly, not with too much.
In order to prevent weed growth, the plants need to be mulched as soon as they peak above the soil.
Where Do We Get Our Whole Corianders?
Since it’s so easy to grow them locally nowadays, that we cultivate ours right here in the United States. Arizona and California house fantastic conditions for cilantro production, since neither area gets particularly cold during the winter months.
From September through April, we work with our farmers to ensure that each whole coriander is brought up in the most ideal conditions for quality.
With so much experience in raising these delicious crops, we refuse to settle for less than amazing.