Coriander is not only used as a plant (you know the one with the specific taste that looks like parsley?) but you can use the seeds as well in the kitchen. Coriander seed is actually – again – a little fraud in the kitchen, because what we are calling seeds are really not seeds at all. They are the very tiny, dried fruits of the coriander plant. the ‘seeds’ are also known in their ground variety as ketoembar.
Coriander is used as a spice in the kitchens of Africa, Asia, China, India and the mediterranean kitchen as well. It’s also used in dark beers!
And ofcourse you can find this spice in the arabian kitchen as well as one of the main ingredients of the spicemix Ras el Hanout.
All parts of the coriander plant are edible. The fresh leaves and the dried fruits are used most and both have very different tastes.
The medical qualities of the coriander seeds are supposedly good for digestion and the working of the liver.
The taste of the leaves of coriander and the seeds are completely different. A lot of people don’t like the taste of the leaves because it can be somewhat ‘soapy’ in character. The same people might really like the ground corianderseeds in dishes because of the spicy, nutty and somewhat citrus flavor that it will give any dish it is used in.