What kind of dishes use fresh coriander fruits

Tungsten
  • What kind of dishes use fresh coriander fruits Tungsten

    I grew some cilantro in my garden and allowed some of it to go to seed. Most commonly, I've seen the seed pods dried and ground. Where I live at least, the fresh leaves are referred to as cilantro and the dried seeds are sold as coriander. What I tried, was using the fresh green seed pods in a soup and I loved it. The seed pods have a more balanced flavour in comparison to the leaves with additional fragrant citrus notes.

    What I'm wondering is if this is common practice or if anyone has any other ideas for using these pods.

  • Here's an article that suggests using on seafood/white fleshed fish. http://www.nytimes.com/2009/08/19/dining/19cori.html

  • I've done much the same thing here although with actual Coriander rather than Cilantro. As I understand it they are separate herbs, but with similar properties.

    I can understand the desire to differentiate, by name, the seeds and leaves, you may find that the coriander seeds you buy are actually coriander, and the cilantro plants/leaves you get are actually cilantro. Unfortunately I don't know if there are differences in green-cilantro seed to green coriander seed.

    I have however used the coriander green seed in a fair number of different dishes. Mixing in with rice, or any rich dish is a good place to start. I bruise (not crush) the seeds in a mortar & pestle, then add them to things like Paella, or even plain rice. Also as a late-addition to stews and so on. It also works well with chicken.

    In short, kinda like Cilantro you really can go wild. I love the flavor so I'm game to throw it at anything, but of course it goes especially well with anything spicy.

Tags
culinary-uses herbs coriander
Related questions and answers
  • Is coriander dried cilantro seed? Has anyone used dried cilantro, and if so how does it compare to fresh cilantro. I assume fresh is better but please describe the difference (less pungent, etc...)

  • salt (UK). Some sea salts may be appropriate substitutes (ref). Cilantro (US) is known as Coriander (UK, AU), and it tends to refer to the leaf, unless qualified as coriander seed. May be qualified as fresh coriander or green coriander. Ground coriander is always the seed. Coriander (US) refers to the seed. Celeriac (UK, AU, US) is celery root (US) (Farmhouse Cookery) Stock cubes (AU..., likely to have allspice and possibly other similar spices. Either one may have ginger and cloves as well. Mixed spice may contain coriander (seed) or caraway. Baked Goods: Cookies (US, CA

  • to buy them for occasional drink. Is it common way to put the spice directly into the boiling water without grinding them into powder? Below is the recipe: I got cinnamon stick, cardamom pods (green cardamom) and cloves in raw shape. 1 1/2 cups of water 1 1/2 inch stick of cinnamon 8 cardamom pods 8 whole cloves 1/4 inch fresh ginger root (sliced thin) 2/3 cup of milk...After having a cup of Chai Tea Latte from Starbuck,I decided to make a cup of Chai Tea Latte by myself. I've bought the spice from India store, however, they are not in powder simply because

  • For yet another variation on using dried/fresh mushrooms, I would like to know how to approximate the texture of dried mushrooms using fresh. My intent is to make a leek-miso soup and I would like to add dried shiitake for their texture (flavor too, sure, but it is already a flavorful soup). Unfortunately, the market near me only has fresh mushrooms (portabella, baby bella, snow cap, and other normals). But alas, I also do not have a food dehydrator. How can I manipulate the mushrooms to approximate the same chewy texture? My thought is that long, slow baking at a very low temp would dry

  • I know you can make vanilla extract, using vodka and vanilla pods. But can you replace the vanilla pods by pieces of strawberry? I'm not sure whether the vodka would absorb the strawberry flavour, but if it works, I think I could give some desserts that extra punch.

  • I have wanted to make Vietnamese pho bo for a while, and a simple recipe I found calls for 6 star anise. I couldn't find this, and instead bought some anise seed since I read anise seed is used as a substitute for it, sometimes. I'm wondering if a) the anise seed will work for pho and if so, b) how much anise seed should be added when the recipe called for 6 star anise? Thanks!

  • I have used some vanilla pods that I bought on a farm in Mauritius to make crème anglaise. Because the pods are a bit special, I have fished them out of the cream and left them to dry. They smell as amazing as before, and they look fine. Is it likely to be safe to use them in a second recipe? Any suggestions about what to cook? (Obviously if someone says they're safe and they turn out not to be, it's my fault, not theirs!)

  • Coriander (cilantro), chopped Oregano, chopped Garlic, sliced and crushed Smoked dried chillies, crushed Salt (powdered) Olive oil Coriander oil (a few drops) Egg yolk Lemon juice Vinegar ...I want to make batches of Salsa Verde* fast and fresh, 8 to 12 serves at a time It normally requires a large amount of knife work to get everything finely chopped and crushed. How can I speed up this process? The liquid part can be pre-measured and mixed, the egg yolk only takes a second to separate and mix in. But the fresh herbs take time to chop finely without destroying them, and the final

  • Tomorrow I'll be making a big batch of fresh pasta for about 7-8 people. I know that if I'm using dried or bought fresh pasta, I usually count on about 125-150g per person, depending on the pasta type and whether it is dried or fresh. When making pasta dough I will add eggs to my flour weight. Should I just approximate the total weight, and again count on 125-150g per person? Or will the weight change while I am cooking? For instance, if I have 1kg durum flour and 16 eggs, the raw ingredients would weigh approximately 1.8kg in total (based on 50g per egg and not allowing for any

Data information