Indian Spice Coriander Seeds -Dhania- 14oz- by Swad

Coriander Seeds (Dhania). Coriander is the seed of a small plant. The seeds are almost spherical, one end being slightly pointed, the other slightly flattened. There are many longitudinal ridges.The seed is generally sold dried and in this state is apt to split into halves to reveal two partially hollow hemispheres and occasionally some internal powdery matter. Coriander is available both whole and ground. Preparation and Storage Coriander seed is generally used coarsely ground or more finely powdered, depending on the texture desired.Whole seeds keep indefinitely. Their flavour may be enhanced by a light roasting before use. As coriander is mild, it is a spice to be used by the handful, rather than the pinch. The leaves can be chopped or minced before use. They lose flavour when dried, but may be frozen either blanched or chopped and frozen into ice cubes. Culinary Uses The commonest use of coriander seed is in curry powders, where it is the bulkiest constituent, often rough ground in India to give a crunchy texture. Coriander is an ingredient of garam masala, pickling spices and pudding spices and is used in cakes, breads and other baked foods. Sugared comfits made from the seeds are a traditional sweetmeat and breath sweetener. Coriander complements chili and is included in many chili recipes. Attributed Medicinal Properties Coriander seed oil is an aromatic stimulant, a carminative (remedial in flatulence), an appetizer and a digestant stimulating the stomach and intestines. It is generally beneficial to the nervous system. Its main use is in masking foul medicines, especially purgatives, where it has anti-griping qualities. In Asia the herb is used against piles, headache and swellings; the fruit in colic, piles and conjunctivitis; the essential oil in colic, rheumatism and neuralgia; the seeds as a paste for mouth ulceration and a poultice for other ulcers. Coriander contains an antioxidant that helps prevent animal fats from turning rancid.