Coriander, is an annual spice soft plant (official name: coriandrum sativum) of the same family as carrots (apiaceae) growing to 50cm tall. It is cultivated worldwide for its leaves, seeds, and roots as long as there is sun shining. Many years ago coriander was cultivated in Greece, but nowadays the main countries producing coriander are Argentina, Bulgaria, India, Spain, Morocco and Romania. Its leaves have many vitamins such as A, C, K, E and vitamin complex B, while its seeds contain calcium, selenium, ferrum, manganese and magnesium.
Coriander has a fresh flavor like parsley with a hint of citrus. Each person perceives its taste and aroma differently and thats what makes coriander special. Its leaves are mainly used in Indian cuisine, while its grounded seeds in Chinese cuisine. Coriander has a strong presence in cuisines worldwide combined with pork meat, poultry, sausages, even in cakes, cookies and puddings and of course is one of the key ingredients of the famous Greek moussaka. It is used as an appetizer helper, but also it helps with digestion, that is the reason it is preferred to flavor many liquors and gins.
Although both leaves and seeds are full of taste and aroma, the seeds are the ones used in beer brewery. The Belgian white (Witbier) is the most distinctive style of beer, but you can also find him being used in other type of ales, coming from English-speaking countries, where it is called Greek parsley. The aroma that the freshly grounded seed of coriander emerges is comparable to hop’s and this is the reason that makes coriander perfect for beer. The Belgians have been mastering beer brewing since the Middle Ages combining coriander with citrus zests.
Coriander can be bought fresh in bouquets, just like parsley and dill, by the name Chinese parsley (or coriander) costing 0.50€ on average. You can also come across whole coriander seeds or grounded 5.00-6.00€ per kilo, depending on the origin and also as an essence for use in aromatherapy.
This post is also available in: Greek
Ο Περικλής Πιτένης όταν ήταν μικρός ήθελε να γίνει Chef (ούτε καν μάγειρας). Πρώτο αλκοολούχο ποτό που έβαλε στο στόμα του ήταν η μπύρα, όταν ήταν ακόμα στην αγκαλιά της μάνας του. Η συνέχεια είναι περιττή… Μόνο που προτιμάει μπύρες τύπου Weiss και Lambic. Είναι εμπνευστής της σελίδας "Ο Γλυκός Αιώνας του Περικλή"
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