Use in Indian dishes, put into pickles or grind freshly over chicken and seafood. (SML PKT)
CORIANDER Other Common Names: Leaf: Cilantro, Chinese Parsley, Japanese Parsley. Seed: The seed should always be referred to as Coriander Seed. Botanical Name: (Coriandrum sativum)
Description & Use: Coriander leaves have a distinct, clean, appetizing taste which is most often associated with Thai and other Asian cooking. The dried seeds are referred to as a spice and have a mild, lemon-like taste that compliments both sweet and savoury dishes. Ground coriander seeds are found in sweet mixed spice blends for cakes and biscuits as well as being used to thicken and flavour curries. Indian coriander seeds are pale green and have a flavour that is reminiscent of fresh coriander leaf.
Product of Australia.
CORIANDER APPLE CRUMBLE
This recipe is one of Herbie’s favourites and was created by his Mother, Rosemary Hemphill.
6 peeled and sliced Granny Smith apples
4 Herbie’s Spices whole cloves
2 teaspoons Herbie’s Spices ground cinnamon
1 cup plain flour
half cup raw sugar
125g butter or margarine
2 teaspoons Herbie’s Spices ground coriander seed
Layer the apple slices into a greased ovenproof dish and sprinkle with the cloves and cinnamon. Place the flour, sugar and ground coriander seed into a bowl, mix to blend, then rub in the shortening with your fingertips until the mixture is crumbly. Distribute the crumble evenly and lightly over the apples. Do not press it down. Bake in a moderate oven for about 30 minutes or until golden brown on top. Serve with cream, ice-cream or custard.