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Coriander seed, with its clean, lemony
flavor, is the major component of almost every 'curry powder' or spice
mixture used in Indian, Sri Lankan, Indonesian and Malaysian, as well as
other curries. The flavor of freshly ground coriander is a world apart
from that of ground coriander which has lost its fragrance.
Coriander seed is usually sold in plastic
packets. Buy only what you will use in a reasonable time, since storing
it for too long may result in weevil attack. If it looks dirty wash it in
a few changes of water, drain well, then spread on a baking sheet and
dry out in the sun or in a slow oven until quite dry. Transfer to
airtight jars in a cupboard until required.
To bring out the flavor, coriander seeds
should be gently dry-roasted before grinding, and it is best to grind it
in small quantities so it is always fresh. The seed is considered a mild
sedative, is also supposed to aid digestion, reduce flatulence and ease
migraines. It is known for a fact that it is used to help the stuffiness
of colds. Prepare a pot of coriander in hot water and bend over with a towel draped
over your head to ensure the steam did not escape, while breathing in
deeply of the vapors.
Cups of coriander and ginger brew, sweetened
with sugar, are given to cold and flu sufferers.
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