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Old 07-07-2005, 09:15 PM   #1
Assistant Cook
Join Date: Jul 2005
Posts: 16
Coriander/Scandinavian/Viking Foodstuffs

Both the leaves and the seeds are used in this plant but have very
dissimilar tastes. The seeds are used in the making of curry blends as well
as baked goods such as ginger bread. You might also find it in sausages...
The leaves, not stems, are used whole in soups, stews and many southwestern
and Mexican dishes as well as in the Orient, India and the Caribbean.
There are some stunning Coriander Pesto recipes out there - Alex, ... This
recipe is centuries old, and a must-try, if you are bold. ...
www.villageherb.com.au/herb_info.htm - 21k

Coriander: Coriander is our biggest selling herb after Basil. It has a
unique flavour, and is ubiquitous in Asian recipes; however, try adding it
to some of your standard recipes for a bit of variety. I add a sprig to my
pumpkin soup. There are some stunning Coriander Pesto recipes out there -
Alex, Head Chef at the Liberty Resort next door, makes a great Pesto with
chillies and sesame oil.
coriander seed is used in many baked goods (particularly Scandinavian) and
... A: Here are a couple recipes using cilantro. The first one is a canning
www2.ljworld.com/news/2005/jun/22/cilantro/?living - 18k - Cached - Similar

Native to the Mediterranean and the Orient, coriander is related to the
parsley family. It's known for both its seeds (the dried, ripe fruit of the
plant) and for its dark green, lacy leaves (cilantro). Interestingly, the
flavors of the seeds and leaves bear absolutely no resemblance to each


The coriander leaves are commonly known as cilantro or Chinese parsley. The
cilantro leaves have a lively, pungent odor and flavor that lend themselves
well to highly seasoned food. It is widely used in Asian, Caribbean and
Latin American cooking. Choose leaves with an even green color and no sign
of wilting. They are best when harvested young. This stage of plant growth
is the vegetative stage of the plant cycle.

Cilantro grows best in early summer or fall when soil temperatures are below
75 degrees. Growth at higher temperatures causes the plant to "bolt" or
develop a flower stalk. It is best to use the cilantro leaves before the
plant bolts.

After harvest, cut the stems and store the cilantro, stems down, in a
container of water and cover with a plastic bag, securing the bag to the
glass with a rubber band. Refrigerate. Change the water every two to three
days. Or cilantro may be stored for up to one week in a plastic bag. Before
using, wash the cilantro and pat dry with paper towels.

As the plant grows and develops, the second stage occurs, during which the
plant flowers and produces seeds. These seeds are called coriander. Whole
coriander seeds are used in pickling and for special drinks, such as mulled

The ground coriander seed is used in many baked goods (particularly
Scandinavian) and soups. The ground seed also is used in making curry
blends. Up to 20 spices, herbs and seeds are blended together to make curry
powder. Those most commonly used include: cardamom, chiles, cinnamon,
cloves, coriander, cumin, fennel seed, fenugreek, mace, nutmeg, red and
black pepper, poppy seeds, saffron, sesame seeds, tamarind and turmeric.

Is used in most curry dishes and Scandinavian recipes. Other areas for use
BBQ sauces, breads, pastries, ... Many dessert recipes call for coriander.
www.mgf.ca/kitchen_corner/ info_centre/dictionary/herbs.php - 13k
Coriander seed: has a slightly lemon flavour. For use in savory dishes. Rub
on, or use in marinades for pork, chicken, beef, fish & lamb. Is great on
spareribs. Many dessert recipes call for coriander.

Archaeological Finds of Ninth- and Tenth-Century

Copyright © 1994, 1998, 1999 Carolyn Priest-Dorman.

Some herbs were also used such as dill, coriander and mustard. ...
Recipes. I do not claim that all of the following recipes originated in the
valdis.sca.dragonshadow.info/rviking_food.html - 96k

Jorvík [York], Danelaw [England]
Meat -- red deer, beef, mutton/lamb, goat, pork
Poultry -- chicken, geese, duck, golden plover, grey plover, black grouse,
wood pigeon, lapwing
Freshwater fish -- pike, roach, rudd, bream, perch
Sal****er fish -- herring, cod, haddock, flat-fish, ling, horse mackerel,
Estuarine fish -- oysters, cockles, mussels, winkles, smelt, eels, salmon
Dairy products -- butter, milk, eggs
Grains -- Oats (Avena sativa L.), wheat, rye, barley
Legumes -- fava (Vicia faba L.)
Vegetables -- carrots, parsnips, turnips (?), celery, spinach, brassicas
Fruits -- sloes, plums, apples, bilberries, blackberries, raspberries,
elderberries (Sambuca nigra)
Nuts -- hazelnuts, walnuts
Herbs/spices/medicinals -- dill, coriander, hops, henbane, agrimony
Cooking aids -- linseed oil, hempseed oil, honey
Beverages -- Rhine wine

Crab Boil & Fish Seasoning (American)

Recipe By : Web Text File Import
Serving Size : 0 Preparation Time :0:00
Categories : Mixes and Spices

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tsp black peppercorns
1 tsp mustard seeds
1 tsp dill seeds
1 tsp coriander seeds
1 tsp cloves
1 tsp allspice berries
a small piece of dried ginger
3 dried bay leaves

Tie the spices in a muslin bag and add to the water for boiling the crab.

Crab boil is popular along the southeast coast of the United States,
particularly in Louisiana. A similar blend, where the spices are ground,
used to spice fish.

Source: Jill Norman "The Complete Book of Spices" Viking Studio Books,
ISBN 0-670-83437-8
The book is lavishly illustrated with full color photographs of the herbs
spices- whole, mixed, ground.


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Old 07-07-2005, 09:19 PM   #2
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Thanks for the info - but since this isn't a question I moved it to Miscellaneous.

"Count yourself...you ain't so many" - quote from Buck's Daddy
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