Ground Coriander

[debodun]

I bought some ground coriander and tried it on a baked potato. I could not discern any particular flavor that it imparted to the potato, so I tasted some by itself and it had a s much flavor as sawdust. What is it supposed to taste like?

 

[RadishRose]

It's also called cilantro. The leaves, once they've dried, become tasteless. The crushed seeds are slightly lemony.

 

[debodun]

It's also called cilantro. The leaves, once they've dried, become tasteless. The crushed seeds are slightly lemony.

It wasn't cilantro, it was the ground seeds.

 

[RadishRose]

well then it's anybody's guess why it had no flavor.

 

[debbie in seattle]

The post made me interested so I googled it. Ground coriander loses its flavor very quickly and is best used fresh.

 

[RadishRose]

The post made me interested so I googled it. Ground coriander loses its flavor very quickly and is best used fresh.

Debbie, thanks. Seems the leaves and the seeds are very delicate.

 

[retiredtraveler]

If you're going to use coriander, you'll want to get the seeds themselves, then 'dry fry' them for a couple of minutes. Then you grind them.

DW and I do a lot of Indian cooking and coriander is a staple. Having said that, some of the spices we use in Indian cuisine don't taste like much, or have a 'bad' taste in itself. It's the mixture of spices that is good. Another example is turmeric. Yeah, like sawdust in itself but is one of the major ingredients in many curries.

 

[Smiling Jane]

The difference between freshly ground herbs and spices and that slightly-flavored dust from the supermarket is downright amazing. Coriander is not something you want to grind and allow to sit on a shelf for months.