There’s a lot of information about coriander leaves, and as the seeds come from the same plant, this description will be brief-but there is a great recipe for them below.
Coriander was used and cultivated by the Greeks at least since the early Bronze Age, as excavations in Macedonia have shown. In the ancient world they were used do aid digestion and were written about in Sanskrit texts dating from around 1500 BC. Their use in Europe was spread by the Romans. The seeds were found in the pyramids, and even now the Chinese believe that by eating the seeds, you will attain immortality.
They are used in the manufacturing of English black pudding and Italian mortadella, (and if you’ve eaten both, you’ll understand their versatility). Beware of eating too many handfuls of them, though, as they are a mild narcotic, and known as ‘dizzycorn’ in some parts of the US.
Modern medical studies have shown that they are useful in lowering cholesterol levels.
You could put them in a pepper mill along with black pepper (or in a separate mill) so that you can have them freshly ground on your meats and fish. They’re good to add to soups and stews, and to use in the liquid when you poach fish.We use them every day in our cooking.
When a recipe calls for ground coriander, it’s best to grind the seeds freshly, as the powdered stuff you can buy doesn’t have the same flavour. This goes for all other seeds too.
250 gr chickpeas
1 tsp bicarbonate of soda
4 cloves garlic, finely chopped
1 slice white bread soaked in water
¼ tsp cayenne pepper
1 tsp freshly ground coriander seeds
1 tsp cumin seeds, freshly ground
2 tbsps coriander leaves, finely chopped
Oil for frying
Soak the chickpeas over night then cook with the bicarb in plenty of water for about an hour, or until soft. Blend to a puree with all the other ingredients, having squeezed the bread and removed the excess water from it. Let the mixture stand for about 2 hours, then roll into small balls, and deep fry. You need to heat about 1 inch of oil in a frying pan and cook the balls on all sides until they are golden brown. This should take 2 or 3 mins for each ball.
Serve with a salad and pitta bread.
This has Taste and is a Treat.