The Science of Spice

123

CORIANDER

Co

Flavour Group | FRAGRANT TERPENES | Coriander

Coriander is a versatile spice with a bittersweet taste reminiscent of dried orange peel.

While it can be used on its own, the spice is more frequently partnered with earthy

cumin to form the backbone of savoury blends the world over.

LINALOOL

floral | orange |

sweet

PINENE

woody | pine |

camphor

CYMENE

fresh | woody |

citrus

LIMONENE

citrus | herby |

turpentine

Kitchen

creativity

FOOD PARTNERS

Celery, fennel, cabbage Toss

a few crushed seeds into coleslaw

or when braising.

Citrus, apples, pears Add toasted

and ground to citrus sorbets and to

crumble topping or pastry dough for

apples and pears.

Pork, game, chicken Use as a dry

marinade or rub, or in stuffing mixtures.

Tuna and shellfish Rub ground over

tuna steaks before searing, or add whole

to a court-bouillon for poaching shellfish.

Preserves Works well as a

pickling spice, and in tomato relish

and marmalade.

Sponge cake Add a pinch to plain

sponge; it also works beautifully with

bring out the woody citrus, blueberries, or blackberries.

notes with more

pinene:

black pepper’s

woody pinene and

limonene mean

pepper’s gentle

pungency blends well

anise, allspice

contribute woody,

warming flavours and

add sweetness

pair with spices

that carry floral

flavours:

cardamom also

contributes an herbal

sweetness

nutmeg, mace

bring warming

sweetness with a

strong floral element

shared cymene

underpins this

classic combination:

cumin’s slightly

bitter earthiness is

a great foil for the

floral citrus nature of

coriander

add complexity to

coriander’s citrus

flavour with other

fruity nuances:

ginger provides

harmonious zesty notes

lemongrass

powerfully enhances

floral citrus

caraway brings

subtle anise-like

peppery flavours

RELEASE THE FLAVOUR

Coriander’s most flavoursome

oils are deep inside the seeds,

and its taste profile changes greatly

when the seeds are toasted.

BLENDING SCIENCE

Lilac-scented linalool dominates the flavour profile of coriander, followed by a variety of mildly flavoured

terpenes, including pinene, cymene, and limonene, making it a versatile spice for pairing.

BLENDS TO TRY

Try these recipes for classic blends

featuring coriander, or why not adapt

them with some blending science?

Zhug p24

Dukkah p28

Durban curry masala p37

Malaysian fish curry paste p51

Chimichurri p66

Leave untoasted to allow the

green, floral flavours to dominate.

Dry fry to a deep brown colour to

develop nutty, earthy pyrazines.

Crack open or grind seeds to release the

oils, especially for quick-cooking dishes.

130ºC (266ºF) –

180ºC (356ºF)

122-123_Coriander.indd 123 04/06/2018 15:48