Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:178
Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:17961264 - Herb and Spice Companion_146-256.indd 179 3/7/15 5:30 pm
(Text)COMMON KITCHEN SPICES- 179 –
Soil: Moist, well drained
Plant: Seeds. To help germination, gently squeeze each
seed until its halves split, then soak in water for 2 to 3
days and let dry completely before planting.
Water: Regularly, to keep soil consistently moist, about
1 inch per week
Harvest: Let the flowers develop and dry. When the
seeds turn from green to tan or light brown, snip off the stems and place in a paper
bag, making sure to collect all the seeds. Hang them to dry for several days, then
remove the seeds and let dry for longer, if necessary.
Care: Weed regularly or place mulch around plants to prevent weeds. Either let the
plant self-seed, or sow fresh seeds every few weeks for a steady supply. Pull up plants
after they seed to make room for new ones.In the Kitchen
Dishes: Curries, tagines, stews, stocks,
marinades, sausages, chutneys, spice
pastes, breads, compotes, stewed fruit
Prep: Dry-roasting (see page 150)
whole coriander seeds will bring out
their intense flavors. Seeds can be used
whole, chopped, or ground in any dish.
Whole and chopped coriander seeds
are suitable for dishes with longer cook
times, as the heat will gradually soften
the seeds; or, simply remove them before
serving. Grind seeds using a mortar and
pestle or a spice grinder.
Serve: The ever-adaptable coriander
can flavor anything from pumpkin pie
to red-hot curries, from meat-stuffed
casseroles to fruit compotes. It pairs deli-
ciously with fall-season fruits like apples
and pears, as well as pungent season-
ings like garlic, chili peppers, and ginger.
Dry-roast seeds when using in any dish
with intense flavors or rich ingredients,
like meaty curries and fatty fish.SUBSTITUTIONS
- Cumin
- Cardamom
- Caraway
PAIRINGS
Fruits and Vegetables:
apples, carrots, celery,
mushrooms, onions, oranges,
pears, plums, potatoes, pumpkin,
shallots
Proteins: almonds, beans, beef,
chicken, duck, fish, game, ham,
lamb, lentils, pork, sausage
Seasonings: allspice, anise,
bay leaf, caraway, cardamom,
chili peppers, cilantro, cinnamon,
cloves, cumin, fennel seeds,
fenugreek seeds, garlic, ginger,
lemon juice and zest, lime juice,
mustard, paprika, parsley, pepper,
nutmeg, sesame, thyme, turmericJob:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:178
Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:17961264 - Herb and Spice Companion_146-256.indd 179 3/7/15 5:23 pm