IngredientsSpicesEasy to get wrong
Koriandersamencoriander seed
The ripe dried fruit of Coriandrum sativum. Small straw coloured balls with fine ribs, easy to crush between your fingers.
The tone comes from linalool: warm, sweetish, with a citrus tip. Freshly toasted it smells almost of orange.
Die Verwechslungthe mix up
Leaf and seed come from the same plant and still taste unrelated. The green brings the sharp, soapy note, the seed the warm one.
Neither replaces the other. Put leaves in a sausage mix and you get an entirely different flavour.
In der deutschen Küchein German cooking
It sits in the seasoning for Bratwurst and Leberwurst, in Brotgewürz for rye bread and in the marinade for Sauerbraten.
Also in Gose, the sour beer from Leipzig brewed with coriander and salt.
In Mexikoin Mexico
Semillas de cilantro are in every mercado, whole and cheap. The word that matters is semillas.
Buy them whole, toast them briefly in a dry pan, then crush them. Ready ground powder is empty after a few months.