coriander - Articles and Posts from Slashfood

Posts with tag coriander

Spice ID Quiz

Posted Sep 1st 2009 1:33PM by Slashfood Editor
Filed under: Spices, Quizzes

Know your fennel from fenugreek? Coriander from cardamom? It's the spiciest quiz ever from Slashfood.

Spice ID Quiz

Both leaves and seeds of this plant are employed as seasoning in Indian food, and the seeds are used to flavor artificial maple syrup.

Sarsaparilla
Nigella
Fenugreek
Carom

It just wouldn't be real rye bread without...

Caraway
Fennel Seed
Poppy
Cumin

The signature herb overtone of gin is...

Galangal
Fennel
Pimento
Juniper Berries

The leaves of this plant are snipped and used as the herb cilantro, but the seeds are a seasoning known as...

Cumin
Coriander
Cardamom
Curry

This spice is the inside part of the Myristica tree seed -- not to mention darned tasty in baked goods and sprinkled on winter beverages.

Mace
Cumin
Nutmeg
Ground Allspice

This wee, nutty spice is smashing on a roll or paired with a tart lemon pastry

Allspice
Poppy Seeds
Cardamom
Mustard Seed

These long, cured pods, often used to flavor desserts, are members of the orchid family.

Vanilla Beans
Cardamom
Saffron
Galangal

This strikingly-shaped fruit is a core element in Chinese five-spice.

Sumac
Galangal
Telicherry
Star Anise

This spice, made by grinding dried berries, adds a lemony taste to juice and Middle Eastern cuisine.

Mahlab
Fenugreek
Rue
Sumac

This Indian spice is valued as much for its vibrant hue as it is for its flavoring properties.

Turmeric
Ras al Hanout
Ginger
Asafoetida

This spice is often cited as the most expensive on the market, due to the difficulty of harvesting it.

Grains of Paradise
Sassafras
Mahlab
Saffron

These dried berries are, monetarily speaking, the most traded spice on the planet.

Mustard
Cardamom
Black Pepper
Cumin

Remember the previously mentioned Myristica tree seed? This is the outside seed casing, all ground up.

Mace
Galangal
Ginger
Camphor

We're awfully sorry that we can't present this quiz in Smell-O-Vision, but still we must ask -- can you identify this common ground-bark spice by sight alone?

Mace
Nutmeg
Cinnamon
Allspice

The green version of this pod is an essential flavor component in Chai tea.

Ginger
Cardamom
Tonka Bean
Cumin

From left to right, these are...

Cumin, Anise
Celery Seed, Dill
Fennel, Cumin
Dill, Anise

This Thai cuisine staple is also purported to possess aphrodisiac qualities.

Ginger
Galangal
Horseradish
Asafoetida

This pungent, earthy seed is valued for both culinary and medicinal use.

Black Cumin
Fennel
Black Cardamom
Grains of Selim

Chewing this spice is said to improve and sweeten the breath.

Dill
Anise
Fennel
Celery Seed

Dried peppers are ground to make this spice, which is widely used in Hungarian and Spanish cuisine.

Telicherry
Wasabi
Ras al Hanout
Paprika

Lobiani, Georgian bean bread

Posted Sep 24th 2008 10:00AM by Shayna Glick

This weekend I got it into my head that I really wanted to try some bread from my Georgian cookbook. Up til now I've pretty much stuck to vegetables and sweets, but it was high time that I made one of the delicious looking bread options. I chose the Lobiani, which is a simple bread with a kidney bean filling, because I had most of the ingredients. I only had to get sour cream.

The Lobiani was very simple to make, you'll just need plenty of space to roll the dough out (which can be a problem in my tiny kitchen). I have an extra large cutting board that I use for rolling out bread doughs. The dough is made from sour cream, eggs, butter and flour, and it's leavened by working baking soda into the dough after it's mixed. The filling is made with lots of onions and kidney beans, plus seasoning and coriander.

Let me just tell you, I will make Lobiani again! It is so good, with the mild kidney beans mixing quite nicely with the sweet onion flavor and coriander. I took a loaf over to share with my Georgian friend and he told me more than once how delicious the Lobiani was.

I did change a few things. First off, the recipe said not to leave the dough out for more than 8 hours or it'll turn sour. Of course I did (just FYI, don't fall asleep on the couch at about the time you're supposed to be starting a baking project), but I just threw the dough in the fridge overnight and let it warm up the next morning and everything was fine. I actually liked the sour taste. Also, I used canned white kidney beans because I had them. Other than that, I did everything the recipe told me to do, and everything was great. The recipe after the jump.

Gallery: Lobiani

Continue reading Lobiani, Georgian bean bread

Kettle contest - free chips for a year

Posted Jun 20th 2007 12:28PM by Joanne Lutynec
Filed under: Snacks, America

Contest alert for all you potato chip lovers out there - Kettle Chips has teamed up with Smart Car and they are holding a contest to win free chips for a year. All you have to do is visit their website and guess how many bags of potato chips they have crammed into a "For Two" Smart Car. Unlike a lot of these "guess how many" contests, they provide a rotating picture of the car so that may make it a little easier for you to count/guess.

They are also taking suggestions for new Kettle Chip flavors, so while you are there you can submit your own ideas - you can come up with something better than Carrot & Coriander or Blue Cheese with Bacon, right?

(thanks, Erica!)

Sizzlin' Steak Rub

Posted May 30th 2006 10:05AM by Nicole Weston
Filed under: Recipes, Spices, Meat, Steak Day

One of my favorite steak rubs is the Sizzlin' Steak Rub made by Brazos Legends. I got it as part of a gift set quite some time ago, and since Brazos doesn't list it on their website, I'm not certain that they even make it anymore. The rub contains salt, black pepper, garlic, coriander, cumin, onion & paprika. I got my bottle quite some time ago and, though I use it all the time, the bottle isn't empty yet. Of course, that's because I concocted a mix that is almost identical to the original spice rub and am able to keep myself well supplied. It's fantastic on all types of meat, on vegetables, french fries, pita chips and probably many other things I haven't yet thought of. Here's my rendition of the steak rub so you can try it out for yourself:

Continue reading Sizzlin' Steak Rub

Slashfood Ate (8): Things to do with leftover cilantro

Posted Mar 2nd 2006 11:13AM by Keith McDuffee
Filed under: Vegetables, Condiments, Slashfood Ate

It has happened to all of us at one time or another. You needed to buy fresh cilantro (or as some call it, coriander) for one recipe, that called for a tablespoon or so, and now you have this giant bunch of cilantro rotting in your fridge. How can you let such a special herb go to waste? Here are eight fun things we do with our leftover cilantro.

1. Add to homemade ginger lime salad dressing -- just lime juice, cider vinegar, ginger, olive oil, a splash of sesame oil and fresh cilantro, all to taste.

2. Blend into hummus, either homemade or store-bought, with a bit of cumin. Voila -- instant clash of the ethnic flavors, but all in good fun.

3. Slow cook eggplant, chick peas, garlic and onions in a can or two of diced tomatoes, with cumin, coriander and cinnamon. Sprinkle on cilantro and crispy onions and garlic before serving.

Continue reading Slashfood Ate (8): Things to do with leftover cilantro

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Spice ID Quiz

Spice ID Quiz

Both leaves and seeds of this plant are employed as seasoning in Indian food, and the seeds are used to flavor artificial maple syrup.

It just wouldn't be real rye bread without...

The signature herb overtone of gin is...

The leaves of this plant are snipped and used as the herb cilantro, but the seeds are a seasoning known as...

This spice is the inside part of the Myristica tree seed -- not to mention darned tasty in baked goods and sprinkled on winter beverages.

This wee, nutty spice is smashing on a roll or paired with a tart lemon pastry

These long, cured pods, often used to flavor desserts, are members of the orchid family.

This strikingly-shaped fruit is a core element in Chinese five-spice.

This spice, made by grinding dried berries, adds a lemony taste to juice and Middle Eastern cuisine.

This Indian spice is valued as much for its vibrant hue as it is for its flavoring properties.

This spice is often cited as the most expensive on the market, due to the difficulty of harvesting it.

These dried berries are, monetarily speaking, the most traded spice on the planet.

Remember the previously mentioned Myristica tree seed? This is the outside seed casing, all ground up.

We're awfully sorry that we can't present this quiz in Smell-O-Vision, but still we must ask -- can you identify this common ground-bark spice by sight alone?

The green version of this pod is an essential flavor component in Chai tea.

From left to right, these are...

This Thai cuisine staple is also purported to possess aphrodisiac qualities.

This pungent, earthy seed is valued for both culinary and medicinal use.

Chewing this spice is said to improve and sweeten the breath.

Dried peppers are ground to make this spice, which is widely used in Hungarian and Spanish cuisine.

Lobiani, Georgian bean bread

Kettle contest - free chips for a year

Sizzlin' Steak Rub

Slashfood Ate (8): Things to do with leftover cilantro

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