'Taste a couple of coriander seeds—you can do this without trepidation—and you’ll find the flavor delightfully bright, citrusy, a little like grass or hay, and marvelously floral.'
I’ve also become more curious about less familiar spices. Coriander seed is a great example. This spice is the seed from the same plant that produces the leafy herb that we know as cilantro—but the two flavors are worlds apart.You’ve probably tasted coriander seed as one of several spices in savory Indian, Asian, and Middle Eastern dishes. It’s usually a member of a spicy chorus—such as the Indian spice blend, garam masala—rather than a solo voice or flavor.
My first thought was to use it as one might use mace, or nutmeg—alone, in a simple pound cake or butter cake or Bundt cake, then go on to butter cookies, sponge cakes, the like. I started with a Bundt cake and imagined finishing it with coriander caramel icing or coriander toffee sauce. It turns out coriander is delicious in both of those toppings, but I found that each overwhelmed the lovely flavor of the cake. Go figure.
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