Coriander seeds are the fruits of the plant; cilantro is its fresh leaves. Their aroma is different: the seeds give a lemon-sweet note, cilantro – grassy. Uzbek cuisine uses both, but in different dishes.
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spices-herbs
Coriander seeds (cashnice)
Coriander seeds are a soft lemon-sweet note for pilaf, shurpa and marinades. In Uzbek cuisine is known as "kashnich"; take whole and dry before the ground.
Coriander seeds (Uzb. “kashnich”) are a soft, slightly lemon-sweet spice, a frequent companion of cumin in Uzbek cuisine. Coriander is placed in pilaf, shurpa, lagman and marinades for meat; it softens the sharp notes and makes a bouquet of spices more difficult.
- Origin
- Uzbekistan / Iran
- Category
- Spices and seasonings
- Packing
- Weight from 50g, packing 100g
- Storage period
- Up to 18 months in airtight containers
- Certification
- Certified by Halal Latvia
On the Uzbek counter, coriander is kept whole seeds - so the aroma lasts longer. Before cooking, the seeds are dried in a dry pan for 30–60 seconds (until a slight color change) and rubbed in a mortar: after such preparation, the spice opens very differently than the finished ground powder from the package.
In plov for 4-6 servings of coriander put a little more cumin - about 1.5 teaspoon. In the marinade for kebabs - a teaspoon per kilogram of meat along with zire and black pepper. In the lagman, coriander comes with greens when served, in the shurp - with spices at the beginning of cooking.
Fresh coriander seeds are saturated beige, with a slight lemon smell when rubbed. The old batch smells "dustful" and does not give aroma when cooking. If in doubt, ask the seller to open the jar and let him smell it - in the Uzbek bazaar this is normal.
FAQ
Coriander Seeds – Frequent Questions
Yes, 30-60 seconds in a dry pan until a slight color change. After that, the seeds are rubbed in a mortar; this preparation reveals the aroma more fully than the finished ground powder.
In plov, surpa, marinade for barbecue, in dolma, in filling for samsa. Coriander is a frequent cue companion; the proportion is usually 1:1 or slightly larger than coriander.
We keep whole seeds -- they last longer. Upon request, we chalk with you on the counter; ready-made ground coriander ages in 2-3 months, so it makes no sense to keep it in large volumes.
To pilaf or tea
Pack a basket for dinner right on the counter.
At the Uzbek bazaar in Riga, you can collect a full lunch in one go: rice, spices, dried fruits, tortillas and tea. If you are planning a family holiday or a large company - write in advance through the form, we will collect the set by the right time.