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Corriander question

 
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Portergolf
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Joined: 08 Oct 2006
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Location: Marietta, GA

PostPosted: Thu Nov 09 06 2:20 am    Post subject: Corriander question Reply with quote

Does anyone know what type of flavor corriander would add to a rub?
Is it spicey, sweet, or and other characteristic you can pick out?
Thanks
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krimson_cardnal
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PostPosted: Fri Nov 10 06 6:11 am    Post subject: Reply with quote

Coriander is extremely versital. It will contribute a slight fruity/nutty over tone. Best thing is to try it out. I like to put a little in scrambled eggs to get the flavor. Scramble lite.

Good on grilled steak, pork. Add to rubs brings out earthyness. Good spice!! Sprinkle on like pepper. K_C
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Portergolf
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PostPosted: Fri Nov 10 06 9:01 am    Post subject: Reply with quote

Thanks KC!
I'll put it in my rub this weekend.
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Robert & Keri C
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PostPosted: Fri Nov 10 06 10:40 am    Post subject: Reply with quote

When DH Robert and I attended judging class in Colorado several years ago, one thing they did was to season one of the brisket samples with a rub containing coriander. There was no middle ground on TASTE scores. The coriander brisket either got 9's and raves on the flavor, or 4's and major YUCKS. Seems that there's a gene in us humans that causes some of us to taste a metallic whang with coriander and cilantro. I'm one of those, and can't stand the taste of those items. Robert, on the other hand, gave the taste a 9 and thoroughly enjoyed the flavor.

Keri C
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Alien BBQ
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PostPosted: Fri Nov 10 06 11:24 am    Post subject: Reply with quote

Both are the same plant but different parts kinda..... try this one on for size.

http://www.uni-graz.at/~katzer/engl/Cori_sat.html
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roxy
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PostPosted: Fri Nov 10 06 12:07 pm    Post subject: Reply with quote

Corriander and cumin are the two primary flavours in most mexican style seasonings. I like the flavour of corriander and use it in my butt and rib rub. I find it has a nice earthyness though I cant pick its taste out in a rub, I feel its addition helps to broaden the flavours.
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Bubba Shlub
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PostPosted: Tue Apr 14 09 2:44 am    Post subject: Reply with quote

I use it in a seasoning I make for ribeyes and burgers. It's the primary ingredient, along with black pepper. I'm tweaking it a bit here and there. I don't have internet at home so I'm not online very often, but I'll post it here when I can if you would like.
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mgwerks
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PostPosted: Tue Apr 14 09 3:41 am    Post subject: Reply with quote

I have to toss my hat in the "love it" category. Not only in latin and Tex-Mex cooking, but on eggs and other foods as well.
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lantern
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PostPosted: Tue Apr 14 09 5:18 am    Post subject: Reply with quote

I toss my hat into the BOTH category. I feel that coriander in seed or leaf form if used sparingly can add a flavor that can make a dish stand out and be one of the best I've tasted.

However, used in a heavy handed fashion which more and more people are doing today I absolutely abhore it. It can and will keep me from eating my very favorite foods. It's one of the very few ingredients that dang near instill anger in me when I taste a dish dominated by it. You just want to ask at times if they thought it was parsley instead.
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roxy
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PostPosted: Tue Apr 14 09 11:02 am    Post subject: Reply with quote

lantern wrote:
I toss my hat into the BOTH category. I feel that coriander in seed or leaf form if used sparingly can add a flavor that can make a dish stand out and be one of the best I've tasted.

However, used in a heavy handed fashion which more and more people are doing today I absolutely abhore it. It can and will keep me from eating my very favorite foods. It's one of the very few ingredients that dang near instill anger in me when I taste a dish dominated by it. You just want to ask at times if they thought it was parsley instead.


I'm with ya on fresh coriander.. It can really over whelm a dish. A little can go a long way.
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Pit Boss
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PostPosted: Wed Apr 15 09 12:54 am    Post subject: Reply with quote

I've not tried coriander in rubs...will have to experiment.

I can suggest that you grind a small amount of cilantro (leaves and stems in a blender with a bit of water or vinegar to get it moving) and add it to your red, tomato based sauce recipe.
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ou812warford
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PostPosted: Wed Apr 15 09 1:38 am    Post subject: Reply with quote

Doesn't that make the BBQ sauce taste like salsa?
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Pit Boss
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PostPosted: Wed Apr 15 09 2:07 pm    Post subject: Reply with quote

You DON'T have to try it Laughing

I guess it might taste like salsa if you're making salsa. If you use the ingredients that you'd normally use in bbq sauce, then it will taste like bbq sauce.
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Acki
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PostPosted: Thu Apr 16 09 6:57 pm    Post subject: Reply with quote

Imho Koriander (how we call it) is a spicy herb which has a special flavour.
I would not use it at pork or beef.
There are a lot of people they hate simply the smell of that herbe.
My wife hates it, while its growing on our balcony!
I use it sometime at fish. U can also use it at chicken, but just a very little bit, cause its smell is really STRONG!!!! Exclamation
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