Cilantro Seeds
I will talk about cilantro, the herb, another time, but today I would like to look into its dried seeds. Even though they have less use that the leaves, cilantro seeds are found in quite a few recipes and dishes.
They're very common in Eastern and Chinese cuisine. The ground seeds can perfume currys and chutneys (spiced relish). Just like the leaves, it's a good idea to use cilantro ground seeds with pastries, roasted meats like mutton, veal or game meat as well as with fish. Adding one or two seeds to coffee can better its taste.
But the most common use for the cilantro seeds may be in marinades: they add great taste to vegetables such as beetroots or cucumbers and mushrooms too. Last but not least, the seeds are found in vinegar marinades in general. They're common in pickles for example.
The interesting effects of cilantro come mainly from its seeds, which are said to help with a large variety of belly aches, such as heavy stomach, bloating, etc.
When it comes to cilantro, considering the popularity of the herb, it's easy to forget the seeds. But it would really be a shame not to use them!
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