On food and cooking the science and lore of the kitchen ( PDFDrive ) 794

togetherwithcitrusandsweetnotes.Celery
seedwasusedintheancientMediterranean
andisstillcommoninEuropeanand
Americansausages,picklingmixes,andsalad
dressings.“Celerysalt”isamixtureofsalt
andgroundceleryseeds.
Coriander Coriander (Coriandrum sativum)
has been valued and cultivated since ancient
times,moreforitsdriedfruitsthanitsleaves,
which have entirely different flavors. The
flavor of the fruit oil is startlingly floral and
lemony, and makes coriander unique and
irreplaceableinthecook’sarsenalofaromas.
It’s generally used in combination with other
spices, as a component of a pickling or
sausage mix, in gin and other alcohols, or as
halfofthecoriander-cuminbackboneofmany
Indian dishes. Coriander is also one of the
distinguishingflavorsinAmericanhotdogs.
Therearetwocommontypesofcoriander.
TheEuropeantypehassmallfruits(1.5–3


mm),arelativelyhighessentialoilcontent,
andalargeproportionofflowerylinalool;the
Indiantypehaslargerfruits(to5mm),a
loweroilcontent,lesslinalool,andseveral
aromaticsnotfoundintheEuropeantype.
Corianderseedisgenerallysupplied
whole,withthetwodryfruitsstillenclosedin
theirhusk.Whenit’sgroundalongwiththe

aromaticfruits,thebrittle,fibroushuskmakes
agoodwaterabsorberandthickenerfor
sauces(theliquidportionofacurry,for
example).Coarselygroundcorianderisalso
usedtocoatmeatsandfishandprovide
flavor,crunch,andinsulationatthesame
time.
Cumin Cumin comes from a small annual
plant(Cuminumcyminum)nativetosouthwest
Asia, and was enjoyed by the Greeks and
Romans;theGreekskeptitatthetableinits
ownbox,muchaspepperistreatedtoday.For
some reason cumin largely disappeared from