Overview

It is believed that after pepper, coriander is the most widely used spice in the world. It is grown and processed worldwide, and in large quantities in Egypt. Its warm, husky, aromatic flavour is most commonly used in its ground form.

Coriander seeds are essential to Indian cooking. Its complex flavour is a touch sweet and a touch spicy. In Indonesian cooking, coriander is used for tempeh recipes and a masterful seasoning to bean dishes. Cabbage and corn are elevated to a whole new level with a handful of ground coriander seeds. It is added to chutneys and relishes as well and whole seeds are used for vegetable pickling.

The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking.
Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won’t do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.