Short shameful confession

[larryhammer]

I've become addicted to adding a dash or two of ground coriander into just about everything I cook. (Except the curries, of course.)

Comments

[kalmn]

not seeing the problem here, though.

[larryhammer]

Including in the lotus-root stir-fry, a veggie lo mien, and a beef chili?

(Well, the last was more than just a couple dashes -- I season chili heavily, and two dashes isn't enough to stand up to half a bottle of cumin.)

[cmcmck]

I see no problem here.

It tends to be smoked paprika with me!

[larryhammer]

Not a major component of Chinese cooking, that, and I've been doing a lot of such lately.

[shewhomust]

Do you buy it ready ground (which in my exterience taste of sawdust) or do you grind the seeds as required?

[larryhammer]

Honestly, I don't usually have the time or patience to grind myself, so ready-ground. So sorry. I do have seeds, at least.

[shewhomust]

Don't be sorry - I asked because it seemed unlikely that something you have to grind yourself could become so ubiquitous, and yet my experience with the ready ground has not been good. I infer that ready-ground that tastes of something does exost, then?

[larryhammer]

Well, this oldish bottle is clearly no longer in prime condition, but its contents still clearly have virtue. It's not as redolent as fresh-ground, but it does have a flavor, and even one close to what it should be. I honestly don't know where we got it.