We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers!For full length video: https://youtu.be/CEAWKNKmmkMAll About Coriander SeedWe are talking here about the dried seed - not the fresh leaves.Two Varieties European and IndianEuropean is smaller, round, and more potent -usually what we see in North AmericaIndian variety is larger, oblong and has a more delicate flavour.Coriandrum sativum L.Plant Family: ApiaceaeOrigin: Unknown-A herbaceous hardy annual, of the parsley family-Coriander grows wild over a wide area of Western Asia and southern Europe, so no-one really knows where it is actually native.-The name derives from the ancient Greek word for bed bug… because they thought it smelled bad.-The dried fruits have a lemony citrus flavour when crushed. -Ground coriander seed loses flavour quickly in storage and is best ground fresh.-Whole seeds keep almost indefinitely. -The seeds are warm, mild and sweetish. There is a citrus undertone similar to orange peel.-The seeds are used in mostly savoury dishes from pickles to sausages.-Used in brewing, mostly Belgian whits.-Large-fruited types are grown mainly by tropical and subtropical countries, e.g. Morocco, India, and Australia, and contain a low volatile oil content (0.1-0.4%). They are used extensively for grinding and blending purposes in the spice trade. #LeGourmetTV #GlenAndFriendsCookingCheck out our Aviation and Flying Channel: https://www.youtube.com/glenshangar