Cocktails with Coriander
Although not a new concept, the addition of spices to cocktails has been gaining in popularity among mixologists. If you’re ready to elevate your mixed drinks, try spicing things up with seeds from the coriander plant, Coriandrum sativum, a member of the parsley family. Both cilantro – the fresh leaves and stems, and coriander – the dried seed pods, are derived from this plant. Unlike the bold bite of cilantro, coriander adds a subtle layer to curries and pickling blends and pairs well with a variety of spirits. Toast coriander seeds before using to bring out the optimal aroma and flavor. To get you started with your coriander explorations, try these recipes from Allie Bluestone, Bar Manager at The Principal's Office Bar at the Amelia Schoolhouse Inn.
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Coriander Paloma
Garden Cooler
Coriander Crisp
The Queen of Spice: Cardamom
Considered one of the world’s oldest spices, cardamom can be used in recipes as whole pods, seeds or ground.
Culinary Gifts that Keep on Giving
Want to give a gift that keeps on giving? Consider these local culinary plants.
From Root to Seed: Mustard, Fennel and Cilantro
Depending on where they are in their growing cycle, plants can be vegetables, herbs or spices.
International Market Guide
Dig a little and you'll find our region is home to a whole host of culinary curiosities and international delights.
