Coriander Seed - 1 oz

Coriander Seed - 1 oz

Coriander Seed is now widely used in specialty and Belgian style beers.   It has a subtle flavor & aroma that is warm, spicy, nutty, slightly fruity, and complex. It is perfect in wheat beers along with other spices to give these beers a light and refreshing flavor with a hint of spice.

Directions For Use: Grind the coriander in a clean electric coffee mill or a mortar and pestle. Also, toasting the coriander seed just prior to grinding will bring out the spice's volatile oils and give the beer a nuttier flavor. If you toast the coriander, take care not to burn it, or you may give your beer an off flavor. The amount of coriander added to the wort will depend on the desired effect in different types of beers.

• Use up to 1 ounce of crushed coriander for every 5 gallons of wort to product a substantial coriander flavor and aroma.  Add the coriander in the last 5 to 10 minutes of the boil.

• For this subtler coriander flavor try adding a half ounce of course coriander seed to the wort for about the last 5-10 minutes of boiling.

Caution:  Boiling coriander too long will cause some of its volatile oils to be boiled off and reduce its flavor.  Possible Uses:

• Belgian witbier Recipe.
• German Hefeweizen beers
• Liqueurs such as Chartreuse and Izarra
• Belgian specialty beers
• Holiday beers

Coriandrum sativum Ancient Egyptian and Sanskrit texts document the use of coriander for more than 3,000 years. The Chinese once believed the herb conferred immortality and in the Middle Ages it was put into love potions as an aphrodisiac.