Coriander Seeds
パクチーの種！？葉っぱとは違う「オレンジの香り」が肉料理を爽やかに変える
Description
Coriander (Xiangcai) seeds. Lacks the intense smell of fresh leaves, featuring a refreshing citrus aroma like orange and spicy flavor. Often blended to balance Five-Spice powder.
Classification: For Everyone,Whole/Powder Spice,Taiwanese Food Freshness
Shops selling Coriander Seeds
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
Instructions
- [Usage Secret]
- [Five-Spice Secret] Almost all commercial Five-Spice contains Coriander seeds. Acts as a 'freshening' glue connecting the strong aromas of star anise and cassia.
- [Taiwanese Sausage] Mixing coarse-ground Coriander seeds when making DIY Xiangchang makes the pork fat taste remarkably light and fruity.
- [Curry Base] The main spice when making Taiwanese-style yellow curry (Gali Fan).
Learn more Substitutes, pairings, tips
Key spices
Refreshing citrus aroma resembling orange or lemon
Substitutes at Japanese supermarkets
(Exactly the same as coriander in Japanese spice sections)
Pairing
Xiangchang, Taiwanese curry, Meat braises
Trivia
[For Everyone] Even those who hate cilantro leaves (Xiangcai) often enjoy this seed's 'good aroma!'. The reason Taiwanese food feels 'somewhat refreshing despite being Chinese' is the skillful use of coriander seeds. One of the easiest spices to find in Shin-Okubo, perfect as a first step in DIY Taiwanese cooking.
Eating tips & etiquette
[Unique Eating] When making Taiwanese 'You Fan' (sticky rice), hiding a little Coriander powder in the frying oil ensures exquisite, aromatic rice even when cold!
Allergen
None