Coriander is one of the sweeter spices out there, which is odd considering the leaf of the coriander plant – what we call cilantro – is often called spicy and herbal. It is often described as sweet and floral with hints of white pepper and Navel orange. You might call it cultivated, both in agricultural and worldly senses.
The flavors make coriander a popular spice across all oceans, from Portugal to Mexico, to India.
Ground coriander goes stale quickly so use it within six months and, as with all spices, store in an airtight container in a dark and dry space. Any baker would be livid without ground coriander to add to pumpkin pies, sweet potato pancakes, apple cakes, spice cookies, homemade granola, or kugel.
Coriander-Maple Granola
- 4 cups rolled oats
- 1 cup pecans, chopped
- 1 1/2 teaspoons ground coriander
- 1/4 teaspoon ground cinnamon
- 3/4 cup maple syrup
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 2 T orange juice
- 2 T orange zest
- 1 cup dried apricots
1. Preheat your oven to 350ºF and adjust the top rack to the middle of the oven. Place the oats, pecans, coriander, and cinnamon in a large bowl and mix together. Whisk together the maple syrup, vanilla, orange juice and zest, and brown sugar in a saucepan and place over medium heat until almost smooth.
2. Pour syrup mixture over oats mixture. Stir gently to combine and the oats are well-coated. Spread out onto a baking sheet lined with parchment paper or foil. Bake for twenty minutes. Cool completely. (If some of the granola is still sticky and wet bake it for another 7-10 minutes.) Break into pieces and add the dried apricots. Store in an airtight container.
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