Roasting coriander ???

[StillBill53]

Hi All
Does anyone have any thoughts on roasting coriander before grinding for use in a maceration. When we cook we roast seeds to enhance the flavour. Just a thought! Been searching can't find any mention of so I'm thinking it not done.
Cheers Bill

[Saltbush Bill]

If your making gin the coriander flavour should come over quite strong enough without roasting imo.
Freshness of seed also dictates how well flavour carries over, as with all herbs n spices.

[howie]

the only thing i roast for one of my recipes is almonds
that certainly changes the flavour.
but i see where you're coming from, as i fry herbs & spices for curries etc.
i know there isn't any taste left in the coriander after distillation.
but next time i roast almonds, i'll chuck some coriander in there and see what happens.

nb try and get your coriander from an Indian grocer and not that crap from the supermarket spice section.

[Saltbush Bill]

try and get your coriander from an Indian grocer and not that crap from the supermarket spice section.

Have to agree Howie, the rubbish sold by the big chain supermarkets is usually old, stale and expensive.
Buying in bigger quantities from either Indian or Asian supermarkets or growing your own gets you much better quality.
Planting a dozen Coriander plants,and then letting them flower and seed is pretty easy and makes for great fresh seed. You get quite a bit from even half a dozen plants.
I havnt had to buy any for quite a while now.

[quadra]

We grow our own for seed as well and I have never bought or tasted commercial coriander that come close to fresh homegrown. I have use fresh whole and ground seed in many gins and although I liked one I had tried with lightly toasted seed, my favorite is fresh ground from our seed... there is a really clean floral citrus flavour that is hard to find in many commercial products. You might try a couple of small infusions to get an idea if it is something you want to scale up.