On 2012-05-17, Dave Smith > wrote:

> That is my take on coriander seed. My wife used to do a lamb shoulder
> that involved among other things, garlic and crushed coriander rolled up
> in it. It tasted great but the texture of the coriander was off putting.
> I had spareribs in a restaurant in Germany that has crushed coriander
> and those hard little bits of the spice were troublesome.

I don't use my Thai granite mortar/pestle as often as I once did. I
now use the spice grinder attachment to my stand mixer. (let's see
you top that one, Kitchen Aid!!) Handles whole coriander seeds
effortlessly. I'd suggest buying a cheapo whirlybird coffee grinder
for $10-20. Worth every cent, specially if doing a dozen or so spices
for a curry blend.

nb

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