wrong kind of coriander?

[andrewp]

I've done some reading and research while my blue moon clone is in the sink cooling and it seems like I have used the wrong kind of coriander. I used Ground Coriander from Badia. Does anyone know if this is the right or wrong type of coriander for making a wit beer? It doesn't smell citrusy like I've read coriander should.

 

[Suthrncomfrt1884]

Ground corriander is exactly the same as the unground seeds. It will work fine.

 

[Edcculus]

Yea, you are fine. Most people (whether you are cooking or brewing) will say to buy the unground form of any spice as they will generally keep longer and give a better flavor/aroma when ground just before use. You won't screw up your brew with the ground form though. I've used it in a wit when I was low on seed.

 

[david_42]

The smell isn't all that strong.

 

[passedpawn]

The Blue Moon Brewery used (uses?) ground coriander, and ground orange peel. No idea what the origin of the spice was.

 

[andrewp]

My question is not will the ground product be ok but is the Badia product the right type of coriander. I read on this site that there are two or more different types of coriander. One that is great for wits and has a tropical aroma when you crack it. The other has been described as smelling like tomato paste. Coriander seeds vary depending on their origin. The spice native to latin america is different than that of indian and spanish cuisine. I am wondering that because Badia is a hispanic product I may have gotten the wrong spice.

Has anyone used Badia Coriander for brewing?

 

[passedpawn]

My question is not will the ground product be ok but is the Badia product the right type of coriander. I read on this site that there are two or more different types of coriander. One that is great for wits and has a tropical aroma when you crack it. The other has been described as smelling like tomato paste. Coriander seeds vary depending on their origin. The spice native to latin america is different than that of indian and spanish cuisine. I am wondering that because Badia is a hispanic product I may have gotten the wrong spice.

Has anyone used Badia Coriander for brewing?

Have you tasted it?

 

[fineexampl]

There are usually 2 types of coriander you can get. There's the domestic kind with round seeds like you see in the supermarket. This is generally a mild coriander and not terribly aromatic. The often prferred coriander is Indian coriander, which is said to be more citrusy and aromatic. I've only used Indian coriander, so i can't speak from comparisons. I buy mine in bulk from the local Indian grocer along with all my other brewing spices. They are cheaper than the supermarkets and are usually fresher.

 

[passedpawn]

There are usually 2 types of coriander you can get. There's the domestic kind with round seeds like you see in the supermarket. This is generally a mild coriander and not terribly aromatic. The often prferred coriander is Indian coriander, which is said to be more citrusy and aromatic. I've only used Indian coriander, so i can't speak from comparisons. I buy mine in bulk from the local Indian grocer along with all my other brewing spices. They are cheaper than the supermarkets and are usually fresher.

That's a great idea. I just did a search and I have 2 indian grocers in my area!

Hey andrew, since you are close, here's the list I found:

http://www.citydesipages.com/IndianGroceryStores.htm

 

[fineexampl]

That's a great idea. I just did a search and I have 2 indian grocers in my area!

Hey andrew, since you are close, here's the list I found:

http://www.citydesipages.com/IndianGroceryStores.htm

You'll be even happier when you can get a pound of the freshest smelling coriander, fenugreek, cardamom, star anise, indian long pepper, etc. for about $2 each. You can also pick up some other nifty fermentables like jaggery, candi sugar ($2!!), containers of pure maltose, and not even factoring in the fresh fruit and veg. They also sell various whole grains and flaked grains. Just beware of the spices in Asian markets. Some are sketchy and may be contaminated or preserved with sulfites, etc. You shouldn't have that issue in the Indian markets. They're usually very clean, if not a bit disorganized.

 

[passedpawn]

I just bought a few ounces of coriander yesterday at a whole foods place. It tastes alright, but doesn't have the same citrus'y aroma as the last stuff I bought (LHBS). I'm gonna check this out today. Thanks!

BTW, I have some coming in from Brewmaster's Warehouse tomorrow, so I can do a nice comparison.

 

[andrewp]

thanks for the help guys. i just tasted it and it does not taste very much like something I would want in a beer. oh well. so much for trying to save a few bucks by trying to buy cheaper spiced.

i'll be trying out some of those indian grocers. passedpawn did you get your coriander from the Pantry?

 

[fineexampl]

thanks for the help guys. i just tasted it and it does not taste very much like something I would want in a beer. oh well. so much for trying to save a few bucks by trying to buy cheaper spiced.

i'll be trying out some of those indian grocers. passedpawn did you get your coriander from the Pantry?

It's not that the Badia stuff is bad, it's just that you can't really tell how long ago it was crushed. The volatile oils in the seeds don't last long when exposed to air. You can always double up on it just in case. It can't harm the beer in any way, but it just may not have that oomph you want. If you freshly crush older spices, you can have those oils still present in a greater quantity than the preground. You didn't do anything wrong, you're just frugal like most of us here.

Generally, herbs lose strength in 6mo to a year and it's a good idea to use them up in that time. Spices from seeds usually last 2-3 times longer. I keep track of when i dried or harvested my herbs and spices and toss them yearly to keep fresh stock available.

I will also add, that i buy Badia products as well. Their dried camomile buds are great for wheat beers. Just try and get the uncrushed products whenever possible.

 

[passedpawn]

thanks for the help guys. i just tasted it and it does not taste very much like something I would want in a beer. oh well. so much for trying to save a few bucks by trying to buy cheaper spiced.

i'll be trying out some of those indian grocers. passedpawn did you get your coriander from the Pantry?

Nope. Southern Brewing, in Tampa (Busch Blvd.). If you haven't been there, you are in for a treat. The Pantry is close, but just wait till you see this place.

 

[passedpawn]

Their dried camomile buds are great for wheat beers. Just try and get the uncrushed products whenever possible.

Whole foods places have whole (bulk) chamomile, too. But the best I've ever seen is from the online tea shops. Almost like they were picked and dried yesterday.

 

[nebben]

...I thought you meant that you had used Cilantro instead of Coriander! Ha! That'd be some wacky beer!

I have Coriander seeds in the kitchen anyway because we're frequently making Indian food in my house. BTW, a no-frills bag of whole coriander from our Indian market is substantially cheaper than at our local grocery store and a good magnitude cheaper than LHBS.