Coriander. It’s a Biblical spice!
The people of Israel called the bread manna. It was white like coriander seed and tasted like wafers made with honey.- Exodus 16:31
It is one you know as well! The leaves of the coriander plant we call ‘cilantro’, the key spice in all things Tex-Mex. In the Bible, it is used to describe the manna God provided to Israel while they wandered in the Wilderness, although today the seeds are more of a brown than white we can give the Bible a pass on that detail.
I mostly use coriander in a rub for steaks and chicken. On the steak side, if its a New York Strip or ribeye I will use a rub. Tenderloins get a salt/pepper crust if that, the meat can do all the talking. Chicken, its’ an easy add before the grill.
There are a thousand variations, but here is what I use a lot.
1 tablespoon salt.
1 tablespoon pepper.
2 teaspoons smoked paprika
2 teaspoons coriander
2 teaspoons cumin
2 teaspoons curry powder
1 tablespoon coffee grounds (if its steak)
Red pepper flakes to taste
Mix those together, it should cover two servings. Ramp it up for more, experiment. I also coat my hands in olive oil and GENTLY work the rub into the steak or chicken for a little longer than you think it should take and then let it sit for five minutes. This time helps make the magic happen.
The coriander gives it a nice flavor and coating that is missed without the spice. And like all rubs the magic is that by themselves no one would eat this combination of spices together, but spread out it brings a flavor to the entree that by itself the steak or chicken could not match.
That is a good word for us too – if the world was just like us it would be incomplete. The Lord took all types of people and scattered them throughout and with the whole lot of us with gifts and talents widely spread the world is a better, spicier, place.
Eat and believe well!