coriander seed
Cultural layer
Nicholas Eriksson and others, A genetic variant near olfactory receptor genes influences cilantro preference (Flavour, 2012)
Coriandrum sativum L. (Plants of the World Online, Royal Botanic Gardens Kew, accessed 2026-10-09)
The Oxford Companion to Food (Alan Davidson, 1999)
The Flavour Thesaurus (Niki Segnit, 2010)
cilantro, Merriam-Webster.com Dictionary (accessed 2026-10-10)
Lilli Mauer and Ahmed El-Sohemy, Prevalence of cilantro (Coriandrum sativum) disliking among different ethnocultural groups (Flavour 1, article 8, 2012)
Madhur Jaffrey's Indian Cookery (Madhur Jaffrey, 1982)
Route
PendingThe routes are written. They are not yet mapped.
This entry's cultural layer already names where it came from and how it moved. What it does not yet carry is that movement as structure: ordered waypoints with real coordinates, and a mechanism on each leg. Until it does, the layer stays an empty slot rather than a drawn line, because a map built from prose would be a guess with a projection under it.
1 of 409 entries carries a mapped route · nutmeg is the prototype
- Waypoints
Ordered places, each with its kind
- Coordinates
Real positions, with the gazetteer they came from
- Segments
From, to, and the mechanism that moved it
- Confidence
Documented, attributed or contested
- Summary
What the route argues, in a sentence
Names · co-equal, marked by how each one travelled
FoodwayPresent as a living food culture.
No names recorded.
Connections
8 bonds · 7 sourcedOne is an ingredient of the other
A sazon component.
Dhana-jeera, the base blend.
Read in Madhur Jaffrey's Indian Cooking, pages 98, 114 and 127, ground cumin and ground coriander going in together as the base; the glossary gives them as zeera and dhania, pages 203 and 204; the cited Indian Cookery, BBC 1982, was not the copy in hand.
Curry masala.
Read in Madhur Jaffrey's Indian Cooking, page 58, Chicken with Roasted Coriander in a Coconut Curry Sauce, dakshini murgh, the coriander seeds dry-roasted first; the cited Indian Cookery, BBC 1982, was not the copy in hand.
Haddock baked in a yoghurt sauce: lemon juice and ground coriander beaten into the yoghurt.
Relocated in Madhur Jaffrey's Indian Cooking, page 83. The tandoori marinade on page 47 uses lemon and yoghurt but no ground coriander; the cited Indian Cookery, BBC 1982, was not the copy in hand.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for coriander in the 2008 edition.
Dry masalas.
Read in Madhur Jaffrey's Indian Cooking, page 106, ground cumin, ground coriander and ground amchoor going into the dry okra together; the cited Indian Cookery, BBC 1982, was not the copy in hand.
Bonds are drawn from culinary literature and origin-tradition references, tiered by source. Origin means a reference from the place. Witness means the pairing is the place's own and the reference documenting it was written from outside.
The score is cultural weight: how central a pairing is in the tradition that documents it. It is not a prediction of how two materials behave in a formulation and not a measure of chemical affinity. The scale is ordinal, because centrality is a judgement rather than a measurement: 1.0 where the pair is the dish, 0.9 a fixed named form, 0.8 a canonical dish, 0.7 recurrent across many dishes, 0.6 common, 0.5 attested, 0.4 marginal or compound-led.
Each score is set against a named dish and carries that dish in its note. Where a score has not been examined it says so, because an inherited figure and a researched one should not look alike.
The dish is named by a reader who knows the cuisine and cites a source appropriate to it. It has not yet been confirmed inside that source page by page, so a note records what supports a score rather than what has been checked in the book.
Studio Culinar-E, "coriander seed", Pantry Archive, Studio Monk-E, 2026. https://studioculinar-e.com/archive/coriander-seed
/archive/coriander-seed
Bonds are tiered by source, origin-tradition references first.