Ground coriander retains a herbaceous, slightly citrus flavour with a little warmth which matches beautifully with spicy food such as chillies and curries, dahl and spice blends for roasted vegetables and meat rubs.

It will slightly thicken a stew or casserole when added. It’s a versatile spice, also making an appearance in cake recipes such as fruit or citrus cakes.

How To Use:

Ground coriander is commonly used for making the base gravy in Indian dishes. It also pairs particularly well with cumin and paprika as a rub for chicken and meat or to sauté vegetables such as eggplant and cauliflower.

When roasting chickpeas or to use as a rub for meat or veggies, dry roast 1 tbs smoked paprika, ½ tbs ground cumin & ½ tbs ground coriander for one minute until fragrant. Also, mix this with quinoa before cooking then add in chopped dried apricots before serving.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Images for illustrative purposes only.