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.