Coriander (Coriandrum sativum) is an annual herb in the Apiaceae family, that is also known as cilantro. As a fresh herb, it tastes a little tart, almost like a herby lime, due to the aromatic compounds – linalool and pinene. A small percentage of the population, however, find that coriander tastes like soap, as they have a gene that detects aldehyde – another natural organic compound. Ground coriander is made from the dried seeds. This powder retains a herbaceous citrus flavour but has warmer, nutty notes than the fresh leaves.
How to Use:
Ground coriander is delicious is curries and is an essential ingredient in the garam masala spice mix. Add ground coriander to hearty soups and bean or chilli dishes. Combine with cumin and paprika, or any of your favourite spices, to make a dry rub for chicken or meat. Use coriander in marinades, sauces and pickles.
Store in an airtight container in a cool, dry place, away from direct sunlight.
Up to 24 months when stored as above. See Best Before date.
Images for illustrative purposes only.