An essential spice in Indian and Middle Eastern cuisines as well as many others for its uniquely citrus, sweet flavour. Include whole with fish, sausages, soups, curries, stews and sauces and when pickling.

These partner well with ginger, garlic and cumin and can be ground to make spice blends for meat and veggie rubs as well as baking.

How To Use:

Use as is or dry roast in a pan until toasty and fragrant. Their lemony flavour pairs well with sweet potato and pumpkin, eggplant, cauliflower and most curries. Sauté seeds in butter and then pour over prawns or hummus.

Toast and grind seeds to a powder in a mortar and pestle for garam masala.

Try coriander roasted carrots. Coat the peeled carrots in a mix of 2 tbs melted ghee, 2 tbs crushed coriander seeds and pink lake salt before roasting.

Storage:

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

Images for illustrative purposes only.