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 percent of the population however find that coriander tastes like soap, as they have a gene that detects aldehyde – another natural organic compound.
These dried coriander seeds retain a herbaceous citrus flavour, especially when ground in a mortar & pestle, but they have a warmer, nutty taste and aroma than the fresh leaves.
How to Use:
Coriander seeds can be used as-is, or gently roast in a dry pan over low heat to bring out extra flavour and aroma. The seeds are fabulous in pickles and chutney or add to a bouquet sachet for use in casseroles and broths. Grind to a powder in a mortar & pestle for garam masala or your favourite spice mix. Also delicious in soups, chilli, dahl, or refried beans. Add coriander seeds to herbal teas and chai blends to add a warming note.
Store in an airtight container in a cool, dry place, away from direct sunlight.
Up to 18 months when stored as above. See Best Before date.
Images for illustrative purposes only.