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Finely ground coriander seed plays a part in almost every regional cooking style, particularly Indian, Malay, Mexican and Middle Eastern.

Its warm, aromatic flavour is fully developed after frying in oil at a high temperature for a minute or so.

It is an indispensible ingredient in most Curry Powder.

Available in:
Green Cuisine Herbs & Spices in Jars (55g)
Green Cuisine Herbs & Spices in Boxes (refill packs) (40g)
Organic Herbs and Spices in Boxes (40g)
Organic Herbs and Spices in Jars (55g)
Heath and Heather Bag Range (24g)
Top Cook Herbs and Spices (35g)

Recipes:
Chicken do Piazza
Vegetable, Lentil and Chickpea Curry
Creole Chicken
Indonesian Beef Curry
Malay Fish Curry
Chilli con Carne (quick recipe)
Chicken Braised in Yogurt (Chicken Korma)
Lamb Palak (lamb with spinach)
Spicy Bean Burgers
Potato Curry
Pea and Potato Kofta Curry
Spicy Spare Ribs (Nyama Choma)
Anna's Chicken Curry
Chicken or Lamb Jalfrezi
Prawn Dansak
Madras Meat Curry