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The seed of a hardy annual indigenous to the Eastern Mediterranean area but now cultivated throughout the temperate zones. After pepper, coriander is probably the most widely used spice.
The seeds have a warm, aromatic flavour but because of the indigestible husk they are usually used in the ground form (see Coriander Ground).
Coriander is one of the essential ingredients of Indian cooking.
The seeds may be ground using a mortar and pestle or coffee grinder. Try dry frying the seeds before grinding for extra flavour.
Available in:
Green Cuisine Herbs & Spices in Jars (25g)
Green Cuisine Herbs & Spices in Boxes (refill packs) (40g)
Organic Herbs and Spices in Boxes (40g)
Organic Herbs and Spices in Jars (25g)
Heath and Heather Bag Range (21g)
Recipes:
Goa Fish Curry
Spiced Parsnips
Curried Bananas
Baked Red Peppers with Fennel
Apricot Chutney
Palda (potatoes and yogurt)
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