Coriander seeds, Specialities : Good Quality

Coriander is one of the oldest of herbs and spices. The fruit of the coriander plant contains two seeds which, when dried, are the portions used as the dried spice. When ripe, the seeds are yellowish-brown or tan in colour with longitudinal ridges.
Coriander seed has a warm and subtle flavour with a slight citrus hint. It has an aromatic scent that is soothingly warm, nutty, slightly fruity, and complex. Coriander seeds are available throughout the year, in whole or in ground powder form.

• Coriander seeds hold a prominent position in the Indian kitchen, to flavour many sweet and savoury preparations.
• Apart from being used whole, coriander seeds can also be powdered. They are generally toasted before being ground to bring out their full flavour.
• In Indian dishes, we first start with oil/ghee in a pan, then put some cumin or mustard seeds and then we put in coriander powder, turmeric and other spices and herbs. This spice is an important ingredient in Indian spice mixtures like garam masala, subzi masala, sambhar powder, rasam powder, etc.
• Internationally, coriander seed is best known as an ingredient in baked goods, but also goes well with a large variety of foods such as potatoes, cheese and even chutneys.
• Add coriander seeds to soups and broths.
• To make a healthy spinach preparation, sauté it with fresh garlic and coriander seeds, mix in garbanzo beans, and season with ginger and cumin.
• Add coriander powder to carrots, cauliflower, zucchini, potato and most other vegetables for a musky, earthy and fresh flavour.
• You can aromatize rice with coriander seeds by adding 1 tsp ground coriander to the cooking water or strive for a crisp flavour by mixing 2-3 tbsp of coriander seeds.