In the pantry: Coriander seed

In the pantry: Coriander seed

Coriander is considered to be one of the oldest spices. Known for its warm, spicy, and citrus flavour, coriander seeds, naturally are the seeds of the coriander plant. But unlike its herb form, which can sometimes be criticised for its strong flavour, the seed is a lot subtler, and often works as a great a complementary to cumin, or as an alternative. Whether bought as whole seeds or ground up into a powder, coriander is often found in Indian cooking, especially curries. At the same time, it can add bright flavours to pickling vegetables, or part of a rub for chicken. The best way to bring the flavours out is to lightly toast them, before grinding them.

Three dish ideas using coriander:

  1. Chicken tikka masala with coconut quinoa from Good Chef Bad Chef
  2. Dukkah from Chocolate and Zucchini from Chocolate and Zucchini
  3. Coriander crusted salmon with fennel salsa verde from Confections of a Foodie Bride

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