Toasty and fragrant, coriander seeds come from the cilantro plant. These little spheres have a sweet, earthy, and citrusy aroma that is heightened by toasting gently before use. Often used in pickling, coriander is also a common ingredient in South Indian and North African cuisine. Try these in your next batch of lentil soup!
Contains: Dried coriander seeds.
- Botanical Name: Coriandrum sativum
- Tasting Notes: Toasty, sweet, earthy, citrusy, orange
- Pairs Well With: Pickles, legumes, stews
- Try In: Rhubarb Shikanji-Tart & Sweet Summer Sherbet, Yemenite Haroset, Thai Green Curry Paste
- Special Tips: Many cookbooks and recipes from outside North America use coriander to designate the whole plant- leaves, roots, and seeds. Be careful to note whether the recipe calls for the leaves or seeds, as the flavor and usage are quite different