Culinary Notes: Coriander seeds, from the coriander plant, can be ready for harvest when the plant turns brown in colour and dry in texture. If harvested too soon, immature light green seeds can have a bitter flavour. To harvest, the crop is cut, tied in small bundles, and sun-dried for several days. Traditionally, to separate the seeds, either the sheaves are beaten with stick or a lightweight roller is used to wear off the pods. They have a yellowish-brown colour and a delicious flavour reminiscent of orange peel and sage. It is a versatile spice that works in both savoury and sweet dishes. It is an essential spice in Indian and Middle Eastern cuisine. Coriander seeds possess many plant-derived chemical compounds known to have been anti-oxidant, disease preventing, and health-promoting properties.
Ingredients: 100% dried Whole Coriander Seeds
Country of origin: Australia
Other names or spelling: Coriandrum sativum
How to use:
- Use whole seeds with fish, German sausages (Thuringers), soups, bread and cakes, and as a pickling spice.
- Use to add a rich roasted flavour to baked meats, dukkah, lentils, pumpkin, and carrots
- It complements other spices such as garlic, ginger and cumin
- They go well with beef, bread, cheese dishes, chicken, lamb, onion, salmon, sweet potatoes or turkey
- 1tsp added to curries, stews and sauces will impart a warm, fragrant coriander flavour
- Add at the beginning of dishes or as a finishing sprinkle after blooming in a warm pan
- Grind gently in a mortar and pestle to make a powder
Recipe/product links: Click below or scan the QR code on the back of your product packet to find recipes and how-to-use instructions How to make Achari Masala