CORIANDER aka Coriandrum Sativum is an annual herb that belongs to the carrot family. Coriander has a very extended history in Southern Europe, the Middle East, and the Far East. All parts of this plant are used in cooking. The leaves, also known as cilantro, are used in Middle Eastern and Mexican cooking; the roots are used in Thai recipes and the seeds are used both in their whole, or ground form. The cracked and ground seeds are essential ingredients in curries and pickles.
Use in salsas, stews, curries, stir-fries, pickling spices and melted butter on various seafood and meats. Coriander is a common ingredient in Indian spice blends.
Only the purest coriander!
How to use:
To grind, use a pepper mill, electric spice grinder, or mortar and pestle. Cumin is best when ground immediately prior to being used in your dish. Always store leftover spice in an airtight glass jar for lasting quality and freshness.
TIP: To enhance the flavor of your coriander, lightly toast the coriander in a dry saucepan first and let cool completely, before grinding.