Organic Coriander Seeds
Coriander seeds have been in use since 5000 BC as early records show. And while the seeds are a common ingredient in Asian cooking, they are also used widely in the cuisines of western countries. Whole coriander seeds have a pleasant flavor, being tart, citrusy, aromatic and punchy. They can be used whole or ground. Coriander seeds have many health benefits as they are a rich source of calcium, copper, iron, manganese, phosphorous, zinc and Vitamins C and B.
- Coriander is rich in Vitamin K and contains antioxidants which are beneficial for many health issues*
- Great for using it in savory food like sauces, salads, pickles, or use it in any Indian and middle eastern cooking like meats, sweet baked goods, or pastrami.
- Roasting or grinding them in mortar and pestle can bring an aroma, pungent lemony flavor.
How to use:
Coriander seeds release their flavors and essential oils in heat, so add them in the beginning of the cooking process. Whole or lightly cracked coriander seeds can be added to pickles, used in rubs and marinades, added to vegetables and meat dishes and breads, including naans, parathas and foods like kachoris and samosas. Coriander seeds are often used along with cumin seeds as their flavors complement each other.
Coriander seeds take the taste of roast or mashed potatoes or dry potato bhaji to a whole new level.