Spice Trade — coriander

... and a few other articles on cooking with spices!

Dukkah (Recipe), an addictive middle eastern spice rub

coriander cumin dukkah fennel nuts recipes zaatar

When you first see Dukkah, it may look a bit odd: what are you supposed to do with these blended nuts and spices? But when you try to use it suddenly the choices are astonishing. It can be mixed with some oil and eaten as a rustic dip for breads. You can rub it over meats and bake or pan fry for a lovely crunch and exotic taste. Or just munch on it raw… but beware, it’s addictive! Dukkah is also customisable, add in your own seeds or spices to create new flavours! Recipe: Dukkah (Middle eastern spice rub) Ingredients–...

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How to use Coriander Seeds and where they come from

coriander knowledge base

Some know Coriander by it’s spanish name Cilantro, however the name is a little confusing: Coriander usually refers to the ripe and dried seeds of the plant, whereas Cilantro usually refers to the leaves of the plant. Coriander is an incredibly versatile plant.  All parts of the plant are edible. The most used parts are the fruit and the leaves. Although its exact origins remains a mystery, coriander has been extensively cultivated for centuries in many temperate climates such as the Middle East, Latin America, the Southern part of Europe, Africa, and Asia.  Nowadays the world’s largest producer by far...

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Fresh Dates and Tamarind Chutney

chilli coriander cumin medjool dates recipes

Sweet chutneys are not often the first thing that comes to mind with Indian cuisine, but they have a special place in food. Not everything is hot hot hot. This sweet chutney made using dates and tamarind, a tradition followed all around the country for various different dishes. It’s sweet and tangy, and so very refreshing from the heat and spice that accompanies everything else at a usual indian meal. You can use this sweet chutney on all indian “chaat” items such as Pani Puri, Ragda Patties, Bhel Puri, Aloo Tikki. It’s also a nice dip for Samosas, Pakoras and...

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Fragrant Black Daal

chilli coriander cumin fenugreek garam masala turmeric

Indian’s almost all unanimously agree that the king of daals is the Black Daal. Rather blandly named, this daal is a rich, thick daal made using black lentils. It’s lightly, but carefully spiced, and an absolute joy to eat with rice. If you’re going out to a north indian restaurant in a large group, this will undoubtedly get ordered. Hope you enjoy our family rendition! Recipe: Fragrant Black Daal Serves 4 Ingredients 100g dried black gram (mungo bean), soaked for about 6-8 hours 1 tbsp single cream 1 tsp butter 1 tsp Fenugreek seeds 1/2 tsp Ground Cumin 1/2 tsp Ground Coriander seeds...

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Coriander Market Update

coriander market news

Just a quick update on the going-ons of coriander seeds. February to May is usual farming season for most indian spices (some go year round, but many start appearing in the markets around this time). One of these such spices is the Coriander Seed. Coriander prices have started to rise rapidly, due to the same unseasonal rains we’ve seen affecting other spices. This year also accompanied by hailstorms, a rarity in India. The crop damage is the key reason for price rises, but some buyers are still on the fence about buying. The hesitation is caused because the crop that’s...

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