Spice Trade — coriander

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

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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Aloo Gobi – Spicy Potatoes and Cauliflower, traditional Indian cooking

chilli coriander cumin mustard recipes

This Indian style dry curry is a personal home favourite, and below is our home recipe passed down for generations. The potatoes are extremely soft, and both them and the cauliflower soak in all the spices. So, even though it’s a dry curry, in some ways it is more full flavoured than the commonly understood “curry”. We like this curry with warm hot bread, and a side dish of fresh, unsweetened yoghurt.                                           Recipe: Aloo Gobi Serves: 4 Ingredients2 medium sized potatoes (cut...

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Tandoori Paneer just like home

cassia coriander cumin ginger nutmeg recipes tandoori masala turmeric

Tandoori Paneer just like home

Our home favourite! This Paneer is unlike the common Matar Paneer or Palak Paneer you find it restaurants. It’s name comes from the Tandoor Oven used to cook it in – a special, cylindrical clay oven used in Indian cooking and baking, temperatures inside can reach as high as 480°C (900°F)! Of course at home, we just use an ordinary grill. This paneer takes on a delicious full-bodied flavour after being marinated in a blend of indian spices. It’s also served without a wet curry base – not needed when the paneer itself tastes so good. Works best as an...

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Nutrition and Buying Tips: Coriander Seed

coriander knowledge base

Regency Grade Coriander Seeds All values below are per 1 tsp (1.8g) of coriander seeds. ProximatesWater 0.16gEnergy 5kcalProtein 0.22gTotal lipid (fat) 0.32gCarbohydrate, by difference 0.99gFiber, total dietary 0.8g MineralsCalcium, Ca 13mgIron, Fe 0.29mgMagnesium, Mg 6mgPhosphorus, P 7mgPotassium, K 23mgSodium, Na 1mgZinc, Zn 0.08mg VitaminsVitamin C, total ascorbic acid 0.4mgThiamin 0.004mgRiboflavin 0.005mgNiacin 0.038mgFolate, DFE 0µgVitamin B-12 0µgVitamin A, RAE 0µgVitamin A, IU 0IUVitamin D (D2 + D3) 0µgVitamin D 0IU LipidsFatty acids, total saturated 0.018gFatty acids, total monounsaturated 0.244gFatty acids, total polyunsaturated 0.032gCholesterol 0mg Tips on buying quality coriander seeds Our recommendation (besides eating fresh coriander leaves!) is to ensure buying from...

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