Coriander Seeds Cooking Notes:

Flavour: Lime, Slight Bitterness, Herbal

Cuisine Indian, Mediterranean, Central American

Food Pairings Vegetable, lamb, beef, curries, light soups, salad dressings, rubs, savoury crepes, waffles, breads, stir fries

Serving size 0.5 grams (if powdering) to 2 grams (if using whole)

Usage: Fry lightly in oil to release a lime & herbal flavour. Or grind well and use for flavouring curries, soups, savoury crepes, sauces and stir fries.

Recipes:  Goan Xacuti Chicken, Homemade pickles, Thai Massaman Curry, Rasam (Spiced Indian Soup), Vegetarian Pho, Tandoori Paneer, Fresh Dates Chutney, Stuffed Okra, Green Soybeans Spice Soup

Coriander Seeds Technical Notes:

Origin: Northern India

Quality: Whole, Extra Bold, 4MM+

Also known as: Coriandrum sativum, KUSBARAH, KUZBARAH, KEŞNIŞ, KINZA, كسبره, كزبرة, CORIANDRE, PUNAISE MÂLE, धनिया, DHANIYA, KOTHMARI, KOTHMIR NA DANA, DHANE, DHANIYA, सूखा धनिया, 芫荽籽

Industry Knowledge Regency Coriander Seeds are an important spice crop having a prime position in flavouring food. It has an intense flavour profile, so it's best used to season food as with other nuts. Only a teaspoon is needed - lightly fried to release the flavour first. It releases a beautiful citrus aroma, with herbal taste notes. Coriander Seeds are highly popular in Indian, Mediterranean and Central American cuisines. They are used to flavour all manner of vegetable, lamb, and beef curries. They can also be used to add depth of flavour to light soups. Coriander Seeds are often also ground and blended into rubs, salad dressings, savoury crepes, waffles, breads, and stir fries.
US and Mexican researchers also found that it contains an antibacterial compound which may prove to be a safe and natural way to fight Salmonella! Isao Kubo, a chemist at the University of Berkeley remarked at how potent an antibiotic the seeds are. In fact, the use of Coriander as a medicinal drug, as well as a flavouring spice can be dated back to 5000 BC, making it one of the world's oldest spices. It has been known in Asian countrie sfor thousands of years and also used by Greeks and Romans to flavour breads and preserve them.