This seed spice has been cultivated since ancient times and comes from the same plant that gives us cilantro leaves. The mellow flavor is smooth and savory, with creamy citrus top notes. Coriander is best purchased whole and is easy to grind. The whole form can be easily toasted to enhance the flavor. 

Coriander is an integral part of the flavor base in curries, masalas and mixes from throughout the Middle East, but it also performs well solo. Try it in granola and cereal mixes, or as part of a seasoning crust on fish. 

• Coriander Roasted Beets
• Millet Coriander Carrot Cake
• Spiced Fig Salad