Coriander Seed - European
Canada / Coraindrum sativum
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.
Try with Juniper Duck Breast Pastrami, Duck Confit Mole Tacos, Pakhlava, Spice Lore, Spiced Fig Salad, Pickle Jar, Brining Basics, Melange Classique, Baked Crab Dip with Crostini, Khingal, Chow Fun - lemongrass sausage, pea vines, mint, Millet-Coriander Carrot Cake, Coriander Roasted Beets, and Coriander Cures Spring Fever
1/2 cup is about 1.44 oz