indore coriander

origin: India

Large oval seeds from India with a pungent savoury scent and flavour. Coriander is one of the most important spices in a kitchen, if not the most exciting. The flavour of coriander seed plays a major role in cuisines from India to the Mediterranean. Often toasted in Sri Lanka and Southern India which gives a nuttier, stronger flavour and deeper colour to a dish. Untoasted the flavour is mild, slightly sweet but lingering. Coriander plays an important role in blends where it can balance the effect of more pungent ingredients and is often present in suprisingly large quantities in mixes from curry powder to sweet mixed spice.

uses: Crush and use to coat vegetables to be roasted and black pepper. A good flavouring for fish, coriander seeds are often added to a soup or sauce. Use to flavour pork, particularly with orange zest.

recipe kits: keralan fish curry, opor ayam, , bombay potatoes, methi chicken, chana masala, massaman beef curry