Toasty and fragrant, coriander seeds come from the cilantro plant. These little spheres have a sweet, earthy, and citrusy aroma that is heightened by toasting gently before use. Often used in pickling, coriander is also a common ingredient in South Indian and North African cuisine. Try these in your next batch of lentil soup!
Botanical Name: Coriandrum sativum
Tasting Notes: toasty, sweet, earthy, citrusy, orange
Pairs Well With: pickles, legumes, stews
Materials: dried coriander seeds from Egypt
Made by: Curio Spice Co.
Made in: Massachusetts, USA
Specifications: 1 oz.
Use: Many cookbooks and recipes from outside North America use coriander to designate the whole plant — leaves, roots, and seeds. Be careful to note whether the recipe calls for the leaves or seeds, as the flavor and usage are quite different.
