Coriander Seeds - How To Use
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Citrusy, floral and warming, Coriander plays a rare dual role as a herb and a spice. The plant's dried seeds and pungent leaves are both used. Coriander is sown mainly in Rajasthan, India, but sowing has picked up in Gujarat, India.
How is Coriander used in cooking?
The spice -the dry-roasted seeds – is incorporated into many curry blends and chutneys. North African harissa, which is used throughout the Middle East for vegetables, stews, and sausages, typically contains coriander.
If you love coriander seeds you could also put them in a spare peppercorn mill to add a fresh dimension to some of your favourite dishes.
What flavours go with coriander seeds?
- Allspice
- Apple
- Blueberry
- Cardamom
- Coffee
- Coriander leaf
- Cumin
- Fennel Seed
- Garlic
- Ginger
- Lemon
- Nutmeg
- Olive
- Orange
- Paprika
- Turmeric
Our generational Yemeni heritage blend Hawaij has been handed down for generations most recently from my Aunty. This blend is rich in turmeric and coriander seeds. These flavours among other ingredients in Hawaij make this blend rich and bold. Our whole head of cauliflower recipe is the best main or side dish for any day of the week.
Health Benefits - Coriander Seeds
Coriander is high in fibre, manganese and vitamin K. Dermatologist research suggests that it may protect against eczema and other dry and fungal skin conditions. Rich in immune-boosting antioxidants, it also benefits heart and brain health. In traditional remedies, Coriander prescriptions were administered to those with ailments such as stomach ulcers.
Interesting Facts
- Referenced in the Bible, coriander is one of the oldest spices on record,- there is evidence that the seeds were placed at ruins dating back to 5000 BC. Amongst the gold and jewels, archaeologists found evidence of coriander seeds in the tomb of Tutankhamun, believing that the spice transported the dead to the afterlife.
- The Grecians and the Romans used coriander as a medicine and a meat preservative. They would use it in dishes like lentils and chestnuts.
- Two millenniums back, coriander came to India via Persia, and evidence suggests that it was used from China to Anglo-Saxon Britain four centuries later.
- Early European settlers to North America introduced coriander to the indigenous population, which soon became widely cultivated. By the 18th Century, coriander fell out of favour with the fashionistas. Nevertheless, it still played a pivotal role in Gin distilling and beer brewing, as it still does to this day.
- When it comes to coriander leaves, most people get a tart/sharp lemon citrus taste. However, approximately ten per cent of people get a washing-up liquid or soap taste. Science suggests a link to a gene called aldehyde that senses the same chemical "aldehyde" found in soap.
Chief flavour profile
Linalool: (floral, orange and sweet) There are other lighter-flavoured terpenes in this compound. This versatile spice pairs well with other floral flavours like cardamom, nutmeg and mace.
Blends to try with Coriander Seeds
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Hawaij $12.00Introducing Hawaij - Hawaij has a deep golden hue and a flavorful, complex blend of spices, including caraway and turmeric. It elicits an earthy, rich taste experience with a subtle hint of pepperiness. Hawaij can be described as a daring, Yemeni garam masala. All-natural, salt-free and vegan.Endless culinary adventures - You can use Hawaij as a marinade or rub for poultry or pork. For vegetarian inspiration, try with lentil-style curry dishes, roasted cauliflower or toasted chickpeas. Some of our customers tell us that Hawaij is sublime in chicken or pork escalope with panko breadcrumbs. Fundamentally, Hawaij is an all-purpose seasoning.We mill and blend in-house. We endeavour to use the freshest spices that are within one year from field to jar with a focus on ingredients that come from regenerative farms.
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Baharat Gulf Of Arabia $12.00
Introducing Baharat Gulf of Arabia - Our grandmothers' have been passing down the secret of our Baharat for generations. Grandma Fátima's Saudi Arabian blend is of silk road origins. There can be several different Baharats depending on the region you come from in the Middle East. All-natural, salt-free, and vegan-friendly. This fragrant and flavour-packed mixed spice of the Arabian Peninsula is sweet, smokey and peppery. Our unexpected ingredient, 'Loomi' (black lime), adds a unique and exotic flavour. A little goes a long way.
Endless culinary adventures - Roast chicken, lamb shawarma, Arabian bread, tomato-based sauces, and rice dishes can benefit from a dash of this incredible spice mix! Our customers have also been using it to add a delicious twist to baked hake and vegetable galette. Give your cooking and baking a unique touch with our Baharat Gulf Of Arabia.
We mill and blend in-house. We use the freshest spices that are within one year from field to jar with a focus on ingredients that come from regenerative farms.
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Advieh Ash $12.00
Introducing Advieh Ash - This ancient Persian spice mix derives from the Achaemenid Empire, 6th-century BC. A slightly sweet and nutty aromatic blend, composed primarily of dried fenugreek leaves. Advieh Ash has hints of spice with umami undertones, pairing wonderfully with root vegetables, pulses and lentils. All natural, salt-free, and vegan.
Endless Culinary Adventures - Advieh Ash is the ideal accompaniment for soups, stews, ramen, and bone broths of all types. Customers also love it in couscous and rice dishes. Just a pinch of this exquisite blend will elevate your soup to the next level.
We mill and blend in-house. We endeavour to use the freshest spices that are within one year from field to jar with a focus on ingredients that come from regenerative farms.
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Advieh Mahi $12.00
Introducing Advieh Mahi - This ancient Persian spice mix derives from the Achaemenid Empire, 6th-century BC. It is aromatic and flavourful, with highlights of cumin seeds and fenugreek leaves. All natural, low sodium and vegan.
Endless Culinary Adventures - Advieh Mahi (Persian for "fish spice"), is the perfect spice mix for seafood dishes! When mixed with a neutral oil and brushed over fresh fish, this nutritious blend provides a tasty health boost. Why not try for seasoned cod, or salmon? Our customers tell us that this is the perfect spice mix for kedgeree, fish pie and even octopus lollipops with tempura batter!
We mill and blend in-house. We endeavour to use the freshest spices that are within one year from field to jar with a focus on ingredients that come from regenerative farms.