Coriander (ground) 1 oz
Muted on the nose at first, coriander becomes floral with hints of white pepper and orange peel as its subtle scent greets you. There's a pleasant, warm, sweet quality on the palate, with a hint of citrus. Dry roasting impressively enhances these flavors. Coriander is an essential ingredient of curry powders and garam masala, staples of Indian cuisine, as well as Middle Eastern beef and lamb stews. In the West, the subtle sweetness of coriander is also used to flavor pumpkin pies, apple cakes, spice cookies, and breads.
Coriander was first cultivated by the ancient Egyptians and a small flask of coriander seeds was actually discovered in the tomb Pharaoh Tutankhamun in the 1920’s. Coriander was also cultivated in ancient Greece beginning about 1000 BC from where its use spread to the Roman Empire and beyond. Coriander was first taken to British North America in 1670, and was one of the first spices cultivated by early settlers. Try this spice of the Pharaohs today!
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