Coriander Seed, whole

$3.59

Size

1 Ounce

$3.59

Coriander seed is a staple seasoning in Middle Eastern and Mediterranean cuisines. In India, coriander seed is briefly pan roasted and eaten whole as a snack known as dhana dal. The seeds are also dry roasted to release aroma and flavor before it is ground and added to curries or other foods.

Origin: Egypt

Recipe to try

Fennel & Tomato Ricotta Toasts with Coriander Seed, whole

Serves: 4

Ingredients

2 teaspoons Coriander Seed, whole
1 tablespoon Arbequina Extra Virgin Olive Oil
1 tablespoon lemon juice
2 cups thinly sliced fennel bulb
2 cups cherry tomatoes, halved
1 tablespoon neutral cooking oil
8 slices crusty bread
1 cup ricotta
2 tablespoons chopped fresh basil

Method

Lightly crush the seeds in a mortar before measuring.
Mix the featured seasoning with the olive oil and lemon juice.
Heat the neutral oil in a large skillet over medium heat. Add thinly sliced fennel bulb and cherry tomatoes, halved. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
Toast the bread and spread with ricotta. Toss the cooked vegetables with the seasoning mixture, spoon over the toasts and finish with basil.

Flavor profile and pairings

Flavor: citrusy, warm and slightly earthy when crushed.

Try it with: pickles, curries, lentils and roasted vegetables.