A spice dating as far back as 5,000 BC, the pungent, lemony, and floral flavoured coriander has found its way into the many South Asian, South-east Asian, African, Middle Eastern, and European cuisines. While leaves of the plant are commonly called "cilantro" or "Chinese parsley", people generally refer to the seeds as coriander; both have markedly different flavour profiles and should not be mistaken as a substitute for the other.
✓ Dry roast the seeds at a low temperature either in a pan or oven then grind to make your ground coriander
✓ Popular ingredient in pickling and brining recipes
Due to ever-changing supply chain circumstances, online pricing for Seema's products may change slightly (up & down), so we thought we'd give you a heads up. We appreciate your understanding! Happy shopping.
