Mrs Rogers 1 views Claim this Business♡

The ground seeds from the coriander plant which have a citrus-like flavour when crushed. A warm, nutty, orange-flavoured spice. Lightly toast and add early when cooking. A vital addition in Thai and Asian curries and curry pastes, and commonly used in Chinese, Middle-Eastern and Indian cookery. Blend with sea salt and use as a cure/rub on salmon gravlax or smoked fish.

The seeds from the coriander plant have a citrus-like flavour when crushed. A warm, nutty and orange-flavoured spice. Lightly toast and add early when cooking. A vital addition in Thai and Asian curries and curry pastes, and commonly used in Chinese, Middle Eastern and Indian cookery. Blend with sea salt and use as a cure/rub on salmon gravlax or smoked fish.

Citrusy and spicy.A curry essential.- Ground seeds of the coriander plant- Combine with other spices for curry- Use in chutneys and relishes and European sweet baking- Try with pork and chicken- Blend with sea salt for gravlaxDry fry with curry spices to release flavour.