About 

Coriander is native to the Middle East and was widely used in antiquity in Northern Africa, the Mediterranean and southern Europe. In the 16600’s it was introduced to Latin America by Spanish traders. It has a fragrant citrus scented flavour with mild traces of pepper. It is used as an amalgamating spice therefore forming the basis of many spice mixtures such as Indian masalas. Often referred to as Cilantro or Chinese Parsley it is used extensively in Mexican, Middle Eastern, Southeast Asian, and Chinese cuisines

Uses & Ideas 

Carrot, Coriander and Ginger Soup – Dice carrots, roast with oil until golden. Sauté chopped onion, grated ginger, and ground coriander. Add carrots, stock or water, simmer for 20 minutes. Add salt and pepper. Blend or leave chunky.   

Ground Lamb Kebabs - Mix ground coriander, ground cumin, cayenne, black pepper, salt, minced garlic, and onion into ground lamb. Press mixture onto skewers or form as long sausages. Grill and serve with lemon yoghurt and tabbouleh.  

Smoky Spiced Eggplant Dip (Baingan Bharta) – Slit eggplant, rub with garlic, oil, and char over an open flame (or roast) until just softened. Cool, discard skin and chop the flesh. In a pan sauté crushed garlic, ginger and chopped onion. Add chopped tomatoes, ground coriander, chilli powder and salt. Mix in the eggplant, cook for 5 minutes, add chopped fresh coriander. Serve with roti, or as a side with everything!