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

Add coriander seeds to citrus based marinades, spice rubs, vinaigrettes, and dressings.

Homemade Bread and Butter Pickles – Slice 6 Lebanese cucumbers into 5mm discs. Mix with 1 tbsp salt, refrigerate overnight, rinse well, drain. Heat 400 ml vinegar, 1 tbsp coriander seeds, 1 tbsp mustard seeds, 200 gm sugar, 1 pinch turmeric until the sugar dissolves. Place cucumbers into sterilised jars and fill with the liquid. Best after 3 days. Serve with cold cuts like mortadella, roast beef, smoked chicken, or aged cheddar.

Use crushed coriander and cumin seeds with orange zest when marinating olives or roast peppers.

Coconut Raita - Toast and grind 2 tbsp coriander seeds, 2 tbsp cumin seeds, add 1 tspn mustard seeds. Mix 300 ml natural yoghurt, with 100 gm freshly grated coconut, 2 tbsp lime juice and salt. Temper spices in 2 1 tbsp coconut oil, and spoon over the raita. Serve with poppadums or curries.