Like cumin seeds, it has an earthy aroma and rich in volatile oils that gets released when roasted lightly on direct heat or in oil. Coriander seeds can be used to make many dishes especially stews, soups, Indian curries, stir-fries, and a base ingredient for making spice mixes and marinades.
Coriander seeds are mellow (think: warm, aromatic and slightly sweet). There’s still a hint of citrus in there but also a slight curry flavor.
Ground coriander is great for curry pastes and doughs while whole coriander seeds are ideal for pickling, adding to meat rubs or on top of bread.
We also like tossing the seeds with roasted vegetables (try sprinkling some on potatoes) or adding to soups (they go particularly well with lentils and carrots). To really unleash their earthy flavor, toast seeds over medium heat until fragrant before using.
Make a coriander, cumin, garlic rub for your Chicken marinade.
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