Coriander Seeds

After the coriander plant (Coriandrum sativum) flowers, it produces small creamy brown-coloured seeds approximately 3-5 mm in length. They have a sweet and aromatic aroma and a warm, mild, faintly orangey flavour that may be enhanced by gently toasting in a heavy frying pan just before use. The seeds may be used whole or ground into a powdered form, and are used extensively in Indian and Middle Eastern cookery to flavour curries, lentil stews and vegetables. They also work well with pork and chicken dishes and in chutneys and pickles. When combined with lemon zest, the seeds are an excellent flavouring for cooked apples (either puréed or in a tart or pie) and also make a delicate substitute for vanilla in custards and ice-creams.