6 Coriander seed Recipes From 6 Cuisines.

Nothing like the fresh leaf despite coming from the same plant: warm, citrusy and faintly sweet, with none of the leaf's soapy sharpness. It is the bulk spice in most Indian masalas, in Middle Eastern rubs, in Ethiopian blends and in Latin American adobos, providing body rather than a headline note. Toast whole seeds in a dry pan until they smell nutty, then grind, because pre-ground coriander loses its perfume within weeks.

6 recipes on this route