Coriander Seed Roasted & Ground
Description
When ground, the dried seeds of coriander blend well with most other spices.
These coriander seeds have been roasted prior to grinding to deliver an aromatic, roasted flavour.
Other Common Names
Leaf: Cilantro, Chinese Parsley, Japanese Parsley. Seed: The seed should always be referred to as Coriander Seed, Dhania. Botanical Name: (Coriandrum sativum)
Description & Use
Produce of Australia or Canada. Roasted & packed in Australia.
Suggested Uses:
Roasting coriander seeds changes the flavour from a light amalgamating profile to create a deeper, richer taste. The enhanced depth of flavour and aroma combines well in strongly flavoured recipes, such as Indian and Sri Lankan curries, Moroccan red meat tagines, Nonya ‘Straits’ recipes and in the cuisines of Singapore and Malaysia.
Use the same quantity as unroasted in recipes, and do not re-roast if the recipes call for roasting the spices.
Weight
35g
