Description
If cilantro tastes like soap to you, coriander seed won't. It comes from the same plant, but the seed has nothing in common with the leaf – warm and nutty with a light citrus sweetness, and mild enough to use generously.
Toast the seeds briefly, then crack them under the base of a pan; they're soft enough that you don't need a grinder. Good in curry blends and dukkah, in pickling brine, rubbed onto lamb and pork, and in falafel. Belgian brewers put it in witbier alongside orange peel.
Ingredients
Whole coriander seed.
Allergens
Free of all nine major U.S. allergens.
Certifications
cRc Kosher Certified.
Storage
Store tightly sealed, away from light and heat.
