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Origin: Northern India
Coriander Leaves are often used worldwide in cooking, but most people don't know that the seeds carry just as much flavour potential. The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly citrus flavour totally different to fresh coriander leaves. They are commonly used in Indian cooking as well as featuring in Asian, Middle Eastern and Mediterranean dishes.
The best way to get the maximum flavour out of coriander seeds is to dry-fry them. Heat a frying pan, do not add oil, add the seeds and fry them over medium heat, stirring constantly. Seeds are ready when the warm aroma is released. Remove from pan and cool. It's the most convenient, and in many cases most flavourful way to use the spice! Seeds can then be used whole or crushed.
Coriander seeds are used in both whole and ground form in cooking. Coriander is most often used in Latin-American and Mexican cuisines because its spicy, citrus flavour pairs well with this style of cooking.
Fry lightly in oil to release a lime & herbal flavour. Or grind well and use for flavouring curries, soups, savoury crepes, sauces and stir fries.