Native to Southern Europe as well as the Middle and Far East, this ancient annual herb, a member of the carrot family, is one of the most popular herbs in cuisine around the world. The root is widely used in Thai curries and other Southeast Asian dishes. The leaves are favored in cuisines throughout the Middle East, Spain, Portugal, and Mexico. In Northern Europe, where the seeds have always been more popular than the leaves, seeds are used for flavoring gin or as an ingredient in pickling spices. Use in soups, stews, curries, stir fries, pickling spices and with melted butter on fish and poultry meat.
Ingredients
Coriander Seed.
Origin
Unknown
Tips for Success
When whole, coriander seeds add a warm citrus character to pickle brines, bread doughs, soups, barbecue rubs, and even some styles of Belgian beer. The whole seeds also add a nice crunch, much like similarly sized whole peppercorns.
FAQ
How old are these spices?
We purchase what we need every year right after the spices are harvested. These spices are as fresh as you can get. They are not sitting in a warehouse for multiple years. The oldest spices we carry will be one year old compared to the commodity market which warehouses spices for 10+ years before selling them to you.
Are these spices certified organic?
Unfortunately we do not have any certifications at this time but most of our spices are organically grown and all of them are non gmo. Each ingredient can be traced back to its origin. Email support@spicetribe.com for any questions.
