Pronounce it: kor-ee-and-er seed
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. Seeds can then be used whole or crushed.
Coriander seeds can be stored in an airtight jar in a cool dark place for several months.
Use the seeds for pickling or ground in curry pastes.
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