Coriander - Whole Seeds

The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic flavour with a subtle citrus taste.

•          Seeds can be used whole and added to curries, rice dishes or used for pickling.
  
•          The seeds can also be crushed and/or ground and used in seasoning mixes and curry pastes.
  
•          Fry the seeds in hot oil before draining to create a flavoured oil.
  

•          Dry fry the seeds to get a more intense flavour before adding to dishes
  
•          Heat a pan and add seeds, frying over a medium heat.
  
•          Seeds are ready when the aroma becomes intense.
  
•          Store in an airtight container in a cool dark place, these will keep for several months.
  

Supplied in a 100g pack