Coriander is common in Middle Eastern, Central Asian, Mediterranean, Indian, South Asian, Mexican, Texan, Latin American, Chinese, African and Southeast Asian cuisine.
Coriander has an earthy flavour and form the basis of many spice mixes. In India the ground seeds form an essential part of Garam Masala and in northern Africa they add bass notes to Harissa paste.
In northern Europe, coriander is used to flavour pickles and chutneys, cabbage-based dishes, game casseroles and baked goods.
1 x 50g pot
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