The romance novel of the spice world. It’s full of bodice ripping, bosom heaving, lip quivering goodness. All and all, a collection of aromas and flavors that you indulge in secretly and won’t ever tell anyone about.
Coriander is one of the sweeter spices out there, which is odd considering the leaf of the coriander plant – what we call cilantro – is often called spicy and herbal. It is often described as sweet and floral with hints of white pepper and Navel orange. You might call it cultivated, both in agricultural and worldly senses.
The flavors make coriander a popular spice across all oceans, from Portugal to Mexico, to India.
Cracked coriander should be used immediately as it can quickly go stale. Use in rubs or for pickling to impart a woodsy-citrusy flavor.
|Basic Preparation||Ready to use as is with marinades, stews, or soups but can also be ground in a pepper or spice mill prior to adding to desired recipe.|
|Recommended Applications||Traditionally used in Indian spice blends, Cracked Coriander can also be used in Middle Eastern lamb and beef stews. This ingredient is also commonly used in soups, curries, pickling spices, stews, stir-fry, or with melted butter to apply on fish, poultry, or other meats.|
|Taste & Aroma||Bitter or Astringent, Pungent|
|Cuisine||American, Asian, Indian, Latin American, Mediterranean, Mexican, Middle Eastern, Moroccan, North African, North American, Southeast Asia, Southwestern American, Vietnamese|
|Handling / Storage||Store in a cool, dry place|
|Shelf Life||3 years|
|Country of Origin||India|
|Dietary Preferences||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Allergen Information||None Specified|