Coriander – Whole

Adds a pepper-like flavor to slow-cooked food—lentil dishes, hearty soups, Indian curries and tomato-braised cauliflower. Once cooked, they’re soft and a delight to eat whole. To intensify the flavor, toast briefly in a dry skillet and grind, or fry them in hot oil until they pop. You may also make cracked seeds into a paste for roasted fish or use to round out a spice mix for pickling!