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Ground Moroccan Coriander Seeds

Coriander is both an herb (the leaves) and a spice (the seeds). German, Pakistani, African, and Persian chefs all use Ground Coriander Seeds to flavor vastly different cuisines. Moroccan coriander is the most commonly imported. Also available in Whole Moroccan Coriander, or Whole Indian Coriander.

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The Spice House
The Spice House


Ground coriander seeds is also found in Middle Eastern, Indian and Latino cooking. In the US, people often use the subtle sweetness of coriander to flavor breads, pastries, cookies, corned beef and sausages. The coriander plant produces both herbs and seeds: the leaf is better known as cilantro, while coriander seeds are collected when the plant goes to seed. Ingredients: Coriander seeds.


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We mix the coriander with black pepper, garlic, soy sauce, brown sugar or honey for sweetener for a superb meat marinade. This is good on pork, beef, chicken, everything. The ratio is about 1/2 cup of soy to a tablespoon of sweetener and garlic and pepper and coriander.

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