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Coriander, Indian Seeds
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Coriander, Indian Seeds

Indian Coriander Seeds

Consider: Chefs from Germany to South Africa and points in between use the nutty and peppery taste of coriander to flavor vastly different cuisines. Brewers prefer Indian coriander seeds. They're especially bittersweet with strong citrus notes think of a Belgian wit bier. Also available in Moroccan Whole Coriander Seeds, or Ground Moroccan Coriander.

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This lemony seed is a cousin to the more common Moroccan variety of coriander. It lends its flavor to liqueurs such as Vermouth and Chartreuse, as well as being a big hit with breweries for its bright, citrusy notes. Try using it to make homemade bitters. Similar to many whole seeds, Indian coriander is commonly toasted before use – heat it in a dry pan until you begin to smell its delightful aroma.

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Rated 4 out of 5
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Nice citrus complement

We like to use this to flavor seafood dishes where it adds a nice citrus complement to the dish. Also good with Mexican/Spanish rice.

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