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Coriander, Moroccan Seeds
moroccan-coriander-seeds-1.jpg
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moroccan-coriander-seeds-3.png|algolia
Coriander, Moroccan Seeds

Moroccan Coriander Seeds

The most commonly imported type, Moroccan seeds are pleasantly sweet and used in Middle Eastern, Indian and Latino cooking. Unless you are pickling or brining, these seeds should be gently toasted to activate their natural oils before grinding.

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Details

Both an herb and a spice are produced by the coriander plant. The leaf is known as cilantro, and coriander seeds are collected when the plant goes to seed. Offering just a hint of lemon flavor, coriander is becoming more widely used in brewing and distilling. But, it also lends a subtle sweetness to breads, pastries, cookies, corned beef and sausages.

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Rated 5 out of 5
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Grassy goodness

I do not like cilantro, but coriander and I have a close relationship. This is highly aromatic and perfect to add to a quick pickle.

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