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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. Also available in Ground Moroccan Coriander, or Whole Indian Coriander.

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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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average rating 5.0 out of 5
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3 Reviews
Rated 5 out of 5
Review posted

Mouthwatering as a spice and smell for the house

I use this most frequently when doing Dal Fry and toast the whole seeds before grinding. The toasting of the seeds leave my whole house smelling aromatic and warm, even more so when I fry the spices for dal! Mixed with ginger, garlic, chili, and turmeric, the coriander adds a brightness to taste and grassy herbal quality to aroma. Makes the house smell so good you'll have the neighbors knocking!

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Rated 5 out of 5
Review posted

Good quality

I initially thought I ordered the wrong variety when I opened this but have no regrets. While it looked different than what I had bought in the past at the grocery store, the smell/flavor was citrusy and aromatic without being too intense. I love coriander and this is the best stuff I have ever used,

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Rated 5 out of 5
Review posted

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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