Whole cilantro

Coriander It is an extremely aromatic spice that adds a unique flavor to dishes. Whether whole or grated, it can transform a meal.

When do we prefer whole coriander?

• For a stronger scent: When we cook with whole coriander, its aroma is released more slowly, imparting a deeper and more complex flavor to the food.
• For long-term cooking: In soups, stews, and cooking that takes a long time, whole coriander gradually releases its flavor, without becoming overly intense.
• To easily remove it: After cooking, it is easy to remove the whole coriander seeds if we want to adjust the intensity of the flavor.

Where to use it:

• Meats: Coriander goes great with meats like chicken, pork, and lamb. Add it to marinades, sauces, or simply place a few seeds inside the meat while grilling.
• Fish: Coriander adds a fresh note to fish like salmon and cod. Add it to marinades or cook it with the fish in foil.
• Vegetables: It adds an exotic touch to grilled vegetables, such as zucchini, eggplant and peppers.
• Legumes: A classic ingredient in lentils, chickpeas and other legumes, adding a warm and spicy note.
• Soups and stews: Essential in many soups and stews, such as curry and masala.
• Bakery: Add whole seeds to breads for a bold flavor.
• Pickle: It is often used in pickles for a complex flavor.

Combinations:

• Cumin: The classic combination of coriander and cumin in Indian cuisine, offering a warm and spicy flavor.
• Red pepper: They create an explosive combination for spicy dishes.
• Garlic: It perfectly complements the taste and enhances the aroma of foods.

How to use it:

• Whole: Add whole seeds to food from the beginning of cooking for a gradual release of flavor.
• Grated: For a more intense and immediate flavor, grind the seeds before adding to food.

Tips:

• Storage: Store in an airtight container, in a cool, dark place.
• Quantity: Start with small amounts and increase according to your preferences.
• Experimentation: Don't be afraid to experiment and combine with other spices for unique flavors.

• Whole coriander seeds can be added as is to pickles, broths and marinades.
• They can be roasted and ground for use in curries, spice blends, minced meat or lentils.
• They can be boiled to make an aromatic drink.