Coriander Seeds Roast & Ground

Coriander Seeds Roast and Ground are dry roasted to intensify their warm, sweet flavour. The taste is highly praised and recognised within the culinary world. The highly potent flavour means that even a minimal amount will enhance the flavour of dishes.

Roasting the coriander seeds before grinding them intensifies their flavour, with the roasting process releasing essential oils and enhancing the aroma and taste of the spice.

As goes for most spices, the ground form is often used to bake. Often paired with nutmeg, ground coriander is a delicious addition to creamy rice pudding. The powder is also used to flavour curries, masalas, tandoori dishes and dals.

Roasted and ground coriander seeds are a fond staple of Indian cuisine, providing a deep and aromatic flavour to so many of their spice blends. It’s also a key ingredient in Middle Eastern and North African cuisines, used in dishes like falafel, couscous, and various meat preparations.

The warm and slightly citrusy flavour of ground, roasted coriander seeds makes them a great complement to other spices like cumin, turmeric, and cardamom, helping to balance out the flavours in complex spice blends.

Why not try making our Sweet Potato Falafel for a delicious lunchtime meal, or snack with houmous.

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