Coriander is the spherical dried seed of the plant better known in America as cilantro, which is part of the parsley family. The ground seeds are mild and sweet. Coriander is common in Middle Eastern, Mediterranean, and Indian cuisines.

Coriander powder adds freshness to the many spicy dished used in India. The flavor complements many foods and never masks the presence of other ingredients. In Ayurvedic cuisine it is vaued for its antibacterial, digestive and diuretic properties.

For a traditional flavor, dry roast coriander whole seeds on low heat and grind in a coffee grinder just before use. Both Indian and Ayurvedic cooking first start by frying mustard, and cumin seeds in oil or ghee in a pan, and then adding in coriander powder, turmeric and other spices and herbs. Coriander powder gives the dish a pleasing taste. The taste of coriander also helps blend the tastes of all the other spices in the recipe.

Add coriander to carrots, cauliflower, zucchini, potatoes and most other vegetables for a musky, earthy and fresh flavor. Add coriander to fresh herbal pestos and to stews, curries, and to South American, Indian, Mediterranean, and African recipes.

Medicinal uses include: colic, neuralgia and rheumatism. The seeds can be chewed to sweeten the breath, clean the mouth and teeth, and improve digestion.

200 gm (7 oz.) bag.