Description
Coriander seeds are small pale spheres with a warm, citrusy scent. Toasted in oil at the start of cooking, they release an aroma that underpins many cuisines, from Indian to Middle Eastern.
I use them whole or crushed in a mortar in dhal and shorba, with cumin, turmeric and chili.
I use them whole or crushed in a mortar in dhal and shorba, with cumin, turmeric and chili.
