Coriander

The mild, slightly orangey, fragrant flavour of coriander comes from the coriander seed and is completely different from the fresh green herb. It can be used whole, crushed or ground in so many ways and is best mates with cumin as far as Indian cooking is concerned. In Europe this spice is used to flavour gin, in Thailand it is added to green curry pastes, in Ethiopia the seeds are ground up and added to the Ethiopian spice mix Berbere, and it is an essential part of Arabic Baharat spice blends. The whole spice will last about one year in a dry, airtight container kept out of direct sunlight; the ground spice under six months.