he small, creamy brown seeds of the coriander plant give dishes a warm, aromatic flavour with a subtle citrus taste.
Seeds can be used whole and added to curries, rice dishes or used for pickling.
The seeds can also be crushed and/or ground and used in seasoning mixes and curry pastes.
Fry the seeds in hot oil before draining to create a flavoured oil.
Dry fry the seeds to get a more intense flavour before adding to dishes
Heat a pan and add seeds, frying over a medium heat.
Seeds are ready when the aroma becomes intense.
Store in an airtight container in a cool dark place, these will keep for several months.