Coriander Whole

Coriander Whole

Coriander Whole 500g Spice comes as raw spice with no other additives.


Recipes using Coriander: 


Grilled Chicken Thighs Tandoori

Source: Family Oven

•    2 (6 ounce) containers of plain yogurt
•    2 teaspoons salt
•    1 teaspoon black pepper
•    1/2 teaspoon ground cloves
•    2 tablespoons grated ginger
•    3 cloves of minced garlic
•    4 teaspoons of paprika
•    2 teaspoons ground cumin
•    2 teaspoons ground cinnamon
•    2 teaspoons ground coriander
•    16 chicken thighs
•    olive oil

1.    In a medium bowl, stir together yogurt, salt, pepper, cloves and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
2.    Rinse Chicken under cold water and pat dry with paper towels. Place chicken in a large reseal able bag, and pour yogurt mixture over chicken. Seal the bag and turn over many times to evenly distribute the yogurt mixture over the chicken. Leave the chicken in the bag and place in the fridge overnight or for eight hours.
3.    Remove chicken from bag and cook on a grill for about two minutes on each side and then place in a preheated 180 degrees Fahrenheit oven. Cook for approximately 35 to 40 minutes.

 Cumin - Coriander Pork Rub


•    2 tablespoons kosher salt
•    2 tablespoons ground coriander
•    6 tablespoons ground cumin
•    4 tablespoons hot chili powder
•    1 tablespoon paprika
•    1 1/2 teaspoons ground allspice
•    1 1/2 teaspoons ground black pepper

1.    Combine the kosher salt, coriander, cumin, chili powder, paprika, allspice, and black pepper in a bowl and mix thoroughly. Store in an airtight container at room temperature until ready to use.
2.    To use, rub 1 tablespoon per serving onto the meat of your choice before grilling or cooking as desired.

 Almond Dukkah


•    1/4 cup coriander seeds
•    1/4 cup sesame seeds
•    2 tablespoons whole cumin seeds
•    1 tablespoon black peppercorns
•    1 teaspoon fennel seeds
•    1/2 cup prepared dry-roasted almonds
•    1 teaspoon fresh thyme
•    2 teaspoons kosher salt or sea salt
•    Pita bread or hearty, crusty dipping bread
•    Olive oil

1.    Heat a heavy skillet over medium-low heat. Stirring frequently, toast coriander seeds, sesame seeds, cumin seeds, peppercorns and fennel seeds until slightly brown and fragrant, about 5 minutes. Cool and transfer to food processor. Add almonds, thyme and salt. Grind until crumbly; do not allow mixture to become a paste.
2.    Serve Dukkah in a bowl or plate, along with a bowl or plate of olive oil and bread. Dip bread first in olive oil and then in Almond Dukkah so it adheres to the olive oil; serve as an appetizer or hearty and nutritious snack.