This inspired peanut/groundnut stew uses a generous sprinkling of crushed coriander. The wholesome dish is mellowed by the citrusy kick of lightly toasted coriander seeds.
about the spice
One of the oldest known spices, coriander seeds are actually fruits; the outer husk housing two seeds inside. Native to Mediterranean and grown in parts of India, coriander is an important part of Indian, West and South African as well as Mediterranean cuisines.
flavour
floral, citrusy
aroma
woody, sweet
appearance
the fruits are small and greenish-brown/yellow in color. Finely ground powder of coriander maintains its aroma for 3-4 months
storage
store them in air-tight, preferably, glass jars away from direct sunlight and moisture
what you can cook with it
Toasting whole coriander to a deeper shade of brown is important to release flavor. Use it with chunky vegetables and pork or chicken in thick stews.
