Heera Coriander Seeds

Manufacturer: TRS, India

Net weight: 100 g

Whole coriander seed is a commonly used spice around the world. Coriander seeds are small rounded and yellowish brown in color with longitudinal ridge in between two halves of a seed. Coriander seeds have a distinctive aroma of warm, nutty, spicy and orange-flavor. Coriander seeds are a key spice in Indian and Middle Eastern cuisines. These seeds have a lemony citrus flavor when crushed. Coriander seeds are important ingredients of the spices used in almost all the



Indian cuisine. Coriander seeds are also used as a seasoning condiment. Roasted coriander seeds, also known as “dhania dal”, are eaten as a snack. Coriander adds flavor in pickling brines, sausages, hot dogs, pastries, cookies, and are often mixed with peppercorns as an aromatic seasoning. Crushed coriander has a thickening property when added to sauces, such as Indian curries. Coriander is an ingredient in Indian Curry Powder, and Arabic baharat. It is especially popular as an ingredient in spice mixtures including curries and the popular Indian seasoning Garam Masala. Coriander is also used in the making of tasty and spicy “ Chutneies”. As a home medicine, coriander seeds are boiled with water and drunk as medicine for common colds.

Uses of coriander seeds:

• In Scandinavian countries, coriander seeds are used to flavor sweet dishes such as cakes, cookies and pastries.

• Coriander seeds are a common ingredient in sausage, pickle brines, curries, and other spice mixtures.

• Coriander seeds are used to flavor pork, sea food.

• In Indian cooking, coriander seeds are used to flavor curries and chutneys.

• Coriander seeds are used in the poached dishes like poached fish, poached chickens etc.

• Coriander is added to pancake and waffles to give them a Middle Eastern flavor.

• Coriander seeds are used in brewing certain styles of beer, particularly some Belgian wheat beers.

Indian recipe: Andhra fish fry

Recipe Ingredients to prepare Andhra fish fry :

• 1 pound of white fish filet such as snapper or cod, cubed

• 1 teaspoon ground Coriander Seeds

• 1 teaspoon Indian Black Salt

• 1 teaspoon Turmeric Powder

• 1 teaspoon Red Chillie

powder

• 2 teaspoon Ginger Powder

, grated

• 2 teaspoon Garlic Minced Paste

, minced

• 1 teaspoon Black Pepper Whole

• Juice of 2 limes

• Oil for deep frying

• Lemon wedges and mixed greens for serving

Preparation Method:

• In a bowl, combine fish, salt and turmeric and toss until fish is evenly coated. Set aside.

• In another bowl, mix chilli powder, ginger, garlic, coriander, pepper and lime juice to make a paste.

• Heat a pan with oil.

• Dip fish pieces, a few at a time, into the lime juice batter and carefully slide into hot oil.

• Cook, turning often, until fish pieces look brown and crisp.

• Remove and let drain on paper towels.

• Serve fish hot with lemon wedges and salad