Whole coriander seeds as used in traditional Indian cooking. Use as one of the key base spices in a curry. Whole coriander keeps much better than ground coriander, as the oils within the seeds that are responsible for the flavour are only in contact with the air once the seed is crushed.

Directions

Mix with other spices in a pan and heat gently for 3-4 minutes, or until the aromas are released. Then, crush the seeds and add to the curry.