Warm, citrusy whole coriander seeds are a pillar of Indian, Middle Eastern and Latin kitchens. Toast and grind them for curries and dals, or simmer them as a cooling Ayurvedic digestive tea.
How to brew: Culinary: toast lightly and grind fresh. Tea: 1 tsp lightly crushed seeds per cup of water, simmer 5–10 minutes.
Taste: citrusy, warm, floral
Traditionally used for: healthy digestion, cooling pitta, flavorful cooking
Pairs with: cumin, fennel, ginger
Certified organic, hand-weighed and packed at our Rockville Centre studio. Consult your practitioner if pregnant, nursing or taking medications. These statements have not been evaluated by the FDA; this product is not intended to diagnose, treat, cure or prevent any disease.
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