Description

Coriander seed keeps its aroma far longer whole than ground. If you have a grinder or a pestle, buying the seed and grinding a few tablespoons at a time is the single cheapest improvement you can make to your curry.

Dry-roast the seeds in a pan for a minute before grinding. They should smell of orange peel and go slightly darker.

Used whole, they go into pickles, brines and slow-cooked meat where they soften over time.