MA's Kitchen Coriander comes as whole coriander seeds in a 75g pack. The seeds have a citrusy, nutty flavour and a mild, aromatic profile, and the maker selects them for roasting and grinding at home.
Roasted and ground coriander is a key ingredient in Sri Lankan cooking and in many international dishes. It adds depth to curries, masalas and pickles. Keeping the seeds whole and grinding only what you need for each dish lets you decide how dark the roast goes and how fine the powder should be, so the same pack can serve a pale, delicate curry or a deep, dark one.
Ingredients
- Coriander Seed
How to use
Dry-roast the seeds in a heavy pan over a low to medium heat, stirring all the time, until they darken slightly and smell fragrant. Let them cool, then grind them to a powder in a spice grinder or with a mortar and pestle. Add the ground coriander to curries, masalas and pickles, or grind it together with other roasted spices to make your own curry powder.
Made in Sri Lanka by MA’s Tropical Food Processing (Pvt) Ltd, the family company behind MA’s Kitchen, founded in Dambulla in 1985 and the first in Sri Lanka to gain SQF food safety certification. See the full MA’s Kitchen range.
