This ancient spice is reputed to have grown in the Hanging Gardens of Babylon. It is used in cuisines around the world, quite extensively in Indian cooking, and is often mixed with CUMIN. The seeds should be dry roasted and then ground to enjoy the freshest flavours. Coriander has a citrus aroma and a sweet, toasted taste. It goes well with fish and roast vegetables, and is essential in curries.
Indian Raita - Video