ground coriander

Ground coriander is easy to find, but not so ground caraway.

Or you might use a half teaspoon of ground coriander or cumin.

Stir in the tomato purée, stock, ground coriander and seasoning.

Cook until softened, then add the ground coriander, turmeric, and cayenne.

The shrimp batter here is made with flour, salt, pepper, nutmeg and ground coriander.

Next come the breadcrumbs, cinnamon, ground coriander and ground nutmeg.

Add ground coriander and stir 30 seconds.

Pat the tops with the ground coriander seeds, and sprinkle the other side with the parsley.

Stir in stock, chilies, ground coriander and cumin and cook 1 or 2 minutes.

Freshly ground coriander has far more flavor than ready ground, and this is increased when the seeds are toasted.

Add the flour, ground coriander and cumin seeds and stir well to combine.

Add ground coriander and mix well.

Ground coriander seed loses flavour quickly in storage and is best ground fresh.

Combine the lemon juice, sherry vinegar, ground coriander seeds, shallots and walnut oil.

Add the cumin, ground coriander and ground chilies.

Note that because they are so strong, only half as much ground coriander and cayenne are added as the other spices.

Used with discretion, ground coriander will lend a pungent perfume; overdone, it can be a disaster.

Prepare calamari: In medium bowl, combine squid, egg white and ground coriander; mix well.

Once reduced to chili powder or flakes, the peppers are often mixed with salt and roasted ground coriander seed.

Add the ground cumin and ground coriander and fry for a further 1-2 minutes, or until fragrant.

Add ginger, cumin, turmeric, ground coriander, pepper flakes, tomatoes and bay leaf.

I rubbed them with ground coriander and Chinese five-spice and browned them on both sides.

I think I could identify ground cumin & ground coriander in a blind smell off.

In a deep, heavy, nonreactive pot, combine onions, ground coriander, cumin and mustard and remaining ingredients.

When I think of Indonesian cooking, the spices that come to mind are cumin, cayenne, turmeric, ground coriander and curry.