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Coriander; The seeds

When ground, are an essential - in fact the largest - ingredient of curry powder (along with cumin, cayenne and turmeric). When lightly crushed they go very well in marinades for both meat and fish, and in apple pies. They are also an essential ingredient of English pickling spice, and with juniper and essential flavouring in gin. Always buy seeds whole and grind them yourself for an altogether fresher flavour, like many spices you"ll extract more flavour from them if they are heated for a minute or two first.

Coriander is a "tender" annual, and grows well outside in containers, or in a sunny position in well-drained soil. It is worth growing both for its leaves and seeds - which will have more flavour than the shop bought product. See 'Coriander, 'The Leaves'; 'Coriander, Culinary uses'; 'Coriander, Medicinal uses'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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