Coriander is closely related to caraway, fennel and dill. When dried, the seeds smell of lemon and musk and taste of orange peel, cinnamon and nutmeg. They are ground and used in Christmas baking, for example in gingerbread and gingerbread cookies. Coriander seeds are used to season many Arabic and Indian dishes. They are finely ground or crushed and then added to the food.
Use:
Coriander is often used in home-baked bread, meat or cabbage dishes and sauces. Coriander is also the first choice for many Indian dishes.
Storage:
Coriander should be stored in a cool, dry and ideally airtight place to retain its intense aroma for a particularly long time.
