#whole coriander spice

[mildmayfoxe]

i didn’t post about it here yesterday but i made masala with a whole bunch of stuff in it (chickpea paneer AND tofu) (because i’m the boss and i get to do what i want) and it came out only ok (too much coriander, really old garam masala, weird taste) (edible but not ideal) and i just ate it as stew yesterday but today i made myself make basmati and eat it again as leftovers instead of ordering pizza. everybody clap

[yashshreeseosworld]

Buy Organic Ground Spices – Online Spice Store in USA

Discover powdered perfection at your spice store near me! Shop hing powder, ground coriander, ground ginger, turmeric powder, and roasted ground cumin today!

[shree-1r]

[opintexspices]

Successful raw whole spices export requires deep knowledge of the spice industry, strong supplier networks, adherence to quality standards, efficient logistics, and effective marketing strategies. By delivering high-quality products consistently, export businesses can establish a reputable presence in the global spice market.

[hotvintagepoll]

Hello! Do you have a favorite winter recipe? I'm looking to expand my repertoire, because I've only lived in a climate that snows for a couple years, and I don't have enough cozy, bone warming foods!

PS - I keep having to feed my cat pumpkin puree because he has some tummy troubles but he will only eat it if I gently hand feed him with a spoon. Just thought you might enjoy that.

YES HERE IS JOYOUS SOUP

(i have never actually called it joyous soup but it's what i feel everytime i make it and i feel like everyone should make it)

This soup does not have a proper recipe because uhh, my mom is bad with recipes but ALSO this soup truly adapts to whatever you have in your fridge, as long as you have 1) some kind of oil or butter to sautee things with and 2) potatoes. this is the sam gamgee make-it-on-the-side-of-a-mountain-winter soup.

Step 1. Take your potatoes—6 is the ideal but 4 works—and chop them up rough. "What kind of potatoes?" Whatever they have on the side of the mountain, Sam. You now have a bunch of 1" potato chunks or discs (I like discs). I assumed you washed them first but if you forgot you can wash them now.

Step 2. Get your oil or butter sizzling. I use about two tablespoons of butter to start and add more as I go if the potatoes don't look fully covered. I am probably cooking the butter on medium.

Step 3. You're putting the potatoes in the butter. You're pretending to fry them. Watch them get all buttery and golden and a little brown and crispy. You're thinking, man, I could eat these as they are right now. You could do that. Don't. Add garlic and onions if you have them. Add lots.

Step 4. Just as you're like oh MAN these potatoes and garlic and onions look really good fried just like this, you're going to swamp them in water. You're going to stare at what you've done and thought you made a mistake. You have not. The water should just be covering the potatoes and now you've turned the water up to high, staring at your weird sad soup pot, that smells deliciously of butter garlic onions and potatoes.

Step 5. In another saucepan, you are melting more butter (or oil, or what have you) and figuring out what else you have in your cupboard. Carrots? Those can go in. Parsnips could too. Spinach works nicely. Any onions or garlic you forgot can be added again now. Mushrooms are fucking fabulous. Leeks? Sublime. The only veg you should be avoiding are the ones that are secretly fruits (no watery tomatoes or squishy cucumbers) or the ones that you think are insipid (celery).

Step 6. You're chopping all of that up as much as you like and browning it up in the butter. You're also adding whatever spices strike your fancy. I love salt, so that's always going in, but I usually add black pepper and cayenne, and then I get fruity with it and start adding in paprikas and cumins and turmerics or corianders and thymes and basils and parsleys. It all depends on what smells right to you combined with the steams you're making, and how much spice you want kicking you later.

Step 7. How are your boiled potatoes looking? Are they soft yet? Good. Can you stick a fork in them yet, and has the water boiled down to almost nothing? Excellent. How are all your buttery brown vegetables looking? If you want to give up the whole experiment and eat them right out of the pan, it's time to make another mistake and add all your gorgeous browned vegetables to your disastrous wet potato pot.

Step 8. You now have a lot of delicious stuff looking wet and sad in your potato pot. Pour in a bit more water (or veg broth, or stock if you have it) and stir that all up. Let it stew together a bit and combine flavors. Turn it back down to medium so you don’t scorch any of your nice wet veg things. If you're fancy like my mom, you get out an immersion blender here. If you're broke and possess your grandmother's food processor, like me, you're pouring that all into the food processor with the biggest blade you have and turning it into a smoothie. If your concoction seems oddly chunky you need to add more water.

Step 9. Wet sad potato smoothie is not much to look at but now you're adding CREAM. and CHEESE. and MORE SPICES TO YOUR TASTE. If you don't have cream MILK WORKS FINE. If you don't have cheese THAT IS OKAY. If you like your soup with chunks LEAVE OUT SOME OF YOUR VEG NEXT TIME and ADD IT IN HERE. At this point, you have a gorgeous creamy soup that's soft and luscious (that's the potatoes), includes all your favorite veg (that's everything you got out of the fridge), and can go in any number of taste directions depending on what spices you put in (I've made this with Indian spices, English herb garden spices, Mexican spices, Hungarian spices—every time it's delicious and works a different way).

Step 10. I hope you have a lot of bread because you're going to be dipping it in your soup saying :) man this is a nice soup :) and knowing you can make it whenever you have weird leftovers, as long as you have potatoes and butter. and what else does a person need in life than potatoes and butter?

enjoy your joyous soup <3 i may have forgotten several steps but as long as you follow -brown some veg -add water -add spice -blend the shit out of it, you can never really go wrong <3

[fuckingrecipes]

Food Myth: Roast your spices before using to 'Release the Flavor'

Truth: Dry Roasting your spices will CHANGE their flavor.

A raw sesame seed tastes different than a roasted sesame seed, just like a raw onion tastes different than a roasted or caramelized one.

There's chemical reactions happening in there. Aromatics aren't just released to be used, they're also broken down into OTHER flavor compounds.

Indian cooking exemplifies this: recipes will have WHOLE RAW spices, GROUND RAW spices, and ROASTED WHOLE spices. The same seed may be used in the recipe in 3 different states, and this is important because each different state will give your mouth a different interaction.

For example: Coriander (cilantro seed)

Raw coriander is floral and lemony. The roasted version is grassy and earthy - it's a totally different flavor!

A ground-up version will infuse the whole dish with an even flavor.

Leaving the seeds whole will impart the dish with some flavor and you get little bursts of intense flavor when your teeth crush a seed. Whether that's a burst of earthy or floral/lemony depends on if you roasted it or not.

Don't roast pre-powdered spices, because they burn easily and break down too fast.

BUT! You can Roast a seed first, and THEN grind it!

[literaryvein-reblogs]

Writing Notes: Herbs, Spices & Seasoning

Herbs and spices can add flavor and variety to your food.

Use a little at first, then add more when you are sure you like the flavor.

To substitute dry herbs for fresh, use ¼ teaspoon powder or 1 teaspoon crushed for 1 tablespoon fresh chopped herbs. Some herbs and spices are expensive.

You might want to buy only a few of the less expensive herbs and spices you will use.

Herbs and spices lose flavor and can spoil or get buggy if kept in the cupboard longer than a year.

If you use herbs and spices slowly, buy small containers, or store them in the freezer.

Uses of Herbs, Spices & Seasonings

Allspice - A mixture of cinnamon, nutmeg and cloves. Use in fruit desserts, pumpkin pie, apple cider, cakes, cookies, chicken, beef and fish dishes.

Basil - Tomato and egg dishes, stews, soups and salads

Bay leaves - Tomato dishes, fish and meat dishes

Celery seed - Juices, soups, salads, vegetables, pot roasts, poultry, rolls and biscuits

Chili powder - Chili, bean and rice dishes

Chives - Potato dishes, soups, dips and sauces

Cilantro - Latin American, Indian and Chinese dishes, salsa, stir fries, (Coriander leaves) legume or rice salads, hot cooked rice, grilled chicken or fish, or a dish of ripe tomatoes. Use fresh if possible.

Cinnamon - French toast, fruit and fruit salads, sweet potatoes, pumpkin and squash, puddings and apple desserts, ham or pork chops

Cloves - Whole cloves on ham or pork roast; ground cloves to season pear or apple desserts, beets, beans, tomatoes, squash and sweet potatoes

Coriander seed - Middle Eastern dishes, spice cakes and cookies, soups, roast pork and salad dressing

Cumin - Mexican, Middle Eastern and Indian dishes; beef and lamb, dry bean dishes, marinades, chili and tomato sauces; ingredient in curry powder

Dillweed - Tuna or salmon salad, potato salad, pickles, dips and sauces

Garlic - Mexican, Italian and Oriental dishes and in salad dressings; can be used fresh or dried, minced or powder

Ginger (fresh) - Oriental dishes, marinades for chicken or fish, fruit salad, dressings

Ginger (ground) - Gingerbread, spice cake, pumpkin pie, poultry or meat, soups, stews, stuffing, squash, sweet potatoes

Ground peppers: black, Cayenne & white pepper - Meats, casseroles, vegetables and soups

Italian seasoning - A mixture of marjoram, oregano, basil and rosemary; use in Italian dishes such as spaghetti

Marjoram - Egg and cheese dishes, meats, fish, poultry and vegetables

Mint - Fruit salads and fruit soups, melon, berries, cold fruit beverages, cooked carrots or peas, chilled yogurt soup, lamb, tabbouleh

Mustard - Sauces for meat and fish, in marinades, salad dressings, chutneys, pickles and relishes

Nutmeg - Cooked fruits, pies and desserts, baked items, spinach, sweet potatoes, eggnog and French toast

Onion - Any dish where onion flavor is desired; can be used fresh or dried (minced or powder)

Oregano - Italian dishes, chili, omelets, beef stew, meat loaf, pork and vegetables such as broccoli or tomatoes

Parsley - Meat, soup or vegetable dishes; adds color

Paprika - Stew, chicken, fish, potatoes, rice and hard-cooked eggs

Rosemary - Egg dishes, meats, fish, soups and stews, and vegetables

Thyme - Fish, poultry or meats, in soups or stews, vegetable salads

If these writing notes help with your poem/story, do tag me. Or send me a link. I'd love to read them!

More: On Food More: Word Lists

[serpentface]

I made a (like 75%) Lore Friendly coastal Wardi dinner. It's baked parrotfish, cowpeas with garlic and onion, and a swallow that we're going to pretend is yam.

The spice mix is cumin, dried shallots and garlic, coriander, a few tepin chilis, sumac, a tiny bit of turmeric for color (this is accessible but would be imported and expensive) and saffron (this is natively grown but expensive), and salt. I didn't use exact ratios but it's like 50% cumin 50% everything else. I used whole seeds when I had them and ground the mix with a mortar and pestle.

The spices used (or analogs that are Close Enough) would all be Accessible in Wardin, though the variety here is more than the average person has Easy access to or would use for an everyday meal. The basic spice mix most people can get their hands on and will use on the regular is yamnina reyla, which is cumin, coriander, chilis (mid-hot) and a dried + crushed insect that's mostly just used for its vibrant red-orange color.

The spices were mixed with olive oil and a little lime juice (Close Enough to in in-universe fruit) and rubbed on/inside the fish, and then the fish was stuffed with sauteed garlic and onions and baked.

The cowpeas were added to a pot with the remaining sauteed garlic and onions in olive oil, added broth + the same spice mix + extra olive oil + some butter, cooked for over an hour until the beans were soft and the liquid was reduced.

The swallow is the one (1) potato I could find in the house when I realized I forgot to get something for the swallow. Cooked until soft, mashed with a mortar and pestle with as little additional liquid as possible so that it would be Kind Of dense. Potatoes aren't found anywhere near Imperial Wardin and the in-universe version of this meal would use a yam. The in-universe version would also have a higher swallow to everything else ratio. I only had 1 potato and I was hungry.

You eat it with your hands by using the swallow to scoop up the other foods and sponge up any leftover juices. It was pretty good.

Here's the 3 total WIP photos I took

[ying-an-sanren]

"Surp-ricee!!! Guess what we're doing this evening!!"

"That's right. Mommy is teaching me to cook so I can make dinners for San Lnag every day!

I just hope San Lang will like it..."

"So? How is it, San Lang??"

"It's delicious, gege. A but more salt next time, and it will be perfect!!"

Dinner spotlight:

If you'd like to re-create Lianlian's recipe — it'sactually quick and easy!

You'll need long-grain white, garlic, prawns, ginger, salt, pepper, turmeric, coriander powder, cardamom powder, cinnamon powder, cloves powder, lemon juice and plain white yoghurt. (And I think I also used a drizzle of Worchestershire sauce? The whole recipe was kind of an experiment tbh...)

1. Make sure to wash your rice and then place it either to a rice-cooker or to a pot. You're going to prepare rice according to the instructions on the pack (on the rice cooker manual), with a little additional step:

2. Mix the spices together and put half of them in the water with rice. Also add the juice of one lemon before you start cooking it.

3. While your rice is cooking, you're going to fry the prawns in a pan; first of all, put a few sluces of ginger and garlic in the oil. Once you notice they're close to getting burnt, take them out and put them aside. Next, put the prawns into the pan. Then add the rest of the spices. Toss the prawns around on the frying pan for a while until the prawns get nicely coated in all the spices. You can also drizzle a bit of Worcestershire sauce on them.

4. Finally add the yoghurt. That will create a nice sauce. Once both your rice and prawns are ready, you can serve — and optionally, you can add a bit of coriander leaves as garnish ☺️

[najia-cooks]

[ID: Cooked bitter greens in a bowl with tomato and chili. A garlic mustard rosette is to the left. End ID]

Stewed garlic mustard

Garlic mustard (Alliaria petiolata) is a biennial flowering plant also known as poor man's mustard, hedge garlic, Jack-by-the-hedge, or sauce-alone. It was used in England for various medicinal purposes, including in humorism, from at least the 17th century, and has been eaten on bread and in sauces from the same time.

Nicholas Culpeper, in The English physician (1652), writes that the plant is

eaten by many Country people as Sawce to their salt fish, and helpeth well to digest the crudities and other corrupt humours engendred thereby [...].

George Nicholson, in On Food (1803), writes that garlic mustard

is a very common plant in hedge rows, the leaves of which are eaten by poor country people with their bread, and on account of the relish given, they call it sauce-alone.

Garlic mustard has been introduced to many parts of the United States, where it can be harmful to an area's biodiversity. Garlic mustard is an early sprouter and prolific spreader than can easily outcompete native plants, and it produces a toxin that can limit other plants' growth. Garlic mustard plants should be uprooted before they can produce seed pods.

This stewed garlic mustard recipe rounds out the plant's signature garlicky zest with fresh ginger, bay leaf, cumin, and coriander. A green chili adds flavor and heat, while mustard oil plays up the mustardy notes of the plant.

Patreon | Paypal | Venmo

Ingredients:

100g garlic mustard leaves and shoots

1 roma tomato, diced

1/2 red onion, diced

1 tej patta (Indian bay leaf)

1 green cardamom pod, crushed

1 tsp cumin seeds

1 tsp coriander seeds

3 slices ginger

1 green chili, slit

1 Tbsp mustard oil

Salt to taste

Instructions:

1. Wash and taste your garlic mustard. If it is especially bitter, boil it for 10 minutes and discard the water; or soak it in cold water overnight.

2. Heat oil in a pan on medium heat. Add whole spices (coriander, cumin, cardamom, ginger, chili, bay leaf) and fry for a minute, until fragrant. Take care not to burn the cumin seeds.

3. Add onion and fry for 5-8 minutes, until browned.

4. Add tomato and salt and cook until softened and mostly dry.

5. Lower heat. Add garlic mustard and cook for 5-10 minutes, until softened. Add a bit of water if necessary.

Identifying garlic mustard

Garlic mustard grows from a thin, white taproot that smells similar to horseradish. It has a two-year growth cycle. In its first year, its leaves are more rounded, and grow from a basal rosette; in the second year, the leaves are more pointed and heart-shaped, and grow on petioles from an upright stem. The leaves smell of garlic when crushed.

In the first year, leaves are hairless and deeply veined, with scalloped margins.

First-year garlic mustard

During the second year, flowers have four white petals and grow in clusters from the top of the stalk. Leaves are hairless, alternate, coarsely toothed, and pointed to cordate (heart-shaped).

Second-year garlic mustard with flowers

Close-up of flowers

Second-year garlic mustard with root

Lookalikes

At first glance, first-year garlic mustard may resemble ground-ivy. However, ground-ivy has smaller, more circular leaves, which grow opposite (not alternate) on their stems. Ground-ivy grows along stolons (creeping stems), not in basal rosettes.

Ground-ivy

[yashshreeseosworld]

Wabhai Foods Best Place to Buy Indian Masala Online

Wabhai Foods offers premium chole masala, rajwadi garam masala, tandoori masala, and chaat masala online. Enhance your dishes with authentic Indian spices! Enhance your dishes with Wabhai Foods' hing powder and asafetida ground. Add a pungent, aromatic touch to elevate the depth and richness of your cooking!

[justanotherdeckhand]

Because all of my coworkers are an absolute disgrace to the art of cookin and @district23gourmet can't stop whinin about my friends... I'm gonna post my favorite curry recipe modified to accommodate the fact that I hardly taste anythin.

For the ingredients...

"Fine chop 1 large onion to make 1 cup chopped

Fine chop or puree 3 medium sweet tomatoes to make 1 cup puree

Make a small slit on 1 spicy pepper (I prefer anythin between ghost peppers and Carolina reapers)

Grate or crush ginger and garlic to make 2 tbsp paste or 2 tablespoons each gratings or crushed.

To make cashew cream, soak 20 cashews in 1/2 cup hot water and keep aside. Alternately you can use half cup thick coconut milk or 1/2 tablespoons nut butter."

3/4 to 1 cup carrot (peeled, chopped, 1 medium)

1/2 to 3/4 cup fresh or frozen peas

1/2 cup green beans (chopped or French beans)

1/4 cup sweet corn kernels

You will peel and chop 1 medium potato to make 3/4 to 1 cup cubes. Keep them immersed in water until used. Also preраге 11/2 cups cauliflower florets (you can substitute with peas, potatoes & carrots" (which I often do for more flavor) "). Keep the cauliflower florets larger so they don't turn mushy.

2 to 3 teaspoon Kashmiri red chili powder (I found out the hard way if you change the amount of this too much it messes with the texture so I usually add while mixing with the other spices until it looks like enough)

1 teaspoon salt (adjust to taste)

1 tablespoon Kasuri methi (crush in your palms and keep it ready but don't mix with the others)

2 teaspoon Garam Masala or 3 tablespoons Curry Powder or as needed (add a lot)

1 teaspoon turmeric (I haven't found a dinner dish turmeric doesn't make significantly better so go nuts)

2-3 teaspoon coriander powder (or I can't taste it)

2 teaspoons cumin powder (I can't stress enough how important a good spice blend is. Experiment and find what works good for you)

Heat 2 to 3 tablespoons oil in a pan. I love to use curry leaves just for the extra flavor they impart. You may not leave out, because it's where a lot of the flavors come from. Add the Fleave out becausenal whole spices and 1 sprig curry leaves.

1/2 teaspoon cumin seeds (Jeera)

1 bay leaf (and curry leaves)

3 green cardamoms (not optional)

1 inch Ceylon Cinnamon piece (or 1/2 inch cassia, both work)

When the spices begin to sizzle, add finely chopped onions & slit spicy peppers. Saute them until light golden.

Add the ginger garlic & saute until aromatic and loses the raw flavor. This takes about a minute. Do not burn.

Stir in all the ground spices - chili powder, garam masala, turmeric. coriander powder, cumin powder and salt. Save the kasuri methi for later.

Add the chopped/mashed or pureed tomatoes. While the tomatoes cook, make the cashew puree by grinding the soaked cashews with the soaked water (cooled) in a small grinder. If you want you may add more water but you shouldn't because the objective of these modifications is to make the curry taste incredibly strong.

Sauté until the onion tomato masala smells good and begins to release oil. Pour the cashew cream or coconut milk. Reserve some to garnish later.

Add the prepared mixed vegetables like potatoes, green peas, carrots, green beans, corn and cauliflower.

Fry on a medium high heat for 2 to 3 mins. While you saute the veggies heat 1 cup water in a separate pot.

Pour the water and give a good stir.

Cover and cook on a medium flame until the veggies are fork tender. Add more hot water only if required as it cooks. I used 2 cups water, added in 3 batches. Organic veggies usually require more water. If you prefer a dry curry, use less water and cook on a slightly high heat to evaporate the moisture.

When the veggies are soft cooked, taste test and adjust salt & garam masala. Add crushed kasuri methi.

Garnish Vegetable Curry with coriander leaves and the reserved cashew cream or coconut milk. Serve with fluffy rice or couscous typically also a side of bread to dip in.

Go to hell; you aren't allowed to insult my friends, only I can.