Why Use Jiva Coriander Seeds

• HIGH QUALITY - Our extremely high quality coriander seeds come from India, and are picked at the peak of their crop. Excellent for culinary applications.
• TASTE & HEALTH - Enhance your culinary experience with hearty flavor, bold taste and vibrant aroma. These seeds are widely used as condiments with or without roasting in the preparation of curry powders, sausages and seasonings.
• FRESH PRODUCT - Jiva Organics Corriander Seeds have a long expiration date and are picked, dried, and then packaged quickly to maintain freshness.
• USE - Our organic coriander seeds are great for use in various cuisines for chicken, fish, pickling, chilies and pastries etc, also used for garam masala and Indian cuisine.
• Our Coriander Seeds contain no preservatives, have no artificial chemicals, and are privy to ingredients which are only found occurring naturally in nature. Non GMO, No Salt, No Chemical or ETO Treatment, and Non Irradiated

Recipe: Burrata with Blood Orange, Coriander Seeds and Lavender Oil

Ingredients

2 tbsp olive oil, 1½ tsp clear runny honey, ¾ tsp dried lavender, ½ small garlic clove, crushed 1 tsbp, coriander seeds, toasted 2 (320g total) blood oranges, or 2 medium oranges 4 (440g total), burrata balls, 5g basil or micro-basil leaves, coarse sea salt

1 Place the oil in a small saucepan with the honey, lavender, garlic and 3/4 teaspoon of salt. Bring to a simmer on a medium-low heat and remove at once. Stir well and set aside until completely cool, then add the coriander seeds.

2 Use a small, sharp, serrated knife to trim the tops and tails off the oranges. Cut down the sides of the oranges, following their natural curve, to remove the skin and white pith. Slice into 8 rounds, 1cm thick, and remove the pips.

3 Divide the orange slices between the plates, slightly overlapping, and place a burrata ball alongside. Spoon the coriander seeds and lavender oil over the cheese and orange, top with the basil leaves – tearing them as you go, left whole, and serve.

Perfect for Tempering for Chutneys and Dals and Sambars

Recipe: CORIANDER SEEDS CHUTNEY

Ingredients:

Coriander seeds – 3 Tbsn, Urad dal – 1 Tsp, Bengal gram dal – 1 Tsp, Dry Red Chilies – 3, Onion – 1/2 Cup, Chopped Tomato – 1 Chopped, Jaggery – small marble sized, or 1 Tsp ( if using powder) Tamarind – small marble sized, Oil – 2 Tsp, Curry Leaves – few, Salt – As required, To Temper Oil – 1 Tsp, Mustard seeds – 1/4 Tsp, Curry leaves – few

Instructions

Heat oil in a pan and saute' bengal gram,urad dal,dry red chilies and coriander seeds. Saute for 3 to 5 minutes. Remove it to a plate. In the same pan, add onion and tomato and saute' till tomato becomes mushy. Switch off and when it completely cools down, transfer it to a blender along with the coriander seeds mixture. Add jaggery and tamarind to this. Blend it along with required water and salt to smooth chutney. Remove it to a bowl. Heat 1 Tsp of oil in a pan. Add mustard seeds and curry leaves. When mustard seeds splutter, add it to the ground chutney. Your chutney is ready!

Honey Cake with Lemon and Coriander Seeds

200g unsalted butter, at room temperature, 200g golden caster sugar, 150g white spelt flour, the zest and juice of 2 unwaxed lemons, 6 tablespoons runny honey, 1 tablespoon coriander seeds, toasted and crushed to a fine powder, 1 teaspoon baking powder, 150g ground almonds

1. Preheat your oven to 190°C/170°C fan/gas 5. Grease a 24cm cake tin and line with greaseproof paper.

2. First, beat the butter and sugar in a large mixing bowl until light and fluffy – you can do this in a stand mixer or with a hand-held whisk if you like. Add the lemon zest and juice and the honey and mix.

3. In a bowl mix the ground coriander seeds, remaining flour, baking powder and almonds and whisk so that there are no lumps.

4. Mix the dry ingredients into the honey mixture until everything is combined. Spoon into the lined tin and smooth out the top. Bake for 50 minutes. If need be cover the tin with foil to stop it browning any further. Remove from the oven and leave to cool in the tin.