Coriander seed

Used in 6 recipes on RecipeWiki.

Most often cooked with

Dark sourdough rye scalded with red rye malt, sweetened with molasses and finished with a crust of coriander seed.

Whole spices toasted one kind at a time, cooled and ground, which is what separates a fresh blend from the grey dust in a jar.

Charring the onion and ginger before they go near water is what makes the broth smell like pho rather than beef soup. Everything else is patience.

Rice steamed over lamb, carrot and cumin in a heavy pot, left unstirred so the grains stay separate.

Thin red onion slices covered in warm sweet-sharp brine, bright magenta and ready to eat in half an hour.

Small cucumbers held a day or two in a dill and garlic brine, salted right through but still raw and crunchy.