Buy whole or ground coriander seeds in well-sealed airtight packs.
Store in airtight containers away from heat and light. Whole seeds should last for 2 years, and ground spice should be used within 15 months of purchase.
Tips & Tricks:
Use a pepper mill to grind coriander seeds directly over cooked vegetables. Dry roast whole seeds, crack lightly, and sprinkle over steak. Coriander powder is an ingredient in curry mixes, north African and Moroccan blends, and sweet mixed spice blends. Use a little ground coriander to round out sharp or overly pungent flavours in spice mixes.