Coriander seeds are delicate and subtly sweet. They blend easily with a variety of dishes, from curries to marinades. They are often used – in conjunction with other ground spices or paired with mustard seeds – to form a crust on meats and fish. Once ground, they can be easily integrated into many Indian and North African dishes.
Coriander, blue fenugreek and marigold petals are the spice triad that often make up the foundation of Georgian cuisine. Georgians have cultivated coriander – oftentimes using the seeds and leaves – for centuries. Thanks to the unique terroir, Georgian coriander seeds have a distinctly different fragrance from those grown India. They are rounder, smaller and darker in appearance, their robust fragrance is also less lemony.
In Georgia, coriander is used in meat and vegetable dishes, in stews, soups, for grilling and much more. Obviously, Georgian coriander can be used for more than traditional Georgian cooking and can be easily integrated into a multitude of dishes.