Coriander

March 16, 2021 3:37 PM

Please share with me your spice mix recipes that mix other spices with coriander*.

Flavor combinations are also acceptable, but I'm more interested in spice mixes.

*Coriander-the-powdered-spice, not coriander-the-leaf-aka-cilantro. (Yes I know it's the same plant.)

posted by aniola to Food & Drink (16 answers total)

Coriander and cumin is a classic duo, but it also goes well with paprika, ginger, and plenty of other things. Indian curry mixes vary a ton based on all sorts of things, but I believe most have a base that includes coriander, cumin, fenugreek, ginger, and peppers, often with cardamom, cloves, or other such things. But broadly I'd say coriander is a spice that plays well with other spices, in that it adds a nice distinctive flavor but isn't particularly overpowering, so it's a friendly spice to try out various ways to see what works for you and those you're cooking for.
posted by lhputtgrass at 3:47 PM on March 16, 2021 [2 favorites]

I'm a big fan of Alton Brown's basic taco seasoning mix.
posted by General Malaise at 3:52 PM on March 16, 2021

(oh, note that the cornstarch isn't totally necessary, it's just there to thicken the sauce for his taco recipe)
posted by General Malaise at 3:54 PM on March 16, 2021

Coriander and nutmeg really set off blueberries
posted by chrisulonic at 4:10 PM on March 16, 2021 [3 favorites]

I love making ras el hanout for yummy lamb stew. The recipe I linked uses coriander and I think it's essential to the mix.
posted by RobinofFrocksley at 4:23 PM on March 16, 2021 [1 favorite]

Cardamon. Tea. Coffee.
posted by firstdaffodils at 4:29 PM on March 16, 2021

I love this Kali Mirch Chicken Curry, which uses ground coriander.

The website this recipe comes from (myheartbeets) has dozens of Indian recipes that are all consistently good and many of them have ground coriander as a spice element.
posted by jeremias at 5:34 PM on March 16, 2021 [1 favorite]

Penzey's offers a whole page of spice mixes from different cultures that include coriander including:
- Mignonette Pepper (cracked Tellicherry black pepper, Muntok white pepper and coriander.)
- Venson Sausage Seasoning (salt, black pepper, nutmeg, coriander, paprika and red pepper.)
- Corned Beef Spices (Brown and yellow mustard seed, coriander, allspice, cinnamon, dill seed, bay leaves, ginger, cloves, Tellicherry peppercorns, star anise, juniper berries, mace, cardamom and red pepper.)
- Garam Masala (coriander, black pepper, cardamom, cinnamon, kalonji, caraway, cloves, ginger and nutmeg.)
- Berbere Seasoning ( cayenne red pepper, garlic, ginger, fenugreek, cardamom, cumin, black pepper, allspice, turmeric, cloves, Ceylon cinnamon and coriander.)
- Vindaloo Seasoning (oriander, garlic, cumin, ginger, cinnamon, crushed brown mustard, cayenne, jalapeno pepper, cardamom, turmeric, black pepper and cloves.)
and more
posted by metahawk at 6:39 PM on March 16, 2021 [1 favorite]

The spice mix from this Lebanese chicken recipe is really good:
1 teaspoon cumin
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon coriander
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
posted by superna at 6:54 PM on March 16, 2021 [1 favorite]

Mixed spice is a classic, used for cakes - particularly fruit cakes, I suggest tea loaf - and other puddings (in the British sense). That doesn't have a recipe, and indeed if you buy it in a little premixed pot you're not necessarily going to know if it has coriander in it, but coriander is a perfectly acceptable constituent.

If I were making my own I would probably start with coriander, cinnamon, nutmeg, ginger and allspice or cloves, and I wouldn't be terribly choosy about the proportions - just give it a sniff test.
posted by How much is that froggie in the window at 9:13 PM on March 16, 2021

I came in to suggest mixed spice too. I always just buy a ready-mixed version like this one from Schwartz. To save you clicking through, they list:

Ground Cinnamon (Cassia )(40%),
Ground Coriander (38%),
Caraway,
Nutmeg (4%),
Ginger,
Cloves

... and the ingredients will be listed in decreasing order by quantity, so most of the remaining 18% will be the caraway.

Alternatively, here's Nigella Lawson's suggested recipe, which calls for cinnamon, coriander, nutmeg , ginger, and optionally allspice and cloves.
posted by ManyLeggedCreature at 2:14 AM on March 17, 2021

Came to recommend the Baked Chicken Shawarma recipe from Food52. I typically quadruple all the spices/dry ingredients into a larger spice container and then add 8.5 teaspoons of the spice mix and the fresh ingredients to 2 pounds of any type of meat (can do chicken/shrimp) or veggies (love this with cauliflower) for a marinade/rub. The spice mix uses a bit more coriander than other spices.
posted by cybrbananapeel at 7:40 AM on March 17, 2021

this garam masala is outstanding and the butter chicken she uses it in is outstanding. She wants you to grind your own coriander seeds, and it's best if you do, but it's still excellent if you use good quality preground.
posted by fingersandtoes at 7:46 AM on March 17, 2021

her shawarma spice mix is also very good
posted by fingersandtoes at 7:49 AM on March 17, 2021

I used to have a roommate who would toast coriander seed and sesame seed in a dry pan and then crush it in a mortar and pestle and serve in sprinkled on feta on pita.
That was tasty.
posted by Seamus at 2:50 PM on March 17, 2021

Chili was my first thought. And I cannot recommend using whole dried chili peppers (usually in the 'Latin' section of the grocery store) highly enough! They're SO much more tasty than the store-bought chili powder, plus you can tailor the flavors and spiciness to your liking by using more or less of each chili type. Here's a very good primer. My chili recipe, vegan-"adapted" (-ish, may need adjustments; I replaced the meat with tofu, but it's just fine with only beans too):

4 whole sweet fresh dried chilies like Costeño, New Mexico, or Choricero
4 whole rich fruity dried chilies like Ancho, Mulatto, Negro, or Pasilla
4 whole dried smoky chilies like Nora, Guajillo, or Pasilla de Oaxaca
4-5 small hot dried chilies like Arbol or Cascabel (fewer or leave out for less spice)
4 whole dried smoked chilies (chipotle or morita) (fewer for less spice)

Other chili powder spices:
1/2 tsp powdered cinnamon
2 Tbsp cumin seeds
2 Tbsp dried oregano
1 Tbsp coriander
2 bay leaves
2 tsp cacao powder

1-2 quarts low sodium vegetable broth
1-2 lb (?) of tofu, sliced about 1 to 1 1/2 inches thick (OPTIONAL)
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 large onion, finely diced
6 medium cloves garlic, grated
2 - 3 Tbsp cornmeal
2 Tbsp apple cider vinegar
2 cans EACH kidney and pinto beans

Optional toppings: Hot sauce, cilantro, chopped onions, scallions, warm tortillas

De-seed, toast, and crumble+grind chilies.

Heat oil in the base of a Dutch oven over medium-high heat. Add tofu slices and brown on both sides. Remove the Dutch oven from the stove. Transfer slices to a cutting board. When cool enough to handle, cut the slices into 1 to 1 1/2 inch chunks.

Grind the additional spices to add to the chili.

Return Dutch oven to stove and reduce heat to medium. Add onions and cook, stirring frequently until translucent and softened, at least 10-15 minutes. Add garlic and cook, stirring constantly until fragrant, 1-2 minutes. Add tofu chunks back to pan along with chili puree, additional spices and broth. Stir to combine. Bring to a boil over high heat, reduce to a simmer, and continue simmering for 15-20 minutes.

Stir in beans, cornmeal, and vinegar and let simmer for another 20-30 minutes. Add hot sauce to taste. Season to taste with salt.

Serve in bowls and garnish with desired toppings and tortillas.
posted by Greg_Ace at 6:10 PM on March 17, 2021