Type what you have

Ingredients

• ✓ coriander seed
• brown sugar
• soy sauce
• lime juice
• garlic
• ground ginger
• flank steak

Instructions

1. 1 Place flank steak in the freezer for 20 minutes.
2. 2 Whisk coriander, brown sugar, soy sauce, lime juice, garlic, and ground ginger together in a bowl until marinade is well combined.
3. 3 Remove steak from freezer and slice thinly across the grain. Place steak in a large bowl, pour marinade over steak, and toss to coat. Cover bowl and marinate at room temperature for 1 hour.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line bottom of a broiler pan with foil.
5. 5 Lay steak slices in a single layer on the rack of the prepared broiler pan.
6. 6 Cook in the preheated broiler, brushing occasionally with marinade, until steak reaches desired doneness, 1 to 2 minutes for medium rare.

By BadLittleChef

Ingredients

• ✓ coriander seed
• jalapeno pepper
• bean sprout
• rice noodle
• soy sauce
• fish sauce
• bay leaf
• white sugar
• garlic
• onion
• water
• cardamom pod
• clove
• fennel seed
• cinnamon stick
• star anise
• ginger
• beef oxtail
• beef shank
• vegetable oil

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add beef shanks, oxtail pieces, and ginger; cook, turning occasionally, until browned, 3 to 5 minutes per side. Add star anise, cinnamon stick, fennel seeds, coriander seeds, cloves, and cardamom pod; sauté until fragrant, about 30 seconds.
2. 2 Add water, onion, garlic, white sugar, and bay leaf to beef mixture; bring to a boil, reduce heat to low, and simmer until broth is flavorful and meat is falling off the bone, 5 to 6 hours. Remove meat and reserve. Strain broth into a pot; discard strained spices and vegetables.
3. 3 Chop beef shank and oxtail meat; add to broth. Stir in fish sauce and soy sauce; bring to a simmer. Reduce heat to low; keep warm.
4. 4 Place noodles in a large bowl; cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain and rinse in cold water.
5. 5 Place a handful of bean sprouts in the bottom of a large soup bowl. Top with a large handful rice noodles and a few jalapeño slices. Ladle broth into bowl to cover noodles.

By John Mitzewich

Ingredients

• ✓ coriander seed
• fennel seed
• black peppercorn
• salt

Instructions

1. 1 Cook and stir fennel seed, coriander seed, and peppercorns in a skillet over medium heat until lightly browned and fragrant, 1 to 3 minutes. Remove from heat and let cool briefly.
2. 2 Combine fennel seed mixture and salt in a food processor and blend to a fine powder.

By lrhauptman

Ingredients

• ✓ coriander seed
• cumin seed
• black peppercorn
• clove
• cardamom seed
• bay leaf
• chile de arbol pepper
• cinnamon stick

Instructions

1. 1 Heat a small skillet over medium-high heat. Meanwhile, in a small, heatproof bowl, stir together coriander seeds, cumin seeds, peppercorns, cloves, cardamom seeds, bay leaves, dried chiles de arbol, and cinnamon pieces. Sprinkle spices into hot skillet and toast, shaking every few seconds, until coriander and cumin are reddish brown, cinnamon and bay leaves appear brittle and crinkly, chiles are blackened in spots, other spices are slightly ashy black, and the whole thing is highly fragrant, 1 to 2 minutes. Transfer immediately to bowl.
2. 2 When cooled completely, crumble chiles and grind everything in a spice grinder (or a coffee grinder or high-powered blender) to the consistency of finely ground black pepper. Store in a sealed container in a cool, dark place up to 3 months.

By Raghavan Iyer

Ingredients

• ✓ coriander seed
• corned beef brisket
• brown sugar
• paprika
• black pepper
• mustard
• garlic powder

Instructions

1. 1 Remove excess fat from the brisket. Slice brisket into 1/8-inch thick slices against the grain. You can freeze the brisket for 1 hour beforehand to make slicing easier.
2. 2 Combine brown sugar, coriander, paprika, black pepper, mustard, and garlic powder in a small bowl. Stir until evenly combined.
3. 3 Sprinkle brown sugar mixture over the corned beef strips and massage into meat until evenly combined.
4. 4 Place strips on the trays of a dehydrator making sure not to overcrowd.
5. 5 Set the dehydrator to 155 degrees F (69 degrees C) according to manufacturer's directions. Dehydrate for 2 hours. Flip strips over and dehydrate until desired consistency is reached, about 1 1/2 hours.
6. 6 Turn the dehydrator off, remove the lid, and let jerky sit for 1 hour for final drying. Transfer jerky to an airtight container and refrigerate.

By Soup Loving Nicole

Ingredients

• ✓ coriander seed
• chile de arbol pepper
• cumin seed
• mustard seed
• black peppercorn
• clove
• turmeric

Instructions

1. 1 Grind dried chiles de arbol, coriander seeds, cumin seeds, mustard seeds, peppercorns, and cloves in a spice grinder (or a coffee grinder or high-powered blender) to the consistency of finely ground black pepper. Stir in turmeric. Store in a sealed container in a cool, dark place up to 3 months.

By Raghavan Iyer

Ingredients

• ✓ coriander seed
• broccoli and cheese flavored rice mix
• turkey sausage
• acorn squash
• apple
• monterey jack cheese

Instructions

1. 1 Prepare rice mix according to package directions; cover, and set aside.
2. 2 Place squash halves cut side down onto a plate. Cook the squash in a microwave oven for 5 minutes on High, until tender but firm.
3. 3 In a medium skillet over medium heat, cook sausage until evenly browned; drain, and set aside.
4. 4 In a large bowl, mix together the prepared rice, sausage, apple, and coriander. Stuff each squash half with the mixture.
5. 5 Cover stuffed squash halves with plastic wrap, and heat in the microwave until squash is cooked through and soft, about 5 minutes. Remove plastic, and top stuffed squash with cheese. Continue to cook until cheese is melted, about 1 minute.

By drdede

Ingredients

• ✓ coriander seed
• russet potato
• olive oil
• salt
• black pepper
• chili powder
• curry powder

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bake the potatoes for 1 hour. Remove the potatoes from the oven, but keep the oven on. Slice the potatoes in half lengthwise, and let them cool for 10 mins. Scoop out most of the potato flesh, leaving about 1/4 inch of flesh against the potato skin (you can save the potato flesh for another use, like mashed potatoes)
3. 3 Cut each potato half crosswise into 3 pieces. Place the olive oil in a small cup. Dip each potato piece into the olive oil and place it on a baking sheet. Repeat this with the remaining potato pieces
4. 4 Combine the salt and the spices and sprinkle the mixture over the potatoes. Bake the potato skins for 15 minutes or until they are crispy and brown. Serve them immediately.

By jen

Ingredients

• ✓ coriander seed
• olive oil
• oregano
• garlic
• fennel seed
• salt
• black pepper
• cayenne pepper
• pumpkin

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine olive oil, coriander, oregano, garlic, fennel, salt, pepper, and cayenne in a bowl. Add pumpkin pieces and toss with spice mix. Layer in a roasting dish.
3. 3 Bake in the preheated oven until soft, about 30 minutes.

By ilka222

Ingredients

• ✓ coriander seed
• cumin seed
• cardamom seed
• black peppercorn
• fennel seed
• mustard seed
• clove
• red chile pepper
• turmeric

Instructions

1. 1 Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chile peppers in a small skillet over medium-low heat. Toast until fragrant, about 2 minutes.
2. 2 Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder. Spoon in the turmeric, and process to combine. Use immediately, or store in a sealed jar for up to 1 month.

By Michelle

Ingredients

• ✓ coriander seed
• brown sugar
• lemon pepper seasoning
• salmon fillet
• butter
• white rice
• brown rice
• mango
• cilantro
• lemon peel

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow 9x13 baking dish.
2. 2 Combine the coriander seed, brown sugar, and lemon-pepper seasoning in a small bowl, and blend well.
3. 3 Place the salmon fillet skin side down in the prepared baking dish. Brush top and sides of fillet with the butter. Sprinkle the fish evenly with the coriander spice mixture, gently pressing it into the fish.
4. 4 Stir the mango, cilantro, and lemon peel into the rice. Spoon the rice mixture around the fish in the baking dish.
5. 5 Bake in preheated oven until fish flakes easily when tested with a fork, 4 to 6 minutes per 1/2 inch thickness. Cut the fish into 4 pieces. Divide rice between 4 serving plates and place the fish on top.

By Joanna

Ingredients

• ✓ coriander seed
• green olive
• kalamata olive
• lemon
• caper
• black pepper
• red pepper flakes
• olive oil

Instructions

1. 1 Fill a layer of 1/3 of the olives into a 16-ounce jar. Top with 3 slices of lemon and sprinkle with 1/3 of the capers, coriander seeds, peppercorns, and red pepper flakes. Repeat the layers 2 more times.
2. 2 Pour oil into the jar and chill olives for a couple weeks before serving. Bring olives to room temperature before serving.

By lutzflcat

Ingredients

• ✓ coriander seed
• red chile pepper
• garlic
• caraway seed
• salt

Instructions

1. 1 Remove the stems and seeds from the chile peppers. Soak in cold water for 20 minutes, then drain. Place the peppers, garlic, caraway, coriander, and salt in a mortar; pound with a pestle until smooth. Place harissa in a jar, and cover the top with a little oil to maintain freshness. Store in the refrigerator.

By Asma Khalfaoui

Ingredients

• ✓ coriander seed
• hazelnut
• sesame seed
• cumin seed
• black pepper
• sea salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place hazelnuts on a baking sheet and bake in the preheated oven until fragrant, about 5 minutes. Pour hot nuts onto a tea towel. Fold the towel over them to cover and rub vigorously to remove the skins. Set aside to cool.
3. 3 Toast sesame seeds in a dry skillet over medium heat, stirring occasionally, until light golden brown. Transfer to a medium bowl and set aside.
4. 4 Toast coriander and cumin seeds in the same skillet, shaking or stirring occasionally, until they begin to pop. Transfer to a food processor and process until finely ground. Add to sesame seeds in the bowl. Place cooled hazelnuts into the food processor and process until finely ground. Stir into sesame seed mixture. Add pepper and salt; mix well.

By rosichops

Ingredients

• ✓ coriander seed
• cumin seed
• rose bud
• red pepper flakes
• paprika
• cauliflower
• olive oil
• onion
• cilantro
• olive oil

Instructions

1. 1 Preheat a large skillet over medium heat. Add cumin seeds and coriander seeds; cook, stirring occasionally, until toasted and fragrant, about 1 minute.
2. 2 Transfer cumin seeds and coriander seeds to a mortar; crush with a pestle. Add rose buds and crush to a powder. Mix in red pepper flakes and paprika with a spoon.
3. 3 Place cauliflower in a food processor; pulse into grains the size of rice.
4. 4 Heat 1 tablespoon oil in the skillet over medium heat. Cook and stir onion until translucent, about 5 minutes. Stir in riced cauliflower until warmed through, about 3 minutes. Sprinkle cumin mixture evenly over cauliflower and stir to distribute evenly. Remove from heat and cover; let "couscous" steam for 5 minutes.
5. 5 Sprinkle cilantro over couscous. Fluff with a fork and drizzle extra-virgin olive oil on top.

By Buckwheat Queen

Ingredients

• ✓ coriander seed
• cumin seed
• mustard seed
• anise seed
• fenugreek seed
• allspice berry
• turmeric

Instructions

1. 1 Combine coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds, and allspice berries in a skillet over medium heat; toast until fragrant and spices slightly darken in color, about 10 minutes. Remove spices from the skillet; cool to room temperature.
2. 2 Add spices and turmeric to a spice grinder; pulse until ground. Store in an airtight container at room temperature.

By Monty

Ingredients

• ✓ coriander seed
• hazelnut
• hazelnut
• sesame seed
• cumin seed
• mint leaves
• salt
• za'atar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Spread 1 cup plus 2 tablespoons hazelnuts out on a baking sheet. Toast in the preheated oven until lightly browned and fragrant, about 10 minutes. Let cool.
3. 3 Combine sesame seeds, cumin seeds, and coriander seeds in a pan over medium heat and toast until fragrant, 2 to 3 minutes. Remove from heat and let cool.
4. 4 Combine toasted hazelnuts, toasted sesame seed mixture, dried mint, salt, and za'atar in the bowl of a food processor; pulse until evenly ground.

By leila

Ingredients

• ✓ coriander seed
• chickpea flour
• water
• chili powder
• cumin
• onion
• salt
• turmeric
• jalapeno pepper
• vegetable oil

Instructions

1. 1 In a medium bowl, mix together the besan, water, salt, chili powder, turmeric, cumin, coriander seeds, onion, and jalapeno pepper until it forms a smooth mixture with no flour lumps.
2. 2 Heat the oil in a deep skillet over medium-high heat. When the oil is sizzling hot, drop dough by tablespoonfuls, and fry until golden brown on each side. Drain on paper towels, and serve hot with ketchup or chili sauce for dipping.

By Natasha

Ingredients

• ✓ coriander seed
• cumin seed
• cinnamon stick
• bay leaf
• nutmeg
• star anise
• green cardamom pod
• clove
• black peppercorn
• mace

Instructions

1. 1 Toast the cumin seeds, coriander seeds, cinnamon sticks, bay leaves, nutmeg, anise pods, cardamom pods, cloves, peppercorns, and mace together in a skillet over medium heat until very fragrant and you can literally see the scent rising into the air, 8 to 12 minutes; remove from heat and allow the mixture to cool slightly, about 10 minutes.
2. 2 Pour the spice mixture into a grinder; grind into a fine powder. Store in an airtight container.

By Sarah-May

Ingredients

• ✓ coriander seed
• red cabbage
• cane vinegar
• sugar
• black pepper
• salt
• thai chile

Instructions

1. 1 Toss cabbage with vinegar, sugar, coriander, pepper, and salt in a large bowl. Massage spices into cabbage using your hands. Adjust seasoning as desired with additional sugar or salt. Stir in Thai chile. Cover and chill until sugar and salt dissolve, at least 30 minutes.

By Allrecipes Member

Ingredients

• ✓ coriander seed
• canola oil
• cumin seed
• red onion
• garlic
• chickpea
• water
• red potato
• cilantro
• salt
• black pepper
• tomato

Instructions

1. 1 Heat oil in a large saucepan over medium-high heat; saute cumin seeds for 10 seconds. Add onion and garlic; saute until onion is dark brown, 5 to 8 minutes. Add coriander; cook and stir for 20 seconds.
2. 2 Mix chickpeas, water, potato, 1 teaspoon cilantro, salt, and pepper into onion mixture; bring to a boil. Reduce heat to low, cover saucepan, and simmer until potato is tender, 15 to 20 minutes.
3. 3 Stir tomato into chickpea stew; increase heat to medium and simmer until heated through, 1 to 2 minutes. Sprinkle remaining cilantro over stew.

By Anniesails

Ingredients

• ✓ coriander seed
• mushroom
• thyme
• serrano pepper
• white wine
• water
• kosher salt
• sugar
• garlic
• black peppercorn
• lemon zest

Instructions

1. 1 Fill four sterilized 8-ounce jars 3/4 of the way with mushrooms. Place 1 thyme sprig and some serrano pepper slices on top.
2. 2 Combine white wine, water, kosher salt, sugar, garlic, peppercorns, coriander seeds, and lemon zest in a small saucepan over medium-low heat. Simmer, stirring occasionally, until sugar dissolves, about 5 minutes. Remove from heat and pour over mushroom mixture in each jar.
3. 3 Tightly seal each jar and transfer to the refrigerator. Chill until flavors meld, 1 to 2 days.

By Luba

Ingredients

• ✓ coriander seed
• cumin seed
• fennel seed
• ground lamb
• harissa paste
• garlic
• salt
• paprika

Instructions

1. 1 Toast cumin, coriander, and fennel seeds in a dry skillet over medium-low heat until fragrant, 1 to 2 minutes. Use a mortar and pestle to grind finely.
2. 2 Combine ground spices, lamb, harissa, garlic, salt, and paprika in a large bowl; mix by hand until thoroughly blended. Cover and refrigerate for 30 minutes so spices can infuse meat.
3. 3 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
4. 4 Form meat mixture into 1-inch meatballs and place on the prepared baking sheet.
5. 5 Roast meatballs in the preheated oven until centers are no longer pink, 11 to 12 minutes. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (71 degrees C).

By LauraF

Ingredients

• ✓ coriander seed
• mustard seed
• allspice berry
• red pepper flakes
• ginger
• bay leaf
• cinnamon stick
• clove

Instructions

1. 1 Gather all ingredients.
2. 2 Place mustard seeds, allspice berries, coriander seeds, and pepper flakes into a small glass jar with a tight-fitting lid.
3. 3 Shake to combine. Add ginger to the jar, seal, and shake again.
4. 4 Add crumbled bay leaves, cinnamon stick halves, and cloves to the jar. Seal and shake once more to combine.
5. 5 Store in a tightly sealed jar for up to 1 month.

By Mooseinthekitchen

Ingredients

• ✓ coriander seed
• ground chicken
• bread crumb
• green onion
• cilantro
• sweet chili sauce
• lemon juice
• oil

Instructions

1. 1 In a large bowl, mix together chicken and bread crumbs. Season with green onion, ground coriander, cilantro, chili sauce, and lemon juice; mix well.
2. 2 Using damp hands, form mixture into evenly shaped balls that are either small enough to eat with your fingers, or large enough to use as burgers.
3. 3 Heat oil in a large skillet over medium heat. Fry the chicken balls in batches until well browned all over.

By Vivian

Ingredients

• ✓ coriander seed
• cider vinegar
• onion
• granny smith apple
• raisin
• white sugar
• lemon juice
• green chile pepper
• ginger root
• lemon zest
• clove
• persimmon

Instructions

1. 1 Combine cider vinegar, onion, apple, raisins, sugar, lemon juice, green chile, ginger, lemon zest, coriander, and cloves in a large saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until mixture thickens, stirring frequently, about 25 minutes. Add persimmons and simmer until the persimmons are tender, about 5 to 10 minutes.
2. 2 Remove from the heat and let cool completely. Cover and refrigerate.

By Ibby

Ingredients

• ✓ coriander seed
• red chile pepper
• olive oil
• garlic
• caraway seed
• cumin seed
• salt

Instructions

1. 1 Break up chile peppers. Remove the stems and seeds and discard. Wear disposable gloves if working with medium-hot or hot peppers.
2. 2 Place chile peppers in a heatproof bowl and cover with boiling water. Let soak until softened, 15 to 20 minutes. Drain well, then dab dry with paper towels.
3. 3 Heat 1 tablespoon olive oil in a small skillet over very low heat and cook garlic until soft but still pale, about 3 minutes. Let cool, then transfer to the food processor together along with chile peppers.
4. 4 Toast caraway seeds, cumin seeds, and coriander seeds in the skillet over medium-low heat until fragrant, 2 to 3 minutes. Crush them in a mortar and add to the food processor. Process while slowly adding remaining olive oil, scraping down the sides of the food processor as needed. Season with salt.
5. 5 Spoon harissa into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won't dry out. Seal and refrigerate.

By nch

Ingredients

• ✓ coriander seed
• black peppercorn
• cumin seed
• fennel seed
• barbecue sauce
• brown sugar
• irish stout beer
• sweet onion
• garlic
• paprika
• salt
• chili powder
• pork butt roast

Instructions

1. 1 Grind peppercorns with cumin, fennel, and coriander seeds in a spice grinder; transfer to a slow cooker.
2. 2 Add barbecue sauce, brown sugar, Guinness®, onion, garlic, paprika, sea salt, and chili powder to the slow cooker; stir until well mixed. Add pork roast and rub sauce all over.
3. 3 Cover and cook until meat is tender and can easily be pulled apart with a fork, on Low for 12 hours. Alternatively, cook on High for 3 hours, then on Low for 4 to 5 hours.
4. 4 Remove pork and roughly shred with two forks. Return shredded pork to the slow cooker and mix with the sauce. Serve immediately or keep warm until ready to serve.

By JuneBug

Ingredients

• ✓ coriander seed
• tri tip steak
• sesame oil
• salt
• butter
• black peppercorn
• grapeseed oil
• lime juice
• fish sauce
• brown sugar
• garlic
• ginger
• green onion
• sesame seed
• sesame oil

Instructions

1. 1 Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 135 degrees F (57 degrees C) and allow water bath to come up to temperature.
2. 2 Using gloved hands, rub tri tip steak evenly with sesame oil and season evenly with 1 teaspoon salt. Transfer tri tip and butter to a large vacuum-sealable bag and arrange in a flat, even layer. Seal bag with a vacuum sealer according to manufacturer's directions.
3. 3 Transfer vacuum-sealed tri tip to warm water bath with thermocirculator, cover vessel with aluminum foil to reduce evaporation, and cook 3 hours. Remove tri tip from bag (meat will be at 135 degrees F (57 degrees C) when pulled from water bath) and transfer to a rimmed sheet pan lined with paper towels and gently pat dry; discard bag and any juices reserved in bag.
4. 4 Meanwhile prepare the chile-lime dipping sauce. Whisk together lime juice, fish sauce, brown sugar, garlic, ginger, green onions, sesame seeds, and toasted sesame oil in a small bowl until well combined. Cover dipping sauce with plastic wrap and set aside at room temperature until ready to use.
5. 5 Season tri tip evenly with remaining 2 teaspoons salt, coriander seeds, and black peppercorns, pressing coriander and black peppercorns into tri tip to adhere.
6. 6 Heat grapeseed oil in a large cast iron skillet over medium-high heat. Add tri tip to skillet, fat-cap-side down, and cook, until all sides are evenly seared and caramelized, 3 to 5 minutes per side.
7. 7 Transfer tri tip to a large cutting board and let rest for 5 minutes before slicing against the grain into 1/4-inch-thick strips.
8. 8 Serve steak with chile-lime dipping sauce for dipping, if desired.

By John Somerall

Ingredients

• ✓ coriander seed
• yellow split pea
• water
• tamarind pulp
• water
• green bell pepper
• tomato
• yellow lentil
• coconut
• red chile pepper
• vegetable oil
• mustard seed
• cumin seed
• asafoetida powder

Instructions

1. 1 Place yellow split peas in a saucepan with 2 cups water and bring to a boil. Reduce heat to medium-low, and cook until soft, about 15 minutes. In another saucepan, mix together the tamarind pulp stir in 1/2 cup water to make a watery juice. Bring to a boil over medium-high heat. Add the bell pepper and tomato to the tamarind juice, and continue to boil until the vegetables are soft, and the liquid has reduced to almost half.
2. 2 Meanwhile, grind the coriander seeds, yellow lentils, coconut and chilies to a paste using a mortar and pestle or food processor. Add this paste to the tamarind sauce, then stir in the yellow lentils until everything is well blended. Bring to a boil once again, then remove from the heat and set aside.
3. 3 Heat oil in a small skillet over medium heat, and add the mustard seed, cumin seed, and asafoetida powder. Once the mustard seeds start to sputter and the mixture is fragrant, remove from heat and stir into sambar. Serve hot.

By Nagaram