>>7019373You can add coriander to almost any dish in which you'd use cilantro and/or cumin
So that means:
>Indian curries >Mexican dishes---try adding some to your next pot of beans >Some Chinese dishes, especially those from Xinjiang and Sichuan >Thai dishes However, I also love to use it with fish and chicken on the grill, or in any place where you'd use a spice rub. Great subtle taste, but it really adds a lot. I also like to use the whole seeds when I'm making pickles, or crush them to make a crust on something.
However, surprisingly it also works well in concert with spices like cinnamon, cloves, and nutmeg. The recipe I use for sweet potato pie calls for a dash of ground coriander, and I've started adding just a bit in stuff like gingerbread and spice cake. You'd be surprised how well it works with these elements. I also add some to roasted squash or sweet potatoes along with the cinnamon and nutmeg.
You're never going to be using "a lot" of ground coriander, except maybe in Indian dishes. That little bit you have will probably last you a while. Just keep in mind the stuff ground from whole seeds will always taste fresher.
Hope that helps.
