Natural Dry Dhania Coriander Herb Seeds Packed for Cook and Viable
The dry fruits are known as coriander seeds. In Indian cuisine they are called dhania.
The word coriander in food preparation may refer solely to these seeds (as a spice), rather than to the plant. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavoured.
It is commonly found both as whole dried seeds and in ground form. Roasting or heating the seeds in a dry pan heightens the flavour, aroma and pungency. Ground coriander seed loses flavour quickly in storage and is best ground fresh.
Roasted coriander seeds, called dhana dal, are eaten as a snack. They are the main ingredient of the two south Indian dishes: sambhar and rasam.
Outside of Asia, coriander seed is used widely in the process for pickling vegetables. In Germany and South Africa, the seeds are used while making sausages. In Russia and Central Europe, coriander seed is an occasional ingredient in rye bread, as an alternative to caraway.
The Zuni people have adapted it into their cuisine, mixing the powdered seeds ground with chile and using it as a condiment with meat, and eating leaves as a salad.
Coriander seeds are used in brewing certain styles of beer, particularly some Belgian wheat beers. The coriander seeds are used with orange peel to add a citrus character. (sources : wikipedia)
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Natural Dry Szechwan Chinese Sprice Pepper Seeds Packed for Cook and Viable
Sichuan pepper's unique aroma and flavour is not hot or pungent like black, white, or chili peppers. Instead, it has slight lemony overtones and creates a tingly numbness in the mouth that sets the stage for hot spices.
Recipes often suggest lightly toasting the tiny seed pods, then crushing them before adding them to food. Only the husks are used; the shiny black seeds are discarded or ignored as they have a very gritty sand-like texture. The spice is generally added at the last moment.
Star anise and
ginger are often used with it in spicy
Sichuan cuisine. It has an alkaline
pH and a numbing effect on the lips when eaten in larger doses. It is also a common flavouring in Sichuan baked goods such as sweetened cakes and biscuits.
Sichuan pepper is also available as an oil . In this form, it is best used in stir-fry noodle dishes without hot spices. The recipe may include ginger oil and brown sugar cooked with a base of noodles and vegetables, then rice vinegar and Sichuan pepper oil are added after cooking.
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