Search Results for “coriander

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Coriander-Scented Untoasted Blend

The heady aromas emanating from the released oils of just-pulverized spices give you a hint of fresh and complex flavors that are sorely...

by Raghavan Iyer

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Chaat Masala

A spicy and tangy mix used in chaats, salads, and savory dishes like fritters, to enhance their taste.

by Sanjeev Kapoor


Herb Blend for Fish

This rub works best on meaty fish like salmon, tuna, and swordfish.

by Debra Ponzek


Pastrami Salmon

After my stay in Norway, I experimented with gravlax recipes and developed this spicier version, which I named after the American delica...

by David Burke


Toasted Cumin-Coriander Blend

Many of the curries in this book call for this two-spice blend, and you wouldn’t think you’d need a recipe for something this simple. Ho...

by Raghavan Iyer


Sandy’s Curry Powder

Unable to find a great commercial curry powder, talented cook and friend Sandy Gluck divined her way thorough an array of spices to make ...

by Sally Schneider


Punjabi-Style Warming Spice Blend

Indian cooking in the eyes of the Western world has become synonymous with garam (meaning “warm,” as in the internal warmth generated by ...

by Raghavan Iyer


Vietnamese Herb and Salad Plate

Xalach dia is an essential part of the Vietnamese table, especially in the south, a wonderful tradition that brings freshness and variety...

by Jeffrey Alford and Naomi Duguid


Peppercorn-Coriander Root Flavor Paste

Here the essential flavors of the Thai repertoire all come together: black pepper (prik thai), coriander roots, and garlic, salted with a...

by Jeffrey Alford and Naomi Duguid


Kitchen Cupboard Curry

You may have heard that the curry powders sold in super-markets are a far cry from those made in Indian kitchens. Once you try making you...

by Didi Emmons


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