Coriander Spice Recipes

| July 23, 2016 | 2 Replies

Coriander Spice Recipes – In my latest episode of Late Bloomer, I talk about saving coriander seeds and some ways to use coriander. Cilantro, or coriander as the dried seed is called, are remarkably healthful and distinctively aromatic. Coriander is the prominent spice in the Indian spice blend Garam Masala (gar’am ma’sa-la).

Coriander Spice Recipes

Garam Masala spice blend

 Kaye’s Garam Masala Spice Blend


2 tbl. coriander seeds

1 tbl. cumin seeds

1 tbl. black peppercorn seeds

1 tsp. mustard seed

2 dried chili peppers, seeds discarded

2 tbl. ground turmeric


Grind the seeds and chilis in a mortar and pestle or spice grinder. Mix in the ground turmeric. You can also heat the seeds in a small skillet over medium-low heat and toast until fragrant for a couple of minutes. Store in a tightly sealed jar until use, or use immediately. Cloves and fennel seed are often used in Garam Masala, but I was out of those.


Coriander Spice Recipes

Kaye’s Green Lentil Soup

Kaye’s Green Lentil Soup


2 tbl. olive oil

1 small onion, chopped

1-2 tbl. Garam Masala spice blend

2 c. green lentils

2 c. chicken broth

2 c. water

1/4 tsp. salt


Heat oil and add onion. Cook until translucent. Add spices and salt. Stir for 1-2 minutes till aromatic. Stir in green lentils. Add broth and water. Simmer for 45 minutes or until tender. When cool enough, add to blender and puree. Serve immediately with homegrown chopped fresh tomatoes, if available! Enjoy!

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Category: Late Bloomer Episodes, Recipes

Comments (2)

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  1. Hi Kaye , Great video . I wanted to share a couple of things I heard but I am not sure they are”True” . One is the idea of pulling the plant before the seed is finished ripening .I am not sure if that will give the best quality seed .. don’t know…. I read that cilantro is excellent at removing toxic metals from pollution from our bodies . I also read about toasting the seed in a dry pan along with other spices as a way to bring out the aromatics of the spice, then adding ghee followed by the onions, garlic ect . It was a traditional way of using the spices .I am sure care must be used in the timing so things are not burned . I know that toasting nuts and seeds brings out flavors so it makes sense. I use cast iron. It sure is hot and humid The dog days of summer here I am bottling wine and tinctures , sorting seeds,picking blackberries and hiding from the heat…..I hope you are well. :)Sharon

    • YES, I read that also, that you should toast them, but had my hands full trying to film this on my own, so skipped that part. I just picked up some ghee, and just pulled my shallots, so I think I will try that! I’ll call soon. 🙂 Kaye

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