Please note that this recipe can very easily be scaled up to make in bulk. Simply keep the ratios consistent.
Roast your coriander seeds in a medium pan on low heat. Stay close to the pan for monitoring purposes. The seeds will turn to a rich brown. Do not overheat or overcook the seeds, as they will burn and have an unpleasant taste.
Finely crush the roasted coriander seeds. This can be done in a variety of ways, including:
Placing the seeds in a ziplock bag and using a meat tenderizer or rolling pin to crush them.
Using a traditional blender.
Using a pestle and mortar.
You will want to crush the coriander as fine as you can, but a few larger kernels is not an issue.
Add the coriander seeds to the salt and the pepper. Shake to mix.
This mix should not expire for a long time if placed in a dry, airtight container.
Ingredients
Directions
Roast your coriander seeds in a medium pan on low heat. Stay close to the pan for monitoring purposes. The seeds will turn to a rich brown. Do not overheat or overcook the seeds, as they will burn and have an unpleasant taste.
Finely crush the roasted coriander seeds. This can be done in a variety of ways, including:
Placing the seeds in a ziplock bag and using a meat tenderizer or rolling pin to crush them.
Using a traditional blender.
Using a pestle and mortar.
You will want to crush the coriander as fine as you can, but a few larger kernels is not an issue.
Add the coriander seeds to the salt and the pepper. Shake to mix.
Growing up in South Africa and moving to Utah, USA as a teenager, Scott is a graduate of Utah Valley University’s Outdoor Recreation program. Scott is currently a Master’s Student at the University of Florida. His research interests include ecotourism, sustainability, and tourist affect cycles. He has worked in multiple therapy, outdoor, and retail settings, and is a published author.