Today's spice is whole coriander
For all these many years, I have been happily throwing ground coriander in many a meal - I love the flavor it adds, especially when paired with cumin. I use it in Indian cooking, but also in Mexican food, soups, all over the place. Still, I brought home these beautiful whole coriander seeds from India and I was totally stunned when I ground some up for the first time. The aroma! The flavor! The lemony-ness! I didn't realize what coriander was really supposed to taste like, but I was in love.
I put my coriander to good use, in a big batch of Dukkah. Have you ever tried this stuff? I have been wanting to make this recipe from "The New Book of Middle Eastern Food" since I first spotted it about a year and a half ago. Dreams realized! This is a really compelling and delicious mixture of toasted hazelnuts, toasted sesame seeds, toasted coriander seeds, and toasted cumin seeds. In abundance. Friends, I'm talking about 3/4 cup of coriander seeds... not just a little teaspoon here or a tablespoon there. Major coriander.
Then you take your fresh bread, dip it in some yummy olive oil, and then dip that in the dukkah. Then you make squealing sounds of delight. At least that's what we all did. We had my mom and dad over for dinner, and so I made 4 small bowls, one for each of us. Unanimous consent that this stuff is delish! I made a half-batch, which was still a lot... but I'm so glad I finally made this and I'll definitely make it again.