Red River Coriander
| Article number: | Grown in Vietnam |
| Availability: | In stock |
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Our stock of this spice is nearing its Best Before Date so we are discounting it to help get it onto your kitchen shelves even faster. Our friends at Burlap & Barrel write "Since they are a dried product, they technically do not "expire" but are recommended to be used by that date to get the best flavor. They are still totally fine to use past that date."
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Red River Coriander is a savory, herbaceous heirloom varietal grown by a collective of Hmong farmers in the Red River Delta in the northern Highlands of Vietnam. Coriander, the seed of the cilantro plant, is ubiquitous in Vietnamese and other South East Asian cuisines where the entire plant — seed, leaves and roots — are used to season and garnish dishes.
Red River Coriander is smaller and darker in color than many other varietals, but don't be fooled by its petite size. It is aromatic and boldly flavored, with earthy undertones and just a touch of lemon zest.
This coriander is so savoury. Use it as a finishing spice (it's packed in a grinder, so it's perfect for keeping on the table next to your salt and pepper!) and add it to dishes that are going to simmer for a long time, so that the nutty, herbaceous flavor is allowed to truly bloom.
- Origin: Hải Dương, Vietnam
- Process: Sun-dried
- Alias: Cilantro seed
- Ingredients: Coriander seed (Coriandrum sativum)
- Tasting notes: Cilantro Root • Green Herbs • Zest
COOKING
- Grind and sprinkle over root vegetables before roasting
- Crush and combine with toasted chilis, cumin, garlic and tomato paste and lemon juice for a homemade harissa
- Finely grind and combine with cardamom or orange zest in a bundt cake
- Salmon Dry Rub
- Moroccan Chicken Kebabs
- Caramelized Eggplant Risotto
- Shazia's Kabuli Pilau: Afghan Spiced Rice
- Mahi Mahi with Stewed Spiced Peaches
- Jollof Rice
- Pho-Style Stock
- Pairs well with: Wild Mountain Cumin, Buffalo Ginger, Cloud Forest Cardamom, Kashmiri Chili Powder
SOURCING
Native to the Eastern Mediterranean, coriander is believed to be one of the oldest spices in the world. It has been found in ancient Egyptian tombs and sequestered in caves above the Dead Sea that were inhabited 8,000 years ago. From this region, coriander seeds have spread across the globe to become a key ingredient in many culinary traditions.
Burlap & Barrel has partnered with DACE, a social enterprise in Vietnam, to connect with the farmers growing the Red River Coriander. It is grown in the Red River Delta of northern Vietnam by an association of Hmong farmers who are part of the same cooperative that also grows their Buffalo Ginger, Purple Stripe Garlic and Drumstick Lemongrass.
The coriander is grown by communities of Hmong farmers in Vietnam's northern highlands, who are learning to grow higher-value crops and transitioning to organic and regenerative agricultural methods. They're honored to support them in that work, and to share their zesty, herbal coriander with you!
