Whole Coriander Seeds (Sabut Dhania)
噛んだ瞬間に弾けるオレンジの香り！カレーに爽やかなパンチを与える丸い粒
Description
Cilantro (coriander) seeds. Often powdered as curry base, but using whole or coarsely crushed explodes intense citrus aroma in the mouth.
Classification: For Maniacs,Whole Spice,Citrus Aroma
Shops selling Whole Coriander Seeds (Sabut Dhania)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
Instructions
- When making wok-style curry 'Kadai Chicken', coarsely crush this coriander seed (Sabut Dhania) in a mortar 'just enough to halve' (crushed state).
- Toss into heated oil with dried red chilies, drawing out savoriness.
- Stir-fry with meat/peppers; the moment seeds are crunched 'gari' while eating, it stages a piercing freshness within the greasy curry.
Learn more Substitutes, pairings, tips
Key spices
Substitutes at Japanese supermarkets
None (Irreplaceable due to unique texture and citrus aroma)
Pairing
Kadai Chicken, Samosa filling, Pickles (Achar)
Trivia
[Hardcore] 'Sabut' means whole. If powder (Dhania) is the 'backstage crew thickening/sweetening curry', coarse-ground Sabut Dhania is the 'star of texture/aroma'. The reason Indian street Samosas are overwhelmingly more aromatic than Japanese ones is massive coarse-ground seeds embedded in the filling.
Eating tips & etiquette
[Unique Eating] Crunch these seeds—chunkily embedded in fluffy Samosa potato filling—along with the crispy crust, enjoying the marriage of earthy umami and citrus aroma!
Allergen
None