Ah - ground coriander is the only part of the coriander I like - and I like it a lot. There's not a lot of hot dishes that come out of my kitchen without it, soups and curries in particular.
Same goes for paprika (sometimes the smoked one, but I'll use any sort I can get my mits on) and ground oregano powder. If the world stopped producing them, I reckon it would be a sad sad place.
And garlic. Always garlic (ok not in cakes!).
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