I have a ton of cilantro that has recently gone to seed. I don’t need the dried, mature corriander because I still have a ton left from last year.
I have looked for recipes online but can’t really find any. The green seeds are very fresh tasting with a flavor somewhat between cilantro leaf and corriander. I think they would be a delicious delicacy.
Surely creative Doper cooks can give me some inspiration! What should I do with the green, immature corriander seeds?
Any ideas are welcome, of course, but I don’t eat meat.
I don’t have a specific recipe, but recommend adding it to things in small or medium amounts to round out the flavour of the dish. I will lightly roast the seeds in oil that I will then stir fry vegetables in. It’s a versatile addition in my opinion. The green seed has an amazing citrus-y aspect, which is more toned down in the dried seed. The dried seed is earthier and goes well with root vegetables and beans.
We had cilantro go to seed in my yard and for a while I added coriander to everything I made. After a while I got a good sense of what it goes best with and backed off a bit, but I thought that it went well with just about everything.