Last week, I shared how I dry my herbs in a bag. One of the advantage to drying herbs this way is that I can easily dry and collect cilantro seeds and use them to make coriander.
When I grind coriander, I only do about 1 tablespoon of seeds at a time. Coriander is most flavorful roasted* and freshly ground.
I place a couple of teaspoons of seeds into a mortar and grind: Then I sift the shells through a strainer: Then grind again (volunteers are always welcome): Then I store the ground coriander in an airtight container: See how little coriander I ground up? I only grind up what I think I will use up within a couple of weeks.
*To intensify the flavor you can dry toast the seeds before grinding. To do this place the seeds in a small skillet. Cook over a medium high heat, stirring or shaking regularly. Roast them a little bit longer after they have released their scent into the air, to ensure they are heated to the core. They should be uniformly brown, but not burnt.
This post has been linked to Homemaker Monday.