Red River Coriander is a savory, herbaceous heirloom varietal grown by a collective of Hmong farmers along the Red River in the northern highlands 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.
We've never tasted a coriander that is quite this savory before. 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
- 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
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.
We've partnered with DACE, a social enterprise in Vietnam, to connect with the farmers growing our 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 our 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. We're honored to support them in that work, and to share their zesty, herbal coriander with you!
Always fragrant, always nuanced
Love toasted coriander and this is the best for it, thank you!
We have thoroughly enjoyed all the spices and their use has changed our cooking in many positive ways…thank you
Hate the container
The container (grinder?) gets in the way of how I want to use the spice. When forced to buy in this grinder (ie, no other options available), I immediately break it open and put it in another jar. To use, I crush it with a mortar and pestle.