Our savory, herbaceous Red River Coriander is an heirloom varietal with small, dark seeds. It is aromatic and boldly flavored, with earthy undertones and just a touch of lemon zest. Grind fresh or add it to dishes that are going to simmer for a long time, so that the nutty, herbaceous flavor is allowed to truly bloom.
This coriander is 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.
- 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
- Cucumber Yogurt Side Salad
- Salmon Dry Rub
- Moroccan Chicken Kebabs
- Caramelized Eggplant Risotto
- Mahi Mahi with Stewed Spiced Peaches
- Jollof Rice
- Pho-Style Stock
- Chicken Opor
- Barkha's Spring Pickles
- Chicken-Zucchini Meatballs with Roasted Tomatoes
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.
We're honored to support them in that work, and to share their zesty, herbal coriander with you!