Call it CCF for short: our uniquely savory take on a classic Ayurvedic blend is often used as a digestive aid, but it’s also a culinary star, forming the flavor backbone of richly spiced dishes like chickpea curries and hearty meat stews. Warm, toasty cumin and sweet, cooling fennel seeds from India bring dimension and balance to a base of woodsy and floral Vietnamese coriander. For the best flavor and enzymatic action, bloom the spices in hot oil or ghee until fragrant.
CCF blends are traditionally steeped as an herbal tea, however our coriander-led formulation is built for cooking. Rub it generously on meat, fish, or tofu with salt before roasting. Or use it as the flavor base for tender vegetable sautees like green beans, spinach or Brussels sprouts. We like to pair CCF with onions and garlic for a multifaceted savory verve, especially with beans and lentils. Coconut milk is optional, but especially nice with the fennel.
Highlights
India & Vietnam
CCF
Ingredients
Coriander seeds (Coriandrum sativum), cumin seeds (Bunium persicum), Lucknow fennel seeds (Foeniculum vulgare)
Cooking tips
- Toast with sautéed garlic and ginger for a quick chicken curry with coconut milk.
- Sizzle in melted ghee or butter with whole dried chilies as the base for split peas or chickpeas.
- Coat cauliflower florets before roasting for a flavorful caramelized crust.
Sourcing
Red River Coriander from the northern highlands of Vietnam is the base of our CCF blend. We get this versatile spice from our longtime partners at DACE, a Vietnamese social enterprise that works with farmers in the Hmong ethnic minority to transition to growing high-value, heirloom spices using regenerative practices. Farming in the remote highlands is not easy. The region's mountainous landscape and climate aren't suitable for producing large food crops such as rice or corn. Growing spices allows farmers to use traditional organic practices on small fields, which are irrigated by collected rain water.
DACE supplies training and seedlings to farmers and sterilizes, dries and grind the freshly harvested spices and prepares them for export. They control the quality of their products and provide meaningful economic opportunities from seedling to export. Named for the small, resilient river fish of the same name, DACE plays an important role in partnering with local farmers to facilitate these economic opportunities, drive gender equality and move toward more sustainable agricultural practices.
