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.
Highlights
Hải Dương, Vietnam
Cilantro seed
Sun-dried
Coriander seed (Coriandrum sativum)
Cilantro Root • Green Herbs • Zest
Wild Mountain Cumin, Buffalo Ginger, Cloud Forest Cardamom, Kashmiri Chili Powder
Cooking tips
- 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
RECIPES
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Roasted Harissa Carrots With Carrot-Top Pesto and Avocado -
Homemade Chili Oil -
Chicken Salad with Indian Spices -
The Mother Blend / Madras Curry Powder -
Chicken-Zucchini Meatballs with Roasted Tomatoes -
Barkha's Spring Pickles -
Chicken Opor -
Tunde Wey's Jollof Rice -
Pho-Style Stock -
Salmon Dry Rub -
Moroccan Chicken Kebabs -
Caramelized Eggplant Risotto -
Cucumber Yogurt Side Salad -
Mahi Mahi with Stewed Spiced Peaches
SOURCING
We worked with our longtime partners at DACE, a social enterprise in the northern highlands of Vietnam, to connect with the farmers growing the spices for this blend. DACE works with farmers in the Hmong ethnic minority to transition to growing high-value, heirloom spices using regenerative practices. Farming in the remote highlands of northern Vietnam is not easy. The region's mountainous landscape and climate aren't suitable for producing large food crops such as rice or corn. Growing spice varieties allows farmers to use traditional organic practices on small fields, which are irrigated by collected rain water.
Buffalo Ginger was the first crop that farmers began to grow in collaboration with DACE. The regional conditions and soil quality resulted in an intense, flavorful ginger perfect for dehydrating and grinding. 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.
DACE, named for the small, resilient river fish of the same name, plays an important role in partnering with local farmers to facilitate these economic opportunities, drive gender equality and move toward more sustainable agricultural practices.
Supermarket
Fair Trade