How it's used
Used in curries, spice blends, and roasted vegetables.
Warm, citrusy ground spice from coriander seeds, distinct from fresh coriander leaf.
Your kitchen
EatMacroPlant remembers the habit, not an exact stock count. Mark it running low when it should return to the next shopping list.
Used in curries, spice blends, and roasted vegetables.
Contains modest antioxidant compounds; cooking with a fat source like olive oil helps absorb the fat-soluble ones.
Try it in the kitchen
Three dense, chewy orange-and-fig panforte wedges with apricot, toasted almonds, pumpkin seeds and a warm fennel-pepper finish.
Open recipeA red lentil and spinach dal over brown rice with tender tofu, pumpkin-seed crunch and a hot cumin-chilli sesame tempering.
Open recipeBlistered flatbreads filled with charred shawarma-spiced seitan, sunflower hummus, sharp chopped salad and pomegranate.
Open recipeA warm mantฤฑ pasta salad with massaged kale and orange segments, dressed in a Georgian-style ground walnut dressing with dill and a touch of pomegranate molasses.
Open recipeSticky tempeh and aubergine rendang served over an inverted brown-rice crust, with toasted coconut, lime and coriander.
Open recipeA portable sweet-savoury trail cup of crisp spiced chickpeas, toasted seeds and chewy fruit, with juicy orange packed separately.
Open recipeNutrition notebook
Calories
262kcal
Protein
12.4g
Carbs
13.1g
Fat
17.8g
Small numbers, big impact
Nutrition values are estimates and can vary with variety, brand, cooking method and water content.