Coriander seed, which are actually the dried fruit of the coriander plant, is used as a spice. Typically used ground, coriander seed has a spicy, citrus flavor. Coriander seed is used extensively in Indian, Middle Eastern and Asian cuisines. Whole coriander seed is sometimes used in pickling and brining.
Coriander powder is derived from the seeds of the coriander plant. It adds a mild flavour and aroma to sweet and savoury food preparations. Most commonly, it is bought as whole dried seeds and ground as and when needed, but it can also be found as a readymade powder.
Weighing in at an average of 175,000 Scoville heat units (SHU), this chilli is approximately 22 times hotter than the spiciest jalapeño. Despite its heat, its core flavor remains pleasantly fruity, with earthy notes and a slightly peppered finish.
Many cuisines use basil as an herb to flavor dishes. Not only does basil have a unique flavor but it also is a great source of nutrition. The seeds of basil plants are also edible. People in India and Southeast Asia often mix them in desserts and drinks, and basil seeds are becoming more commonly used in other parts of the world as well.
Weighing in at an average of 175,000 Scoville heat units (SHU), this chilli is approximately 22 times hotter than the spiciest jalapeño. Despite its heat, its core flavor remains pleasantly fruity, with earthy notes and a slightly peppered finish.
Poppy seed, tiny dried seed of the opium poppy, used as food, food flavouring, and the source of poppy-seed oil. Poppy seeds have no narcotic properties, because the fluid contained in the bud that becomes opium is present only before the seeds are fully formed.