Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Coriander Seed Ground Description
- Non-GMO Project Verified
- European Grown
- Kosher
- Non-ETO
- Non-Irradiated
Warm and citrusy at the same time, Frontier® Coriander Seed is enjoyed in curries and chili, cookies and cakes. A sister to cilantro -- both come from the same plant -- coriander seed has a lovely, fragrant aroma once ripened. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.
Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Roasted Delicata Squash With Feta & Pomegranate
[vc_row][vc_column][vc_column_text]Pretty, quick and packed with cozy flavor — these roasted delicata squash “wreaths” caramelize in just 30 minutes and there’s no peeling needed. Delicately scalloped edges rimmed with tender, edible skin, warm holiday spices and a sprinkling of snow-white feta and festive pomegranate seeds make this side a total seasonal standout.
Roasted Delicata Squash With Feta & Pomegranate
- 2 delicata squash
- 4 Tbsp. olive oil
- 1 tsp. Frontier Co-op Sea Salt
- 1 tsp. Frontier Co-op Ground Coriander Seed
- 1 tsp. Frontier Co-op Organic Ground Cumin Seed
- 1/2 tsp. Frontier Co-op Organic Cinnamon
- 1/4 tsp. Frontier Co-op Organic Cayenne
- 1/2 cup crumbled feta cheese
- 1/3 cup pomegranate seeds
- Fresh parsley or thyme (optional)
- Preheat oven to 400 degrees F.
- Slice squash into 1/2-inch-thick rounds and remove seeds with spoon.
- In small bowl, stir together olive oil, salt, coriander, cumin, cinnamon and cayenne.
- On 2 large baking sheets, arrange squash. Brush both sides of circles with oil and spice mixture.
- Roast about 20 minutes, flipping halfway through. (Note: Squash is done when fork tender.)
- To serve, arrange squash on large serving platter and top with pomegranate seeds, crumbled feta cheese and parsley or thyme.
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