Simply Organic Spices & Seasonings at Vitacost
Simply Organic Coriander Description
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Coriander Seed
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USDA Organic
Nothing but pure, high-oil-content, organic coriander seed (Coriandrum sativum), ground for ideal use. No GMOs. No ETO (considered carcinogenic by the EPA). Not irradiated. Certified Organic by QAI. Kosher Certified by KSA. Rich, warm, earthy yet fruity flavor. Luscious, textured, medium-brown color. Warm, bright aroma with slight citrus undertones. (But nothing like cilantro, which is the leaf of the same plant.)
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Simply Organic Ground Coriander is great for giving your dishes a fresh aroma and a hint of citrus. Coriander is the perfect addition to Indian and Mexican cuisine, but it can also be used in just about anything else. Add it to chili or sour cream, and use it to enhance your cookies and cakes!
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We get real with flavor. We source our organic coriander from Eastern Europe, using only seeds with high oil content. That means you get full, fresh, potent flavor. In every single bottle.
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Simply Organic believes in pure and potent flavor grown at the source. Our rigorous standards mean that we know precisely what you’re getting, and from where. All of our products are grown and processed without the use of toxic pesticides, irradiation, or GMOs.
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Simply Organic® is a 100% certified organic line of spices, seasoning mixes, and baking flavors. Our pure, potent spices, seasonings and extracts bring real bite to everything you make, eat and share. Our goal, through our Simply Organic Giving Fund, is to help the millions of food insecure by not only providing funds and support to make organic food more accessible, but also in developing the next generation of leaders in sustainable and socially just organic agriculture.
*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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African-Inspired Red Lentil Stew
[vc_row][vc_column][vc_column_text]This African-inspired red lentil stew is the kind of meal that fills your kitchen with irresistible aromas and your bowl with cozy, craveable flavor. Red lentils simmer alongside sweet potatoes, carrots and tomatoes until tender, then get a creamy boost from natural peanut butter and warming spices like ginger, cumin and coriander. A quick partial blend creates a perfectly spoonable texture, while fresh kale and a squeeze of lime brighten everything up at the finish. It’s comforting without feeling heavy, endlessly adaptable and just as satisfying for a weeknight dinner as it is for make-ahead lunches.
African-Inspired Red Lentil Stew
- 2 Tbsp. olive oil
- 2 medium yellow onions (about 12 oz., finely chopped)
- 4-5 medium carrots (about 12 oz., small diced)
- 2 cloves garlic (minced)
- 2 tsp. fresh ginger (grated)
- 3/4 cup sweet potato (small diced)
- 1 cup red lentils
- 14-15 oz. crushed tomatoes
- 4-1/4 cups water
- 4 Tbsp. unsweetened natural peanut butter
- 2 tsp. ground cumin
- 1 tsp. ground coriander
- 1 bay leaf
- 2 tsp. salt
- 1-2 cups kale (stems removed and chopped into small pieces)
- Freshly ground black pepper
- 1 lime
Optional: 1–2 pinches cayenne pepper
Optional Garnish: Yogurt, cilantro, parsley, roasted peanuts, roughly chopped
- Before cooking, rinse red lentils under cold water until water runs mostly clear. Drain well.
- In large pot, cook onions in olive oil over medium heat. Add a pinch of salt once onions are coated in oil. Continue to cook until just softened and translucent, about 2–3 minutes.
- Add garlic, ginger, cumin, coriander and cayenne pepper. Stir constantly about 30 seconds until fragrant.
- Add crushed tomatoes, water, carrots, sweet potato, red lentils, bay leaf and salt. Bring to gentle boil then reduce to low simmer and cook 25-30 minutes, until lentils and sweet potato are tender.
- Turn off heat and remove bay leaf. Stir in peanut butter until fully dissolved.
- With heat off, use hand blender directly in pot to blend about one-third of stew. This adds natural thickness while keeping some texture.
- Return pot to low heat and add kale. Cook 1–2 minutes, until just tender.
- Taste and adjust seasoning with salt if needed. Serve hot, finishing each bowl with plenty of freshly ground black pepper.
- Just before serving, squeeze a little lime juice over each bowl, if desired.
- When reheating, add water or vegetable broth as needed to loosen the stew, and adjust the seasoning with salt to taste.
- If using whole canned tomatoes or diced tomatoes instead of crushed, lightly break them up with a hand blender or fork before adding to the pot.
- Grab these ingredients and more at Vitacost.
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