1.   Add bay leaves, chili peppers, coriander seed, Juniper berries, cinnamon stick, and thyme.

2.   Add wine, vinegar, peppercorns, and whole cumin and coriander seed, and reduce over medium-high heat to a glaze.

3.   As you toast the whole spices, the entire kitchen fills up with the nutty scent of cumin, coriander seed, cinnamon and cloves.

4.   A bowl of rice with a few cracked coriander seeds was Sunday dinner for Gandhi.

5.   Add the coriander seeds, curry powder, curry paste, paprika and cumin.

6.   Afghan pantries are filled with garlic, coriander seeds, black and green cardamom pods, turmeric, black pepper, chiles, cinnamon and cloves.

7.   Add the chicken stock, tomatoes, olives, coriander seeds and saffron.

8.   Add the beets, onion, garlic, Scotch Bonnet, cloves, bay leaves, coriander seeds and cinnamon stick.

9.   Add the broth, lemon juice, lemon rind, saffron, coriander seeds, salt and white pepper.

10.   Add the lime juice, cilantro and toasted cumin and coriander seeds, pulse to blend and season with salt and pepper.