Coriander, Vietnam, Single Origin

Vietnamese Coriander differs in many ways from Indian and Egyptian varieties. The seeds are smaller and darker, with a less fruity flavor, more savory, earthy flavor. Dry toasting and blooming the seeds in oil brings out a nuttiness. 

This coriander is produced through DACE, a social enterprise in Vietnam, grown by Hmong farmers in the Red River Delta. 

Origin: Hải Dương, Vietnam