Red River Coriander is a savory, herbaceous heirloom varietal grown by a collective of Hmong farmers along the Red River in the northern highlands Vietnam. Coriander, the seed of the cilantro plant, is ubiquitous in Vietnamese and other South East Asian cuisines where the entire plant — seed, leaves and roots — are used to season and garnish dishes. Red River Coriander seeds are smaller and darker in color than many other varietals, and they are ground at origin. It is aromatic and boldly flavored, with earthy undertones and just a touch of lemon zest. We've never tasted a coriander that is quite this savory before. Use it as a finishing spice or add it to dishes that are going to simmer for a long time, so that the nutty, herbaceous flavor is allowed to truly bloom. Cooking Tips: Sprinkle over root vegetables before roasting Combine with toasted chilis, cumin, garlic and tomato paste and lemon juice for a homemade harissa Combine with cardamom or orange zest in a Bundt cake