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Spicely Organics Coriander Seeds Whole Jar -- 0.7 oz

Spicely Organics Coriander Seeds Whole Jar
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Spicely Organics Coriander Seeds Whole Jar -- 0.7 oz

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Spicely Organics Coriander Seeds Whole Jar Description

  • Crafted in Small Batches
  • USDA Organic
  • Gluten Free Certified
  • Non-GMO Project Verified
  • Vegan

Coriander seeds have a warm and nutty flavor when roasted. It pairs great with chilies and lime.


Try toasting coriander seeds in a dry pan on medium heat until they begin to color. Add the toasted seeds to your next salad or rice dish for some crunch.
Free Of
Gluten, GMOs, salt, MSG, preservatives, sugar, irradiation, peanuts, soybeans, milk, eggs, crustacean shellfish, tree nuts, wheat, artificial coloring.

*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.

Ingredients: Organic coriander seeds.
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 full disclaimer.
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Cheesy Mexican Lasagna

Crashing different culinary techniques has resulted in surprisingly delicious dishes over the years – take sushi pizza for example, or falafel burgers (they’re a thing, we promise). Discovering new and interesting fusions is always exciting, so we’re adding Mexican lasagna to the list. This recipe combines tortillas where there were noodles with poblano peppers, Mexican crema, cumin, coriander – oh, and there is still, and always will be, cheese. It’s a crowd-pleasing dish that surprises with its unique union of traditions. Mix it up. Melt it up. And relish this blended meal. Mexican Lasagna in Baking Dish with Garnishes on Wood Table |

Cheesy Mexican Lasagna

  • 1 lb. chicken breast or thighs (diced)
  • 2 Tbsp. avocado oil
  • 1 Tbsp. ground coriander
  • 1 Tbsp. ground cumin
  • 1/2 yellow onion (diced)
  • 2 poblano peppers (finely chopped)
  • 3 garlic cloves (minced)
  • 24 oz. bottle or 2 cups tomatillo salsa verde
  • 1 cup chicken stock
  • 1 Tbsp. honey
  • 1/4 cup Mexican crema
  • 8 medium flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 2 cups shredded cheddar cheese
  • Salt and pepper
  • 1 lime


  • Red onion
  • Jalapeno
  • Cilantro
  • Radish
  1. Preheat oven to 425 degrees F.
  2. In large skillet, heat oil over medium-high heat. Add onion and poblano peppers. Cook for 3-4 minutes. Add garlic, cook another minute. Remove from pan.
  3. Add chicken to skillet, cook for 5 minutes, stirring occasionally. Add chicken broth, tomatillo salsa verde, Mexican crema, cumin, coriander, honey and poblano/onion mix. Bring to boil then reduce heat and simmer for 10 minutes.
  4. Heat tortillas over gas grill or cast iron skillet to get a bit of char.
  5. In 2 quart baking dish, begin assembling by placing 2 tortillas at bottom. Add about 1/2 cup of chicken mixture. Top with shredded cheese and repeat process until fully assembled.
  6. Bake for 10 minutes, then broil for 2-3 minutes until cheese is brown and bubbly.
  7. Top with cilantro, limes, more crema and any garnish desired.

Add the ingredients to your cart to make this fusion dish!

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