DEAN & DELUCA's Whole Coriander seeds add a pepperlike flavor to slow-cooked food—lentil dishes, hearty soups, Indian curries and tomato-braised cauliflower. Once cooked, they're soft and a delight to eat whole. To intensify the flavor, toast briefly in a dry skillet and grind, or fry them in hot oil until they pop. Make cracked seeds into a paste for roasted fish, use to round out a spice mix for pickling.