Feature:
Parsley seeds are small seeds extracted from the fruit of the wild parsley plant. They are usually dark brown in color and very tiny.
Despite having the same name, parsley seeds and the familiar parsley leaves taste different.
Taste and Smell:
Taste: Subtle, tangy, almost coriander-like, but more pungent and spicy.
Odor: Has a light, slightly spicy aroma, similar to parsley leaves but stronger.
Origin:
India
Cooking dishes:
Pickled foods: In many cultures, parsley seeds are commonly used in pickled foods, such as pickled squid or pickled cucumbers.
Soups: Parsley seeds add flavor to soups, especially when making chicken or beef broth.
Sauces: For example, used to make Caesar salad dressing, etc.
Curries and Stews: Parsley is used as part of the spice mix in some dishes from India and other Asian countries.
Bread and Crackers: Parsley seeds may be added to bread or crackers in some regions.
Applicable dishes:
White-cut chicken, French pickles, consommé, pickled vegetables, carrot salad, tomato gazpacho, goulash, meat stew, seafood, herb bread
**Parsley is a versatile spice that can be used in a variety of cuisines. Because of its unique taste and smell, when you add parsley to your dishes, you should start with a small amount to avoid an overpowering flavor.
