1.  Coriander imparts a very pleasing fresh taste to dishes
2.  In Indian dishes we first start with oil/ghee in a pan, then put some cumin or mustard seeds and then we put in coriander powder, turmeric and other spices and herbs. Coriander powder is put in to give the dish a pleasing taste. The taste of the coriander also helps blend the tastes of all other spices that are added to the dish.
3.  Add coriander to carrots, cauliflower, zucchini, potato and most other vegetables and the vegetables add for a musky, earthy and fresh flavor
4.  Add coriander to fresh herbal pestos
5.  Use freshly ground coriander for best results
6.  Powdered coriander kept for long loses its freshness and gets a woody taste
7.  Used in many stews, curries, meat, and seafood dishes of South American, Indian, Mediterranean, and African origins

The Ajika Spice System:

1.  The size of Ajika bottles is organized as to the extent of useage of the spice. Larger bottles for spices that are used in larger quantities and medium bottles for spices used in medium quantities and small bottles for spices used in small quantities.
 

2.The bottles have a wide mouth, so they may be opened and displayed on the cooking counter before cooking and a spoon may be used for the spices. When oil is sizzling, you need to add spices fast.

The traditional small mouth tall jar storage system is too difficult to manage when quick decisions need to be made. With the traditional system one lands up putting the spice in the caps and having the steam from cooking destroy the essence of spices.

Khasta Aloo - Pan-fried potatoes
Ingredients - Serves 6 to 8
5 medium sized potatoes boiled, peeled and cut into ½ inch cubes
2 tbsp. of oil or ghee
1 tsp. of cumin
1 tbsp. of coriander powder
½ tsp. of turmeric
½ tsp. of chili powder (optional)
½ fresh green chili diced (optional)
1 tsp. of ginger paste
Lime juice to taste
2 tbsp. of cilantro chopped
salt to taste
Cooking Instructions
1. Heat a heavy skillet or wok on medium flame, add the ghee or oil, when hot add the cumin seed and watch them crackle . Add the rest of the spices and the green chili and ginger. Sauté the spices until they brown.
2. Add the boiled potato and mix together so the spices coat the potatoes. Let potato that is at the bottom of the pot brown and crisp up. Then turn the potatoes and keep browning them till the potatoes have a reddish hue. Add salt and lime juice.
3. Garnish with cilantro.