I buy Indian coriander seeds at the international market. They are fatter and smell like Trix cereal. Super fruity.

Interesting. I still have a large jar full of “normal” (I guess) coriander. I’ll have to make the comparison.

Is there a reason you use whole canned tomato if you just chop them up anyhow (around here, chopped tomatoes in tetra packs are very common)?

Also, is cumin as common a spice in Morocco as it is in, say, India?

Zero chili powder. If you have any chili recipe with ground coriander I’d love to see it.

There isn’t much difference between chili powder and paprika. I’ll sometimes use paprika and just dried peppers instead. Coriander is just the seeds of cilantro. It’s not far from a standard chili recipe

I’m going to disagree. Here is my prep for making two quarts of chili powder. I do this about once a year. Paprika is one pepper. It may or may not have heat. It may or may not be smoked. But even with those variables there is no way that can compare with the depth of flavor offered by three chilies, paprika, garlic cumin and oregano.

Coriander comes in two forms. American tiny seeds that don’t offer much and Indian which are considerably larger and have a very fruity aroma. Like kids fruit cereal levels of fruity.

I just do things separately when I want chili : cumin powder; poblano, guacho, serrano,; fresh garlic; cilantro. I live in Europe so I sometimes have to use coriander since it’s far easiest to come by than cilantro

But the seed isn’t a substitute for the herb. There is nothing in the flavor of the seed that would prepare anyone for what the leaves taste like

I know there’s a difference, but getting cilantro is a game of chance. That’s also why it’s pretty close to chili for me. Who’s to say coriander wasn’t part of authentic chili recipes? It’d be a lot easier than keeping fresh cilantro

We are no longer having a good faith conversation.

We have documentation. Ground coriander seed is as far removed from the original chili recipes as can be. We know the origins of chili. It’s well documented.

“Who’s to say” isn’t evidence. It’s wild speculation. It’s the equivalent of “we don’t know the reason so the reason is X” which is the Argument from Ignorance fallacy.

Ground coriander tastes nothing like fresh. One is not a substitute for the other. Fresh coriander on chilli is pretty rare too and seldom found outside of formerly Spanish held territory.

This is like chili. I said so in my original post. But saying that all you need is paprika and some coriander to season chili is like calling Taco Bell authentic Mexican food.

Zero chili powder. If you have any chili recipe with ground coriander I’d love to see it.

Zero chili powder. If you have any chili recipe with ground coriander I’d love to see it.

I use coriander in my chili, not saying this can’t be called a beef shakshuka though.

I make my own chili powders, never pre mixed, always with hella coriander as it’s my favorite of the Mexican (ergo Indian) spices.

We are no longer having a good faith conversation.

We have documentation. Ground coriander seed is as far removed from the original chili recipes as can be. We know the origins of chili. It’s well documented.

“Who’s to say” isn’t evidence. It’s wild speculation. It’s the equivalent of “we don’t know the reason so the reason is X” which is the Argument from Ignorance fallacy.

Ground coriander tastes nothing like fresh. One is not a substitute for the other. Fresh coriander on chilli is pretty rare too and seldom found outside of formerly Spanish held territory.

This is like chili. I said so in my original post. But saying that all you need is paprika and some coriander to season chili is like calling Taco Bell authentic Mexican food.

Honestly, you made this recipe by adaptation no? So why argue about authenticity when you made this recipe up yourself?