The commonest use of coriander is in curry powders, where it is the bulkiest constituent. The seeds can be used in stews and soups. They blend well with smoked meats and game and feature in traditional English black pudding recipes and Italian mortadella sausage. Coriander is an ingredient of garam masala, pickling spices and is used in cakes, breads and other baked foods. Coriander compliments chili and is included in many chili recipes such as harissa, the hot North African red pepper sauce.