Coriander Seed
Coriander seed is the dried fruit of the cilantro plant, with a warm, citrusy flavor entirely different from the fresh leaf, used whole or ground across Indian, Middle Eastern, and Latin American cooking.
How to buy
Look for round, tan-colored seeds without much dust or broken husks mixed in. Whole seeds hold their flavor far longer than pre-ground coriander, so buy whole and grind as needed when you can. Give them a sniff if possible; they should smell citrusy and slightly sweet, not flat or dusty.
How to store
Keep whole seeds in an airtight container in a cool, dark pantry, where they'll hold flavor well for a couple of years. Ground coriander fades much faster, within about six months, so grinding small batches as you need them pays off in flavor.
Culinary profile
- Flavor
- Warm, citrusy, and slightly sweet, with a faint floral, almost sage-like undertone, nothing like fresh cilantro's grassy flavor. Toasting deepens and nuances its flavor considerably, bringing out a nuttier side.
- Texture
- Hard and round whole, cracking easily under a mortar and pestle or spice grinder into a coarse, fragrant powder.
- Aroma
- A bright, citrusy aroma with floral and slightly earthy notes, most fragrant right after toasting or grinding.
How to prepare
- Toasted and ground — Dry-toasted briefly then ground fresh for maximum aroma in spice blends.
- Whole in brine — Added whole to pickling and brining liquids for a citrusy background note.
- Ground into spice blends — A core component of garam masala, curry powders, and ras el hanout.
- Cracked for a crust — Coarsely cracked and pressed onto meat or fish before searing.
Classic dishes
American
- Coriander-crusted seared fish — Fish or pork pressed with cracked coriander seed before a quick, hot sear.
Mexican
- Escabeche — Pickled vegetables flavored with whole coriander seed alongside vinegar and other spices.
- Adobo marinade — A chile-based marinade and sauce that often includes ground coriander seed for warmth.
Indian
- Garam masala — A warm spice blend in which ground coriander seed is a core, foundational component.
- South Indian sambar powder — A spice blend for lentil stew that relies heavily on toasted, ground coriander seed.
- Dal tadka — A lentil dish finished with a tempered spice mixture built on ground coriander and cumin.
- Curry powder blends — Commercial curry powders that use ground coriander seed as one of their main building blocks.
Thai
- Green curry paste — A pounded curry paste base that includes toasted coriander seed for depth.
Vietnamese
- Pho spice sachet — A bundle of whole spices, including coriander seed, toasted and simmered into pho broth.
Spanish
- Chorizo seasoning — A cured sausage seasoning blend that sometimes includes ground coriander seed alongside paprika.
Middle Eastern
- Ras el hanout — A complex Moroccan spice blend in which coriander seed adds citrusy warmth.
- Falafel spice mix — Ground coriander seed mixed with cumin and garlic to season fried chickpea patties.
German
- Pickling spice — A blend used for pickled vegetables and sausages in which whole coriander seed plays a key role.
Ethiopian
- Berbere — A fiery Ethiopian spice blend that includes ground coriander seed among its warming spices.
British & Irish
- Piccalilli — A tangy, mustard-yellow pickle whose spice base includes coriander seed.