Coriander Seed

Botanical Name: Coriandrum sativum

Flavor: Warm, Aromatic, Citrusy, Lemony, Floral, slightly Nutty, Earthy, mildly Sweet, with just the barest hint of spiciness

Origin: India

Use With: Beef, Chicken, Turkey, Pork, Lamb, Game Meats, Fish, Seafood, Shellfish, Shrimp, Legumes, Fruit, Vegetables, Rice, and Baked Goods

Description: With evidence of its use dating back to 5,000 BCE, Coriander is one of the oldest herbs and spices known to man. Though commonly referred to as seeds in the culinary world, Coriander ‘Seeds’ are actually the dried, light brown, round fruit pods of the Coriander plant. Coriander Seed’s pleasant yet subtle flavor can enhance sweet and savory dishes of any origin. Indian, Asian, Middle Eastern, Mediterranean, European, Latin American, Caribbean, African, and many other of the world’s cuisines incorporate Coriander Seed into their cooking making it one of the most versatile ingredients in the spice rack. Whole or ground, Coriander Seed brightens and enhances other flavors awhile adding a gentle yet robust flavor to a vast array of dishes

Aren’t Cilantro and Coriander the same thing?

The short answer is yes AND no… Although both names refer to the same plant, each denotes a distinct ingredient, each with its own flavor and culinary uses. ‘Cilantro’ is the Spanish word for Fresh Coriander made up of the leaves and stems of the plant which are used as an herb to elevate meals with flavor and add color. ‘Coriander’ generally refers to the ‘seeds’ which are a spice that are used whole, cracked, or ground as a seasoning and to add aroma to dishes. While both come from the same plant, the flavors are vastly different and are not interchangeable. While many describe the bold, pungent, tangy flavor of cilantro as ‘soapy’ and foul, they have no such distaste for the mellow, citrusy flavor of Coriander [Seed].

Suggested Uses:

• Add whole, cracked, or ground to marinades, sauces, soups, stews, and curries
• Whole or cracked seeds are a key ingredient in pickling brines for all kinds of vegetables and corned beef
• Add to dry rubs and seasoning blends for grilled or roasted meats, fish, and vegetables
• Add to salad dressings and dips to add a warm, citrusy sweetness
• Spread cracked seeds or ground over bread dough before baking, or mix ground coriander into batters and doughs for a pleasing citrusy undertone
• Mix into your potato salad or coleslaw, sprinkle over roasted or smashed potatoes, dust over baked apples, sprinkle over roasted vegetables, or try a bit of cracked coriander seeds mixed into a fruit salad for a bit of texture