Coriander Seeds

Coriander Seeds are the aromatic, citrus-noted seeds of the Coriandrum sativum plant, used across Southern Europe, Northern Africa, and Southwestern Asia. These small, round seeds carry a subtly sweet, lemony flavor with warm, nutty undertones, making them an essential component in countless spice blends and traditional dishes.

They add gentle, aromatic brightness to Indian masalas, deepen the savory layers of Mexican salsas, and bring comforting warmth to European soups and broths. Used whole, the seeds provide small bursts of flavor; when lightly crushed or toasted, they release richer, more complex oils that amplify their floral-citrus profile.

Coriander Seeds are common in pickling mixes, brines, marinades, and dry rubs, and they roast beautifully, taking on a fuller and more pronounced aroma.

How to use it

Toast a tablespoon in a dry pan for under a minute until they smell nutty and a few start to pop, then grind them for a curry base, a dukkah or a dry rub. Use them whole in a pickling brine and in a braise, where they soften and sweeten over an hour. A tablespoon of seed gives roughly a tablespoon and a half ground. Technique tip: crack the seeds coarsely rather than grinding them fine for slow dishes, since coarse pieces keep releasing citrus notes right through the cooking.

Botanical Name: Coriandrum sativum
Also known as: Whole Coriander, Dhania Seeds, Semillas de Cilantro, Ganze Koriandersamen, Semi di Coriandolo, بذور الكزبرة, धनिया के बीज, دھنیا کے بیج