How to Use Coriander Seed

Warm, citrusy and slightly sweet with a nutty edge, especially once toasted; very different from the fresh green leaf.

Catalogued origin is the Mediterranean.

Here is how to cook with Coriander Seed, with a simple infusion option too. One ingredient. Nothing added.

How to Use Coriander Seed

Ways to use Coriander Seed in the kitchen:

• Curries: Toast & Grind
• Spice Rubs: Crushed
• Pickling: Whole Seeds
• Breads & Baking: Ground

Tips

• Storage: Keep sealed and dry, away from heat and light.
• In the kitchen: A key spice in garam masala and curry powders, pickling spice blends, breads and sausages.

Tasting Notes

Warm and nutty with a citrus-orange note - toast the whole seeds for a lemony aroma.

• Warm: Strength: Mild
• Nutty: Form: Whole Seeds
• Citrus-Orange: Use: Toast Then Grind
• Mildly Spiced: Colour: Pale Gold
• Lemony: Best In: Curries & Pickles
• Fresh: Aroma: Tart, Lemony