Whole Coriander Seeds: A Burst of Natural Flavour

Coriander seeds offer a unique culinary experience:, they have a completely different flavour than the Coriander leaves. Coriander seeds are rich in essential oils such as linalool, they provide warm, citrusy, floral, and subtly nutty notes. One of the world’s oldest cultivated spices, coriander seeds have been used for thousands of years.

When coriander seeds are dry toasted, their natural oils release sweet, woody, and orange like aromas, making them a versatile ingredient in curries, Mexican moles, European dishes, breads, and beverages.

Ideas for Dishes to Use In

• Curries and spice blends
• Pickling
• Baking and beverages
• Sausages and meats

Preparation Tips

• Toasting: Dry toast whole seeds in a skillet over medium low heat for 1 to 2 minutes until fragrant before use. This subdues raw bitterness and activates the aromatic oils.
• Grinding: Grind just before cooking with a mortar and pestle or spice grinder; pre ground coriander loses its volatile citrus oils rapidly.