What Are Coriander Seeds?
Coriander seeds (Coriandrum sativum) are a spice made from the small, round, brownish seeds of a plant in the parsley family. The fresh leaves of the same plant are also used in cooking, but the aroma of the seeds is quite different from that of the leaves.
The seeds have a citrusy, mildly sweet aroma, while the fresh leaves have a sharper flavor that some people find soapy.
Coriander Seed Nutrition Facts
Coriander seeds provide about 298 kcal of energy, 12.4 g of protein, and a notable amount of fiber (42 g) per 100 grams. They are also rich in calcium and iron; however, because typical consumption is limited to a pinch, their practical contribution is small.
What Are the Benefits of Coriander Seeds?
The volatile oils in coriander seeds have led to their traditional use as a spice for easing digestion; scientific research in this area is limited and has not resulted in a definitive health recommendation.
This is general information; coriander seed is a spice, not a medical treatment.
How to Choose Coriander Seeds
Good-quality coriander seeds are firm, light brown, and distinctly citrusy in aroma.
- The seeds should be uniform in size and unbroken.
- Rub them in your palm; they should release a citrusy, sweet aroma.
- Clumping or fading color in ground coriander indicates that it is losing freshness.
How to Store Coriander Seeds
Whole coriander seeds retain their freshness for 2–3 years in a sealed jar in a cool, dark place. Ground coriander loses its aroma more quickly, so it is recommended that you use it within 6–12 months.
Using Coriander Seeds in the Kitchen
Coriander seeds are used in curry blends, pickles, bread doughs, and some vegetable and meat dishes.
How to Toast Coriander Seeds
Toast whole coriander seeds in a dry pan over medium heat, stirring them for 1–2 minutes until their aroma becomes pronounced; then crush them in a mortar and add them to the dish. Toasting makes their citrusy aroma much stronger.
What Recipes Use Coriander Seeds?
Curry blends, pickles, bread doughs, and some Middle Eastern stews are among the dishes that most often use coriander seeds.
Frequently Asked Questions
Do coriander seeds and fresh cilantro leaves come from the same plant?
Yes, both come from the same plant (Coriandrum sativum); however, the seeds have a citrusy, sweet aroma, while the fresh leaves have a different, sharper aroma that some people find soapy.
What are coriander seeds good for?
Coriander seeds are a spice traditionally thought to support digestion. They are a spice, not a medical treatment.
Why are coriander seeds toasted before use?
Toasting releases the volatile oils in the seeds with heat, bringing out their citrusy aroma; that is why many recipes call for toasting them in a dry pan just before use.
Which spices pair well with coriander seeds?
Coriander seeds, cumin, turmeric, and black pepper form the basis of curry blends; coriander seeds are also often combined with fennel and mustard seeds in pickling spices.
What can you use instead of coriander seeds?
If you do not have any, a small amount of fennel seeds mixed with black pepper can provide a similar citrusy, sharp balance; however, it will not fully reproduce coriander seeds’ distinctive sweet-citrusy note.