Coriander Seeds

Table of Contents

• What Is Coriander?
• History of Coriander – where did coriander originate from?
• Coriander seed uses
• The difference between coriander seed, leaf and root
• What is Coriander Leaf used for?
• What is Coriander Root used for?
• What do coriander seeds taste like?
• Cooking with coriander seeds
• Do coriander seeds soften when cooked?
• How to toast coriander seeds
• Coriander Flavour Pairings
• What spices go with coriander?
• Herbs that pair with coriander (fresh and dried)
• Popular spice blends using coriander
• Everyday ingredients that pair with Coriander
• Other uses for Coriander
• Coriander and Beer
• Coriander and Gin
• Coriander medical uses
• Coriander commercial uses
• Coriander Seed Substitute
• Recipes using Coriander

What Is Coriander?

Coriander is a spice and herb derived from a plant with the botanical name Coriandrum sativum, a member of the parsley family. The entire plant is utilised for its leaves, stems, seeds and roots.

A pink-tinged or white flower develops on the plant which eventually turns into the fruits of the spice, producing small tan-coloured seeds known as coriander seeds. The stalks of the plant are cut before the seeds are fully ripe. The seeds are then removed, cleaned and dried.

History of Coriander – where did coriander originate from?

Native to the Mediterranean and Southern Europe, evidence of its history can be traced back to Isreal and the Egyptian tombs. Greeks and Romans used it as medicine and meat preservative.

Around 2000 years ago the spice travelled to India and Persia and centuries later to China and Anglo-Saxon Britain where it is now mainly used to distil gin and beer. The movement of early European settlers helped transport the spice to North America and many other countries.

Coriander seed uses

A versatile spice with a bittersweet taste reminiscent of dried orange peel. Cultivated in both Europe and India, the European seeds are more citrusy than the larger oval seeds of the Indian type. They are used during cooking to flavour meat, fish and vegetable dishes as well as being used to enhance salads, pickles, preserves and alcohol.

The difference between coriander seed, leaf and root

Coriander is used in 3 ways: fresh leaves, root and seeds. Each has its own use and flavour, and the distinction between the three must be kept in mind when using them in a recipe.

What is Coriander Leaf used for?

Fresh coriander leaves (also known as coriander or Chinese parsley) are widely used around the world as a garnish in many international and modern fusion dishes. It is also a key ingredient in chutneys and salads, salsa and guacamole, offering a distinctive herbal and floral flavour.

Heat diminishes the flavour compound of the leaves so they are specifically used as a raw ingredient and not within the cooking process.

What is Coriander Root used for?

Coriander roots are used in a variety of Asian and Thai cuisines. They have a deeper, more intense flavour than the leaves and are especially useful as an ingredient within freshly made curry pastes, or slow-cooked soups and stews.

What do coriander seeds taste like?

Floral, citrus and bittersweet. While it is often used on its own in pickle juices, brines, alcohol distils and garnishes, its orange-lemon citrus profile makes it the perfect spice to pair with others such as earthy woody cumin or as an element within other spice blends. Cumin and coriander create a strong pairing that can be added to enhance many international dishes.

Cooking with coriander seeds

The other option is to gently dry roast them in a frying pan and grind them into a powder with a mortar and pestle or electric spice blender. Ground coriander releases its flavor much faster than the seeds, but it has a limited shelf life and loses its aroma and flavor more quickly. For this reason, it’s best to make small batches if you plan to keep it in jars and on the shelf.

Do coriander seeds soften when cooked?

Yes, but it takes a little time. Whole coriander seeds should be added at the beginning of cooking to allow them to soften and release their essence. For example, if you add them at the beginning of making a curry or stew, they will break down as the sauce slowly simmers.

If you’re making a dish with a shorter cooking time, such as some smoked beans or a quick Mexican chili con carne, and you don’t want to taste the crunch of the seeds, dry roast them first and grind them into a powder. This way, the cumin is immediately absorbed into the sauce.

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How to toast coriander seeds

Coriander Flavour Pairings

What spices go with coriander?

Spices that pair with coriander: cumin, cardamom, cloves, mustard seeds, nutmeg, black pepper, anise, allspice ginger, lemongrass, caraway, turmeric, cinnamon, fennel, bay leaf, cayenne pepper, paprika, chilli, saffron, tamarind

Herbs that pair with coriander (fresh and dried)

Oregano, marjoram, parsley, basil, mint, coriander

Popular spice blends using coriander

Harissa, madras curry powder, garam masala, baharat, advieh, hawaij, korma curry paste, vindaloo paste, tikka masala, chaat masala, ras el hanout, dukkah

Everyday ingredients that pair with Coriander

• Coriander + Meat: Chicken, turkey, beef, pork, ham, duck, lamb, white fish, salmon, trout, tuna, shellfish
• Coriander + Vegetable: tomatoes, potatoes, sweet potatoes, onions, garlic, fennel, broccoli, cauliflower, beans, celery, cabbage, aubergine, courgette (squash), pumpkin, red green and yellow peppers (paprika), parsnip, carrots, beetroot, bok choy, chilli peppers, corn, mushrooms, cucumber, ginger, vegetable root, peas, chickpeas, lentils, rice
• Coriander + Fruit: lemon, lime, orange, apple, apricots, grapefruit, pear, plums, dates, figs
• Coriander + Dairy: Paneer, ricotta, burrata, mozzarella cheese, feta, halloumi, yoghurt
• Coriander + Nuts: Pistachio, walnuts, cashews, almonds, pumpkin seeds, pine nuts, sesame seeds
• Coriander + Other: Honey, maple syrup, chutney, dried fruits, gin, beer, coconut milk, eggs, pickles

Other uses for Coriander

Coriander and Beer

Commercial breweries and keen homebrewers use coriander to add a lemony, slightly spicy flavour and aroma to beer. Commonly used in Belgian ales, especially Witbiers. A popular craft beer flavour combination is coriander seed and orange peel.

Coriander and Gin

Coriander is the second most used botanical in gin making, second to juniper. After distillation, the seed’s citrus, nutty and spicy flavour gives gin one of its most recognizable aromas and taste.

Coriander medical uses

In the practice of Ayurvedic medicine, coriander seeds are good for digestion, increasing appetite, overall body strength, immunity against allergens and help to purify the blood.

Coriander commercial uses

In commercial production, coriander is used to flavour medicines and tobacco and as a fragrance in cosmetics and soaps.

Coriander Seed Substitute

Cumin Seeds – Cumin with its woody earthy taste lacks the citrus element of coriander seeds, however, combining it with some finely grated orange rind will provide a fairly good substitute.

Fresh coriander leaves can be added towards the end of cooking or used as a garnish as a substitute for coriander seeds.

Caraway seeds are in the same family as coriander and will give a similar taste. Only a small amount is required as a substitute as caraway’s strong taste and smell can overpower a dish very quickly.

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Recipes using Coriander

Below is a selection of sweet and savoury recipes using coriander seeds