CORIANDER SEEDS

Coriander seeds are the dried fruits of the Coriandrum sativum plant, a member of the Apiaceae family that also includes parsley, celery, and carrots. These small, round seeds measure approximately 3-5mm in diameter with a light brown to pale yellow color and distinctive ridged texture.

Unlike the fresh leaves of the same plant (known as cilantro in North America), coriander seeds possess a completely different flavor profile. The seeds offer a warm, aromatic quality with notes of citrus, mild sweetness, and subtle hints of pine. This complexity develops further when the seeds are lightly toasted, bringing out deeper nutty and floral characteristics.

The unique flavor of coriander seeds comes from their essential oil content, primarily linalool, which makes up about 60-70% of the volatile compounds. This composition creates the distinctive aroma that has made coriander seeds a culinary staple across numerous global cuisines for thousands of years.

Coriander seeds feature prominently in Indian, Middle Eastern, North African, Latin American, and Central European cooking traditions. In Indian cuisine, they form an essential component of garam masala and many curry blends. Middle Eastern cooks use them in dishes like falafel and various spice mixtures. The seeds are also a key ingredient in pickling spices and certain beer styles, particularly Belgian witbiers.

Whole coriander seeds maintain their flavor best when stored in airtight containers away from heat, moisture, and direct sunlight. The seeds can be used whole or ground as needed, with whole seeds retaining their aromatic properties significantly longer than pre-ground powder.

In traditional medicinal systems including Ayurveda, Traditional Chinese Medicine, and European herbal traditions, coriander seeds have been valued for their digestive properties and other health applications dating back thousands of years.