Ground Coriander

Citrusy, warm, nutty and lightly floral.

Coriander seed has warm citrus notes that differ markedly from fresh cilantro leaves. It is a useful bridge between earthy cumin and brighter citrus, especially when a dish needs aroma without more chile heat.

Falafel, curries, shawarma, roasted vegetables, beans, soups and homemade spice blends.

Start with 1/2 teaspoon per pound of vegetables or 1/4 teaspoon per cup of sauce.

Bloom briefly in oil for cooked dishes, then add liquid before the powder scorches.

Use this amount as a starting point for flavor, then adjust to your food and taste. If other ingredients bring salt, sweetness or heat, account for those before adding more seasoning.

Soften a chopped onion in oil, stir in 1 teaspoon coriander, and add 1 pound chopped carrots with enough stock to cover. Simmer until tender and blend. Finish with lemon juice and adjust the liquid for your preferred thickness.

Coriander seed and fresh cilantro come from the same plant but have very different culinary personalities. The dried fruits commonly called seeds provide warm, citrus-like spice rather than the leafy character of fresh cilantro.

Coriander: leaves and seeds

Ground coriander seed.

Check the physical package for the complete current ingredient and allergen statement. If you need to avoid an ingredient, contact Spice Czar before ordering.

• 2 oz Shaker Bottle
• 4 oz Fresh-Sealed Pouch

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Keep tightly sealed in a cool, dry place away from heat, sunlight and steam. Use a clean, dry spoon and close the container promptly after measuring. Check the aroma before cooking and follow the best-before information on the package.

• Compare with Whole Coriander Seeds
• Explore Single Spices & Ingredients