Whole Coriander Seeds

Citrusy, warm, nutty and lightly floral.

Whole seeds let you choose a coarse, textured finish or a fine grind. Freshly crushing a small amount helps keep the aroma vivid and avoids grinding a large batch that may lose its fragrance before you use it.

Curries, pickles, roasted vegetables, sausage, braises, breads and freshly ground spice blends.

Start with 1/2 teaspoon, crushed, per pound of vegetables or 1 teaspoon for a four-serving stew.

Toast gently until fragrant, cool and crush; avoid letting the seeds turn dark and bitter.

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.

Lightly crush 1/2 teaspoon coriander and toss with 1 pound carrots and 1 tablespoon olive oil. Roast at 400°F until tender. Finish with orange zest or lemon juice to emphasize the seed's citrus-like aroma.

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

Whole coriander seeds.

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

Choose an available size above to see the current price. The selected option identifies the size and package format offered.

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 Ground Coriander
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