Coriander Seed

Coriander seeds add warm, earthy notes with a hint of citrus.

Flavor

How to use it

Toasting for Aroma. Toasting brings out linalool and pinene, enhancing the citrusy aroma.

Grinding for Flavor. Grinding exposes seeds' linalool content, boosting their earthy citrus profile.

Common mistakes

• Whole seeds hinder linalool release, limiting flavor.
• Exposure to air leads to linalool loss and dull aroma.

What goes with coriander seed

• Cumin. Both spices share linalool, giving dishes a complex, warm aroma.
• Sumac. Coriander's citrusy notes align with sumac's lemony tang.
• Chicken thigh. Coriander seed’s citrusy notes add brightness to rich chicken thighs.
• Peanut. Coriander seed adds a citrusy brightness to peanuts.
• Carrot. Coriander seed's citrusy, floral linalool lifts carrot's earthy sweetness, as in carrot soup.
• Cilantro. Cilantro leaves and coriander seed come from the same plant but bring different aromas, fresh and warm.
• Fennel Seed. Coriander and fennel seed are both sweet and aromatic, and toasted together they form a spice base.
• Lamb Shoulder. Coriander's citrusy, warm notes balance the rich fat of lamb.

Try tonight

• Toss ground coriander with roasted vegetables.
• Boost tomato curries with depth.
• Add to bread dough for earthiness.

Storage

Store in a cool, dry place in an airtight container.