Coriander Seeds, Ground Coriander

Posted on 04. Jan, 2010 by grace in Ingredients

Coriander Seeds

One of the oldest spices known to mankind, the coriander plant boasts a distinctive seed that, in full bloom, transforms into cilantro, an herb that is as much known for accenting Mexican cuisine as it is for Vietnamese and Chinese cuisine. Leafy green bunches of cilantro have flavor, texture, and depth that is far different from its seeds, which is generally used as a spice only once they’ve been toasted and ground (to seduce their fullest flavor). The taste of coriander seeds is warm and somewhat nutty with hints of lemon, making it an excellent compliment to curries and pickles. Coriander seeds are widely used in Indian and Southeast Asian cooking, and are commonly purchased whole, then ground as needed. As with any other spice, you can purchase coriander that has already been ground, but you risk sacrificing flavor and shelf life.

Ground Coriander

Coriander is the seed from the coriander herb (better known as cilantro in the U.S.) and it can be found whole or ground. It’s got a sweet, citrusy aroma and tastes nothing like the fresh coriander/cilantro! The spice is used in lots of Indian and Southeast Asian cooking. If you want to make your kitchen smell amazing, toast a tablespoon of the seeds in a dry frying pan!