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What is it?
Coriander seeds are the dried, ripe fruits of the coriander plant, Coriandrum sativum. In the kitchen we call them seeds, although fruit is the botanical term. This guide covers whole seeds and ground coriander, rather than the fresh herb.
«Mild, warm citrus flavour with a little sweetness.»
Background
The coriander plant is an annual that provides both leaves and aromatic fruits for cooking. It helps to think of them as two different kitchen ingredients, even though they grow on the same plant.
Flavour profile
Coriander seeds have a mild, warm citrus character with a little sweetness. They taste quite different from the green, distinctive leaves. Crush a few seeds and smell them before deciding whether you like them.
Pairs well with
Chicken, pork, lamb, lentils, chickpeas, carrots, cauliflower and potatoes. Also try a small amount in bread or a citrus marinade. For fish, we would start with finely ground coriander and a light hand.
Crush a small amount of whole seeds in a mortar just before use. For a rounder, toasted character, warm them gently in a dry pan, watch closely and remove when fragrant. Cool a little before grinding. The aim is aroma, not the darkest possible colour.
Did you know?
You may like coriander seeds even if you dislike fresh coriander leaves. They taste different and cannot simply replace each other. Try the seeds before dismissing the whole plant.
Common mistakes
Whole seeds can give an unexpected crunch in a smooth sauce. Grind them if you want an even texture. Toasting them too hard can make them taste burnt. Old spice with little flavour will not automatically taste good just because you use twice as much.
Know the difference
Coriander seeds are usually round and light brown. Cumin has long, narrow seeds and a different, more pronounced earthy flavour. They work well together, but neither is a neutral replacement for the other. Ground powders are harder to tell apart, so keep the labels.
Good to know
After flowering, the plant forms the fruits we use as a spice. The RHS also describes cooking with unripe green seeds. So there is more to the plant than the dried seeds in the jar.
Other flavours to try
Cumin, ginger, garlic, chilli, paprika, black pepper and lemon zest. Coriander seeds can build a mild base with cumin, while chilli lets you control the heat separately.
Try it with
Carrots, chickpeas and lemon. Try a small amount of crushed coriander seeds on carrots roasted with olive oil. Season with lemon after cooking. This makes it easy to identify what the seeds contribute.
When to go easy
There is no absolute blacklist. Be cautious with coarse seed pieces in delicate sauces and large amounts with mild fish. If a recipe calls for fresh coriander at the end, ground coriander will produce a different dish rather than the same freshness.
Storage
Keep whole seeds and powder tightly closed somewhere dark and dry. Grind a little at a time, keep steam out of the jar and smell before measuring. Buy according to how much and how often you use it.
Try it yourself
Divide a little yoghurt between two bowls. Add a small pinch of finely ground coriander seeds to one and a little chopped fresh coriander to the other. Compare aroma and flavour. This is your own tasting exercise, not a claim that either is better.
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