From $1.50
Coriander seeds are one of those spices that appear in so many different culinary traditions, across so many different continents and centuries, that their presence in a well-stocked pantry feels less like a choice and more like a given. From the spice markets of Lisbon and the braais of South Africa to the curry pastes of India, the tagines of Morocco, and the pickling brines of Eastern Europe, whole coriander seeds have been earning their place in kitchens across the world for thousands of years. They are one of the oldest recorded spices in human history, and their continued relevance across such a breathtaking range of cuisines is the most straightforward endorsement any ingredient could have. Grandma knew that the spices worth keeping are the ones that never run out of things to do, and coriander seeds have never once been short of purpose.
Flavour Profile: Whole coriander seeds have a warm, citrusy, gently floral aroma with a rounded earthiness underneath that makes them one of the more complex and approachable spices in the pantry. The flavour is mildly sweet and faintly lemony with a subtle nuttiness that deepens considerably when the seeds are toasted, at which point a warm, almost caramel-like quality emerges that raw or pre-ground coriander never quite achieves. Despite being the seed of the same plant that produces fresh coriander leaf, the flavour profile is entirely different, sharing almost nothing with the bright, herbaceous, divisive freshness of the leaf above ground.
How to Use It: Toasting whole coriander seeds before grinding or using them is one of the most worthwhile habits a home cook can develop, and it takes less than three minutes from start to finish. Place the seeds in a dry pan over medium heat and shake or stir continuously for two to three minutes until they are fragrant, beginning to deepen in colour, and starting to pop slightly. Remove them from the heat immediately and transfer to a cool surface, as they will continue cooking briefly in a hot pan and can tip from perfectly toasted to bitter very quickly. Once cooled, grind them in a spice grinder or mortar and pestle to whatever coarseness suits the dish. For spice rubs and dry blends, a coarser grind adds texture as well as flavour. For curry pastes, sauces, and smooth spice blends, grind finely and sieve if a very smooth result is needed. Whole seeds used without toasting or grinding work well in pickling brines, poaching liquids, and spiced stocks where they release their flavour slowly over time.
Recipes Where Coriander Seeds Shine: A homemade Portuguese piri piri marinade built on toasted and ground coriander seeds alongside smoked paprika, chilli, garlic, and lemon is the kind of deeply aromatic base that makes grilled chicken taste like it came from somewhere considerably more interesting than your own backyard. A South African braai spice rub combining toasted coriander seeds, cumin, smoked paprika, garlic, and a pinch of chilli applied to lamb chops or boerewors an hour before the coals are lit is one of the most satisfying and straightforward examples of what good whole spices can do when given a little time and heat to develop. A slow-cooked Indian dal or lentil curry built on a base of toasted coriander seeds, cumin, turmeric, and ginger produces a depth of flavour that pre-ground spice blends consistently struggle to replicate. Moroccan-style spiced carrot salad with freshly ground coriander, cumin, lemon, and fresh herbs is one of the simplest and most flavourful side dishes imaginable and one that improves with sitting. Homemade dukkah, the Egyptian spice and nut blend of toasted coriander seeds, cumin, sesame, hazelnuts, and salt, is a pantry staple once you have made it from scratch and an endlessly useful thing to have on the bench for dipping, sprinkling, and finishing.
Good to Know: Whole coriander seeds are naturally gluten free, dairy free, and vegan. They contain no additives, fillers, or anti-caking agents in their pure form. Buying coriander in whole seed form rather than pre-ground preserves the essential oils that carry the flavour and aroma for considerably longer, making whole seeds a more economical and flavourful choice for anyone who uses coriander regularly. As always, if you are managing a severe allergy or coeliac disease, please check the specific product label for facility and cross-contamination information.
Ingredients: Whole Coriander Seeds.
Store in an airtight container in a cool, dry place, away from direct sunlight. Large amounts may need to be ordered in. Allow 14 business days for it to arrive at GPO.
