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Coriander seeds

Spices & seasonings · Whole spices

Coriander seeds

Round, ridged, pale brown coriander seeds with a warm orange-peel aroma, toasted and ground or crushed whole.

Also called: whole coriander, dhania seeds, sabut dhania, kişniş tohumu

A kind of ground coriander

30 recipes with it

Read the full spice guide: flavour, history and how to use it

Photo: Misterneedlemouse, via Wikimedia Commons (CC0-1.0)

What it is

Coriander seeds are the dried round fruits of the coriander plant, about the size of a peppercorn, pale brown and lightly ridged; they crush easily. Their flavour is warm, nutty and orange-like, completely unlike the fresh leaves. Toasting before grinding deepens them; whole or cracked seeds go into pickles, brines and rubs.

Coriandrum sativum

How it’s used

  • Dry-roasted and ground into garam masala, sambar and rasam powders
  • Crushed into rubs and coatings
  • Pickling brines and sausages
  • Belgian-style beers and baking

Characteristics

Taste
Warm, citrusy, nutty.
Texture
Light and papery; crushes easily in a mortar.
Sold as
whole, ground
Cooking uses
Mainly a seasoning

Storage

Cool, dry and dark. Airtight jar away from light; whole seeds keep their aroma much longer than ground.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
298 kcal
Protein
12.37 g
Carbohydrate
54.99 g
Fat
17.77 g
Fibre
41.9 g
Sugars
— g

USDA FoodData Central: Spices, coriander seed.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Ground coriander — Use ground coriander, about ¾ the amount; not for pickles where whole seeds are wanted.

Related ingredients

Recipes with coriander seeds

See all 30

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