The dried fruit of the coriander plant. Coriander seed is mild, warm and orangey, the quiet backbone of curry powders, sausages, pickles and gin, and tastes nothing like the leaf.
What it is¶
Coriander seed is the dried, ripe fruit of Coriandrum sativum, the same annual plant whose fresh leaves are sold as coriander in Britain and cilantro in the Americas. Each round, ribbed "seed", 3–5 mm across, is actually a whole fruit containing two seeds; it splits in half when crushed.
There are two main types:
| Type | Origin | Appearance | Character |
|---|---|---|---|
| European / Moroccan | Temperate regions, Mediterranean, Eastern Europe | Small, round, brown | More essential oil, sharper and more aromatic |
| Indian | India | Larger, oval, pale green to yellow | Milder, sweeter, softer |
The difference is agronomic rather than a separate species, but it shows in the kitchen: Indian seed is the sweeter choice for curries; European seed has more punch.
Origins and history¶
Coriander is one of the oldest cultivated spices. Seeds have been found in the tomb of Tutankhamun (died about 1323 BC) and at earlier Near Eastern sites, and it is mentioned in the Old Testament, which compares manna to coriander seed. The Greeks and Romans used it widely, and the Romans spread it across their empire, including to Britain. The name comes through Latin from Greek koriannon, often linked (perhaps fancifully) to koris, a bedbug, for the smell of the unripe plant; see etymology of spice names.
It remained a mainstay of medieval European cooking and in Britain was sugar-coated as a comfit. Spanish and Portuguese colonists carried it to the Americas. Today it is grown in temperate and subtropical regions worldwide, with India the largest producer and consumer.
Flavour and aroma¶
The dominant aroma compound in the seed is linalool, which is floral and gently citrusy, supported by pinene and camphor. The effect is warm, orangey, slightly sweet and nutty, especially when toasted. It is the opposite of assertive: coriander seed fills in and rounds out other spices.
The leaves, by contrast, are rich in aldehydes that some people perceive as soapy. Those compounds largely disappear as the fruit ripens and dries, so people who cannot stand coriander leaf usually have no problem with the seed; see why coriander tastes of soap.
In the kitchen¶
Coriander seed can be used in far larger quantities than most spices: recipes that call for 1 tsp cumin may well use 1–2 tbsp coriander.
- Toast and grind: toast whole seeds in a dry pan over a medium heat for 1–2 minutes until fragrant, cool and grind. The husks are soft and grind easily in a pestle and mortar.
- Indian cooking: ground coriander thickens and flavours curries; dhania-jeera (ground coriander and cumin, typically 2:1) is a basic seasoning. It is central to garam masala, curry powder and sambar powder.
- Middle East and North Africa: dukkah, baharat, ras el hanout, harissa and zhoug; also Lebanese and Cypriot dishes such as afelia, pork braised in red wine with crushed coriander seed.
- Europe: à la grecque vegetables (mushrooms or leeks cooked in oil, lemon and crushed coriander seed), pickling spice, rye breads, and South African boerewors sausage.
- Drinks: a major gin botanical, and a traditional ingredient in Belgian wheat beer with orange peel.
💡 Crack, do not grind
For pickles, brines and à la grecque dishes, crack the seeds lightly so they release flavour but stay in pleasant, crunchy pieces.
Buying and storing¶
Whole seeds keep well for two to three years in an airtight container in a cool, dark place; ground coriander loses its fragrance quickly, often within a few months, and becomes dusty and flat. It is one of the spices most worth grinding at home. See storing spices and whole vs ground spices.
Substitutes¶
- Cumin: stronger and earthier; use a quarter to half as much.
- Caraway or fennel seed for a similar warmth with more aniseed.
- Garam masala or curry powder in Indian dishes, reducing other spices accordingly.
- There is no sensible substitution between coriander seed and coriander leaf; they are different ingredients.
Pairs well with¶
Pork, lamb, chicken, fish, mushrooms, carrots, lentils, apples, pears and oranges; cumin, fennel seed, cinnamon, green cardamom, ginger, garlic, chilli and turmeric.
Growing your own¶
Coriander is easy to grow from seed and, for a seed crop, it is simply left to flower. Sow directly outdoors in spring in a sunny, well-drained spot. The plant bolts readily, which is a nuisance for leaf growers but ideal for seed. Harvest when the fruits turn from green to light brown, cut the heads, and hang them upside down in paper bags to finish drying; the ripe seeds drop out. Green, unripe seeds are also edible and have a fresh, intense flavour, somewhere between leaf and seed. See growing your own spices.