Coriander is a fresh herb which divides opinion. Its dried seeds have a subtle quality though, which introduce mellow, lemon, woody-sweet notes to a dish. Though coriander is a bass note spice rarely used in isolation, it’s no reason to overlook its importance – a quality coriander can be a game-changer.
Whole coriander seeds create big bursts of flavour. The whole seeds can be infused in a pickling liquor or broth. They might be crackled in oil, stirred into a tadka daal or drizzled over fish or burrata. Dry-toasting and grinding whole coriander seeds will create a more potent powder than pre-ground – though it will need sieving to achieve the same fine consistency.
Whole coriander seeds are used in dishes worldwide, from a Vietnamese pho to a Mexican mole. We love crushing the seeds and adding them to breadcrumbs to coat pork schnitzel or keeping them whole for pops of flavour in a saag paneer. We’ve also been won over by chef Claire Ptak’s ginger snaps which use a dash of coriander: “there's a sourness and a freshness that works really well in sweet stuff.”
ALSO KNOWN AS: Cilantro, Coriandrum sativum, dhania
Coriander is a relatively new addition to the aromatic plants which are cultivated in the Turkey, but it has the perfect climate (traditionally India and Iran have been top producers) – and I think that you'll agree we've tracked down a great supply of aromatic-lemon coriander seeds.
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Whole coriander seeds should be stored in a dark, airtight container, to prevent them from losing their flavour.
Coriander seeds are widely used round the world for their health benefits. Research has shown that coriander may be a useful anti-diabetic, helping to maintain healthy blood sugar levels. For more information, click HERE. Whole coriander seeds are also thought to possess antimicrobial, antioxidant and detoxifying properties. For more information, click HERE. In Ayurvedic Medicine, coriander is thought to ease digestion, and help stomach related ailments.