Coriander seed

These dried coriander berries come from Italy, a country with an ancient coriander tradition, although you will rarely encounter the 'seeds' in traditional Italian cuisine.

There are two species of cilantro: wild cilantro (Coriandrum tordylium) and domesticated cilantro (Coriandrum savitum). They are similar in many ways. Little is known about their domestication, neither where nor how.

The fruits of the coriander are round, sometimes oval, and Recognizable by the longitudinal (lengthwise) ribs: strongly pronounced primary ribs and less visible, undulating secondary ribs. In common parlance, the fruits are called seeds, coriander seeds, although this is incorrect.

The fruits are about 3 to 5 mm in size and have a citrusy flavor due to the terpenes linalool and pinene, which is also described as nutty and spicy. There is a correlation between the size of the fruits and the flavor. The larger fruits often come from plants with few leaves, such as Moroccan coriander.

Smell and taste

The essential oil content of coriander seeds depends on the variety used and the freshness of the seeds, and can be as high as 20-28%. Around 70% of the oil is petroselinic acid, which is also found in parsley seeds (78%) and celery seeds (64%). Coriander oil also consists of 14% linoleic acid (C18:2) and 6% oleic acid (C18:1n-9).

The main flavor components of coriander seeds are:

• linalool
• gamma-terpinene, sweet-spicy, citrus notes, as in caraway seed and eucalyptus,
• camphor
• alpha and beta pinene, woody pine scent, as in cumin, pine cone, juniper berry and hemp,
• geraniol, rose scent, as in nutmeg, basil and siltimur, and
• geranyl acetate, responsible for the rose, lavender scent.

Usage

Coriander fruits are not edible. They are too hard and fibrous to be eaten, even after cooking. Therefore, they are removed from the dish after cooking, or ground or crushed beforehand. The seeds are preferably roasted to bring out the flavor.

Coriander seed, the same goes for coriander powder, unlike the leaf, won't easily overpower other flavors. Some experience buttery aromas in it. Overall, coriander seed has a sweet, warm, and earthy flavor, with notes of citrus (lemon peel) and floral scents like cardamom.

Coriander seed is used in numerous dishes, often in combination with cumin. Examples of dishes featuring coriander seed include curries, pickles, soups, and stews. It's an ingredient in many spice blends in Indian and Indonesian cuisine, but its use isn't limited to Asian cuisines; it's also used in French cuisine, for example, in ratatouille.

Features:

• 100% dried fruits - average 3 mm - from the Coriandrum sativum
  
• cultivation method: organic
• origin: Italy

Assortment

• available in glass (45 grams) and stand-up pouch (no test tubes)
• large quantities on request

Gift wrapping

• The jar is available in a tasteful gift packaging, consisting of a cube box filled with black tissue paper.
• For an overview of our gift packaging, please refer to the section gift wrapping

General advice

• store coriander seeds in a dark, dry and cool place
• best before November 2027 (11-2027)
• This expiration date is an indication