Coriander seed

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

There are two species of coriander, the wild coriander (Coriandrum tordylium) and the domesticated coriander (Corinandrum savitum). They are similar in many ways. Nothing is actually known about the domestication, not where, not how.

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

The fruits are in the order of 3 to 5 mm in size and have a citrus-like taste due to the terpenes linalool and pinene, which is also called nutty, spicy. There is a relationship between the size of the fruits and the taste. The larger fruits often come from plants with only a few leaves, for example 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%. About 70% of the oil is petroselinic acid, which is also found in parsley seeds (78%) and celery seeds (64%). In addition, coriander oil 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 and hemp,
• geraniol, rose scent, as in nutmeg, basil and siltimur, and
• geranyl acetate, responsible for the rose, lavender scent.

Usage

The fruits of the coriander are not edible. They are too hard and fibrous to be eaten - even after preparation. Therefore, they are removed from the dish after preparation, or ground or mortared beforehand. The seeds are preferably roasted to bring out the flavour more.

Coriander seed, the same goes for coriander powder, unlike the leaf, will not quickly overpower other flavors. Some experience buttery aromas in it. Overall, coriander seed tastes sweet warm, and earthy, with hints of citrus (lemon peel) and the scent of flowers, such as cardamom.

Coriander seed is used in many dishes, often in combination with cumin. Examples of dishes with coriander seed are curries, pickled vegetables, soups and stews. It is an ingredient in many spice mixtures in Indian and Indonesian cuisine, but the use of coriander seed is certainly not reserved for Asian cuisines, it is also used in French cuisine, for example in ratatouille.

Features:

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

Assortment

• available in stand-up pouch and glass
• Stand-up pouches contain 30, 45, 60, 150 and 300 grams respectively
• glass jar contains 45 grams
  

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
• at least good until November 2026 (11-2026)
• This expiration date is an indication