coriander seeds whole
coriander-seeds-(whole)
coriander seeds whole
coriander-seeds-(whole)

Coriander Seeds Whole

$3.45$6.95

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Product description

Coriander seeds are obtained from the coriander (or cilantro) plant that belongs to the carrot and parsley family. They have a yellowish-brown colour and a spicy lemon flavour. The whole seeds are more often used in savoury dishes and are particularly good in dukkah and panch poran. They add a rich roasted flavour and are an essential curry spice in India and Middle Eastern cuisine as well as being used widely in Northern European cuisine. The spice people carry these coriander as coriander leaf, coriander seeds ground and coriander seeds whole.

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Culinary Notes:

Coriander seeds, from the coriander plant, can be ready for harvest when the plant turns brown in colour and dry in texture. If harvested too soon, immature light green seeds can have a bitter flavour. To harvest, the crop is cut, tied in small bundles, and sun-dried for several days. Traditionally, to separate the seeds, either the sheaves are beaten with stick or a lightweight roller is used to wear off the pods.  They have a yellowish-brown colour and a delicious flavour reminiscent of orange peel and sage. It is a versatile spice that works in both savoury and sweet dishes. It is an essential spice in Indian and Middle Eastern cuisine. Coriander seeds possess many plant-derived chemical compounds known to have been anti-oxidant, disease preventing, and health-promoting properties.

Ingredients:

100% dried Whole Coriander Seeds

How to use:

  • Use whole seeds with fish, German sausages (Thuringers), soups, bread and cakes, and as a pickling spice.
  • Use to add a rich roasted flavour to baked meats, dukkah, lentils, pumpkin, and carrots
  • It complements other spices such as garlic, ginger and cumin
  • They go well with beef, bread, cheese dishes, chicken, lamb, onion, salmon, sweet potatoes or turkey
  • 1tsp added to curries, stews and sauces will impart a warm, fragrant coriander flavour
  • Add at the beginning of dishes or as a finishing sprinkle after blooming in a warm pan
  • Grind gently in a mortar and pestle to make a powder

Recipe/product links:

Click below or scan the QR code on the back of your product packet to find recipes and how-to-use instructions How to make Achari Masala

Country of origin:

Grown and packed in Australia

Other names or spelling:

Coriandrum sativum

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