Buy Coriander Seeds
Coriander Leaves are often used worldwide in cooking, but most people don't know that the seeds carry just as much flavour potential. Fry gently or powder them to enjoy what Indian housewives have been using the spice curries for centuries. It's the most convenient, and in many cases most flavourful way to use the spice!
Coriander Seeds Cooking Notes:
Flavour: Lime, Slight Bitterness, Herbal
Cuisine Indian, Mediterranean, Central American
Food Pairings Vegetable, lamb, beef, curries, light soups, salad dressings, rubs, savoury crepes, waffles, breads, stir fries
Serving size 0.5 grams (if powdering) to 2 grams (if using whole)
Usage: Fry lightly in oil to release a lime & herbal flavour. Or grind well and use for flavouring curries, soups, savoury crepes, sauces and stir fries.
Coriander Seeds Technical Notes:
Origin: Northern India
Quality: Whole, Extra Bold, 4MM+
Also known as: Coriandrum sativum, KUSBARAH, KUZBARAH, KEŞNIŞ, KINZA, كسبره, كزبرة, CORIANDRE, PUNAISE MÂLE, धनिया, DHANIYA, KOTHMARI, KOTHMIR NA DANA, DHANE, DHANIYA, सूखा धनिया, 芫荽籽
Industry Knowledge Regency Coriander Seeds are an important spice crop having a prime position in flavouring food. It has an intense flavour profile, so it's best used to season food as with other nuts. Only a teaspoon is needed - lightly fried to release the flavour first. It releases a beautiful citrus aroma, with herbal taste notes. Coriander Seeds are highly popular in Indian, Mediterranean and Central American cuisines. They are used to flavour all manner of vegetable, lamb, and beef curries. They can also be used to add depth of flavour to light soups. Coriander Seeds are often also ground and blended into rubs, salad dressings, savoury crepes, waffles, breads, and stir fries.
US and Mexican researchers also found that it contains an antibacterial compound which may prove to be a safe and natural way to fight Salmonella! Isao Kubo, a chemist at the University of Berkeley remarked at how potent an antibiotic the seeds are. In fact, the use of Coriander as a medicinal drug, as well as a flavouring spice can be dated back to 5000 BC, making it one of the world's oldest spices. It has been known in Asian countrie sfor thousands of years and also used by Greeks and Romans to flavour breads and preserve them.
Please note that our ingredients are 100% natural and processed using traditional methods. As a result there may be some visible imperfections. Our spices will have variations in size and colour due to factors such as the amount of sunlight they received when growing, or the amount of rainfall in a particular season. These differences in appearance are entirely normal, and are the result of not treating them with any chemicals, reducing unnecessary hand selection, and minimizing waste.