Origin & History
Origin:
Inde, Moyen-Orient, Méditerranée
One of the oldest known spices, mentioned in the Bible and found in Egyptian tombs.
Taste Profile
Intensity
⭐⭐☆☆☆
Heat
🌶️🌶️🌶️🌶️🌶️
Bitterness
☆☆☆☆☆
Sweetness
⭐☆☆☆☆
Dominant notes:
lemonymildfloralslightly sweet
How to use this spice
How to use:
- Lightly toast before grinding
- Excellent in marinades and curries
- Pairs well with cumin
Pairs well with:
curriesmarinadesroasted vegetablessoupssaucesspice blends
Common mistakes to avoid
Mistakes to avoid:
- Don't confuse with fresh leaves (very different taste)
- Whole seeds don't release flavor well without crushing
🍽️What foods to use this spice with?
🥩Meats
légumes rôtis
🥕Vegetables
légumes rôtis
🥣Soups & Sauces
currys, soupes
Benefits
Aids digestion, antioxidant properties.
- ✓mild citrusy aroma
- ✓versatile
- ✓balances stronger spices
For informational purposes only. Does not constitute medical advice.
Storage
Whole seeds: 3-4 years. Ground: 6 months.
Buy Coriander Seeds
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Possible substitutions
If you don't have Coriander Seeds, you can use:
Frequently Asked Questions
2 questions about this recipe
Goût complètement différent! Les graines sont douces et citronnées. Les feuilles (cilantro) ont un goût plus herbacé que certains trouvent savonneux.