Natural form

Whole dried coriander seeds showing their pale tan, ribbed, round shape.

Shows the seed's distinctive spherical form, ridged surface, and neutral straw-beige color so readers can identify it unprocessed.

Spices

Coriander Seed

Citrusy, warm seed for curries, pickles, and rubs

Toasty and faintly citrusy, coriander seed is a backbone of curry blends, pickling spice, and rubs. Toast and grind it fresh for the best aroma. Keep it airtight.

Coriander seed — the dried fruit of the cilantro plant — is warm, toasty, and faintly citrusy with a subtle floral sweetness, nothing like the divisive fresh leaf. It's a backbone of curry powders, garam masala, pickling spice, and Middle Eastern and North African blends, and a natural partner to cumin. Toasting whole seeds in a dry pan deepens their nutty, orange-peel aroma, and grinding fresh gives the brightest flavor. It's gentle enough to use generously, lending roundness and a citrus lift to rubs, sausages, braises, and roasted vegetables.

Measured in: g
Storage: Airtight

Find it in

Spices Seasoning

Types & varieties

Whole coriander seeds

Toast and grind for the freshest, most aromatic flavor.

Ground coriander

Convenient but fades; buy small quantities.

Indian vs Moroccan seed

Indian seeds are larger and more citrusy; both are mild.

How to use

Toast whole coriander seeds until fragrant, then grind them for curries, rubs, and blends — or crack them coarsely for pickling and sausage. Their gentle, citrusy warmth lets you use a generous hand, and they pair classically with cumin.

Toast whole seeds to release the orange-peel aroma
Crack coarsely for pickling and charcuterie
Pairs almost universally with cumin

Whole vs ground

Whole seeds hold their flavor for ages and toast beautifully; ground coriander loses its top notes quickly. Grind your own from toasted seeds for the brightest, most citrusy result.

Common uses

Curry powder and garam masalaPickling spiceFalafel and hummusSausage and charcuterieMoroccan and Middle Eastern rubsRoasted carrots and vegetablesSpice-crusted meats and fish