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If Coriander plants are allow to flower, and pass through a normal life cycle, they produce small, round crunchy seeds that taste totally different from the plant, which is used as an herb. And unlike fresh Coriander, which should be added at the end of cooking as its flavour will disappear otherwise, the flavour of the seeds is not impacted by cooking. They taste somewhat like citrus peel.

Recipes will call for them either whole or ground. Many people advise you to grind them as you need them, as the ground tends to lose its flavour quickly, and they are right about that. But when you're slinging together 8 different Indian dishes for a dinner, can you really be asked to stop the presses and grind 1/2 teaspoon of flippin' seeds? Better just to buy small amounts of ground Coriander Seed, use as needed, and when it's become a scentless powder, pitch it and buy more.

Ground Coriander is used to make a popular Indian spice mix, called Garum Masala.

While the plant can be called either cilantro or coriander, the seeds are always referred to as Coriander Seeds, never cilantro seeds.

Cooking Tips
Ground Coriander is actually quite nice in apple pie.

Equivalents
1/4 cup coriander seeds = 4 tablespoons = 1/2 oz (15g)

Storage
Store in sealed container out of the light.

History
Coriander Seeds have been used for millennia in Asia and in the Mediterranean. Coriander Seeds were found in the tomb of Ramses the Second.

Also called:

See Also:

Coriander

Other entries for: Seeds

Annatto, Celery Seed, Coriander Seeds, Fennel Seed, Fenugreek Seed, Sunflower Seeds

Other entries for:

Spices
Ajowan Seed, Allspice, Anardana, Anise, Asafoetida, Caraway, Cardamom, Chocolate, Cinnamon, Cloves, Cream of Tartar, Cumin, Dried Lily Buds, Garlic Powder, Ginger, Juniper Berries, Kokum, Mustard, Nigella, Nutmeg, Paprika, Peppers, Pepper, Saffron, Salt, Sumac, Turmeric, Zedoary

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