Coriander, pronounced “kor-ee-an-der,” is a member of the species Coriandrum sativum. It is an annual herb from the family Apiaceae, commonly known as the Parsley family. Coriander is native to the region spanning from North Africa and southern Europe to southwest Asia.

Where it is grown has an effect on how much essential oil the coriander seed has. Typically, the range is 0.2% to 2% essential oil, with Canadian Coriander having a higher content. 

Coriander is also called “kuzbara hab” in Arabic, “hui sui” in Mandarin, “coriandre” in French, “koriander” in German, “dhania” in Hindi, “koyendoro” in Japanese, “coentro” in Portuguese, “koiandr” in Russian, and “coriondro” in Spanish.

History of Coriander Seed

This spice has been enjoyed for centuries by many cultures globally. The first Europeans to use coriander into the arsenal of cooking spices were the Romans. Before that it was recognized for its strong smell, not its medicinal or culinary uses. Coriander is thought to come from “koris” a word that comes from the Greek language and means “bed bug,” and it got the name because of its “buggy” smell when it is unripe.

In Sanskrit literature, you will see coriander referenced as “kusthumbari” or “dhanayaka” with references to this spice as far back as 5000 BCE. When comparing it to other spices, you will find that coriander was not as widely used in ancient times. The oldest discovered use of coriander seed was found in an archeological dig in the Nahal Hemar cave in Israel. This 1983 dig discovered artifacts dating back from between 7600 and 6000 BCE.

The seeds were also found in the tomb of the Egyptian pharaoh Tutankhamun, the boy who ruled from age 9 to age 18, when he passed away. The discovery of coriander seed in his tomb has led food historians to hypothesize that the ancient Egyptians cultivated this plant for food and medicine, since it was significant enough to be included in the burial.

Coriander was written about by Classic Greek and Latin authors including Hippocrates (460-370 BC), Aristophanes (446-386 BC), Columella (4-70 AD), Pliny the Elder (23-79 AD) and Dioscorides (40-90 AD). Each of them made references to the superb high quality of Egyptian grown Coriander. Coriander was used traditionally to purify the blood and cure migraines.

The British are responsible for introducing coriander to the American colonies in 1670, and it was one of the first spices grown here. In the United States today, coriander is most popular in baking and as an ingredient in microbrews. It’s most commonly associated with foreign cuisines, especially Mexican cuisine, by people who live in the US.

Coriander Seed Cultivation

The coriander plant is one of the lonely few who produce more than one spice. The leaves of the plant are called “cilantro” and the fruit are called coriander seeds. The plant can only be cultivated for one however, since the “cilantro” leaves must be picked off before the plant matures for the seeds to be able to grow.

There are two types of Coriander seeds, the Moroccan and the Indian. Moroccan seeds, sometimes called European Coriander, are the more common of the two. They are typically round and a light brown color, while the Indian Coriander seeds are more oval shaped, more yellow in color, and have a stronger flavor profile with more noticeable citrus notes and a hint of nuttiness.

This annual plant can grow up to three feet tall. It produces flowers that are white with some purple in their petals. Coriander is native to several different places around the globe including Europe, Asia, Africa, and the Americas.

Where is it from?

Our Indian Coriander Seed is grown in India.

Cooking with Coriander Seed

Coriander is a classic ingredient in Indian kitchens because of its signature rich, easily identifiable flavor. This seed can be dry roasted or heated briefly in a pan before grinding to enhance the aroma and flavor of the seed. Once ground it will lose its flavor quite quickly, so it is best to grind right before use for maximum flavor.

Indian Coriander is perfect for adding flavor to simple basmati rice dishes. Simply add one tablespoon of coriander seed to the water for every cup of uncooked rice you will be making. As to not lose the coriander seed in the rice, you could make a small spice sachet out of cheesecloth or other similar material that can be removed easily. It’s also delicious in kormas and biryani.

When used with other spices, Coriander works well with allspice, chiles, chili powders, cinnamon, clove, cumin, fennel, garlic, ginger, and mustard. It’s in spice blends like Garam Masala. Coriander is delicious with omelets, cheese dishes, chutneys, soups, stews, chili, fish-based dishes, chicken, apples, citrus fruits, mushrooms, onions, and potatoes. You can use this spice on the Indian cheese paneer, a fresh, soft cheese with a nice delicate flavor that is greatly improved with coriander.

Some of our favorite recipes that use coriander are Roasted Poblano Potato Salad with Tuna Steak, Vegetable Jalfrezi, and Chicken Enchilada Soup.

Whole vs Ground

Coriander seed can be ground before use. This will make it easier to work with, but it can lose flavor faster once ground. Only grind as much as you need for each individual recipe, and if there are leftovers be sure to store them in a cool, dry place away from any sources of light.

When grinding at home, you may want to sift the grinds because sometimes the outside husks of the seed will break into larger chunks. These chunks can be tough to chew, so it is better to just discard them if they occur.

What Does Indian Coriander Seed Taste Like?

Indian Coriander is earthy, citrusy, and somewhat warm tasting.

Meeting Your Business Needs with Our Products

Indian Coriander seed is exotic and hard to find, but it has some of the best flavor you will find in a coriander seed, so it is a popular favorite with our microbrewer customers. Microbrews are often idolized and highly sought after for their incredible flavors. These flavors are nuanced and require the best quality spices to really be present. That’s why our bulk customers really love our Indian Coriander. It’s got incredible flavor that works well in combination with other tastes without being either overpowered or overpowering. Since microbrewers are often focused on how to present the best flavors in their beers and not necessarily the mass marketing you will find in big beer companies’ campaigns, they have more time and money to focus on discovering the best spices for their products.

Microbrewers love our Indian Coriander Seed, but it is also popular with bakers and restaurants! If you are a customer of any of these types, our bulk options of Indian Coriander seed might just be the right choice for you. Buying in bulk is both a time and a money saver in many cases, especially when it comes to spices as fresh as ours. Using fresh spices means you will have to use less! When spices start to get old, you need more of them to produce the same flavor that only a little would produce when fresh. Buying high quality product in bulk for businesses like a microbrewery is a smart choice.

Substitutions and Conversions

Even though cilantro and coriander seed are from the same plant, they cannot be substituted for one another. Instead, try to isolate the flavor you are looking to add to your dish with the coriander and substitute for that. Cumin is a good substitute if you want that earthiness in your dish, but it is much more potent than coriander. Use about half as much as the recipe calls for when substituting with cumin. If you are looking to replace the citrus notes of the coriander, dried orange zest is suitable. Just slightly more than half the amount of coriander called for will give you a decent citrus flavor. These substitutions are only suitable for certain types of dishes though, like chicken or sauces. You would not want to make this kind of substitute in a chutney or baked good.

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