Indian Coriander Seed, Coriandrum sativum, is the seed of the coriander plant whose leaves also give us the herb Cilantro. Indian Coriander Seed is also known as Indian coriander, coriander Indian, coriander seed Indian, or Indian coriander seeds. These seeds contain .3-.8% essential oil by weight.

Indian Coriander Seed helped usher in a revolution in the aesthetics of flavored beer. The orangey aromatics of Indian Coriander Seed work well with the floral qualities of hops and wheat in the production of wheat beers, where it is also paired with orange peel to create a dynamic citrus profile.

Indian Coriander Seed is popular with breweries, spice shops, seasoning companies, brewpubs, American, Indian, and Mediterranean restaurants, and dog food and treat manufacturers.

We also offer Moroccan Coriander Seed.

Flavor Profile 

Indian Coriander Seed has pronounced citrus notes with an overall nutty warmth that is mellow, resinous, and earthy. 

How to Use

Indian Coriander Seed is a classic ingredient in Indian kitchens because it can be used to add sweet, fruity, nuanced flavor. It is best when the flavors are developed by lightly toasting these seeds before they are ground. Indian Coriander Seed is perfect against the nutty flavor of basmati rice or toasted and ground. Use toasted, ground coriander in Middle Eastern Falafel. It's also delicious in kormas and biryani, or this Punjabi Chicken with Tomatoes and Spinach. Brighten up Black Bean and Corn Salsa or Roasted Salsa Verde made with tart tomatillos. Add extra brightness by putting coriander seeds in Pork Adovada, a spicy braise, or in Mexican Chicken Chili.

You can use this spice on the Indian cheese paneer, an easy-to-make cheese with a delicate flavor that happily embraces the nuances of coriander, or on any other mild, white cheese. Indian Coriander Seed pairs well with cumin, cucumbers, potatoes, rice, black pepper, apples, plums, mushrooms, allspice, cinnamon, nutmeg, mace, chiles, galangal, and ginger.