Coriander Seeds: How to Use Them Whole, Cracked and Ground

If you think coriander tastes like soap, you may be surprised to learn that the seeds have a completely different flavour. Coriander seeds are warm, sweet, lemony and slightly floral. They are among the most widely used spices in the world, and a jar will earn its place in your cupboard.

Leaf versus seed

The leaves and the seeds come from the same plant, but they do not taste the same. Some people find the fresh leaf soapy because of genetic differences in how they perceive its aroma compounds. The seeds contain different balances of those compounds and are usually fine for these people. If you have avoided coriander, try the seeds before you give up.

Three ways to use the seeds

Whole. Add whole seeds to pickling brine, bread dough, spiced vinegar or the cooking water for beans. They soften and infuse a mild citrus note. Whole seeds are also lovely cracked into the crust of roasted meat or fish.

Cracked. Use the flat side of a knife or a mortar to crush the seeds lightly. You get a coarse texture that suits crusts, sausage seasoning and dukkah. Cracked seeds release flavour more quickly than whole ones.

Ground. Toast the seeds for one to two minutes in a dry pan until fragrant, cool, then grind. Ground coriander is the base of many curry powders and spice blends, and gives body and a gentle sweetness rather than heat.

Combine with cumin

Cumin and coriander are an inseparable pair. A good starting ratio is two parts coriander to one part cumin. Toast them together, grind, and keep the blend in a jar for up to a month. Use it with:

Roasted cauliflower or carrots

Lentil soup or dal

Spiced chicken thighs

Yoghurt marinades

Hummus or baba ganoush

Quick recipes

A simple spiced salt: toast 1 tablespoon each of coriander and cumin seeds, grind with 2 tablespoons of flaky salt and a teaspoon of black pepper. Sprinkle over eggs, avocado and grilled vegetables.

A quick pickle: simmer 1 cup vinegar, 1 cup water, 1 tablespoon sugar, 1 tablespoon salt and 1 tablespoon of coriander seeds. Pour over sliced cucumber, onion or carrot, cool, and refrigerate for a day.

Buying and storing

Choose seeds that are pale golden-brown and smell fresh and citrusy when you rub one between your fingers. Avoid dusty, grey-looking seeds. Store them in a sealed jar in a cool, dark cupboard and use within a year for the best flavour.

Do not toast over high heat, as coriander turns bitter if scorched. Do not grind more than you need, because the aroma fades fast. And do not skip the toasting, which makes a big difference.

Who should check first

Coriander seeds are generally safe as a food spice. People with allergies to plants in the carrot or celery family, or with a known spice allergy, should be careful. Anyone taking medication for blood sugar or blood pressure, or who is pregnant, should speak with a doctor before using concentrated extracts, though normal cooking amounts are usually considered fine.

This article is general information, not medical advice.