Coriander Seeds Whole Organic

$5.00

SINGLE INGREDIENT | ORGANIC | NON-GMO | WHOLE

You've built a curry or a rub with cumin, turmeric, and pepper and felt it was missing a thread to pull it together. Coriander is that thread. Toast the whole seeds in a dry pan for a minute until they smell like warm citrus, grind them fresh, and you get a sweet, nutty, almost orange-peel note that the pre-ground jar in the grocery aisle lost months ago.

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What We tell customers about Coriander Seeds

When we tell people at the shop that coriander is the seed of cilantro, many can't believe it. Sometimes cilantro haters are shocked to learn that the herb they hate produces the spice they love.

Here's what surprises them next: they've almost certainly eaten these exact seeds without knowing it. Ever bite into a pickle and hit a little round seed that pops with a warm, orangey flavor? That's coriander. It's in dill pickle jars, in corned beef, and yes, hiding in a lot of hot dogs. That little burst is something only the whole seed can do, which is half the reason to keep it on hand. Toss the seeds into a pickling jar, crack them coarse into a lamb rub, or toast and grind them fresh for curry.

  • What to use it on

    Toast and grind them fresh as the base of curry powder, garam masala, and dukkah.

    Drop them whole into pickling brines for warm, citrusy depth.

    Crack them coarsely into rubs for lamb, pork, and roast vegetables.

    Add them early to soups, stews, and braises so the flavor has time to open up.

  • How the pros use it

    Toast the whole seeds in a dry skillet over medium heat for one to two minutes, shaking the pan, until they smell warm and nutty, then grind. That short toast wakes up the essential oils and is the whole reason to buy seeds instead of powder. Grind only what you need and the jar stays bright for a year or more.

  • What to pair it with

    Cumin Seeds

    The classic partnership at the base of curry powders and taco seasoning, cumin brings the earth and coriander brings the citrus, so neither one goes flat.

    Mustard Seeds

    Coriander fades fast once ground, and mustard seed holds its pungency much longer, which is why the two are toasted together at the start of nearly every pickling brine and Indian tadka.

Put Coriander Seeds To Work

Zingy Indian Steak

Serves 4

Freshly toasted and ground coriander seeds carry the marinade in this bright, citrus-forward grilled steak.

Ingredients

  • 2 tbsp coriander seeds, toasted and ground
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp cayenne
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • Juice of 1 lime
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1.5 lb flank or sirloin steak

Instructions

  1. Toast the coriander seeds in a dry skillet over medium heat for 1 to 2 minutes until fragrant, then grind.
  2. Whisk the ground coriander, cumin, turmeric, cayenne, garlic, ginger, lime juice, olive oil, and salt into a marinade.
  3. Coat the steak, cover, and marinate in the fridge for at least 1 hour or up to overnight.
  4. Heat a grill or grill pan to high. Cook the steak 4 to 5 minutes per side for medium-rare, adjusting for thickness.
  5. Rest 5 minutes, slice against the grain, and serve.

Download the printable recipe card (PDF)