Taste and flavour

Dried coriander seeds invoke the flavour of forest honey, the scent of pine needles and pepper. They also have a light flavour of orange peel and cinnamon.
Coriander seeds contain a strongly aromatic essential oil containing substances that are differently present in basil, black pepper and cinnamon. This explains why coriander has such a distinctive aroma – even its fragrant leaves are used as a spice.

Advice for use

– Coriander seeds should be kept in a cool and dry place, away from sunlight, in a sealed container. In this way, they will retain their aroma.
– They can be used whole or ground. Whole coriander seeds are more suitable for hot dishes (e.g. marinades, broths, baking sauces), and ground coriander seeds for cold dishes (e.g. spreads, sauces, fillings).
– Coriander seeds can easily be crushed in a mortar. A spice grinder can also be used.
– Advice: Coriander seeds will be even more aromatic when they are toasted in a non-stick pan, without added fat, until they release their scent.
– Its aroma goes well with many spices, so we can add coriander to the spice grinder with, for example, cardamom, fennel, caraway, long pepper, black pepper, pink pepper.

Origin and history

Coriander is one of the oldest spices. Archaeological findings have shown that it was cultivated as early as the Stone Age. It is assumed that it was used as a medicinal or magical plant. Coriander seeds contain aromatic ingredients with a strong and slightly sweet flavour. It can be used in the kitchen in many ways.