coriander seed

Coriander seed is the dried fruit of Coriandrum sativum, an herbaceous plant in the Apiaceae family native to the Mediterranean region and South Asia. The small, spherical to oval seeds are typically 4-5mm in diameter with a tan-brown color and a distinctive ridged surface. The seeds possess a warm, slightly sweet flavor with subtle citrus and floral notes, distinct from the pungent, herbal character of fresh coriander leaves (cilantro). The distinctive aroma derives from linalool and other volatile compounds present in the seed's essential oil. Major producing countries include India, Russia, and Romania, with various cultivars optimized for seed yield and essential oil content.

Coriander seed functions as a fundamental spice in global cuisines, particularly in Indian, Middle Eastern, Latin American, and Southeast Asian cooking. It is a key component of garam masala, curry powders, pickling spice blends, and dukkah, and appears frequently in cured meats, baked goods, and beverages. The seeds are used whole for tempering (Indian tadka), toasted to enhance their aromatic qualities, or ground into powder for spice blends and marinades. Common applications include flavoring breads, cheeses, liqueurs (notably gin and coriander-based cordials), and as a primary seasoning for beans, vegetables, and meat dishes across Indian, Middle Eastern, and Latin American cuisines.