Ground Coriander


Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is globular and almost round, brown to yellow red, and 1/5 inch in diameter with alternating straight and wavy ridges.


Other names: cilantro seed, chinese parsley seed
Translations: Zemes koriandrs, Žemės kalendra, Solului Coriandru, Ground Korijandar, Ground rau mùi, Ziemi kolendry, Gemalen koriander, जमीन धनिया, Ground Coentros, Кориандр землей, Ground κορίανδρος, الكزبرة البرية, 그라운드 고수, Pozemní Koriandr, Коријандер земље, Ground unsoy, 地面香菜, Ground coriandre, Ground Koriander, Pozemné Koriander, Ground coriandolo, קומת כוסברה, Ground Koriander, Ground Ketumbar, グラウンドコリアンダー, Coriandre moulue, Gemahlener Koriander, Ground Koriander, Ground Koriander, Ground cilantro, Коріандр землею, Jauhettua korianteria, Кориандър

Physical Description

Coriander is considered both an herb and a spice since both its leaves and its seeds are used as a seasoning condiment. Fresh coriander leaves are more commonly known as cilantro and bear a strong resemblance to Italian flat leaf parsley.

Colors: yellowish-brown

Tasting Notes

Flavors: citrus peel and sage
Mouthfeel: Pungent, Spicy, Fragrant, Earthy, Citrusy
Food complements: Pork, Chicken, Salmon, Trout, Bass, Basil, Mint, Seafood
Wine complements: White wine, Late harvest reisling, Reisling, Viognier
Beverage complements: Sangria, Tequila, Lemonade
Substitutes: Fresh cilantro, Cumin, A mixture of citrus & sage

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Fresh coriander (or cilantro) leaves should look vibrantly fresh and be deep green in color. They should be firm, crisp and free from yellow or brown spots.
Buying: Even through dried herbs and spices are widely available in supermarkets, explore the local spice stores or ethnic markets in your area. Oftentimes, these stores feature an expansive selection of dried herbs and spices that are of superior quality and freshness compared to those offered in regular markets.
Procuring: Fresh cilantro grows well in mid summer. It quickly turns to seed and is great to harvest.

Preparation and Use

Coriander seeds can be easily ground with a mortar and pestle. You may wish to first soak them in cold water for ten minutes and then drain them, as this process will revive their fragrant aroma.

Conserving and Storing

Coriander seeds and coriander powder should be kept in an opaque, tightly sealed glass container in a cool, dark and dry place. Ground coriander will keep for about four to six months, while the whole seeds will stay fresh for about one year.


Coriander leaves (cilantro) are featured in the culinary traditions of Latin American, Indian and Chinese cuisine.

History: The use of coriander can be traced back to 5,000 BC, making it one of the world's oldest spices. It is native to the Mediterranean and Middle Eastern regions and has been known in Asian countries for thousands of years. Coriander was cultivated in ancient Egypt and given mention in the Old Testament. It was used as a spice in both Greek and Roman cultures, the latter using it to preserve meats and flavor breads.



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