Coriander Seeds 750g

Coriander Seed

Coriander Seeds 750g are warm, citrusy whole seeds that bring gentle flavour and aroma to a wide range of savoury dishes. These small, round seeds have a mild, slightly nutty taste with a hint of orange and lemon, making them a staple in curries, stews, pickles and spice blends. Used whole, they add little bursts of texture; lightly crushed or freshly ground, they release more of their essential oils and fragrance into the pan. Coriander seeds are common in Indian, Middle Eastern and Mediterranean cooking, but they are just as useful in simple weekday meals like roast vegetables, soups and marinades.

Key Features:

• Large 750g pack of whole coriander seeds, ideal for regular cooking and batch spice blends.
• Mild, versatile flavour that works in both rich, slow-cooked dishes and lighter recipes.
• Can be used whole, cracked or freshly ground for different textures and levels of aroma.
• Excellent base spice for homemade curry powders, garam masala, marinades and rubs.
• Suitable for a wide range of cuisines, including Indian, Middle Eastern and Mediterranean cooking.

Recipe Inspiration:

• Toasted Coriander Potato Wedges: Crush coriander seeds lightly in a pestle and mortar, then toss with potato wedges, oil and a pinch of salt. Roast until crisp at the edges for potatoes with a gentle citrus note that works well alongside grilled meats or salads.
• Everyday Curry Base: Toast coriander seeds in a dry pan until fragrant, then grind and add to softened onions, garlic, ginger and tomatoes. Use this as a base for chicken, lentil or vegetable curries when you want a steady, rounded flavour that feels restaurant-style but straightforward to make at home.
• Coriander and Lemon Marinade: Mix crushed coriander seeds with lemon juice, garlic, olive oil and black pepper. Use to marinate chicken, fish or vegetables before roasting or grilling. The coriander gives a fresh, slightly citrusy twist that suits both barbecues and oven cooking.
• Homemade Spice Rub for Roasts: Combine ground coriander seeds with cumin, smoked paprika, a little chilli and salt. Rub over lamb, pork, cauliflower or squash before roasting. The coriander provides a warm, aromatic backbone that ties the other spices together and helps simple ingredients taste more interesting.

What are coriander seeds used for in cooking?

Coriander seeds are used to add a gentle, citrusy depth to curries, stews, soups, pickles and spice blends. They are one of the most common spices in Indian and Middle Eastern cooking and often appear alongside cumin, chilli and turmeric to build layers of flavour in both meat and vegetable dishes.

Do coriander seeds need to be toasted before using them?

They do not have to be toasted, but toasting coriander seeds briefly in a dry pan really brings out their aroma. A short toast until they smell fragrant helps release the natural oils and makes the flavour warmer and more rounded, especially if you then grind them straight away for use in curry powders, rubs or marinades.

Can I use coriander seeds instead of ground coriander in recipes?

Yes, coriander seeds can be used in place of ground coriander by grinding them just before cooking. Freshly ground seeds usually have a brighter, more noticeable flavour than pre-ground coriander. As a guide, you can grind roughly the same volume of seeds as the amount of ground coriander called for in the recipe, then adjust to taste.

Ingredients:

Coriander Seeds (100%)

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.