How to Use Coriander
The Vibrant Spice
Citrusy | Nutty | Floral | Warm
COOKING TIPS
- Coriander's subtle sweetness and earthiness add a grounding note to curries, pickles, roasted vegetables, and slow-cooked stews. Less sharp than fresh cilantro, they’re about depth, not dazzle.
- Coriander works in both savory and sweet contexts. It is excellent in poaching liquids for fish and infused into oil with lemon zest. It's also a required base for countless spice blends. A ratio of roughly three-quarters coriander to one part cumin is a classic balance in many spice blends.
GRINDING
- Buying whole coriander allows control over texture. You can add it directly to dishes whole, slightly crush it in a mortar and pestle for a coarse, crunchy spice, or grind it in an electric grinder for a fine powder that works great in blends.
- Coriander’s most flavorful oils are stored deep inside the fruit, which contains two seeds. Grinding releases them, but also starts the clock on flavor loss. It’s best to grind fresh, which also keeps the heady citrusy-floral top notes of the aroma at their most vibrant.
TOASTING & INFUSING
- Toasting whole coriander in a dry skillet until fragrant and light brown deepens their nutty, earthy qualities while softening the sharper citrus notes. Add toasted seeds early in cooking to allow their flavor to bloom. For quick-cooking recipes, crack or lightly crush the seeds prior to toasting to help release the oils.
- Leaving seeds un-toasted preserves a greener, more floral character—ideal for delicate dishes or when you want to emphasize a citrus lift.
- Coriander’s oil-based flavor compounds dissolve better in fats or alcohol than in water, so infusing seeds in oil, dairy, or liqueur will yield the most flavor.
STORING
- Since the most desirable, delicate top notes of any spice quickly dissipate once ground, it's best to buy and store whole coriander in an airtight container in a cool, dry, dark place and grind it as needed.
- Whole coriander stores exceptionally well under these conditions thanks to its protective husk. Interestingly, unlike most spices, coriander can even become more pungent as it ages. However, it's still best to refresh your supply at least every year.
- Ground coriander loses aroma rapidly and should be used within 3 months for peak flavor. For best results, keep seeds whole and grind just before use.
Tikka Masala