Spices, coriander seed

Coriander seed has a warm, citrusy, slightly nutty flavor that is distinct from the fresh cilantro leaf of the same plant, and it is often confused with it since both come from the coriander plant. Whole or ground seeds are toasted and ground into curry powders, garam masala, and pickling spice blends, and they season sausages, marinades, and rubs for roasted meats and vegetables; the seed also lends its citrus notes to certain beer styles, such as Belgian witbier, and shows up whole in some pickled vegetable recipes for a bit of crunch and aroma, particularly in Middle Eastern and Eastern European pickling brines.

Buy whole seeds when possible and toast then grind them just before cooking for the fullest flavor, storing the rest airtight away from heat and light, since pre-ground coriander fades in aroma within a few months while whole seeds keep well for a year or more. As with most spices, coriander seed is used in small amounts, often a teaspoon or so per recipe, so its 150% DV fiber and 91% DV iron per 100g describe the whole spice rather than a typical seasoning dose, even as it remains a workhorse base note across many spice blends.