Coriander is the dried, ripe fruit of the herb Coriandum sativum. The tannish-brown seeds have a sweetly aromatic flavor which is slightly lemony. A zesty combination of sage and citrus, coriander is actually thought to increase the appetite.
Coriander is used in lentils, beans, onions, potatoes, hotdogs, chili, sausages, stews and pastries. It is used in North American, Mediterranean, North African, Mexican, Indian and Southeast Asian cuisines, as well as in spice blends including curry powders, chili powders, garam masala, and berbere.
Most coriander is produced in Morocco, Romania and Egypt, but China and India also offer limited supplies. Moroccan coriander has the boldest appearance, followed by the Egyptian and Indian varieties. Romanian and Chinese coriander are typically darker in appearance than other types.
Coriander's history can be traced back for thousands of years. It was grown in Persia 3,000 years ago and used to fragrance the hanging gardens of Babylon. There is mention of coriander in the Bible where manna is described as being "like a coriander seed, white" (Exodus 16:31). As civilization spread, so did the popularity and uses of coriander. It has been used as a condiment and as an ingredient in medicines. It is still widely used in tonics and cough medicines in India. The leaves of the plant, cilantro, are also a popular flavoring in many Indian, Latin American, and Southeast Asian dishes.
Uniform, light brown
Flavor & Aroma
Mildly sweet and spicy
Coriander has a distinctively citrusy and musty aroma. Its flavor is described as being minty, sweet and citrus-like.