Whole coriander seed: multi-purpose spice

Whole coriander seed, also known as ketoembar, is one of the oldest garden herbs in the world. The spice has its origins in the Middle East and the Mediterranean. You can use both the leaves and the seeds of the coriander plant. Even though they come from the same plant, they have a completely different flavour profile. Where the leaves have a spicy, lemony flavour, the seeds of the coriander are warm and nutty. You can use whole coriander seed in both sweet and savoury dishes. It can be ordered online in different pack sizes. You can buy a package of 1 or 15 kilos. If you order before 13.00 on working days, you will have your herbs and spices the next day.

What exactly is coriander?

Whole coriander seed are the seeds of the coriander plant. They are fairly large seeds that look a bit like peppercorns. They are brownish yellow and their scent and taste are bittersweet. The scent of coriander is reminiscent of orange in the distance. The warm taste of the seeds is in no way comparable to that of the leaves, which are fresh and lemony and tend more towards parsley. In a recipe, therefore, always check coriander on leaves or seeds. Coriander is very healthy and, in addition to a large dose of vitamin A, it also has advantages for your stomach and immune system.

Use of whole coriander seeds in the kitchen

Whole coriander seed retains both its scent and taste much longer than the ground version. It combines well with a number of other spices such as cumin, chilli pepper and garlic. Don't crush or grind the balls until just before preparation. In the distance they look a bit like caraway seeds, although they are two completely different spices. Before you grind the whole coriander seeds, roast them lightly in a frying pan. Make sure you don't bake them too long, because then they will get a bitter taste that no longer resembles the original aroma.