There’s always a jar of coriander in my kitchen at any given time. Sometimes two jars if I’m shopping and can’t remember the last time I bought some. Maybe this sounds like you too?
If so, you’re not alone. Coriander is vital in a host of recipes from Latin American–inspired black beans, to spice blends like curry powder and garam masala, to blueberry recipes (you read that right) like latticed blueberry pie and fresh compote.
But how much do you know about this common seed? Did you know that it’s related to the parsley plant? (Both are members of the Apiaceae plant family.) Or that coriander has been used for centuries to relieve inflammation in the body? Read on for how to shop for coriander seeds, how to store them, and how to cook with them too.
What is coriander?
Coriander is the dried fruit of the Coriandrum sativum plant (a.k.a. coriander or cilantro plant—more on that distinction later). Indigenous to parts of western Asia, northern Africa, and southern Europe, this plant has spread to home gardens and markets around the world.
When a plant grows, the fresh coriander leaves will eventually flower. If left undisturbed, these flowers will go to seed, resulting in kelly-green-toned small berries. As the season wears on, these seeds begin to shrivel, turning to a pale army green color. At that point, they can be gently brushed off the plant and collected. By now the seeds are fairly dry, but letting them continue to dehydrate until crunchy is a good practice.
If you’re one of those people who thinks cilantro tastes like soap, there’s good news. The fresh leaves and its dried seed do not taste the same, so use the dried spice without fear. The seeds have an earthy, floral, slightly citrusy flavor—which is to say, they’re delicious.
Is it better to buy whole coriander seeds or ground coriander?
The trouble with buying spices pre-ground is that you don’t know when it happened. And once the seeds of any spice are pulverized, the clock on how long they’ll stay fresh starts ticking. For that reason, we recommend buying whole seeds and grinding them in small batches. The best tools for doing this are a mortar and pestle or an electric spice grinder. The former will give you more control over the coarseness of the grind, while a spice grinder will cover more ground faster. Whole coriander also means you have twice as many recipe options: those that call for coriander seeds and those that call for ground.
Any favorite brands for coriander seeds?
Test kitchen editor Kendra Vaculin is partial to this BA favorite: “I love Burlap & Barrel for whole seeds because they sell them in a grinder which makes it very convenient.” Our team also has many fans of Diaspora Co., who sells their coriander in a metal tin—helpful for maintaining freshness, and pretty too.
That all said, sometimes you’re in a pinch and need to pick up a jar from the nearest grocery store. If that’s the case, don’t sweat it; you’ll still find coriander that will get the job done. Just make sure to scribble the date of purchase on the jar with a Sharpie, and aim to use it within 1–2 years.
I bought a jar of coriander seeds—now what?
The only thing more important than procuring quality spices is knowing how to keep them fresh. Kendra likes to keep her bulk spices in the freezer, not the spice cabinet: “If I buy anything more than a small bottle, I keep them in a container with a tight fitting lid in my freezer and refresh the bottle I keep in my pantry.” The freezer is a smart move since it, as with nuts, preserves the oils in the seeds and helps keep them from going rancid.
Fun ways to cook with coriander
Lots of our favorite recipes achieve their je ne sais quoi thanks to tiny-but-mighty coriander. When perusing the Bon Appétit 56—our 56 essential recipes to cook in 2024—you’ll find several recipes that call on this spice: Indi-Mex Lamb Keema Tacos, beloved Halal Cart Chicken Salad, vegetarian Eggplant Biryani, and punchy Pav Bhaji With So Much Butter.
In food director Chris Morocco’s house, coriander finds its way into “most of the spice blends I put together for weekday cooking at home. It has a bright lemony/orangey flavor that can work with almost anything, whether I’m doing a BBQ-type rub, or I’ll pair it with cumin for more intensely aromatic dishes.”
Kendra recently developed this vibrant orange and coriander salmon, which calls on the seeds to encrust the fillets. While the fish cooks, coriander side down in the pan, the seeds gently toast, perfuming your kitchen with a savory citrus aroma like no food-scented candle ever could. This burnt orange and coriander roast pork from senior test kitchen editor Shilpa Uskokovic, which draws inspiration from rich Mexican pork soups, becomes tender enough to shred and use for tacos or sliders. And this raw carrot salad brilliantly puts coriander seeds and fresh cilantro leaves into the same dish—after all, what grows together goes together.
