Coriander Seed

About Coriander Seed

While cilantro refers to the leaves, coriander refers to the seeds of the same plant. The seeds taste completely different from the leaves - warm, citrusy, and slightly sweet. They are essential in Indian, Middle Eastern, and Latin American cuisines. They have been used for 8,000+ years. They aid digestion and may help lower blood sugar. Whole seeds can be stored for years; ground seeds lose flavor quickly. They are a key ingredient in garam masala and curry powder. They contain linalool, which has anxiolytic properties. India is the largest producer. Toasting dramatically improves their flavor.