Coriander
Coriandrum sativum
Pronunciation: kuh-REE-an-der
Citrusy, slightly sweet with warm spice notes
Bright and lemony with gentle warmth. Toast, crush, and your spice mix suddenly tastes alive.
CitrusySweetCoolingGreat with: Cumin • Lemon • Chilli +
Did you know?
Coriander seeds and fresh coriander leaves have very different flavours-seeds are citrusy and warm; leaves are bright and herbal.
Health benefits
- Traditionally used to ‘lighten’ heavy dishes
- Aromatic lift helps reduce salt reliance
- Popular in digestion-friendly spice blends
Friendly note: educational only - not medical advice.
Traditional uses
Culinary: Toasted and crushed for citrusy lift; pairs with cumin in countless blends.
Medicinal: Used traditionally for cooling and digestive comfort.
In food
- Pickles & chutneys
- Curries
- Breads & baking
- Dry rubs
- Tacos & salsas
In drinks
- Coriander-lime cooler
- Infusions in gin & tonics
Rituals & blends
- Staple in garam masala & chaat masala
Origin & sourcing
- Country
- India
- Region
- Madhya Pradesh
- Method
- Sun-dried and locally milled in small batches
- Season
- Feb–April
- Processing
- Cleaned, size-graded, and aroma-checked
- Certs
- Single-origin (batch-level)
Storage tips
Toast lightly before grinding; store seeds whole for longevity.