Coriander seeds come from the coriander plant (sometimes referred to as cilantro in American English). Corrinadder seeds are small, brown and round. When harvested they are dried and used as a spice. Corriander seeds are either sold whole, crushed or ground into a powder. They are used a lot in North African recipes, like the Tunisian chilli paste harissa. Coriander seeds are also common in Southeast Asian, Spanish, and Central and South American cooking.
Coriander has a soft and mellow flavour. When using whole you can dry-toast them in a pan, this releases the oil from the seeds and changes the taste slightly. Coriander an ingredient in garam masala which is an important ingredient in many curry dishes. Garam masala also contains spices like cumin, cinnamon, cardamom and nutmeg.
It is used to flavour many different kinds of food like flatbreads, sauerkraut, pickles and chutneys.
Coriander seeds aren’t just a wonderful way to spice up your cooking but research shows they might contain numerous health benefits.
Coriander seeds contain ‘coriandrin’, a compound that that controls the process of lipid digestion. This can help reduce cholesterol in your body.
Coriander seeds also aid digestion as they are a good force of Fibre, Phosphorus and Calcium. There are about 298 calories per 100g of coriander seeds, this may seem like a lot but you only consume a small amount of them.