Just like its leaves, coriander’s seeds too are a highly used spice in the universe of culinary, and honestly one of our favorite when it comes to certain savoury baking and boiled dishes, stews and light curries. Do you wish to stock your pantry with some organic whole coriander seeds that will be at your disposal when the occasion arises? Then Indus Organics got you covered with the best fresh packed whole coriander for your cooking adventures!
These organic fresh coriander seeds are grown in biodiverse Indian environment using organic sustainable farming, and the USDA certification seal is the proof of that. You can be sure that this product doesn’t contain any GMOs, pesticides, chemical fertilizers, artificial flavorings, MSG, preservatives or fillers, plus it hasn’t been irradiated. The seeds are packed in their fresh state to let you enjoy their full qualities, aroma and warm-nutty, sweet citrusy taste. Even the container is made of BPA-free material for maximum health friendliness.
Coriander grows in regions spanning from southwestern Asia, to southern Europe and northern Africa. The word “coriander” originates all the way back from ancient Greek and refers to a bed bug. The association was probably made because of the plant’s bed bug-like smell. The other popular name of the herb and spice is “cilantro”, which means coriander in Spanish. In North America, the word cilantro is often related to the leaves of the plant because of their wide use in Mexican cuisine.
The coriander seeds
The fruits of coriander are commonly known as seeds. When coriander is mentioned in food preparation, in most cases that means one is talking about the seeds as a spice rather than the leaves. These whole organic coriander seeds give you the chance to take delight in the true flavor of the condiment. When crushed, the seeds have a slight lemony citrus flavor, owed to nutrients such as linalool, terpenes, limonene, and pinene. Some describe the taste as nutty, spicy and orange-flavored. There are mainly 2 varieties of coriander seeds – C. s. microcarpum that have a diameter between 1.5 – 3mm, and C. s. vulgare whose diameter ranges from 3 to 5mm.
The larger fruit types are mostly grown in subtropical and tropical climates, in countries like Australia, India and Marocco and usually have a low-volatile content of 0.1-0.4%. Such seeds are broadly used for grounding and blending purposes on the spice market. On the other hand, smaller coriander types are cultivated in temperate climates and their volatile oil content ranges between 0.4-1.8%, which is why they’re valued as raw material in the creation of essential oils.
Nutrition facts about coriander seeds
100g coriander seeds deliver 17g of unsaturated beneficial fat, 42g of dietary fiber (168% DV) which is quite a lot, and 12g of plant-based protein. Furthermore, the same serving provides 71% of the recommended daily value for calcium, 91% for iron, and 35% for vitamin C. There are smaller amounts of B group vitamins, but the presence of other minerals besides calcium and iron is very strong. Here are the rest of the minerals and the respective daily value they cover: copper (49% DV), magnesium (82% DV), manganese (95% DV), phosphorus (41% DV), potassium (27% DV), selenium (37% DV), and zinc (31% DV). 100g of coriander seeds also contain 46mg of phytosterols that have antioxidant and anticancer properties.
Culinary uses of coriander seeds
Whether ground or whole, coriander is widely used in a variety of Indian dishes. The high temperatures usually enhance the flavor, pungency and pleasant scent. Coriander seeds are widely used in the traditional condiment blend called garam masala, as well as numerous Indian curries.
The south Indian dish called sambhar uses roasted coriander seeds to act like a mouth freshener and digestive means (due to the high fiber content). In Western cooking, whole coriander seeds are an excellent addition when pickling vegetables and other canned goods. The spice is largely used in preparation of meats such as sausages in European countries like Germany, as well as South Africa. Rye bread also has its taste nicely enhanced by adding coriander to it, as a substitute for caraway. This is widely applied in Central Europe and Russia.
In North America, the Zuni people use coriander seeds widely as a condiment with meat, and leaved salads. The Belgians use premium whole coriander seeds in the brewing process of certain beer types. The citrus character of coriander is also mixed with orange peels with a purpose of adding a strong citrus touch of different savoury and sweet courses.