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Whole Coriander Seeds – Anyone looking for real depth and freshness in the kitchen can hardly get past whole coriander seeds.
These small, round seeds bring a warm-nutty, slightly citrusy aroma that only really unfolds when you toast them briefly and crush them fresh. In contrast to ground versions, which often lose their power after just a few months, whole seeds stay almost unchanged and intense for 3–4 years. This makes them an ideal companion for creative dishes in the kitchen.
What makes the taste of whole coriander seeds so special?
The taste of whole seeds is spicy and warm with a gentle sharpness and a hint of orange. This very combination makes them the perfect partner for spices like cumin, turmeric, ginger and chilli. They are a real insider tip in German and European cuisine, where, for example, they add a surprisingly fresh note to sauerkraut, bread or broths.
Why whole coriander seeds are always the better choice
- Longer shelf life: Whole seeds stay aromatic much longer and don’t lose their flavour as quickly.
- No clumping: Unlike ground coriander, whole seeds stay dry and fresh without clumping.
- Individually adjustable: You decide the grinding degree yourself – from coarse to fine – and can adapt the spice as needed.
- Intensify aromas: When toasted, the seeds develop an incomparable nutty-fresh aroma that becomes even more intense when freshly ground.
Tip from professional chefs:
Toast 1–2 teaspoons of whole seeds in a dry pan for 1–2 minutes until they smell fragrant and start to pop slightly. Then either cook them whole or crush them in a mortar. The difference to ready-ground coriander is gigantic.
Proven recipes with whole coriander seeds
1. Moroccan lemon chicken from Fès
A classic from Morocco that has been prepared in families for generations. Rub a whole chicken with a paste made from 2 tbsp freshly toasted and crushed seeds, salt, pepper, ginger, turmeric, garlic and the juice of one lemon. Slow-cook with onion rings and preserved lemon in a tajine or casserole dish for 90 minutes at 180 °C. A dish full of intense aromas!
2. Punjabi Aloo Gobi – the original
Toast 1.5 tbsp whole seeds in ghee or oil until they pop. Then fry onions, ginger-garlic paste, cumin and turmeric. Add potatoes and cauliflower, simmer for 15–20 minutes with a little water. The toasted seeds create the typical nutty taste – the difference to the ground version is immediately noticeable.
3. Homemade Ethiopian Berbere
Toast 3 tbsp whole seeds together with cumin, cardamom, cloves, allspice, fenugreek and plenty of chilli and grind the mixture finely. This berbere keeps for months and is the perfect base for Doro Wat and all Ethiopian dishes.
4. Thuringian sauerkraut soup with a twist
Toast 1 tsp whole seeds in butter, sweat onions until translucent, add sauerkraut, smoked pork and potatoes and cover with stock. The seeds add a fresh, almost lemony note that perfectly matches the acidity of the sauerkraut – a real insider tip from the region.
5. Middle-Eastern carrot & orange soup (Israel & Lebanon)
800 g carrots, 1 onion, juice and zest of one orange. Toast and crush 1.5 tsp whole seeds, cook for 20 minutes in vegetable stock, purée and refine with cream or coconut milk. Ready in 30 minutes and incredibly aromatic.
6. Scandinavian rye bread with seed mix
For 1 kg of flour, add 2 tsp whole seeds together with caraway, fennel and anise into the dough or sprinkle on the bread. This mixture gives the bread the typical “caraway-but-better” note known from Denmark and Sweden.
More classic uses for whole coriander seeds
- Indian dal and lentil curries
- Mexican salsas and guacamole
- Arabic spice blends (e.g. baharat)
- Pickled vegetables (pickles)
- Asian broths and pho
- Homemade curry powder
Quality you can taste
Our whole coriander seeds are gently dried. This preserves the essential oils responsible for the intense aroma. Packed in aroma-tight, resealable pouches with viewing window – so the freshness lasts until the very last seed.
Storage: Cool, dry and dark. A screw-top jar in the spice cupboard is ideal to keep the seeds fresh and aromatic.
Botany and origin of coriander
Coriander (Coriandrum sativum) belongs to the umbellifer family (Apiaceae) and is one of the oldest spice plants in the world. The plant has been used in cooking and as a medicinal herb for over 5,000 years. It originally comes from southern Asia, where it is native to countries such as India, Iran and Afghanistan. Today it is cultivated in many parts of the world, especially in southern Europe, North Africa and South America.
The plant is annual and reaches a height of up to 90 cm. It forms small white to pink flowers arranged in umbels. The characteristic seeds develop from these flowers and are harvested for culinary use. Coriander thrives particularly well in warm climates and produces high-quality seeds that are suitable both for the kitchen and for extracting essential oil.
The use of coriander as a spice goes back a long way: the ancient Egyptians already valued it both as a medicinal plant and as an ingredient in their food. In the “Papyrus Ebers”, an Egyptian medical text from 1600 BC, coriander is described as a remedy for digestive problems. The Greeks and Romans also used coriander in cooking and medicine. In medieval monastery gardens it was also used to relieve stomach complaints and as an antiseptic.
Today, coriander is not only an indispensable spice in Indian and Moroccan cuisine, but is also becoming increasingly popular in modern Western cuisine. The seed is used both fresh and dried and plays an important role, especially in Asian and Mediterranean dishes. The plant is also valued in naturopathy because it is said to have anti-inflammatory and digestive properties.
Conclusion: Whole coriander seeds – aromatic, versatile and indispensable
Anyone who has ever cooked with freshly toasted whole seeds will rarely reach for the powder again. The taste is more intense, fresher and simply more authentic. A small spice with enormous potential – whether in the Indian curry pan, the Moroccan tajine or the German soup pot. Whole seeds are a true aroma miracle that gives every kitchen a whole new dimension.
