> Spice Tour > Coriander Seed / Dhania

Coriander is both a herb and a spice - the leaves are herbs and the seeds spices. It is undoubtedly the most widely used plant in both these forms and thus it is no surprise then that coriander is the most important spice in Indian cuisine.

The plants are native to the Mediterranean and Western Asia but are now grown worldwide. The coriander grown in Russia and Central Europe has smaller seeds and contains more essential oil than the oriental variety, which tends to be cultivated for the leaves just as much as for the seeds. The plants are harvested early in the morning with the dew on, since the pods can split very easily in the hot climatic conditions while still on the plant. The seeds are then sun dried and stored in racks.

Ripe seeds have a sweet, woody, spicy aroma with a subtle undertone of pine and pepper. The taste is sweet, mellow and warm with an orange peel flavour. Due to its mild flavour, coriander is often used in larger amounts than other spices. The flavour of the seeds is enhanced if they are dry roasted before being ground. Although spherical Moroccan seeds are more commonly available than the oval Indian variety, it is the latter which has a sweeter flavour.

Ground coriander is often mixed with ground cumin to create a mixture that forms the basis of many curry powders and masalas. Coriander is used just as much in sweet dishes as in savoury ones. Certain sweet pickles from the West of India will have split coriander seeds. Besides flavouring the curries, ground coriander also helps to thicken them.

Coriander constitutes a major part of Patak's spice blends and is used in pastes, Mango Pickle, sauces and ready meals.

Did you know?
Although they smell and taste quite different, coriander seeds and leaves complement each other very well in dishes.