Coriander is a member of the parsley family and one of the oldest herbs and spices on record. The leaves and stalks of the plant are an herb and known as coriander or cilantro, while the coriander seeds are a spice.
Coriander leaves and coriander seeds taste very different and cannot be substituted for each other in recipes because their flavours and textures are completely different. Coriander seeds are brown and round with a spicy, citrusy taste, and often toasted before using.
These Sussex-grown seeds were primarily grown as a botanical for distillers and are of exceptional quality. They have a high oil content and superb citrus aroma.
Cooking with Coriander Seeds
The seeds are great to season curries, dals and soups.
Gently toast the seeds in a dry pan before using whole, crushed or freshly ground.
British Grown Coriander Seeds
For allergens see ingredients in bold.
Due to the way our food is stored and packaged, this product may contain traces of other allergens due to cross-contamination.