Coriander seeds have a warm aroma, lemon-like, sweet, and mild. They can be used, whole, crushed or powdered, for a multitude of dishes, and are often the base of spice mixes because they marry perfectly with most other spices.

Our coriander are of an indian variety, stronger in flavor but sweeter, and with an intense citrusy perfume.

Grown organically by small farmers in Sri Lanka

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This post was updated on February 2nd, 2019


We call coriander the seeds of an annual herb in the family Apiaceae (or Umbelliferae), native of the Eastern Mediterranean. Its seeds have a warm aroma, lemon-like, sweet, and mild; the whole, slightly crushed, or powdered seeds can be used and their pleasant taste complements well with many other spices, so that coriander is often the base of many spice blends.

The leaves of this herb similar to parsley, are used fresh as a condiment and are known as cilantro, an omnipresent flavor in Moroccan, Mexican, and Indian cuisines. Many people strongly dislike the taste and aroma of fresh coriander, due to a somewhat soapy taste. Apparently, this “problem” is genetic, as cilantro-haters possess an olfactory receptor gene that makes them extremely sensible to soap-tasting aldehydes (especially E-2-decenal) present in coriander leaves.

Luckily for them the main aromatic components of coriander seeds are linalool (50-60%, responsible for the floral, citrusy aroma) and terpenes (including pinene and limonene) so they’re pleasantly “safe to eat” even for cilantro-haters.


We source our coriander from small farmers in Sri Lanka, that grow it organically. This coriander is of the Indian cultivar, which has a stronger and sweeter taste than European or Moroccan (the other two macro-varieties, that are woodier and lemonier).


Coriander has many uses in the kitchen: the whole seeds are used to flavor pickles (cornichons, sauerkraut), slightly crushed ones can be used as a coating for gravlax-style or oven-roasted fish or to flavor fresh cheeses, powdered coriander is the base of many spice blends in all world, from Indian garam masalas (and western-friendly curry powders), to North-African ras-el-hanout and dukkah.

Whole seeds are also used to flavor many types of sausages around the world, like loukaneka (a traditional Cypriot sausage), frankfurters (classic German sausage), krakovska (a polish roasted sausage served as a cold cut), merguez (spicy North-African mutton or beef sausages).

Gin and other liquors like Izarra and Chartreuse are flavored with coriander seeds (among many other aromatic herbs and spices).


Coriander pairs well with the following products:

Spices – Cardamom, chili pepper, cumin, black pepper, fennel seeds.

Seasonings and herbs – Parsley, thyme, fresh ginger, cilantro, basil

Fruits & Vegetables – Carrot, tomato, celery, pumpkin and squashes

Proteins – Lentils, chicken, fish, charcuterie



Coriander has been used for its medicinal properties since at least 1500 BC, when it was cited in the first recorded herbal encyclopedia in history, the Ebers Papyrus. To treat urinary complaint (like cystitis), the book suggested an infusion of coriander seeds.

Hippocrates, the great Greek physician, recommended the use of coriander seeds for use as medicine, and an ancient Chinese saying said that eating coriander would make you live forever

In Ayurvedic medicine coriander seeds in combination with caraway and cardamom, or caraway, fennel, and anise, are used to treat digestive problems. Among other conditions traditionally treated with coriander, we cite: inflammation, cough, bronchitis, vomiting, diarrhea, bad breath, loss of appetite, insomnia.

Aqueous extract of coriander seeds has been studied for its effects on anxiety, and the results showed an effect comparable to standard drug diazepam.

In addition, coriander seeds have a proven strong antimicrobial and antibacterial activity against a multitude of bacteria, fungi and yeasts.


Matale district, Sri Lanka



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