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Coriander Seeds

1 Tin (25g)


Showing availability for delivery on Sunday 18th April

  • Vegetarian
  • Dairy-free
  • Vegan
  • Gluten-free
  • Plastic-free


Coriander is a fresh herb which divides opinion. Its dried seeds have a subtle quality though, which introduce mellow, lemon, woody-sweet notes to a dish. Though coriander is a bass note spice rarely used in isolation, it’s no reason to overlook its importance – a quality coriander can be a game-changer.

Whole coriander seeds create big bursts of flavour. The whole seeds can be infused in a pickling liquor or broth. They might be crackled in oil, stirred into a tadka daal or drizzled over fish or burrata. Dry-toasting and grinding whole coriander seeds will create a more potent powder than pre-ground – though it will need sieving to achieve the same fine consistency.

Produced in:


Rooted Spices says

Whole coriander seeds are used in dishes worldwide, from a Vietnamese pho to a Mexican mole. We love crushing the seeds and adding them to breadcrumbs to coat pork schnitzel or keeping them whole for pops of flavour in a saag paneer. We’ve also been won over by chef Claire Ptak’s ginger snaps which use a dash of coriander: “there's a sourness and a freshness that works really well in sweet stuff.”


Whole Coriander Seeds

Storage Information

Whole coriander seeds should be stored in a dark, airtight container, to prevent them from losing their flavour. 

Shelf Life

Minimum 90 days


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Cooking Inspiration

Spiced Roasted Rainbow Carrots with Goat's Curd

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Meet Rooted Spices


We know that not all spices are born equal ... Where they grow has a huge impact on their taste – so we have compiled a range of 'Single Origin Spices' to challenge dusty jars of lacklustre spices, listed as coming ‘from countries of multiple origins’. There’s Kashmiri chilli which brings authentic flavour and a deep red sheen to a curry ... plump Turkish fennel which has swelled under a Mediterranean sun ... tightly furled Sri Lankan cinnamon sticks which bring a natural sweetness to dishes. We have also started blending spices. Try our easy-to-use Daal Blend, spike a porridge with our Golden Blend and always keep the House Blend centre stage – our bestseller has been dubbed ‘The Third Table Spice’ such is its ability to improve the taste of pretty much everything! When a pinch of something potent can make the world of difference, it makes no sense to scrimp on spices. So make today the day that you sort out your spice cabinet and start cooking with the best.

Find out more

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