Coriander seeds - Import export

Natively grown all over the world, Coriander seeds have found their way into the cuisines of LatinAmerica, Asia and South Africa. The seeds are made from the dried fruit of the plant, and have a pleasant warm, citrus aroma with a slight spice – totally different to fresh coriander leaves! In their whole form, the seeds are commonly used for brewing certain styles of beer (particularly European styles) along with orange peel to impart a citrus flavour. Coriander seeds are also one of the key botanicals in flavouring Gin! The whole seeds can also be used for pickling and brining to add a citrusy, spicy element. Ground, the spice is usually used in curries and baked goods – after being toasted and ground to soften the spice up. Ground coriander is a spice in Garam Masala used in generous quantities alongside cumin and other regional spices.

Available packed in 25kg bags. A Coriander whole product is also available, please get in touch for more information. The ground, steam treated seed of Coriandrum sativum L. Light brown/tan coloured fine particulate. Spicy, astringent, bitter sweet flavour.

A homogeneous blend of the following ground spices Cassia, Coriander seed and Cinnamon. Light brown to brown powder. Characteristic of mixed spices; strong Cassia odour, warm, nutty, spicy and pungent.