Coriander Seeds
Ab CHF 8.–
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Coriander seeds bring a warm, fruity-citrusy aroma to your kitchen – with notes of orange, gentle sweetness and a softly spicy-nutty depth. When roasted, the essential oils open up and give dishes structure and freshness without being dominant. Ideal for lentils, curries, bread and as a topping over vegetables.
Category: Spice
Taste: fruity-citrusy, warm, slightly sweet, nutty-spicy
Use: lentil dishes, curries, bread, dips, vegetables
Format: 40g jar / 200g stand-up pouch
My tip: Always dry-roast coriander briefly and press it only lightly – this creates a warm nutty aroma with a fresh citrus note in the finish.
Origin & Story
Coriander (Coriandrum sativum) belongs to the umbellifer family and is one of the oldest spice plants in the world. It was even found in Egyptian burial chambers as an offering for the afterlife. Our coriander seeds come from Egypt, where the plant reaches ideal ripeness under warm, dry conditions. The seed matures within the umbel, is harvested at full browning and then air-dried – a process that preserves its fine, citrus-like profile.
Highlights
When ground or roasted, coriander reveals its full potential: slightly sweet, fruity and yet deeply spicy. Ideal for salads, lentil dishes, bread or as a base for many spice blends. In its whole form the aroma is retained for a long time and can be dosed precisely.
Quality
The coriander seeds are harvested only at full ripeness, carefully dried and selected in small batches. Only whole, pale seeds with high density make it into our filling – for even roastability and finely balanced aromatics.
The best spices have always inspired me to create new dishes.
Only the best is good enough to reach the very top – for you, in your kitchen.
100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
I dry-roast coriander seeds and crush them only lightly – this gives them a warm, nutty note with freshness in the finish. In the carrot and lentil salad with yoghurt they add not just flavour but also texture. Tip: don't underestimate them as a topping on hummus or roasted vegetables either.
Recommended use
- For lentil dishes, pulses, curries
- In salads, bread, dips or marinades
- Roasted as a finish on vegetables or meat
Recipe idea
Carrot and lentil salad with roasted coriander seeds & yoghurt
Ingredients
Whole coriander seeds (100%)
Storage
Store in a dry place, away from light.
Ingredients
coriander
Additional information
| Weight | 0.04 kg |
|---|
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