Whole Coriander Seeds

Whole Coriander Seeds


Country of origin:


Brief description:

Dried whole coriander seeds, cleaned.
Bright spicy taste with a “woody” aroma and a hint of roasted orange peel

Coriander is a common spice in many countries of Europe, North Africa and Asia. In the Mediterranean region, the cultivation of coriander dates back to ancient Egypt; Coriander is also mentioned in the Bible, where it is compared to manna. It has been known in Europe since the Middle Ages, where it was often used in brewing.

The use of Whole Coriander Seeds in cooking

Coriander is most often used to flavor bread (especially rye) and confectionery, as well as cheeses. Try adding ground coriander to bread dough along with sun-dried tomatoes or olives – the combination will pleasantly surprise you and diversify your taste horizons.

  • Spice seeds perfectly “marry” vegetables and meat in a roast.
  • Whole and ground seeds are often used for minced meat dishes and pâtés.
  • It will add a unique aroma and taste to marinades and milk cream soups – use it as one of the seasonings for carrot or pumpkin soup.
  • Add Seeds to homemade tomato sauce or béchamel sauce.
  • Can be used for marinating fresh fish.
  • Improves the taste of dishes made from legumes and cabbage, removing their characteristic smell, and helps better assimilation of the dish
  • Used for flavoring alcoholic beverages – gin and liqueurs.

Whole Coriander Seeds is also often mixed with caraway seeds: the two spices are dried and stored together before use. This combination is characteristic of the cuisine of India and the countries of the Middle East.
Coriander seeds are one of the main ingredients of curry and garam masala.

Ukrainian coriander has a richer taste compared to its Indian counterpart, so it can draw attention to itself in any dish.
Like any seasoning, it is better to use it little by little.
It is preferable to grind Whole Coriander Seeds immediately before use, as they have a richer aroma than commercially ground coriander, which quickly loses its essential aromatic oils.

Coriander in Ayurvedic and traditional medicine

Part used: fruits, less often – leaves
Energy: warms, VK-P +

  1. It is a natural powerful antioxidant that strengthens the body’s immune system
  2. Coriander has natural antiseptic and antifungal properties
  3. Some of the acids present in coriander, such as linoleic acid, oleic acid, palmitic acid, stearic acid and ascorbic acid (vitamin C), are quite effective in reducing the level of bad cholesterol in the blood.
  4. Borneol and linalool in the composition of coriander are able to improve digestion processes, restore the functioning of the liver, and are also useful in the treatment of diarrhea
  5. Regular, moderate consumption of coriander helps lower blood pressure in patients suffering from hypertension.
  6. Citronellol, one of the components of essential oils in coriander, is an excellent antiseptic, helping to accelerate the healing process of ulcers and wounds on the oral mucosa, and also freshens breath.
  7. Coriander contains high levels of iron, which directly helps people suffering from anemia.
  8. Coriander has a fairly high level of orange oil, which in its natural action is similar to antibiotics, but twice as powerful. The use of this spice will be a good prevention of a number of viral and fungal diseases.
  9. As a source of calcium, it can help keep your bones healthy and strong for years to come
  10. The seeds have a stimulating effect on the endocrine glands, participating in the regulation of the body’s hormonal background (coriander is especially recommended for women with menstrual cycle disorders, reducing pain symptoms during this period)
  11. The aroma and taste of coriander seeds, as well as its young green shoots, increase the vitality of the body, successfully combats depressive states, and finally, coriander has long been considered a natural aphrodisiac.

Caution: do not use in case of heart dysfunction, hypertension, stomach and duodenal ulcer, increased acidity, exacerbation of chronic liver and kidney diseases, epilepsy, insomnia.


Energy value and nutritional composition of 100 g of the product:
Energy value in 100 g: 298 kcal
Fats – 17.77 g
Proteins – 12.37 g
Carbohydrates – 54.99 g
Mineral composition per 100 g: Iron – 16.3 mg Potassium – 1267 mg Calcium – 709 mg Magnesium – 330 mg Manganese – 1.9 mg Copper – 1 mg Sodium – 35 mg Selenium – 26.2 μg Phosphorus – 409 mg Zinc – 4.7 mg

You can store coriander for about two years in a dry, dark place – sunlight and humidity kill the taste and aroma of the spice.


20 г, 40 г


Gluten free


In cooking, cosmetology, in traditional medicine and Ayurveda

Storage conditions

2 years from the moment of collection in a dry, cool room with a relative humidity of no more than 35%


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