Coriander Seeds
Coriandrum sativum · coriander seeds · koriander
Coriander Seeds: what every chef needs to know
Coriander seeds are the dried fruits of the coriander herb plant. Notably the flavour profile of coriander seeds is completely different from the fresh coriander leaves of the same plant. The leaves have a herbaceous, citrus-soapy aroma from alkenals; the seeds contain linalool as the main component, giving a warm, lightly citrus and peppery profile. Coriander seeds are one of the oldest known spices in the world. They are a base spice in ras el hanout (North African), garam masala (Indian), baharat (Middle Eastern) and adobo (Filipino). In Europe coriander seeds are a component of speculoos spices and spiced sauerkraut. Toasted coriander seeds have a deeper, nuttier flavour. Contains no EU-14 allergens. Note: plant relatives (celery family) are EU-14, but coriander seeds themselves are not.
Coriander Seeds: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 / USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 / USDA FoodData Central.
Coriander Seeds: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Coriander Seeds: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Coriander Seeds: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Coriander Seeds: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Dried coriander seeds are available year-round. Fresh coriander seed harvest in Northern Europe: summer (August–September).
Coriander Seeds: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Coriander Seeds
Why do coriander seeds taste so different from fresh coriander?
Fresh coriander leaves contain high concentrations of C9-alkenals (particularly decanal), which give the characteristic citrus-soapy aroma. Coriander seeds contain linalool as the main component, giving a warmer, more citrus-like and peppery flavour. During ripening and drying the alkenals disappear and linalool dominates. These are chemically completely different aromatic profiles from the same plant.
How do I use coriander seeds in spice blends?
For ras el hanout and garam masala, toast coriander seeds dry for 1–2 minutes over medium heat until fragrant. Then grind in a pestle or spice grinder for the finest flavour release. For speculoos spices coriander seeds are finely ground and combined with cinnamon, nutmeg and cardamom. Add whole coriander seeds to sauerkraut, braised meats and pickles.
Are coriander seeds different from ground coriander?
Yes. Whole coriander seeds retain their aroma longer due to the intact seed coat. Ground coriander gives faster flavour release but loses aromatics more quickly after grinding. For maximum flavour: always buy whole and grind just before use. Ground coriander from a jar more than 6 months old has significantly diminished flavour.
At what temperature should you store Coriander Seeds?
Store Coriander Seeds at cool and dry, <20°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Coriander Seeds professionally?
The primary professional technique for Coriander Seeds is Dry roasting. Always verify core temperature with a calibrated probe thermometer.
Does Coriander Seeds contain allergens?
Coriander Seeds is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
