Coentro - Sementes

A semente de coentro pode ser usada em várias preparações. É um ingrediente de escolha para suas 4 misturas de frutas vermelhas. Apresenta notas frescas e muito aromáticas com um toque de calor.

No Comptoir de Toamasina, como caçador de especiarias, pode comprá-lo em garrafa ou moinho de pimenta.

Poder da especiaria: 8,5 / 10
Notas principais: um aroma fresco e amadeirado com um toque apimentado e cítrico
Utilização: Peixes, carnes vermelhas e brancas e saladas

Compre sementes de coentro, no moinho de pimenta, na garrafa e por quilo no nosso Contador de Especiarias. Descubra como se utiliza e como se esmaga na perfeição para temperar com um filé de peixe, Saint-Jacques, Camarões, Filé de Lobo ou mesmo uma salada. Uma semente cativante e itinerante.

Conditionnement

Referência CGAC

€ 2,96

World Flavors

Used in spice blends, it is a pillar of Indian cuisine and mild curries.

Absolute Versatility

Pairs perfectly with meat, vegetables, and even fruity desserts.

Freshness Preserved

Whole seed to be crushed at the last minute for maximum aromatic power.

But what is coriander? It is a small seed that invites you on a great, unique, and incredible journey. Coriander (Coriandrum sativum) is an herbaceous plant of simple and elegant beauty, which thrives under the tropical sun, in the Mediterranean basin, and even in France in your gardens.

Belonging to the botanical family of Apiaceae (like carrots, dill, and cumin), coriander is distinguished by its fine, bright green leaves. The whole plant is a culinary treasure: from the aromatic leaves to the tasty root, including the seeds, every part is edible and full of flavor — a characteristic rare enough to be highlighted.

A rare traceability: the origin on your invoice

It should be noted that France is a major producer of coriander. Our supplier provides us with coriander grown on French soil, but also from other origins depending on the harvest. When the coriander comes from France, we mention it explicitly on your order form — total transparency.

What is the taste and flavor of coriander?

Coriander seeds are a true passport to the world of flavors. From the whole seed to its ground form, it is an invitation to a unique sensory journey. On the palate, it reveals itself with a pronounced and complex scent, marked by citrus notes reminiscent of sweet orange zest, offering a fresh and slightly tangy finish.

Unlike chili, it is not spicy, but surprises with a delicate and very slight woody bitterness that adds depth to its aromas.

Why doesn't the seed smell like the fresh leaf?

It is fascinating to note that the fresh coriander plant has a strong smell (which some perceive as soapy due to their genetics), while its seeds offer a completely different profile: warm, lemony, woody, and comforting. This is why the seed is a global pillar, from Europe to Asia.

How to use coriander in cooking?

Whole seeds: To be ground or crushed at the last minute in a mortar to preserve the volatile oils. Ideal for marinades, brines, and slow-cooked stews.
Roasting: This is the chefs' secret. Dry roast your coriander seeds in a hot pan for one to two minutes before crushing them. The heat will multiply their flavors and bring a roasted hazelnut note!
Dosage: Very little is needed to make the palate travel. Half a teaspoon crushed for 2 people is usually enough.

Arnaud's tip, creator of the Comptoir

Arnaud advises you to mix roasted coriander seeds with three colors of peppercorns (Black, White and Red Pepper). Put this mixture in your daily pepper mill: each turn of the mill will flavor your meats and vegetables with an irresistible fresh and lemony note.

15 Recipe & Usage Ideas

Coriander seed is a true culinary chameleon. From savory to sweet, including drinks, here are 15 tasty ways to integrate it into your cooking.

Our step-by-step recipes

1. Coriander and Basil Appetizer Crackers Ingredients: 200g flour, 60ml olive oil, 60ml water, 1 tbsp crushed coriander seeds, 1 tsp dried basil, 1 tsp salt.
Preparation: Mix all the ingredients to form a smooth dough. Roll out very thinly on a baking sheet, cut into squares and bake at 180°C for 12-15 minutes until the crackers are golden and crispy.
2. Honey Braised Carrots Ingredients: 500g carrots, 30g butter, 1 tbsp honey, 1 tsp coriander seeds, salt, pepper.
Preparation: Roast then crush the coriander seeds. Sauté the sliced carrots in butter. Add the honey and coriander. Let braise covered over low heat until caramelized.
3. Summer Freshness Soup (Gazpacho) Ingredients: 5 tomatoes, 1 cucumber, 1 red bell pepper, 1 clove of garlic, 2 tsp coriander seeds, 3 tbsp olive oil, 1 tbsp vinegar.
Preparation: Finely grind the coriander seeds. Blend all the fresh vegetables with the coriander powder, oil and vinegar. Chill in the fridge and serve ice cold.
4. Poultry Marinade Ingredients: 4 chicken breast fillets, 4 tbsp olive oil, juice of one lemon, 1 clove of garlic, 1 tbsp crushed coriander seeds.
Preparation: Mix the oil, lemon juice, chopped garlic and coriander. Coat the chicken and let it marinate for 2 hours in the fridge before grilling.
5. Exotic Fruit Salad with Spiced Syrup Ingredients: 1 pineapple, 1 mango, 1 papaya, 100ml water, 50g sugar, 1 tsp coriander seeds.
Preparation: Prepare a syrup by boiling the water, sugar and crushed coriander seeds for 5 min. Let cool, filter and pour over the diced exotic fruits.
6. Lemon Coriander Sponge Cake Ingredients: 3 eggs, 150g sugar, 150g flour, 150g melted butter, zest of one organic lemon, 1 tsp very finely ground coriander, 1 sachet of baking powder.
Preparation: Beat the eggs and sugar until pale. Add the flour, baking powder, melted butter, zest and coriander. Mix well. Bake at 180°C for about 35 minutes.
7. Homemade Curry Paste Ingredients: 2 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tsp turmeric powder, 1 dried chili, 2 cloves of garlic, 1 piece of fresh ginger.
Preparation: Dry roast the coriander and cumin in a pan. Crush them in a mortar with the chili, then blend with the turmeric, garlic and ginger with a drizzle of oil to obtain a rich and aromatic paste.
8. Magic Brine for Pickles Ingredients: 500g crisp vegetables (cucumbers, carrots, red onions), 50cl white vinegar, 50cl water, 2 tbsp coarse salt, 1 tbsp whole coriander seeds.
Preparation: Bring the water, vinegar and salt to a boil. Place the chopped vegetables and the whole coriander seeds in a clean jar. Pour the boiling liquid over them. Seal tightly and let marinate for at least 2 weeks.
9. Fragrant Basmati Rice Ingredients: 250g basmati rice, 1 tbsp whole coriander seeds, 1 tbsp neutral oil, salt.
Preparation: Heat the oil in a saucepan. Add the coriander seeds and let them crackle for 30 seconds. Add the dry rice, mix well, then cover with simmering water and cook covered.
10. Basil-Spiced Strawberry Soup Ingredients: 500g fresh strawberries, 50g cane sugar, juice of half a lemon, a few fresh basil leaves, 1/2 tsp crushed coriander seeds.
Preparation: Finely blend the strawberries with the sugar and lemon juice. Add the crushed coriander and chopped basil. Serve very chilled as a dessert.
11. Indian Mango Chutney Ingredients: 2 ripe mangos, 1 red onion, 50g brown sugar, 5cl apple cider vinegar, 1 tsp crushed coriander seeds, a pinch of chili.
Preparation: Sweat the sliced onion. Add the diced mangos, sugar, vinegar, chili and coriander. Stew over low heat, stirring frequently, for 40 minutes.
12. Homemade Bread with a Twist Ingredients: 500g flour (wheat or rye), 300ml lukewarm water, 1 sachet of baker's yeast, 10g salt, 1 tbsp roughly crushed coriander seeds.
Preparation: Mix the flour, yeast, salt and coriander. Add the water, knead vigorously for 10 minutes. Let rise for 2 hours under a cloth, shape your bread then bake for 35 minutes at 220°C.
13. Lemon-Ginger Detox Infusion Ingredients: 1 liter of water, 1 organic lemon cut into slices, 2 cm of fresh ginger in thin slices, 1 tsp coriander seeds.
Preparation: Heat the water without bringing it to a rolling boil. Remove from heat, add the lemon, ginger and slightly crushed coriander seeds. Let steep for 10 minutes, filter and enjoy.
14. Aromatic Gin Tonic Ingredients: 5cl quality gin, 10cl tonic water, ice cubes, 1 nice slice of cucumber, 5 to 6 whole coriander seeds.
Preparation: Fill a tall glass with ice cubes. Add the gin, tonic, cucumber slice and coriander seeds. Let macerate for 5 minutes before enjoying so that the essential oils are released.
15. Homemade Dukkah (Egyptian Crunchy Blend) Ingredients: 50g hazelnuts, 30g sesame seeds, 2 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tsp fine salt.
Preparation: Dry roast the hazelnuts, sesame, coriander and cumin in a pan. Let cool then roughly blend everything with the salt (there should be chunks left). Sprinkle on hummus, a salad or bread dipped in olive oil.

Frequently Asked Questions

Why do coriander seeds taste different from fresh leaves?

The seeds and the herbaceous plant have completely different aromatic profiles. The seed develops warm notes of orange peel and wood, while the leaf has a strong smell (which some perceive as soapy). Those who don't like the leaf very often love the seed!

Should coriander seeds be roasted?

It is not mandatory, but highly recommended. One or two minutes dry in a hot pan (until the aromas are released) is enough to considerably enhance its flavors before crushing it.

Can the whole coriander plant be used?

Yes! The leaves to garnish and refresh a dish, the root (highly prized in Thai green curry paste) for its deep taste, and the seeds to flavor slow-cooked dishes.

How to store my coriander seeds?

Always away from direct light, moisture, and temperature changes. In our jars or resealable pouches, they will keep their power for many months.

"A small seed, a great journey — warm, lemony, woody, coriander crosses all the cuisines of the world."

Order my Coriander Seeds

Coriandrum sativum · Jar, Mill or Pouch · Comptoir Selection