Coriander Seeds
The dried seed of the cilantro plant, tasting almost nothing like the leaf: warm, faintly citrusy, and a little floral.
What It Is
Coriander seed and fresh cilantro come from the same plant, but they taste like distant cousins. The seed loses the herb's sharp, soapy edge and picks up something rounder, somewhere between orange peel and toasted spice. It has been used in kitchens from Morocco to India to Mexico for thousands of years, which tells you something about how well it plays with others.
The whole seed holds its flavor longer than ground. Give it a quick toast in a dry pan and it blooms immediately, filling the kitchen before it ever hits the food.
What To Do
Crack or coarsely grind the seeds before adding them to spice rubs, marinades, or pickling brines. They are classic in chili, curry, and braised meat dishes. Toast a teaspoon in a dry skillet over medium heat for about two minutes, just until fragrant, then crush them in a zip bag with a heavy pan or grind in a spice grinder.
For storage, keep them whole in a sealed container away from heat and light. They will hold good flavor for up to a year. Grind only what you need; the rest keeps better whole.
