Ground Coriander: Vegan Cooking Guide
Ground coriander (from dried coriander seeds) has a warm, citrusy, slightly floral flavour quite different from the fresh herb. It's sweeter and more mellow than cumin and they work beautifully together in spice blends. It's a foundation spice of Indian, Middle Eastern and South-East Asian cooking.
How to Use Ground Coriander
Add to hot oil at the start of cooking. Toast whole seeds in a dry pan and grind fresh for a much more vibrant flavour than bought ground coriander. Used in garam masala, ras el hanout and hundreds of curry blends.
Nutrition
Contains linalool (an aroma compound with anti-anxiety properties); small amounts of iron and manganese.
Chef's Tips
- Ground coriander goes stale quickly - buy whole seeds and grind as needed for a far better flavour.
- Coriander seeds are actually dried fruits and have a completely different flavour to fresh coriander leaf.
- Combine ground cumin and coriander in a 1:1 or 2:1 (cumin:coriander) ratio as a versatile base for Indian and Middle Eastern dishes.
→ Find the best substitutes for ground coriander
Vegan Recipes Using Ground Coriander
Learn to cook with ground coriander on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
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