Vibrant and aromatic, green coriander (Coriandrum sativum) is harvested at its peak before the seeds fully mature and dry. Unlike traditional brown coriander, these young, green seeds carry a delicate citrus-floral aroma with hints of lime, sage, and fresh herbaceous spice. Their bright, lightly resinous flavor bridges the freshness of coriander leaf (cilantro) and the warmth of mature seed, offering uniquely nuanced layers. Use whole or lightly crushed green coriander to impart a lively, almost lemongrass-like lift to both sweet and savory preparations.


Suggested Usages

Pickling & Preserves – Add whole green coriander to brines for cucumbers, carrots, or pearl onions to introduce an aromatic, lemony dimension.

Charred Vegetables – Toast and crush, then sprinkle over grilled squash, carrots, or eggplant with olive oil and sea salt.

Seafood Marinades – Combine with citrus zest, garlic, and oil for halibut, shrimp, or scallops before searing or grilling.

Curries & Stews – Infuse early in cooking for layered complexity and fresh spice brightness that balances richness.

Cocktail Syrups – Steep in simple syrup for gin-based or botanical cocktails, such as a coriander gimlet or herbal tonic.

Artisan Breads – Fold lightly crushed seeds into rye, sourdough, or naan dough for citrusy aromatics and texture.

Desserts & Chocolates – Grind lightly to pair with dark chocolate, citrus zest, or honey for an unexpected twist in truffles or ganache.

Ingredients: coriander seed